Resources
Resources
Below are some of the books, tools, ingredients, and videos that have been essential to my success.
Embedded Files
Books
Books
The Elements of Pizza by Ken Forkish
Pizza Camp by Joe Beddia
Pizza Czar by Anthony Falco
Mastering Pizza by Marc Vetri
The Art of Fermentation by Sandor Ellix Katz, Michael Pollan
Essentials:
Scale in Grams
Mixing Bowl
Bowl Scraper
Pizza Stone or Steel
Pizza Peel
Nice-To-Haves:
Stand Mixer w/ Dough Hook
Emersion Blender (for sauce)
Turning Peel
Proofing Trays
Conductive Baking Pans
Your Pizza Profile
Your Oven
Conventional - Great for NY Style, Thin & Crispy, Detroit Style, and Creative Techniques available using Cast Iron or other tools
Modified Grill - Somewhat more versatile but limited with providing adequate top heat
Outdoor Pizza Oven - Expensive, but provides the full palette of pizza making!
Your Preferences
Crispy Dough = Lower Temperature, Longer Baking Time
Fluffy / Neapolitan = High Temparature, Quick Bake Time
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*Time is an ingredient, if you don't have enough, adjust!
*Start with your favorite toppoings, but less is more!
Non-Negotiables
Quality, Appropriate Flour
Quality Tomatoes
Quality Cheese
Anything but pre-shredded!
Fresh, Fresh, Fresh
Put good in, get good out.
HELPFUL VIDEOS
HELPFUL VIDEOS
Want to start your own pizza journey?
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