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Mastering Pizza
  • Published: 3 September 2018
  • ISBN: 9780399579226
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Hardback
  • Pages: 272
  • RRP: $59.99
Categories:

Mastering Pizza

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

Formats & editions
Hardback
3 Sept 2018
EBook
28 Aug 2018
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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.

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.
  • Published: 3 September 2018
  • ISBN: 9780399579226
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Hardback
  • Pages: 272
  • RRP: $59.99
Categories:

About the authors

Marc Vetri

Trained in Bergamo, Italy, by some of the region’s most noted chefs, Marc Vetri is the chef/owner of Vetri Ristorante, Osteria, Amis, and the forthcoming Alla Spina, all located in Philadelphia. Vetri was named one of Food & Wine’s Ten Best New Chefs and received the Philadelphia Inquirer’s highest restaurant rating; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in Gourmet, Bon Appétit, the Philadelphia Inquirer, and the New York Times. Visit his restaurants online at: www.vetrifamily.com.
portrait photo of Marc Vetri

David Joachim

David Joachim has authored, edited, or collaborated on more than thirty-five cookbooks, including the IACP award-winning The Food Substitutions Bible and the New York Times bestsellers A Man, a Can, a Grill and Mastering the Grill, co-authored with Andrew Schloss. He lives in Allentown, Pennsylvania. Visit David at: www.davejoachim.com.

portrait photo of David Joachim