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

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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."

Mastering Pizza: The Art and Practice of - Yumpu Read PDF Mastering Pizza: The Art and Practice of - Yumpu

In a funny way, that’s the real beauty of Vetri’s book; it’s not a perfect roadmap to making pizza but rather a guide. You can’t just read one recipe and “master pizza” but rather the entire thing is about the process of “mastering pizza”. Will I ever be a pizza master? Probably not. The guys who make pizza for a living, pumping out 1,000 pies a day are masters. Me, I’m just happy playing with the process.

Here you have two options depending on your timeframe and preferences. The first is room temperature proofing which is generally shorter and faster, and the other option is controlled temperature proofing (commonly known as pizza dough cold fermentation or pizza dough long fermentation) which is longer but results in a more complex flavored crust.

MASTERING PIZZA: The Art and Practice of Handmade Pizza MASTERING PIZZA: The Art and Practice of Handmade 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 CuisinePublishers Text 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. There are numerous books on pizza out there and so far, I thought that 'elements of pizza' was by far the best book out there; but this book gives it a serious run for its money. Kneading: Once the ingredients are well combined, it’s time to knead the dough. Kneading helps develop the gluten in the flour, which gives the dough its elasticity and structure. If you’re using a stand mixer, you can use the dough hook to knead the dough for about 5-10 minutes. If you’re doing it by hand, turn the dough onto a lightly floured surface and knead it for about 10-15 minutes. The dough should be smooth and elastic when it’s ready. He also has recipes for marinara, pizza sauce, calzones, rotolo, focaccia, and in a surprise at the end, a few dessert pizzas. 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."