Review: Mastering Pizza by Marc Vetri

Review: Mastering Pizza by Marc VetriTitle: Mastering Pizza
Author: Marc Vetri
Publisher: Ten Speed Press
Publication Date: August 28, 2018

four-stars
Summary (from Goodreads):

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.

Amazon | Book Depository

❃ 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.

About Marc Vetri

Marc Vetri is the chef/founder of Philadelphia’s critically acclaimed Vetri Cucina. A Philadelphia native, Vetri founded the restaurant in 1998 with his business partner, Jeff Benjamin, to universal acclaim. Within two years of the restaurant’s debut, he was named one of Food & Wine's “Best New Chefs” and received the Philadelphia Inquirer's highest restaurant rating, which the restaurant maintained during a re-review in 2018. In 2005, Marc was given the James Beard Award for "Best Chef Mid-Atlantic."

Following years of success at Vetri, Marc, along with Jeff Benjamin, opened Osteria, Amis, Pizzeria Vetri, Lo Spiedo and Alla Spina, all of which quickly won over the dining public.

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 and education. He is also the author of three cookbooks, with a fourth, “Mastering Pizza,” slated for release in 2018.

17 thoughts on “Review: Mastering Pizza by Marc Vetri

    • The Candid Cover says:

      I am so happy that you agree with me! I do make pizza on my own every once in a while, but not one that I would share with anyone. To make something this amazing just makes me think I am better off eating out. lol

  1. Jaime Lynn says:

    Yes! I love making homemade pizza, and have managed a few that were yummy, but I am running out of ideas. This sounds like the perfect place to figure out some new and yummy recipes! Yum! I am looking forward to this… going to order it now!

  2. Greg says:

    Ooh pizza is always a win! And while I do think occasionally about making a masterpiece at home, usually I just… go out or order in, yeah. 🙂

  3. Parnita says:

    Pizza supremacist all rise…!!

    I occasionally tried making it at home… Did not turn out like i wanted but i still ate it coz its was pizza 😂

  4. Amy Lenertz says:

    I’m sorry to hear that he makes pizza sound so much more difficult than it is! I guess it doesn’t surprise me, though. I have Mastering Pasta, and quite a few of the recipes call for ingredients that are not easy to find in my area. The basic info, though, is gold. I’m hoping the pizza book will be similar.

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