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

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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. On a side note, I found that feeding my sourdough starter with the fresh flour increased the bubbling significantly. From my experience understanding why certain things are done the way they are form the foundation of achieving that perfect pie/whatever you're making. 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.

For the dough storage, I use a combination of a few large Cambro containers and some other large food storage containers that allow the dough to spread out, as it doesn’t puff so much as spread out. After shaping the dough, gently swirl on the sauce, checking to make sure the pizza can still move on the peel after applying. I'm mostly scratching my head about his advice to add 10% freshly ground whole wheat flour to recipes to add freshness, because he also relies heavily on King Arthur Bread Flour for most of his recipes. Trained in Bergamo, Italy, by some of the region's most noted chefs, MARC VETRI is the chef/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia.But like most kitchen projects, having some patience here will reward you handsomely with a kickass pizza. The pizza recipes I found exciting - pecorino cheese, and black pepper, eggs, pecorino, and guanicale, etc. 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. Vetri has been profiled in Gourmet , Bon Appetit , and the New York Times , and is the author of Mastering Pasta , Il Viaggio di Vetri , and Rustic Italian Food .

The only downside (besides not being able to taste photographs), is that I need more of a step-by-step recipe rather than a narrative.

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Press the dough into the baking sheet, all the way to the edges of the pan, so the dough is about 1/2 inch (1. You have to think of it as massaging a water balloon across your work surface—you’ll probably move it about a foot or so away or towards you, and you want to be gentle with it until it swells up a bit and forms into an oval-ish shape.