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.
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.
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.)
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.”
“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
According to James Beard Award-winning chef Vetri (Mastering Pasta), great pizza is largely about nailing the crust. Here he offers to help pizza lovers create better homemade pizza with the dough and oven available to them. Unlike Maxine Clark's Craft Pizza, which has a resource list for specialty items but barely discusses crust, this book includes a dozen dough recipes and three chapters detailing the ingredients, tools, and methods that produce delicious crusts. Vetri's sometimes-technical instructions guide home bakers whether their aim is a chewy, crispy, or fluffy texture, which depends on the balance of the dough's hydration and baking temperature. Vetri navigates oven variables (size, material, shape, and fuel source) and suggests uses for home ovens, broilers, wood ovens, and various grills to best effect. Lengthy comments on flour include helpful charts and a list of local, stone ground millers by U.S. region. Vetri touts fermented wheat dough as gluten friendly, but readers wanting gluten-free crust or a dedicated chapter on sauces might prefer Todd English's Rustic Pizza. VERDICT For home cooks not offended by minimal, gratuitous course language, this is a solid guide to making pizza and using pizza dough in snacks and desserts.—Bonnie Poquette, Milwaukee
|Product dimensions:||8.60(w) x 9.60(h) x 0.90(d)|
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Copyright © 2018 Marc Vetri.
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