Mastering Pizza

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

Nonfiction, Food & Drink, Professional, International, European, Italian
Cover of the book Mastering Pizza by Marc Vetri, David Joachim, Potter/Ten Speed/Harmony/Rodale
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Author: Marc Vetri, David Joachim ISBN: 9780399579233
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: August 28, 2018
Imprint: Ten Speed Press Language: English
Author: Marc Vetri, David Joachim
ISBN: 9780399579233
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: August 28, 2018
Imprint: Ten Speed Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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