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Ten Speed Press

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

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Description

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. “If you are serious about making pizza, buy every copy in the store.”—JIMMY KIMMEL 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. Read more

Publisher ‏ : ‎ Ten Speed Press; Illustrated edition (August 28, 2018)


Language ‏ : ‎ English


Hardcover ‏ : ‎ 272 pages


ISBN-10 ‏ : ‎ 0399579222


ISBN-13 ‏ : ‎ 26


Item Weight ‏ : ‎ 2.31 pounds


Dimensions ‏ : ‎ 8.86 x 0.97 x 9.79 inches


Best Sellers Rank: #7,089 in Books (See Top 100 in Books) #2 in Pizza Baking #4 in Italian Cooking, Food & Wine #47 in Celebrity & TV Show Cookbooks


#2 in Pizza Baking:


#4 in Italian Cooking, Food & Wine:


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Top Amazon Reviews

    • THE Essential Pizza Book
I purchased this book when I got an Ooni Pizza Oven. I always appreciated Marc Vetri’s style from other books but was especially drawn to this volume because, unlike nearly every other pizza book available, he includes options for using high heat ovens like the Ooni. Most books assume you will be making pizza in a home kitchen oven but Vetri explains the higher temperature ovens like Ooni cook so quickly you need a lower hydration dough - a dedicated pizza oven hits 900 degrees Fahrenheit while home oven top out at 550 degrees. Vetri’s advice goes far beyond providing options for different ovens. He is a wonderful armchair traveling companion with intriguing stories. He has great recipes for dough (all of which worked first time I tried them) and intriguing saucing options. He also includes information on all the major styles of pizza - in short, this is a truly complete guide to making pizzas simply and deliciously (the same is true of Vetri’s Mastering Bread and Mastering Pasta). If I were only allowed one guide to pizza, this is definitely it. Superb and well-tested, every recipe is a gem. ... show more
Reviewed in the United States on June 14, 2024 by Vinophile
    • Great information, Up your pizza game!
I really like this book. I have been making pizza for the last couple of years. Started with Lahey no knead pizza, and then just loved Elements of Pizza dough recipes by Ken Forkish. It has been my go to book for the last year! Just got this book, and i have learned a good bit about the hydration and oven relationship, and especially about the salt addition. Have to admit, i agree with another reviewer, i made the taglio pizza, with 80% hydration, adding the water at the second fold. It was so wet, the water would not incorporate totally. I stretched and again, white water in the bottom of the bowl I did the third fold, and it was less wet , but still very wet, not like any dough i have made before, btw i have the Bonci book and never found this to be a problem. Let it sit in frig, and shaped etc the next night. It had a great taste. I know water is a friend of dough, but not sure i made it correctly. One thing, i added the 350 grams of water , and it was a bit dry, so i added a bit more water to completely incorporate the flour. Might this be the problem? Too much water in the initial mix? but then again, dry flour is not a good thing! again, i love this book, and will try this recipe again, but any information, insight, would be appreciated. Oh..and for those who argue for OO flour..i have used it..and then used it in combination with bread flour with starter..and i went back to all bread..Just a better consistency for dough.. And finally, i am updating my review, as the 36 hour ferment on my wet dough is the best! The water was all absorbed and the taste was great! I made it with all evoo and salt and fennel pollen...just great!! To be clear, i made one recipe and divided it into two quarter sheet pans..the second used in 36 hours,,and it was excellent consistency..not too wet vs the 24! again, if anyone has any thoughts , would love to hear them One last thing..i ordered the mock mill, for my kitchen aid, and wheat berries from Maine Grain. Cannot wait to try them! thank you Chef for a great book..... ... show more
Reviewed in the United States on March 17, 2019 by Kindle Customer
    • Buy this book if you want to make restaurant quality pizza at home.
This book is great because it is more than recipes. Marc Vetri goes into the science of why he includes variation on crust recipes. I love knowing why you do something ans much ans I love options. Are you cooking your pizza at 900F/500-600F/in your home oven/on a grill/using Sourdough starter? He’s included a crust recipe (or two) for each of those variables. The first crust I made from this book allowed me to achieve the pizza crust of my dreams - baked in my Ooni wood fired pizza oven. It was tender/chewy on the inside and had a crisp outer crust. I knew something was different when I was pressing out the dough circles because the sticky, bubbly dough felt less like firm bread dough and more like a water balloon. I can’t wait to try other variations! ... show more
Reviewed in the United States on June 20, 2024 by Monteverade Client
    • This is a rugged book
It's a great book. It's does not appear to be a beginner's book but I think that it will improve my pizza making skills.
Reviewed in the United States on April 29, 2024 by Antar52
    • More than you’ll want to read but interesting enough you will anyway
Apparently pizza is all about crust?. Very little info on sauce but hey, this is the book for making great pizza. You’re gonna keep wondering if you should have bought this, until you actually do.
Reviewed in the United States on August 25, 2024 by Paul D. Binkley
    • Great Book for Pizza Lovers
Review Image by Carla Carla
Review Image by Carla Carla
As a home cook and pizza lover, I've read several books on the art of pizza making, but this book is a true game-changer. This book not only covers basic techniques but also delves into advanced methods and variations that challenge convention. What truly sets this book apart is its focus on adapting recipes to different types of ovens and cooking environments, making it accessible for everyone. ... show more
Reviewed in the United States on May 6, 2024 by Carla Carla
    • Substantial book, wealth of good information
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 ... show more
Reviewed in the United States on August 29, 2018 by SFXPHIL
    • Lane & Laurie
Both of them like making pizza 🍕 ... so, this should def help. Ok, I'll let ya know when either one gives me the invite!!
Reviewed in the United States on August 21, 2024 by Steven Ostrow

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