Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone (EPUB)

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

A revolutionary guide to creating delicious pizza reception , offering a spread of base doughs in order that your pizza will end up perfect regardless of what quite oven or equipment you've got .
Pizza remains America's favorite food, but one that a lot of people hesitate to form reception . In Mastering Pizza, award-winning chef Marc Vetri tackles the subject together 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 spread of base doughs of various hydration levels, which permit home cooks to realize an equivalent results with a daily kitchen oven as they might with knowledgeable pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings like 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 method , Mastering Pizza will assist you make pizza as delicious as you discover in Italy

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.
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-SFXPHIL

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.-Becky 

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. -Alex Linde

Download Cooking Ebook Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone | 210 Mb | Pages 273 | EPUB | 2018 

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