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Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]
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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.
Publisher : Ten Speed Press; Illustrated edition (August 28, 2018)
Language : English
Hardcover : 272 pages
ISBN-10 : 0399579222
ISBN-13 : 978-0399579226
Item Weight : 2.31 pounds
Dimensions : 8.75 x 1 x 9.75 inches
Customers say
Customers find this cookbook excellent for making great pizza, with detailed information and easy-to-follow instructions. They appreciate the variety of recipes that adapt to different types of ovens, and one customer notes how it explains the process of making dough. The book receives positive feedback for its great pictures and outstanding results.
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9 reviews for Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]
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Original price was: $29.99.$17.59Current price is: $17.59.
Kindle Customer –
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 themOne 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…..
Becky at the beach –
outstanding book from understanding ingredients to the art of making pizza at home
I have pizza cookbooks, good ones. but when I saw Marc Vetri was coming out with a cookbooks I had to have it. I love Mastering Pasta and Rustic Italian food so much. Mastering Pizza is wonderful. So many crusts, the same crust with different hydration for a different bake and chew, so many options for grill, oven, fire, so many innovative topping ideas, and old favorites that stand the test of time.However, this book is more than recipes, it’s explanations and lots of how to pictures that are really helpful. for example, on page 36 there is a chart of flours, with their protein percent by weight, gluten strength, and elasticity. There is an equipment section, explanation of hydration.Then the recipes. they are divided by doughs, First the pizza doughs, Naples, Roman, Al Taglio, Whole grain sourdough. The recipes are well laid out, the ingredients, then the directions. There are beautiful drool inducing pictures of the finished products, but also pictures of steps along the way so you know what it should look like at various stages.This is one of the cookbooks that send you to other recipes, for example, the wood oven pepperoni you go back to the dough at the beginning of the chapter, then the sauce on page 111. It doesn’t bother me. I just put stickies where the common references are, dough pages, sauce pages, so it’s easy to flip back and forth.The home oven stuffed pizza was amazing. So was the Parmesan fried dough balls.. no more store bought pizza bread for us.We really like the al taglio dough. the sheet pan full of amazing deliciousness topped with more amazing deliciousness. the potato and mozzarella was just so good.The fried mini calzones were so good. Fried pizza dough with hot melty fillings..and do make the home oven dolci rotolo.. because it’s truly amazing. ricotto sugar cream rolled dough with a caramel sauce poured over top.. this will be one I make a lot, probably too much!There are so many recipes I’ve marked to try, but the crusts I’ve tried have turned out so well, and that is a big part.
adam –
Perfect crust recipe, just the right amount of chewiness I couldn’t find in other recipes
I think I’ve purchased almost every pizza recipe book out there looking for a crust recipe with the right amount of chew and crunch. THIS IS IT. So good.
Vinophile –
THE Essential Pizza Book
I purchased this book when I got an Ooni Pizza Oven. I always appreciated Marc Vetriâs 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.Vetriâs 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 Vetriâs 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.
Simone Albertini –
Regalato ad un amico che si sta avvicinando al mondo della pizza, ha amato questo libro…Chiaro e completo
K R –
I have made good enough pizza of variable quality for years with a pizza steel and frustrating trial & error. For such simple ingredients I’ve always found it hard to make and wrongly put that down to my oven not being hot enough.This book is a game changer – there are so many authentic recipes for different international pizza styles and ovens. There is no nonsense filler, I.e. no recipes to bulk out the book for the sake of it. The foccacia, calzones, rotolos and all the regional pizzas and dough variations look amazing. The photos are also beautiful.The book explains the why. Why alter hydration, oven temperature, cooking times, proofing time, dough yeast content, gluten structure. It isn’t boring to read as it’s explained through stories and personal anecdotes. The book totally changed the recipe I use, the ingredients, quantities and hydration. It gave me other techniques to make pizza in my home oven even though tops out at 260C. The photos are of my first attempt at the first recipe I saw. The pizza is much better than anything I’ve made before. I’d gladly pay for this pizza in a restaurant.
Mediha nur serdar –
i like it. çok beÄendim pizza çok severim henüz tarif denemedim ama yakın zamanda denerim. güzel görünüyor. thanks Marc Vetri. makarna kitabını da aldım. amazonu da teslimat konusunda seviyorum fiyatlar da fena deÄil
Joyce –
A great book for creating delicious and creative pizzas. This is definitely one of my more used recipe books.
Matierce –
Dieses Buch wird nicht umsonst von Grill-/Koch- und Pizza-Enthusiasten neben “The Elements of Pizza” als absolute Referenz angesehen was Pizzabücher anbelangt!Es wird fundamentales Wissen vermittel, wie man perfekte Pizza backt. Es wird darauf eingegangen, wie man mit welchen zur Verfügung stehenden Mittel das beste Ergebnis herauskriegt. Egal ob mit Holzofen, Backofen, Kamado Grill oder Gasgrill alles wird genau erklärt und auf alles wird eingegangen. Wenn man das als Anfänger liest, wird einem erst bewusst was für eine Wissentschaft das alles ist und was alles Einfluss auf die Pizza hat etcIch dachte immer für Grill/Backofen sei ein Pizzastein das beste Utensil während das Backvorgangs, aber so lernte ich, dass z.B. Gusseisenpfannen besser sind. Wenn ich mir irgendwann Mal einen Pizzaofen bauen werde, weià ich jetzt auch, dass ein runder Ofen auf jeder Fall besser ist, als ein eckiger.Auch dachte ich immer, dass Pizza Mehl 00 das beste Mehl sei für neapolitanische Pizza. Nun weià ich, dass dem gar nicht unbedingt so ist. Je nach Geschmack ist Mehl mit der Type 812 (das deutsche Pendant zum amerikanischen Bread Flour) sogar die bessere Wahl.Es ist leider sehr ärgerlich, dass die eine bisherig vorhandene deutsche Rezension so schlecht bewertet (von C.Scholz). Eigentlich kann man hier nur nen Konkurrenten vermuten, der dieses Buch abwertet. Es ist mir nicht begreiflich, wie man behaupten kann, man würde nichts neues lernen, wenn man sich “wenigstend rudimentär mit der Materie auskennt”. In diesem Buch wird wirklich viel Fachwissen vermittelt.