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

I purchased this book when I got an Ooni Pizza Oven. I always appreciated Marc Vetri’s style from other books but was especially drawn to this volume because, unlike nearly every other pizza book available, he includes options for using high heat ovens like the Ooni. Most books assume you will be making pizza in a home kitchen oven but Vetri explains the higher temperature ovens like Ooni cook so quickly you need a lower hydration dough - a dedicated pizza oven hits 900 degrees Fahrenheit while home oven top out at 550 degrees.Vetri’s advice goes far beyond providing options for different ovens. He is a wonderful armchair traveling companion with intriguing stories. He has great recipes for dough (all of which worked first time I tried them) and intriguing saucing options. He also includes information on all the major styles of pizza - in short, this is a truly complete guide to making pizzas simply and deliciously (the same is true of Vetri’s Mastering Bread and Mastering Pasta). If I were only allowed one guide to pizza, this is definitely it. Superb and well-tested, every recipe is a gem.

I really like this book. I have been making pizza for the last couple of years. Started with Lahey no knead pizza, and then just loved Elements of Pizza dough recipes by Ken Forkish. It has been my go to book for the last year! Just got this book, and i have learned a good bit about the hydration and oven relationship, and especially about the salt addition.Have to admit, i agree with another reviewer, i made the taglio pizza, with 80% hydration, adding the water at the second fold. It was so wet, the water would not incorporate totally. I stretched and again, white water in the bottom of the bowl I did the third fold, and it was less wet , but still very wet, not like any dough i have made before, btw i have the Bonci book and never found this to be a problem. Let it sit in frig, and shaped etc the next night. It had a great taste. I know water is a friend of dough, but not sure i made it correctly. One thing, i added the 350 grams of water , and it was a bit dry, so i added a bit more water to completely incorporate the flour. Might this be the problem? Too much water in the initial mix?but then again, dry flour is not a good thing!again, i love this book, and will try this recipe again, but any information, insight, would be appreciated.Oh..and for those who argue for OO flour..i have used it..and then used it in combination with bread flour with starter..and i went back to all bread..Just a better consistency for dough.. And finally, i am updating my review, as the 36 hour ferment on my wet dough is the best! The water was all absorbed and the taste was great! I made it with all evoo and salt and fennel pollen...just great!! To be clear, i made one recipe and divided it into two quarter sheet pans..the second used in 36 hours,,and it was excellent consistency..not too wet vs the 24! again, if anyone has any thoughts , would love to hear themOne last thing..i ordered the mock mill, for my kitchen aid, and wheat berries from Maine Grain. Cannot wait to try them!thank you Chef for a great book.....

This book is great because it is more than recipes. Marc Vetri goes into the science of why he includes variation on crust recipes. I love knowing why you do something ans much ans I love options. Are you cooking your pizza at 900F/500-600F/in your home oven/on a grill/using Sourdough starter? He’s included a crust recipe (or two) for each of those variables.The first crust I made from this book allowed me to achieve the pizza crust of my dreams - baked in my Ooni wood fired pizza oven. It was tender/chewy on the inside and had a crisp outer crust. I knew something was different when I was pressing out the dough circles because the sticky, bubbly dough felt less like firm bread dough and more like a water balloon. I can’t wait to try other variations!

The first thing you notice when receiving this publication is that it's a substantial book, a good manageable size. Why is that important? well in the past i have ordered books that are extremely disappointing size wise, small and difficult to read. Mastering Pizza just feels like a book you want to keep and read. i love Marc Vetri and David Joachims down to earth writing style. Straight forward explanations, simple recipes and easy to source ingredients. As a self confessed pizza addict i cannot get enough good pizza and living where i do the nearest quality pizza/Italian restaurant is more than 140 miles away . My very first test was to make the Kamado Grilled Neapolitan Pizza on my brand new Kamado grill and it turned out amazing. With a temperature of 700F i was able to cook a 16" pizza in just 2 minutes compared to the 8-10 minutes it takes in a normal kitchen oven. The taste was out of this world and instantly took me back to my time in Taormina Sicilia where they make some of the worlds best pizza, IMHO. If you love an authentic pizza taste and not the nasty local chain derivatives, then i highly recommend getting a copy of this new book

Let me explain. This a very informative and nice book. However, the recipes are a little complicated for an individual that does not cook that much and just received an outdoor pizza oven as a gift. So I gave them this book but I gave them another too that was more basic.

It's a great book. It's does not appear to be a beginner's book but I think that it will improve my pizza making skills.

As a home cook and pizza lover, I've read several books on the art of pizza making, but this book is a true game-changer. This book not only covers basic techniques but also delves into advanced methods and variations that challenge convention. What truly sets this book apart is its focus on adapting recipes to different types of ovens and cooking environments, making it accessible for everyone.

Awesome book I learned new and wonderful pizza info. My compliments to the seller Urban Calls who took care to double bubble wrap the book and it arrived in perfect condition. I cant wait to try out my new found knowledge!!

Es un libro que te ayuda a entender a la masa que haces. Cuando solo la haces por qué continuas con la receta.

La verdad es que es un muy buen libro que te ensaña prácticamente todo. Las masas los toppings...

Moreover the hardcover copy is of great quality. Go for it!

Lieferung, Qualität und Nutzbarkeit wie erwartet