The Elements of Pizza Cookbook

Ken Forkish's The Elements of Pizza is the single best pizza book I've read. It doesn't just give you recipes—it teaches you why dough behaves the way it does. The chapters on fermentation, flour selection, and temperature management fundamentally changed how I think about pizza making.

Forkish covers everything from same-day doughs to multi-day cold ferments, with detailed baker's percentages for each recipe. His approach to Neapolitan, New York, and pan styles is practical and well-tested. If you're the kind of person who uses PizzaLogic to dial in your recipes, this book gives you the deeper understanding behind the numbers.