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

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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 . You will find out what works best for your home kitchen thanks to the informative explanations of the different doughs…and once you have that set the world is your pizzeria. After reading Marc Vetri’s Mastering Pizza, my eyes have been opened to a whole new way of experiencing this versatile food. El libro comienza con una breve historia de la pizza y luego se adentra en los fundamentos de la masa, la salsa y los ingredientes.

Marc and Jeff Benjamin are the founders of the "Great Chefs Event," which brings together scores of the country's greatest chefs to raise money and awareness for the pediatric cancer charity, Alex's Lemonade Stand Foundation.To Mix And Knead: Put the wheat flour, bread flour, and water in the bowl of a stand mixer, fitted with the dough hook.

La sección sobre masa es especialmente detallada y esencial para cualquier persona que quiera hacer una pizza perfecta.This is the kind of cookbook that will inspire you to learn, cook, and invite people over for a great meal. In Mastering Pizza , award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. Once the dough has formed into a smooth mixture, cover the bowl with a towel and leave to sit for 2 hours. I’ve added upwards of ¼ cup of flour during this phase, and while it’s still sticky, it’s not too unruly and still soft as hell. I had a few slices of Lombarda left for breakfast today and they also warmed up perfectly, unlike the NP dough pizzas which usually taste a bit leathery on the second time around.