Posted 20 hours ago

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

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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.

And I ended up using a 1/2" pizza steel and my 550 degree oven for everything, which this book covers perfectly. There are numerous books on pizza out there and so far, I thought that 'elements of pizza' was by far the best book out there; but this book gives it a serious run for its money. At the end of mixing, the dough was soft like a baby's butt and stretched into the most perfect window pane I have ever made.Outside of his restaurants, Marc is deeply passionate about giving back to the community, in particular his hometown of Philadelphia. Lightly oil a half- sheet pan (18 by 13 inches/45 by 33 cm) and then punch down the dough and turn it out onto the oiled pan.

One of the characteristics about Neapolitan pizza that I love is the "soupy" center but I found it a little bit less soupy than what you'd find in quite a few places in Naples. Some vary by hydration level, some involve more old-school mixing, and others still encourage you to make your own sourdough starter because why not?

Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. In 2015 he released Mastering Pasta (Ten Speed Press, 2015), and his follow up, Mastering Pizza (Ten Speed Press) is due out in 2018. I followed his recipes for Parma(Arugula, Mozzarella, Fontina) and Lombarda (Fennel Sausage, Bitto Cheese, Mozzarella, Egg) pizzas and everyone loved the results. 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! Fold the dough over itself in thirds, cover tightly, and let rise in a warm spot for 30 minutes more.

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