We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. 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. This was also covered in a similar fashion in Ken Forkish's book Elements of Pizza, although Ken pretty much sticks to 70% for almost everything.

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. These pages offer lots of opportunity to up your game—from perfecting your dough to getting the most out of your oven, and I bet you’ll also pick up a few new toppings to try out.a leading lifestyle specialty retail company joined forces with several of The Vetri Family restaurants including Amis, Bar Amis, Osteria, Pizzeria Vetri, and Alla Spina. 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!

El libro comienza con una breve historia de la pizza y luego se adentra en los fundamentos de la masa, la salsa y los ingredientes. Remove from the oven, sprinkle the basil leaves over the finished pizza, and sprinkle with sea salt and pepper and olive oil. Just being honestly forthcoming: I got into pizzamaking in a roundabout way to occupy my mind during these last three and a half years of intense depression, sadness and immense grief.Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH).

I'm mostly scratching my head about his advice to add 10% freshly ground whole wheat flour to recipes to add freshness, because he also relies heavily on King Arthur Bread Flour for most of his recipes. Marc sought out the most acclaimed masters of pizza to give you expert knowledge of the art, craft, and science behind what makes great pizza. 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! saw the debut of Pizzeria Vetri, Marc's most casual eatery to date with two locations in Philadelphia, as well as an outpost in Washington D.Marc Vetri has an artist and a scientist and a genius all rolled into his beautiful, gnocchi-shaped head. Once the dough has formed into a smooth mixture, cover the bowl with a towel and leave to sit for 2 hours. Marc and Jeff Benjamin are the founders of the "Great Chefs Event," which brings together scores of the country's greatest chefs to raise money and awareness for the pediatric cancer charity, Alex's Lemonade Stand Foundation.

I should start by saying that he includes many, many different dough recipes in this book, organized by style—Naples, Roman, al Taglio, and focaccia to name but a few—with each dough style broken down into several variations. For example, his basic NP dough uses a 24 hour fresh yeast starter followed by 24 hour bulk in fridge and 24 hours balled in fridge. Transporting imagery from Italy paired with step-by-step photos to demystify the process will help put you in the pizza mindset, all the better for taking in the expert-level knowledge offered up in this book.Likely one of the best pizza books out there and well worth acquiring for your personal cookbook library. A Philadelphia native, Marc initially pursued a career as a guitarist before realizing his true passion came from cooking. I ended up treating myself to it on Prime Day because I didn’t want to wait until October to get it for my birthday, and frankly, I was right to do it.