Ken Forkish
Founder of Ken's Artisan in Portland. Author of Flour Water Salt Yeast and The Elements of Pizza.
Speaks to 2 threads
Cited in 5 places
- Pizza Dough/ Commentary
Ken Forkish's Elements of Pizza treats the fermentation schedule as the recipe — flour, water, salt and yeast are essentially fixed, and the variable that actually changes a crust is how long, and how cold, you let the dough sit before baking. · paraphrased
The Elements of Pizza — Ten Speed Press (2016) - Pizza Dough/ Counterpoint
Forkish's same-day fallback in The Elements of Pizza: more yeast, a warmer room, and an honest acknowledgement that the result won't be his best dough — but it will still be a real pizza. Most home cooks decide they want pizza six hours before dinner. · paraphrased
Flour Water Salt Yeast — Ten Speed Press (2012) - Pizza Dough/ Argument
Higher hydration is what gives Neapolitan and Forkish-style doughs their blistered, airy cornicione. Worth the difficulty in a hot enough oven (Forkish, Elements of Pizza). · paraphrased
Hydration Level — argued for "70%+ — Open Crumb" - Pizza Dough/ Argument
Forkish's pragmatic fallback: more yeast, a warmer room, and a pizza in six hours. Not his best dough, but a real one. · paraphrased
Ferment Length — argued for "Same Day" - Pizza Dough/ Argument
A short, vigorous knead — by hand or mixer — develops gluten faster and frees up the long fermentation to do its work (general restaurant practice). · paraphrased
Knead or Fold — argued for "Knead"