A follow-up to the James Beard and IACP Award–winning book, Flour Water Salt Yeast, celebrated bread baker Ken Forkish turns his attention to pizza. Here he offers a complete education on the craft of artisanal pizza-making plus rigorously tested recipes that produce incredibly flavorful, texturally sublime crusts with an array of inspired toppings.

• Includes more than 50 recipes for world-class pizza pies.
• Recipe highlights include Zucchini Blossom Pizza, Brooklyn Hot Honey Pie and Prosciutto Pizza.
• Hardcover, 256 pages.