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Ken Forkish, "The Elements of Pizza"

Ken Forkish, "The Elements of Pizza" is a tier 3 source on AskedWell — Named-practitioner reference. Expert authors with editorial-level credibility. It's cited in 3 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.

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  1. how long does… · baking

    How long does pizza dough need to rise?

    Pizza dough typically rises 1–2 hours at room temperature for same-day pizza, or 24–72 hours cold-fermented for the best flavor. Neapolitan-style: 8–24 hours room temp.

    Why we cite it here: Detailed timing for poolish + cold ferment methods

  2. what ratio of… · baking

    What ratio of flour, water, and yeast for bagels?

    Bagels: 100% bread flour, 56% water, 2% salt, 1% yeast, 4% malt or sugar. For 500g flour: 280g water + 10g salt + 5g yeast + 20g malt syrup. Result: stiff dough, classic chewy bagel texture.

    Why we cite it here: Related lean-dough fermentation principles

  3. what ratio of… · baking

    What baker's percentage for pizza dough?

    Neapolitan pizza: 100% 00 flour + 60% water + 2% salt + 0.5% yeast (or 20% starter). New York style: 100% bread flour + 65% water + 2% salt + 0.5% yeast + 2% olive oil. Sicilian/focaccia-style: 100% bread flour + 75% water + 2% salt + 1% yeast + 5% olive oil.

    Why we cite it here: Authoritative published reference for all pizza styles with BP

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