![Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook], Vetri, Marc & Joachim, David](https://lightsailpublic.blob.core.windows.net/bookimages/9780399579233-L.jpg?2021-06-27T14:37:16.4302909Z)
Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] |
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|---|---|
| Authors: | Vetri, Marc & Joachim, David |
| Publisher: | Potter/Ten Speed/Harmony/Rodale, Clarkson Potter/Ten Speed |
| BISAC/Subject: | CKB115000, CKB047000, CKB064000 |
| ISBN: | 9780399579233, Related ISBNs: 0399579222, 0399579230, 9780399579226, 9780399579233 |
| Classification: | Non-Fiction |
| Number of pages: | 272, |
| Audience: | General/trade |
Synopsis: 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.
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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