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Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] by [Marc Vetri, David Joachim]

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Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] Kindle Edition

4.7 out of 5 stars 943 ratings

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Review

"Marc Vetri has an artist and a scientist and a genius all rolled into his beautiful, gnocchi-shaped head. I would need all the curse words in the English and Italian languages to fully express the brilliance that lies within these pages. If you are serious about making pizza, buy every copy in the store."
--JIMMY KIMMEL

"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! I love this book so much."
--CHRIS BIANCO, chef and author of Bianco

"This book is genius in its detail. 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. What I love about this book is its passion, outstanding research, and easy, step-by-step instructions. In no time, you will be creating what pizzaioli spend a lifetime practicing to perfect. Mastering Pizza is an essential must-have for any pizza lover."
--JIM LAHEY, author of My Pizza

"If you want to learn how to make great pizza, there is no better teacher than Marc Vetri. 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. Mastering Pizza is filled with beautiful recipes and fundamental knowledge that Marc has accumulated throughout his career. This is the kind of cookbook that will inspire you to learn, cook, and invite people over for a great meal."
--NATHAN MYHRVOLD, lead author of Modernist Cuisine

"There are very few people on the planet who could write a book entitled Mastering Pizza that I would want to read. One of them is Marc Vetri. Through his frequent travels in Italy, and a lifetime in the pizzerias of Philly, Marc has graduated from being a student of pizza to an esteemed professor of this beloved food. Marc's stunningly comprehensive book (there are twelve dough recipes alone) will enlighten the path of your own journey to becoming the pizza master of your dreams."
--NANCY SILVERTON, co-owner of Mozza Restaurant Group

" An excellent one-stop pizza guide."
- PUBLISHERS WEEKLY --This text refers to the hardcover edition.

About the Author

Trained in Bergamo, Italy, by some of the region's most noted chefs, MARC VETRI is the chef/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of Food & Wine's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in Gourmet, Bon Appetit, and the New York Times, and is the author of Mastering Pasta, Il Viaggio di Vetri, and Rustic Italian Food. DAVID JOACHIM is the author of the New York Times best seller A Man A Can A Plan and a co-writer on numerous cookbooks. --This text refers to the hardcover edition.

Product details

  • ASIN ‏ : ‎ B077X2WDBX
  • Publisher ‏ : ‎ Ten Speed Press (28 August 2018)
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 229276 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 273 pages
  • Customer Reviews:
    4.7 out of 5 stars 943 ratings

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4.7 out of 5 stars
4.7 out of 5
943 global ratings
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Top reviews from Australia

Reviewed in Australia on 2 October 2021
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Reviewed in Australia on 4 August 2020
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5.0 out of 5 stars This book is the pizza dough bible.
By matthew broadbent on 4 August 2020
I built a great wood fired pizza oven in my backyard, but just couldn't get the results i was looking for. This book sorted everything out instantly. The very first pizza i pulled out looked like the front cover of the book. The dough recipes match hydration levels to the type of oven you have and the heat it produces. A brilliant book.
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Top reviews from other countries

A Customer
5.0 out of 5 stars Absolutely brilliant book for serious bakers and amateurs alike
Reviewed in the United Kingdom on 6 October 2018
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21 people found this helpful
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Dragojevic Aleksandar
3.0 out of 5 stars Lots of useful information, be careful about the recipes
Reviewed in the United Kingdom on 20 September 2020
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6 people found this helpful
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dave roche
5.0 out of 5 stars Must have book for making awesome dough!
Reviewed in the United Kingdom on 17 April 2019
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4 people found this helpful
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DanO
5.0 out of 5 stars Great Pizza for dummies?
Reviewed in the United Kingdom on 15 November 2018
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3 people found this helpful
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Homie Hugh
5.0 out of 5 stars Its a great book a must have
Reviewed in the United Kingdom on 2 February 2020
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3 people found this helpful
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