Every baker's knowledge starts from scratch (pun intended). This page is dedicated to sharing the resources that have influenced my learning of the craft. All links and images take you directly to Amazon if you would like to purchase.
Flour Water Salt Yeast
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza 
Written by Portland's own, Ken Forkish. This is great, easy to read book for the beginning to intermediate baker. You will learn bread, pizza, focaccia making techniques and more. Recipes are adapted for the home baker. Beautifully illustrated. Great recipes. I highly recommend this book if you want an easy to follow guide to baking bread and pizza.
Written by Portland's own, Ken Forkish. This is great, easy to read book for the beginning to intermediate baker. You will learn bread, pizza, focaccia making techniques and more. Recipes are adapted for the home baker. Beautifully illustrated. Great recipes. I highly recommend this book if you want an easy to follow guide to baking bread and pizza.
The Bread Builders
The Bread Builders: Hearth Loaves and Masonry Ovens
This book isn't as sexy as any of the other books mentioned on this page. However, if you want a primer in the science of fermentation this is a great resource. The first half of the book will teach you all you need to know to be a great at-home baker. The second half is dedicated to building wood fired ovens.
This book isn't as sexy as any of the other books mentioned on this page. However, if you want a primer in the science of fermentation this is a great resource. The first half of the book will teach you all you need to know to be a great at-home baker. The second half is dedicated to building wood fired ovens.
The Elements of Pizza
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home 
This is Ken Forkish's second book. In this edition, he focuses exclusively on pizza after a visit with Enzo Coccia in Italy. Enzo opened Ken's eyes to the idea that pizza is not bread. The recipes and baking concepts are quite different thanKen's first book, which add to your repertoire as a baker. He also expands the number of pizza style recipes, compared to Flour Water Salt Yeast. This book is beautifully illustrated and easy to follow as well.
The legend, Chris Bianco, shares his favorites foods, his cooking philosophy, and of course his knowledge of pizza throughout this book. In terms of pizza, Chris provides a basic dough and sauce recipe. I love this book for all the wonderful topping combinations that Chris is known for. He details everything from the Wiseguy to his Biancoverde, and other famous pies from his restaurants. He also covers salads, sandwiches, pasta, and more. When I met him in Phoenix, and ate in his restaurant I loved the pizza, but the pasta blew me away. So good!
Joe Beddia shares his "pizza story" is a matter-a-fact way that you would expect from a native of Philadelphia. Beddia shares a basic east cost style dough recipe, adapted for the home kitchen. Like the other books I have mentioned, this book has wonderful illustrations and is really easy to follow. My favorite part of this book is all the white sauce recipes. Beddia also shares dozens of awesome topping combinations. A great book to add to your collection.
This is Ken Forkish's second book. In this edition, he focuses exclusively on pizza after a visit with Enzo Coccia in Italy. Enzo opened Ken's eyes to the idea that pizza is not bread. The recipes and baking concepts are quite different thanKen's first book, which add to your repertoire as a baker. He also expands the number of pizza style recipes, compared to Flour Water Salt Yeast. This book is beautifully illustrated and easy to follow as well.
Bianco
Bianco: Pizza, Pasta, and Other Food I Like
The legend, Chris Bianco, shares his favorites foods, his cooking philosophy, and of course his knowledge of pizza throughout this book. In terms of pizza, Chris provides a basic dough and sauce recipe. I love this book for all the wonderful topping combinations that Chris is known for. He details everything from the Wiseguy to his Biancoverde, and other famous pies from his restaurants. He also covers salads, sandwiches, pasta, and more. When I met him in Phoenix, and ate in his restaurant I loved the pizza, but the pasta blew me away. So good!
Pizza Camp
Pizza Camp: Recipes from Pizzeria Beddia
Joe Beddia shares his "pizza story" is a matter-a-fact way that you would expect from a native of Philadelphia. Beddia shares a basic east cost style dough recipe, adapted for the home kitchen. Like the other books I have mentioned, this book has wonderful illustrations and is really easy to follow. My favorite part of this book is all the white sauce recipes. Beddia also shares dozens of awesome topping combinations. A great book to add to your collection.
Home Cheese Making
Home Cheese Making: Recipes for 75 Homemade Cheeses
This is a great resource for anyone interested in learning how to make cheese at home. A must have it you want to make everything on your pizza from scratch.
Disclosure:
This is a great resource for anyone interested in learning how to make cheese at home. A must have it you want to make everything on your pizza from scratch.
Disclosure:
PDX Doughboy is a participant in the Amazon Services LLC Associates Program, an affliliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
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