Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]

by Marc Vetri, David Joachim

Overview

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.

“If you are serious about making pizza, buy every copy in the store.”—JIMMY KIMMEL

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.

Product Details

ISBN-13:	9780399579226
Publisher:	Clarkson Potter/Ten Speed
Publication date:	08/28/2018
Pages:	272
Sales rank:	29,734
Product dimensions:	8.60(w) x 9.60(h) x 0.90(d)

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.

Read an Excerpt

INTRODUCTION
(Continues…)

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Excerpted from "Mastering Pizza"
by .
Copyright © 2018 Marc Vetri.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Editorial Reviews

Step-by-step photos and granular instructions ease fear and abet deliciousness, be it for a carbonara pie or an entry-level margherita al taglio, baked in a sheet pan for zero stress. I can't think of a better way to heat your home this winter.

The New York Times Book Review - Christine Muhlke

04/02/2018
In their fourth collaboration, chef and restaurateur Vetri and food writer Joachim (Mastering Pasta) offer a thorough guide to pizza making. They argue that the key to success is “understanding and cultivating a relationship with your dough” and provide three comprehensive chapters that explain how different flours, hydration levels, and appliances affect how dough comes together and cooks. Vetri and Joachim equip the reader with a dozen dough recipes, ranging from soft, chewy Naples doughs to thin, crispy Roman ones. Photos help guide the home cook through sometimes complex instructions (which also include some swearing and surprising descriptions, such as a dish that “smells like sex”). The recipes for pizza toppings include such classics as margherita, marinara sauce with pepperoni, and quattro formaggi, as well as intriguing combinations like fresh crab with roasted peppers, spicy octopus with smoked mozzarella, and pears with provolone cheese and cured pork. The chapters devoted to calzones, focaccia, and dessert pizzas include such enticing creations as kale and ricotta calzones, focaccia stuffed with taleggio and pancetta, and Nutella-stuffed pizza. This is an excellent one-stop pizza guide. (Aug.)

Publishers Weekly

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

From the Publisher