Author: Marc Vetri
Publisher: Ten Speed Press
Publication Date: August 28, 2018
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.
❃ I received this book for free from the publisher in exchange for an honest review. This does not affect my opinion of the book or the content of my review. ❃
If there is one food that I have to say is my absolute favourite, it would definitely be pizza. After reading Marc Vetri’s Mastering Pizza, my eyes have been opened to a whole new way of experiencing this versatile food. This cookbook is both educational and eye-opening, while providing home cooks with some techniques and recipes to try themselves.
The book starts off with a bit of history about Vetri’s experiences learning the art of making pizza. He also discusses the different types of dough that can be made. What is most interesting is the fact that there is so much more variety to a simple pizza dough than I had imagined. The type of texture that you are looking for in your dough will determine what heat source that you use to bake your crust. Also, the hydration of the dough plays an important factor.
Vetri has organized Mastering Pizza to give the reader different options to create a variety of doughs based on whether you are baking it in your home oven or even on the grill. Also, milled flour is discussed, as the use of fresh flour is something that Vetri believes is important to the perfect dough. There is even a list of places to purchase this specialty flour if you are interested in preparing the recipes at the end of the book.
While this book is definitely well written and provides quite a bit of insight into how to prepare a perfect pizza, I came away from it feeling that I am better off enjoying an amazing pizza at a local restaurant that specializes in this technique. It is a wonderful book that has so many ideas and tips, however, I just don’t have the time or energy to invest in finding the perfect flour and tools to create these recipes on my own.