Mastering pizza : the art and practice of handmade pizza, focaccia, and calzone / Marc Vetri and David Joachim ; photography by Ed Anderson.
Material type:
TextPublisher: California : Ten Speed Press, [2018]Edition: First editionDescription: 261 pages : color illustrations ; 25 cmContent type: - text
- unmediated
- volume
- 9780399579226
- 0399579222
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Main Library | NonFiction | 641.8248 V589 | Checked out | 06/14/2024 | 33111009236965 |
Enhanced descriptions from Syndetics:
Arevolutionary 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.
"If you are serious about making pizza, buy every copy in the store."-JIMMY KIMMEL
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.
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.
Offers a step-by-step guide to making the perfect pizza at home by selecting from a variety of base doughs with different hydration levels that can work perfectly in a regular home kitchen oven.