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Mastering pizza : the art and practice of handmade pizza, focaccia, and calzone / Marc Vetri and David Joachim ; photography by Ed Anderson.

by Vetri, Marc.

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Ten Speed Press, 2018.

Cooking, Italian.

9780399579226 (hc.)

Alternate title:

Art and practice of handmade pizza, focaccia, and calzone

261 p. : col. ill. ; 25 cm.

Includes bibliographical references (pages 254-255) and index.

Baking at Sbanco -- Grain at Pepe in Grani -- Dough at Bonci -- Pizza dough recipes -- Naples dough pizzas -- Roman dough pizzas -- Pizza al taglio -- Calzones and rotolo -- Focaccia -- Dessert.

"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 recipesgleaned from years spent researching recipes in Italy and perfecting them in Americahave 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 trufflesand 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."

Joachim, David.

Anderson, Ed (Edward Charles), photographer.

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