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

Mastering Pizza: The Art and Practice of Handmade Pizza,
    Mastering Pizza: The Art and Practice of Handmade Pizza, 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."/>
  • Hardcover
  • 272
  • Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [a Cookbook]
  • Marc Vetri
  • 20 May 2017
  • 0399579222

About the Author: Marc Vetri

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10 thoughts on “Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [a Cookbook]

  1. Toni says:

    Ordered this one for my husband he loves it The book concentrates on the different types of dough you can make for the crust of your pizza Face it, if the crust isn t good, then the toppings aren t going to save it At least that s the way we Italians feel about it I converted my husband, so he agrees He makes the best bread and pizza crust ever I have no patience so I toss the pasta with everything you can think of andAnyway, if you enjoy making your own pizza this is the book for Ordered this one for my husband he loves it The book concentrates on the different types of dough you can make for the crust of your pizza Face it, if the crust isn t good, then the toppings aren t going to save it At least that s the way we Italians feel about it I converted my husband, so he agrees He makes the best bread and pizza crust ever I have no patience so I toss the pasta with everything you can think of andAnyway, if you enjoy making your own pizza this is the book for you.Ciao Buon appetito

  2. roxi Net says:

    I was able to review this book during the week that I ve had pizza daily fate While there is no way for me to have a domed wood oven in my home but I want one anyway it was awesome to read how they work my pizza needs to have a crispy crust It s never even occurred to me to grill a pizza outdoors Hydrating your dough what This book made me laugh at my poor past pizza attempts The photos, layout, and information are wonderful I found it refreshing that the pizza sauce recipe i I was able to review this book during the week that I ve had pizza daily fate While there is no way for me to have a domed wood oven in my home but I want one anyway it was awesome to read how they work my pizza needs to have a crispy crust It s never even occurred to me to grill a pizza outdoors Hydrating your dough what This book made me laugh at my poor past pizza attempts The photos, layout, and information are wonderful I found it refreshing that the pizza sauce recipe is the basic one I use minor exceptions rather than a sauce with a grocery list of ingredients The pizza recipes I found exciting pecorino cheese, and black pepper, eggs, pecorino, and guanicale, etc The only downside besides not being able to taste photographs , is that I needof a step by step recipe rather than a narrative

  3. Jens Kristian Wikstøl says:

    Mange veldig gode tips Har gjort pizzaene mine et par hakk bedre

  4. The Candid Cover (Olivia & Lori) says:

    If there is one food that I have to say is my absolute favourite, it would definitely be pizza After reading Marc Vetri s Mastering Pizza, my eyes have been opened to a whole new way of experiencing this versatile food This cookbook is both educational and eye opening, while providing home cooks with some techniques and recipes to try themselves.Full review on The Candid Cover If there is one food that I have to say is my absolute favourite, it would definitely be pizza After reading Marc Vetri s Mastering Pizza, my eyes have been opened to a whole new way of experiencing this versatile food This cookbook is both educational and eye opening, while providing home cooks with some techniques and recipes to try themselves.Full review on The Candid Cover

  5. Dna says:

    This cookbook, it is a sumptuous feast for the eyes But I m not putting pears on my pizza Nor eggplant I m an eggplant fiend, but knowing how temperamental the dark fruit can be, I would never even attempt to tame that crazy onto a pizza crust That s asking for trouble, and wasted pizza dough The pizza is in this cookbook that I would make, I already know how to However, I think this book is really really really really useful if you know nothing about though and the different types of does This cookbook, it is a sumptuous feast for the eyes But I m not putting pears on my pizza Nor eggplant I m an eggplant fiend, but knowing how temperamental the dark fruit can be, I would never even attempt to tame that crazy onto a pizza crust That s asking for trouble, and wasted pizza dough The pizza is in this cookbook that I would make, I already know how to However, I think this book is really really really really useful if you know nothing about though and the different types of does for different types of pizzas, which I don t

  6. Catherine Woodman says:

    I had to buy this book because of the wealth of information about different kinds of pizza doughs people in the Food 52 Cookbook Club just raved about this to no end I think the taglio dough ended up being the most popular, people used a lot of their favorite toppings, and the ability to stretch the dough out into a sheet pan to bake was very popular, as was the freezing the dough directions All in all a great pizza cookbook even though there are a number of competitors out there.

  7. Andrea says:

    I was excited to bring this home from the library and to try out the sourdough versions of the dough recipe to help me improve on our weekly favorite Unfortunately i can t seem to find any of the recipes using the sourdough crusts and can t find any bake times for them I m sure i m just missing it, but i also don t think they should be this hard to find.Otherwise, fun book with clear information It s also nice to see a pizza book that didn t overload the toppings.

  8. David says:

    Though a lot of this book is for those with big pizza ovens, there is lots for the home cook I was however taken back a bit by the vulgar language that he used several times I find no need of the F word in a cookbooktherefore a two rating just for that.

  9. Ashani Hettige says:

    Every author who aced the Pizza making are very passionate about Pizza This also illuminates that Sometimes I feel like its too descriptive But was a good read

  10. Amy says:

    Only nit picky thing on the first read through is about yeast Instant yeast and active dry yeast are not used 1 1.