Download Ebook Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone, by Marc Vetri

Download Ebook Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone, by Marc Vetri

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Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone, by Marc Vetri

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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

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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 Appétit, 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.

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Product details

Hardcover: 272 pages

Publisher: Ten Speed Press (August 28, 2018)

Language: English

ISBN-10: 0399579222

ISBN-13: 978-0399579226

Product Dimensions:

8.8 x 0.9 x 9.8 inches

Shipping Weight: 2.6 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

46 customer reviews

Amazon Best Sellers Rank:

#8,481 in Books (See Top 100 in Books)

The first thing you notice when receiving this publication is that it's a substantial book, a good manageable size. Why is that important? well in the past i have ordered books that are extremely disappointing size wise, small and difficult to read. Mastering Pizza just feels like a book you want to keep and read. i love Marc Vetri and David Joachims down to earth writing style. Straight forward explanations, simple recipes and easy to source ingredients. As a self confessed pizza addict i cannot get enough good pizza and living where i do the nearest quality pizza/Italian restaurant is more than 140 miles away . My very first test was to make the Kamado Grilled Neapolitan Pizza on my brand new Kamado grill and it turned out amazing. With a temperature of 700F i was able to cook a 16" pizza in just 2 minutes compared to the 8-10 minutes it takes in a normal kitchen oven. The taste was out of this world and instantly took me back to my time in Taormina Sicilia where they make some of the worlds best pizza, IMHO. If you love an authentic pizza taste and not the nasty local chain derivatives, then i highly recommend getting a copy of this new book

Beautiful book. Strange recipes.I bought this book in search of the perfect homemade crust. It failed. If you know what I'm missing please enlighten me in the comments below. I don't know HOW you can get a good crust from the following problems in the Naples family of pizza doughs.1) King Arthur flour2) 1/32 tsp dry active yeast3) Water at 55 deg F (13C)King Arthur flour is granular not powdery. That's not a show stopper. That can be handled. I'm just not sure how. But 1/32 tsp of yeast??? For 2 -3 pizzas??? Other recipes call for 1/128 tsp yeast. What the hell is going on? I wonder if there is more wild yeast in the air! And water at 55 deg F requires ice to cool it down from tap temperature. I mean, what's the point? I tried this recipe (Naples 70% hydration) and put it in a large bowl to rise. It went in like a non-glutenous knob and 6 hours later (that's what the recipe said) was like a non-glutenous cannon ball. I aborted it and went with a warm water, full package yeast recipe.I wish I could recommend this book but no way. If its recipes are workable, the methods are too arcane.

I have pizza cookbooks, good ones. but when I saw Marc Vetri was coming out with a cookbooks I had to have it. I love Mastering Pasta and Rustic Italian food so much. Mastering Pizza is wonderful. So many crusts, the same crust with different hydration for a different bake and chew, so many options for grill, oven, fire, so many innovative topping ideas, and old favorites that stand the test of time.However, this book is more than recipes, it's explanations and lots of how to pictures that are really helpful. for example, on page 36 there is a chart of flours, with their protein percent by weight, gluten strength, and elasticity. There is an equipment section, explanation of hydration.Then the recipes. they are divided by doughs, First the pizza doughs, Naples, Roman, Al Taglio, Whole grain sourdough. The recipes are well laid out, the ingredients, then the directions. There are beautiful drool inducing pictures of the finished products, but also pictures of steps along the way so you know what it should look like at various stages.This is one of the cookbooks that send you to other recipes, for example, the wood oven pepperoni you go back to the dough at the beginning of the chapter, then the sauce on page 111. It doesn't bother me. I just put stickies where the common references are, dough pages, sauce pages, so it's easy to flip back and forth.The home oven stuffed pizza was amazing. So was the Parmesan fried dough balls.. no more store bought pizza bread for us.We really like the al taglio dough. the sheet pan full of amazing deliciousness topped with more amazing deliciousness. the potato and mozzarella was just so good.The fried mini calzones were so good. Fried pizza dough with hot melty fillings..and do make the home oven dolci rotolo.. because it's truly amazing. ricotto sugar cream rolled dough with a caramel sauce poured over top.. this will be one I make a lot, probably too much!There are so many recipes I've marked to try, but the crusts I've tried have turned out so well, and that is a big part.

Having made pizzas for many years now, this book was a breath of fresh air. It has many new ideas and some exciting flavor combinations. It's not just a pizza book, it's an Italian cookbook from a master chef who applied his skills to pizza. The results are outstanding. Here I include some pictures of two Roman pizzas I made from the book - Lombarda (Fennel Sausage, Bitto Cheese, Mozzarella, Egg) and Parma(Arugula, Mozzarella, Fontina). I have to say, the Roman pizza dough recipe is fantastic, and the closest I have ever gotten to getting this style right. These pizzas were baked in a Blackstone oven at 630F for about 3 minutes. I can't wait to try the rest. Thank you Marc for sharing your knowledge! Note: I paid in full for my book and am not doing this review in exchange for a free copy.

Every page,when you finally get to the dough recipes, is the same words over and over again. Not for the home pizza maker for sure unless you want to make 6 pizzas at a time. No single dough recipes included. This book is really a waste of time and an expensive kindle purchase. A struggle to get through.

While there are many super fancy pizza recipes in here that I will never get my family to eat, the nice thing about this book is that it teaches you the science behind making good crust... how the ingredients work together and why it’s important to start with quality ingredients. Once you try the different dough recipes and tweak accordingly for your oven, you can put any toppings on you like and you’ll have a good pizza! I also appreciated the extras on focaccia and dessert pizza ideas.

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