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Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] Kindle Edition
by
Marc Vetri
(Author),
David Joachim
(Author)
Format: Kindle Edition
Marc Vetri
(Author)
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Product description
Review
"Marc Vetri has an artist and a scientist and a genius all rolled into his beautiful, gnocchi-shaped head. I would need all the curse words in the English and Italian languages to fully express the brilliance that lies within these pages. If you are serious about making pizza, buy every copy in the store."
--JIMMY KIMMEL
"Thorough, diverse, transparent, and beautiful, a template for this world and this amazing portrait of pizza, Brother Vetri goes deep into the many roads of all things flat and fired, and they all lead to delicious perfection! I love this book so much."
--CHRIS BIANCO, chef and author of Bianco "This book is genius in its detail. Marc sought out the most acclaimed masters of pizza to give you expert knowledge of the art, craft, and science behind what makes great pizza. What I love about this book is its passion, outstanding research, and easy, step-by-step instructions. In no time, you will be creating what pizzaioli spend a lifetime practicing to perfect. Mastering Pizza is an essential must-have for any pizza lover."
--JIM LAHEY, author of My Pizza "If you want to learn how to make great pizza, there is no better teacher than Marc Vetri. He has gone to great lengths to understand what it takes to make unforgettable pizza, and his unwavering passion for Italian food has made him a master of his craft. Mastering Pizza is filled with beautiful recipes and fundamental knowledge that Marc has accumulated throughout his career. This is the kind of cookbook that will inspire you to learn, cook, and invite people over for a great meal."
--NATHAN MYHRVOLD, lead author of Modernist Cuisine "There are very few people on the planet who could write a book entitled Mastering Pizza that I would want to read. One of them is Marc Vetri. Through his frequent travels in Italy, and a lifetime in the pizzerias of Philly, Marc has graduated from being a student of pizza to an esteemed professor of this beloved food. Marc's stunningly comprehensive book (there are twelve dough recipes alone) will enlighten the path of your own journey to becoming the pizza master of your dreams."
--NANCY SILVERTON, co-owner of Mozza Restaurant Group " An excellent one-stop pizza guide."
- PUBLISHERS WEEKLY --This text refers to the hardcover edition.
--JIMMY KIMMEL
"Thorough, diverse, transparent, and beautiful, a template for this world and this amazing portrait of pizza, Brother Vetri goes deep into the many roads of all things flat and fired, and they all lead to delicious perfection! I love this book so much."
--CHRIS BIANCO, chef and author of Bianco "This book is genius in its detail. Marc sought out the most acclaimed masters of pizza to give you expert knowledge of the art, craft, and science behind what makes great pizza. What I love about this book is its passion, outstanding research, and easy, step-by-step instructions. In no time, you will be creating what pizzaioli spend a lifetime practicing to perfect. Mastering Pizza is an essential must-have for any pizza lover."
--JIM LAHEY, author of My Pizza "If you want to learn how to make great pizza, there is no better teacher than Marc Vetri. He has gone to great lengths to understand what it takes to make unforgettable pizza, and his unwavering passion for Italian food has made him a master of his craft. Mastering Pizza is filled with beautiful recipes and fundamental knowledge that Marc has accumulated throughout his career. This is the kind of cookbook that will inspire you to learn, cook, and invite people over for a great meal."
--NATHAN MYHRVOLD, lead author of Modernist Cuisine "There are very few people on the planet who could write a book entitled Mastering Pizza that I would want to read. One of them is Marc Vetri. Through his frequent travels in Italy, and a lifetime in the pizzerias of Philly, Marc has graduated from being a student of pizza to an esteemed professor of this beloved food. Marc's stunningly comprehensive book (there are twelve dough recipes alone) will enlighten the path of your own journey to becoming the pizza master of your dreams."
--NANCY SILVERTON, co-owner of Mozza Restaurant Group " An excellent one-stop pizza guide."
- PUBLISHERS WEEKLY --This text refers to the hardcover edition.
Book Description
Mastering Pizza is a revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have.
--This text refers to the hardcover edition.
About the Author
Trained in Bergamo, Italy, by some of the region's most noted chefs, MARC VETRI is the chef/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of Food & Wine's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in Gourmet, Bon Appetit, and the New York Times, and is the author of Mastering Pasta, Il Viaggio di Vetri, and Rustic Italian Food. DAVID JOACHIM is the author of the New York Times best seller A Man A Can A Plan and a co-writer on numerous cookbooks.
--This text refers to the hardcover edition.
Product details
- ASIN : B077X2WDBX
- Publisher : Ten Speed Press (28 August 2018)
- Language : English
- File size : 229276 KB
- Text-to-Speech : Enabled
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 273 pages
-
Best Sellers Rank:
221,708 in Kindle Store (See Top 100 in Kindle Store)
- 10 in Pizza Making
- 30 in Pizza Baking
- 46 in Italian Cooking
- Customer Reviews:
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4.7 out of 5 stars
4.7 out of 5
819 global ratings
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Top reviews
Top review from Australia
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Reviewed in Australia on 4 August 2020
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I built a great wood fired pizza oven in my backyard, but just couldn't get the results i was looking for. This book sorted everything out instantly. The very first pizza i pulled out looked like the front cover of the book. The dough recipes match hydration levels to the type of oven you have and the heat it produces. A brilliant book.

5.0 out of 5 stars
This book is the pizza dough bible.
By matthew broadbent on 4 August 2020
I built a great wood fired pizza oven in my backyard, but just couldn't get the results i was looking for. This book sorted everything out instantly. The very first pizza i pulled out looked like the front cover of the book. The dough recipes match hydration levels to the type of oven you have and the heat it produces. A brilliant book.
By matthew broadbent on 4 August 2020
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2 people found this helpful
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Top reviews from other countries

A Customer
5.0 out of 5 stars
Absolutely brilliant book for serious bakers and amateurs alike
Reviewed in the United Kingdom on 6 October 2018Verified Purchase
I own a rather considerable library of cookbooks due to my rather scary obssession with good food. I hold bread and bread related products especially close to heart and spend countless hours of studying and trying out recipes from my collection.
There are numerous books on pizza out there and so far, I thought that 'elements of pizza' was by far the best book out there; but this book gives it a serious run for its money.
Why? From the first pages I had the 'aha!' moments: the author explains in beautifully simple language what dough hydration is and why it matters, why certain types of flour are used and what difference would be achieved if you swapped them. From my experience understanding why certain things are done the way they are form the foundation of achieving that perfect pie/whatever you're making. The definition of perfection is completely subjective - I love pizza certain way, every family member has their own preferences. This book caters to all as is does not just land you with one recipe but arms you with an arsenal of techniques to make choices that produce THAT pizza you crave. Masterpiece!
There are numerous books on pizza out there and so far, I thought that 'elements of pizza' was by far the best book out there; but this book gives it a serious run for its money.
Why? From the first pages I had the 'aha!' moments: the author explains in beautifully simple language what dough hydration is and why it matters, why certain types of flour are used and what difference would be achieved if you swapped them. From my experience understanding why certain things are done the way they are form the foundation of achieving that perfect pie/whatever you're making. The definition of perfection is completely subjective - I love pizza certain way, every family member has their own preferences. This book caters to all as is does not just land you with one recipe but arms you with an arsenal of techniques to make choices that produce THAT pizza you crave. Masterpiece!
21 people found this helpful
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Dragojevic Aleksandar
3.0 out of 5 stars
Lots of useful information, be careful about the recipes
Reviewed in the United Kingdom on 20 September 2020Verified Purchase
I really enjoyed reading this book. It is full of information that I was hoping to learn about (what happens with more or less water in the dough, what is the effect of adding salt, etc). The book is written in a very enthusiastic style as well. It makes you want to make and eat pizza.
However, I followed an option in one of the recipes and ended up with flat dough. I was suspicious about putting 0.2g of active dry yeast for 1 kg dough and leaving it in the fridge for 24 hours, but decided to give it a go. After seeing the result, I would advise against this. I might try with a lot more yeast e.g. 2 g. It is a shame as I am now not sure which of the recipes I can safely follow and which I should avoid.
However, I followed an option in one of the recipes and ended up with flat dough. I was suspicious about putting 0.2g of active dry yeast for 1 kg dough and leaving it in the fridge for 24 hours, but decided to give it a go. After seeing the result, I would advise against this. I might try with a lot more yeast e.g. 2 g. It is a shame as I am now not sure which of the recipes I can safely follow and which I should avoid.
5 people found this helpful
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dave roche
5.0 out of 5 stars
Must have book for making awesome dough!
Reviewed in the United Kingdom on 17 April 2019Verified Purchase
Very detailed dough making instructions which are tailored to the type of oven you will be using. Have learnt a lot from this and the dough tastes amazing. A must have book for any pizza oven owner!
4 people found this helpful
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DanO
5.0 out of 5 stars
Great Pizza for dummies?
Reviewed in the United Kingdom on 15 November 2018Verified Purchase
The headline of course is meant in a good way. This is one of the best books I've read concerning "how to." Its clear on all fronts and the experience shared by M. Vetri about his travels to Italy, to me, are an added bonus. I had read about this book being in the works some time ago and it has truly lived up to what I was hoping for, which of course was simplistic explanations of what Vetri has spent years creating. Making the science of dough etc simple means a lot to a dummy like me.
3 people found this helpful
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Homie Hugh
5.0 out of 5 stars
Its a great book a must have
Reviewed in the United Kingdom on 2 February 2020Verified Purchase
Brilliant buy for, all pizza lovers, or fresh making folk
3 people found this helpful
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