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

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

• 
  Rhsant

  This book has helped me make pizza better than I can get from delivery, even from the upscale restaurants. The cast iron skillet technique works the best for my oven and the doughs that I’ve tried have all been excellent in their own ways. My favourite is the
• 
  Todd B

  Oh, where was this book before? One of the best pizza books I've ever had. It takes pizza making to a whole new level.
• 
  gary

  Great info. Well organized book. Easy read with fantastic photos.
• 
  Dan

  This book is an excellent read. Unlike many cookbooks,that convert commercial cooking experience for the home cook, this book explains how to achieve the best possible results in a variety of different ovens. Not only this help achieve the best possible results it really
• 
  Jason

  It’s a book. it’s about pizza what else can I say?
• 
  goodreads Customer

  Book is to be a gift and it looks like I bought it second hand. The pages are swelled from moisture and a corner is broken. Exchange/refund seems to be my only option through account, but I'd just prefer a discount since the gift date is now. The book itself has
• 
  j paul

  Well written, easy recipes, good tips and nice colour pictures.
• 
  goodreads Customer

  This book really helped my pizza making skills. It was easy to read, and had than enough information I was looking for. Highly reccomend for any cook trying to step up their homemade pizza
• 
  A Customer

  I own a rather considerable library of cookbooks due to my rather scary obssession with good food. I hold bread and bread related products especially close to heart and spend countless hours of studying and trying out recipes from my collection.There are numerous books on pizza out there and so far, I thought that 'elements of pizza' was by far the best book out there; but this book gives it a serious run for its money.Why? From the first pages I had the 'aha!' moments: the author explains in beautifully simple language what dough hydration is and why it matters, why certain types of flour are used and what difference would be achieved if you swapped them. 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. The definition of perfection is completely subjective I love pizza certain way, every family member has their own preferences. This book caters to all as is does not just land you with one recipe but arms you with an arsenal of techniques to make choices that produce THAT pizza you crave. Masterpiece!
• 
  Dragojevic Aleksandar

  I really enjoyed reading this book. It is full of information that I was hoping to learn about (what happens with or less water in the dough, what is the effect of adding salt, etc). The book is written in a very enthusiastic style as well. It makes you want to make and eat pizza.However, I followed an option in one of the recipes and ended up with flat dough. I was suspicious about putting 0.2g of active dry yeast for 1 kg dough and leaving it in the fridge for 24 hours, but decided to give it a go. After seeing the result, I would advise against this. I might try with a lot yeast e.g. 2 g. It is a shame as I am now not sure which of the recipes I can safely follow and which I should avoid.
• 
  Matierce

  Dieses Buch wird nicht umsonst von Grill /Koch und Pizza Enthusiasten neben "The Elements of Pizza" als absolute Referenz angesehen was Pizzabücher anbelangt!Es wird fundamentales Wissen vermittel, wie man perfekte Pizza backt. Es wird darauf eingegangen, wie man mit welchen zur Verfügung stehenden Mittel das beste Ergebnis herauskriegt. Egal ob mit Holzofen, Backofen, Kamado Grill oder Gasgrill alles wird genau erklärt und auf alles wird eingegangen. Wenn man das als Anfänger liest, wird einem erst bewusst was für eine Wissentschaft das alles ist und was alles Einfluss auf die Pizza hat etcIch dachte immer für Grill/Backofen sei ein Pizzastein das beste Utensil während das Backvorgangs, aber so lernte ich, dass z.B. Gusseisenpfannen besser sind. Wenn ich mir irgendwann Mal einen Pizzaofen bauen werde, weiß ich jetzt auch, dass ein runder Ofen auf jeder Fall besser ist, als ein eckiger.Auch dachte ich immer, dass Pizza Mehl 00 das beste Mehl sei für neapolitanische Pizza. Nun weiß ich, dass dem gar nicht unbedingt so ist. Je nach Geschmack ist Mehl mit der Type 812 (das deutsche Pendant zum amerikanischen Bread Flour) sogar die bessere Wahl.Es ist leider sehr ärgerlich, dass die eine bisherig vorhandene deutsche Rezension so schlecht bewertet (von C.Scholz). Eigentlich kann man hier nur nen Konkurrenten vermuten, der dieses Buch abwertet. Es ist mir nicht begreiflich, wie man behaupten kann, man würde nichts neues lernen, wenn man sich "wenigstend rudimentär mit der Materie auskennt". In diesem Buch wird wirklich viel Fachwissen vermittelt.
• 
  dave roche

  Very detailed dough making instructions which are tailored to the type of oven you will be using. Have learnt a lot from this and the dough tastes amazing. A must have book for any pizza oven owner!
• 
  DanO

  The headline of course is meant in a good way. This is one of the best books I've read concerning "how to." Its clear on all fronts and the experience shared by M. Vetri about his travels to Italy, to me, are an added bonus. I had read about this book being in the works some time ago and it has truly lived up to what I was hoping for, which of course was simplistic explanations of what Vetri has spent years creating. Making the science of dough etc simple means a lot to a dummy like me.