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

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You will find out what works best for your home kitchen thanks to the informative explanations of the different doughs…and once you have that set the world is your pizzeria. This was also covered in a similar fashion in Ken Forkish's book Elements of Pizza, although Ken pretty much sticks to 70% for almost everything. I would need all the curse words in the English and Italian languages to fully express the brilliance that lies within these pages.

Arevolutionary 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. I enjoy it because it is quite the active (asides from the waiting time during dough fermentation) process and for all the scientific intricacies involved (temperature, humidity, etc. You’ll see plenty of pizza toppings, too—from classics like Marinara and Margherita to some of my new favorites like Zucchine and Carbonara.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. The dough is kneaded for 11 minutes total in the stand mixer which I expected to be way too long, but it just worked perfectly! Award-winning chef Marc Vetri and respected master of Italian cuisine finally shares his vast knowledge of pizza, focaccia, and calzone, in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.

Remove from the oven, sprinkle the basil leaves over the finished pizza, and sprinkle with sea salt and pepper and olive oil.

Mastering Pizza is 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. By bidding on, or purchasing this item, you are agreeing to us sharing your name and address details with that 3rd party supplier to allow us to fulfil our contractual obligations to you. Outside of his restaurants, Marc is deeply passionate about giving back to the community, in particular his hometown of Philadelphia. At the end of mixing, the dough was soft like a baby's butt and stretched into the most perfect window pane I have ever made. I’m not going to lie and say it’s not a bit daunting, but as it is with all things seemingly insurmountable, it’s important to start small.