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Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] by [Marc Vetri, David Joachim]

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Marc Vetri

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

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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.

Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

Length: 273 pages	Word Wise: Enabled	Enhanced Typesetting: Enabled
Page Flip: Enabled	Language: English

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Product description

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.

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.

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: 257,396 in Kindle Store (See Top 100 in Kindle Store)
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matthew broadbent

This book is the pizza dough bible.

Reviewed in Australia 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.

2 people found this helpful

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A Customer

Absolutely brilliant book for serious bakers and amateurs alike

Reviewed in the United Kingdom on 6 October 2018

Verified 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!

19 people found this helpful

Dragojevic Aleksandar

Lots of useful information, be careful about the recipes

Reviewed in the United Kingdom on 20 September 2020

Verified 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.

3 people found this helpful

dave roche

Must have book for making awesome dough!

Reviewed in the United Kingdom on 17 April 2019

Verified 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

Homie Hugh

Its a great book a must have

Reviewed in the United Kingdom on 2 February 2020

Verified Purchase

Brilliant buy for, all pizza lovers, or fresh making folk

3 people found this helpful

DanO

Great Pizza for dummies?

Reviewed in the United Kingdom on 15 November 2018

Verified 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.

2 people found this helpful

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