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Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone Hardcover – Illustrated, 3 September 2018
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- Publisher : Potter/TSP/Harm/Roda; Illustrated edition (3 September 2018)
- Language : English
- Hardcover : 272 pages
- ISBN-10 : 0399579222
- ISBN-13 : 978-0399579226
- Dimensions : 22.23 x 2.29 x 24.82 cm
- Best Sellers Rank: 18,721 in Books (See Top 100 in Books)
- Customer Reviews:
"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
From the Publisher
Heritage Wheat Rosemary Focaccia
Makes 1 Half- Sheet Pan (18 By 13 Inches/ 45 By 33 Cm)
To Mix And Knead: Put the wheat flour, bread ﬂour, and water in the bowl of a stand mixer, ﬁtted with the dough hook. Add the yeast and mix on low speed for 2 to 3 minutes. Switch to medium speed, add the salt, and then stream in the oil. Mix until the dough is smooth and silky, about 10 minutes.
Transfer the dough to an oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
Lightly oil a half- sheet pan (18 by 13 inches/45 by 33 cm) and then punch down the dough and turn it out onto the oiled pan. Fold the dough over itself in thirds, cover tightly, and let rise in a warm spot for 30 minutes more. After 30 minutes, punch down the dough, fold it over itself again in thirds, cover tightly, and let rise in a warm spot for another 30 minutes.
To Shape And Ferment Again:
Press the dough into the baking sheet, all the way to the edges of the pan, so the dough is about 1/2 inch (1.3 cm) thick. Dimple the surface all over with your fingertips. Cover and let rise in a warm spot for a final 30 minutes. The multiple risings help create lots of bubbles and flavor in the dough.
Preheat the oven to 500°F (260°C). Drizzle the top of the focaccia with oil and tilt the pan to get oil into most of the hollows. Or press the oil right into the holes with your fingertips. Scatter on the rosemary and some salt. Bake until golden brown, 20 to 25 minutes. Cool in the pan on a wire rack and then cut into 3- inch (7 cm) squares. Serve warm or at room temperature.
- 258 grams (2 cups) whole grain spelt or other heritage wheat bread flour, preferably fresh milled
- 258 grams (2 cups) King Arthur bread flour
- 307 grams (1 1/3 cups) water at 55°F (13°C)
- 7 grams (2 1/4 teaspoons) active dry yeast or 14 grams (1 1/2 tablespoons) fresh yeast
- 9 grams (1 1/2 teaspoons) fine sea salt
- 13 grams (1 tablespoon) extra- virgin olive oil, plus some for the pan and for drizzling
- Leaves from 2 sprigs fresh rosemary
- Flake salt, such as Maldon
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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!
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.