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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 941 ratings

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"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."

"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.

Book Description

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 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 941 ratings

About the author

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Marc Vetri is the chef/founder of Philadelphia's critically acclaimed Vetri Cucina. In addition to his storied career in the kitchen, Marc is also the driving force behind the Vetri Community Partnership, a non-profit organization whose mission is to empower children and families through fresh food, hands-on experiences and education.

A Philadelphia native, Marc initially pursued a career as a guitarist before realizing his true passion came from cooking. Spending his formative professional kitchen life in Bergamo, Italy, working alongside some of the region's most noted chefs, Marc has become known the world over for bringing a bold, contemporary sensibility to classic Italian cooking. In 1998, he and business partner, Jeff Benjamin, opened the eponymous, fine-dining restaurant, Vetri Cucina, to universal acclaim. Vetri's outstanding pastas, innovative flavor combinations and artful presentations captured imaginations and propelled Marc to the culinary forefront. Within two years of the restaurant's debut, he was named one of Food &amp; Wine's &quot;Best New Chefs&quot; and received the Philadelphia Inquirer's highest restaurant rating. In 2005, he was given the James Beard Award for &quot;Best Chef Mid-Atlantic.&quot;

Following years of continued success at Vetri, Marc launched Osteria in 2007. Larger and more casual than Vetri, Osteria's menu of traditional Italian thin-crust pizzas, homemade pastas and wood-grilled meats and fish quickly won over the dining public.

Marc and The Vetri Family's third restaurant, Amis, opened its doors in 2010. Inspired by Rome's neighborhood trattorias, this intimate and energetic restaurant specializes in small plates such as handcrafted pastas and house-cured meats. In November 2010, Bon Appetit named Amis one of the top &quot;10 Places for Pasta&quot; in the country. Amis has since opened a second location in Westport, Connecticut, and expanded the brand to also include Bar Amis (formerly Lo Spiedo), located in Philadelphia's Navy Yard.

2013 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.C. (June 2016).

In addition to his beloved restaurants, Marc is the author of Il Viaggio di Vetri (Ten Speed Press, Oct. 1, 2008), a collection of more than 125 of Vetri Cucina's most-requested dishes. His second cookbook, Rustic Italian Food (Ten Speed Press, Nov. 1, 2011), brought artisan cooking into home kitchens and was named one of the top cookbooks of 2011 by Bon Appetit. In 2015 he released Mastering Pasta (Ten Speed Press, 2015), and his follow up, Mastering Pizza (Ten Speed Press) is due out in 2018.

Outside of his restaurants, Marc is deeply passionate about giving back to the community, in particular his hometown of Philadelphia. In 2009, he and Jeff Benjamin created the Vetri Community Partnership. The organization's signature initiative, &quot;Eatiquette,&quot; is a school lunch improvement program currently serving the Philadelphia and Austin areas. Culinary classroom and after-school cooking programs overseen by Vetri Community Partnership further help reinforce lessons learned in the lunchroom. Marc and Jeff Benjamin are the founders of the &quot;Great Chefs Event,&quot; 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.

In November 2015, Urban Outfitters Inc., 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. Given their similar culture and vision, this successful partnership allows each of the companies to grow in new ways. After a successful transition period and advisory, Marc formally separated from the group in 2017.

Having rededicated himself to pushing culinary boundaries at Vetri Cucina, the restaurant is currently hosting a yearlong series of guest chef dinners with some of the most respected names in the industry, to mark their 20th anniversary. In late 2017, Vetri Cucina was re-reviewed by The Philadelphia Inquirer, maintaining its esteemed &quot;Four Bell&quot; rating, which notes the &quot;graceful&quot; evolution of the restaurant over the past two decades. Vetri Cucina was also welcomed into AAA's exclusive list of Five Diamond Restaurants in 2018.

2018 will bring an exciting new chapter for Vetri Cucina, as the restaurant looks towards its inaugural expansion at The Palms Las Vegas. The opportunity will introduce Marc and his cuisine to an entirely new group of diners, bringing an exciting ala carte aspect to the rustic Italian cuisine that Vetri Cucina has become so synonymous with.

Marc lives in Philadelphia with his wife, Megan, and their three children. He enjoys spending weekends cooking with his family, training in Brazilian jiu jitsu and playing his beloved guitars.

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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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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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