6/22/2023 0 Comments Ken forkish pizza![]() Now that he’s left the businesses behind, Forkish will focus exclusively on his cookbook career: Flour Water Salt Yeast landed on the New York Times best-seller list in 2020, almost a decade after it initially hit shelves. ![]() We’re making the best pizza we’ve ever made at the restaurant now.” “I had some core changes I wanted to make at my pizzeria, and I did. “After closing Trifecta and immediately launching into the pandemic - all the pivots we had to do, dealing with all that stuff - it really set my own personal clock,” Forkish says. In the last year, Forkish has tied up loose ends at the bakery and pizzeria: updating the crust and croissant recipes, for instance, and amping up fresh mozzarella production so each pizza comes with house-made cheese. “This is the right time for them they’ve earned it.”įorkish’s restaurant industry retirement has been in the works for years, in certain ways: First, with the closure of Trifecta in 2019, followed by the sale of Checkerboard Pizza this fall. “I felt like this was the right time, because I wanted to make sure they were the stewards of the businesses going forward,” Forkish tells Eater Portland. He sold the pizzeria to Peter Kost, who also owns Carina Lounge in Northwest Portland Kost has been “running the show” since Ken’s Artisan Pizza’s reopening in July. ![]() Longtime employees Theo Taylor (general manager), Randy Dorkin (pastry chef), and Melissa Joubert (front of house) will take over the bakery, with a combined 43 years working with Forkish. In a December 31 newsletter update, Forkish announced the sale of both Ken’s Artisan Pizza and Ken’s Artisan Bakery, as the baker steps down. 20 years after opening Ken’s Artisan Bakery, however, Forkish has decided to retire, selling his two remaining businesses to his employees. His Northwest Portland bakery, the straightforwardly named Ken’s Artisan Bakery, is an iconic Portland destination for bread and pastries on the other side of the river, Ken’s Artisan Pizza will still accumulate lines for its char-blistered pies, years after its opening. His James Beard Award-winning cookbook, Flour Water Salt Yeast, is often considered one of the best bread-baking manuals to come out in the last 20 years. And his innovative, seasonal topping ideas will surprise and delight any pizza lover-and inspire you to create your own signature pies, just the way you like them.Ken Forkish is, arguably, Oregon’s most famous baker. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. ![]() Forkish offers more than a dozen different dough recipes-same-day "Saturday doughs" that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough-each of which results in the best, most texturally sublime crust you've ever made at home. ![]() "If there were ever to be a bible for all things pizza-and I mean all things-Ken Forkish has just written it."-Marc Vetri, author of Mastering Pasta and owner of Vetri The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook. ![]()
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