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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. 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, m 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. 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.


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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. 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, m 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. 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.

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

  1. 4 out of 5

    Toni

    Ordered this one for my husband; he loves it! The book concentrates on the different types of dough you can make for the crust of your pizza. Face it, if the crust isn't good, then the toppings aren't going to save it. At least that's the way we Italians feel about it. (I converted my husband, so he agrees.) He makes the best bread and pizza crust ever. I have no patience so I toss the pasta with everything you can think of and more. Anyway, if you enjoy making your own pizza this is the book for Ordered this one for my husband; he loves it! The book concentrates on the different types of dough you can make for the crust of your pizza. Face it, if the crust isn't good, then the toppings aren't going to save it. At least that's the way we Italians feel about it. (I converted my husband, so he agrees.) He makes the best bread and pizza crust ever. I have no patience so I toss the pasta with everything you can think of and more. Anyway, if you enjoy making your own pizza this is the book for you. Ciao. Buon appetito!

  2. 5 out of 5

    roxi Net

    I was able to review this book during the week that I've had pizza daily (fate). While there is no way for me to have a domed wood oven in my home -- but I want one anyway -- it was awesome to read how they work (my pizza needs to have a crispy crust!). It's never even occurred to me to grill a pizza outdoors! Hydrating your dough -- what? This book made me laugh at my poor past pizza attempts. The photos, layout, and information are wonderful. I found it refreshing that the pizza sauce recipe i I was able to review this book during the week that I've had pizza daily (fate). While there is no way for me to have a domed wood oven in my home -- but I want one anyway -- it was awesome to read how they work (my pizza needs to have a crispy crust!). It's never even occurred to me to grill a pizza outdoors! Hydrating your dough -- what? This book made me laugh at my poor past pizza attempts. The photos, layout, and information are wonderful. I found it refreshing that the pizza sauce recipe is the basic one I use (minor exceptions) rather than a sauce with a grocery list of ingredients. The pizza recipes I found exciting - pecorino cheese, and black pepper, eggs, pecorino, and guanicale, etc. The only downside (besides not being able to taste photographs), is that I need more of a step-by-step recipe rather than a narrative.

  3. 4 out of 5

    Jens Kristian Wikstøl

    Mange veldig gode tips! Har gjort pizzaene mine et par hakk bedre!

  4. 5 out of 5

    The Candid Cover (Olivia & Lori)

    If there is one food that I have to say is my absolute favourite, it would definitely be pizza. After reading Marc Vetri’s Mastering Pizza, my eyes have been opened to a whole new way of experiencing this versatile food. This cookbook is both educational and eye-opening, while providing home cooks with some techniques and recipes to try themselves. Full review on The Candid Cover If there is one food that I have to say is my absolute favourite, it would definitely be pizza. After reading Marc Vetri’s Mastering Pizza, my eyes have been opened to a whole new way of experiencing this versatile food. This cookbook is both educational and eye-opening, while providing home cooks with some techniques and recipes to try themselves. Full review on The Candid Cover

  5. 4 out of 5

    Dna

    This cookbook, it is a sumptuous feast for the eyes! But I’m not putting pears on my pizza. Nor eggplant. I’m an eggplant fiend, but knowing how temperamental the dark fruit can be, I would never even attempt to tame that crazy onto a pizza crust. That’s asking for trouble, and wasted pizza dough. The pizza is in this cookbook that I would make, I already know how to. However, I think this book is really really really really useful if you know nothing about though and the different types of does This cookbook, it is a sumptuous feast for the eyes! But I’m not putting pears on my pizza. Nor eggplant. I’m an eggplant fiend, but knowing how temperamental the dark fruit can be, I would never even attempt to tame that crazy onto a pizza crust. That’s asking for trouble, and wasted pizza dough. The pizza is in this cookbook that I would make, I already know how to. However, I think this book is really really really really useful if you know nothing about though and the different types of does for different types of pizzas, which I don’t.

  6. 4 out of 5

    Rachael

    Christmas present! By far the best crust I've made at home with whole grain flour. FINALLY. Christmas present! By far the best crust I've made at home with whole grain flour. FINALLY.

  7. 4 out of 5

    Catherine Woodman

    I had to buy this book because of the wealth of information about different kinds of pizza doughs--people in the Food 52 Cookbook Club just raved about this to no end. I think the taglio dough ended up being the most popular, people used a lot of their favorite toppings, and the ability to stretch the dough out into a sheet pan to bake was very popular, as was the freezing the dough directions. All in all a great pizza cookbook (even though there are a number of competitors out there).

  8. 5 out of 5

    Andrea

    I was excited to bring this home from the library and to try out the sourdough versions of the dough recipe to help me improve on our weekly favorite. Unfortunately i can't seem to find any of the recipes using the sourdough crusts and can't find any bake times for them. I'm sure i'm just missing it, but i also don't think they should be this hard to find. Otherwise, fun book with clear information. It's also nice to see a pizza book that didn't overload the toppings. I was excited to bring this home from the library and to try out the sourdough versions of the dough recipe to help me improve on our weekly favorite. Unfortunately i can't seem to find any of the recipes using the sourdough crusts and can't find any bake times for them. I'm sure i'm just missing it, but i also don't think they should be this hard to find. Otherwise, fun book with clear information. It's also nice to see a pizza book that didn't overload the toppings.

  9. 4 out of 5

    David

    Though a lot of this book is for those with big pizza ovens, there is lots for the home cook. I was however taken back a bit by the vulgar language that he used several times. I find no need of the F word in a cookbook......therefore a two rating just for that.

  10. 5 out of 5

    Ashani

    Every author who aced the Pizza making are very passionate about Pizza. This also illuminates that. Sometimes I feel like its too descriptive. But was a good read :) !

  11. 5 out of 5

    Amy

    Only nit-picky thing on the first read-through is about yeast. Instant yeast and active dry yeast are not used 1:1.

  12. 5 out of 5

    Cody Hornyak

    2021. Year of the Pizza. This is what I declared at the beginning of this year. 2019 and 2020 were spent on calzones. They say you have to make 10,000 pizzas to become a master. Time to get good.

  13. 5 out of 5

    Janet

    Nothing not to love about a book about pizza, but this book is SERIOUS about pizza. I will give a recipe or two a try, but I'm pretty intimidated, I must say! Photographs are mouth-watering. Nothing not to love about a book about pizza, but this book is SERIOUS about pizza. I will give a recipe or two a try, but I'm pretty intimidated, I must say! Photographs are mouth-watering.

  14. 5 out of 5

    Kirk Dobihal

    OMG I wanna make pizza. Plus if I can get my wife on board I may by a home mill to grind my own flour. I make bread and pizza is a bread.

  15. 4 out of 5

    Mairzi

    Gorgeous, interesting book from which I will never make a thing. The recipes and text are really interesting but are nothing I will ever attempt.

  16. 4 out of 5

    Kellie Nealeigh

    I liked a lot of the pizza recipes towards the back. But I struggled with the language that was used in some of the front sections.

  17. 5 out of 5

    Jodi Geever

    Prepare yourself for a master class!!

  18. 5 out of 5

    Mary

    This cookbook is for the serious cook who either has access to a professional wood oven or willing to go through the work of buying quality flours and other ingredients. Having made pizza dough, focaccia, and calzones from scratch, I can tell this cookbook will be welcomed by those looking to take their pizzas to the next level. I received an arc in exchange for my honest review.

  19. 5 out of 5

    Michele

  20. 5 out of 5

    Patty

  21. 4 out of 5

    Ricardo Suarez

  22. 4 out of 5

    Sheila collins

  23. 5 out of 5

    Eileen

  24. 5 out of 5

    Sean Paul

  25. 5 out of 5

    Robin Spear

  26. 5 out of 5

    Carlos Alberto Leon Rendon

  27. 4 out of 5

    Leslie

  28. 5 out of 5

    Candace

  29. 5 out of 5

    Jim Barrows

  30. 5 out of 5

    Lifeisadance

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