Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone

I have made good enough pizza of variable quality for years with a pizza steel and frustrating trial & error. For such simple ingredients I've always found it hard to make and wrongly put that down to my oven not being hot enough. This book is a game changer - there are so many authentic recipes for different international pizza styles and ovens. There is no nonsense filler, I.e. no recipes to bulk out the book for the sake of it. The foccacia, calzones, rotolos and all the regional pizzas and dough variations look amazing. The photos are also beautiful. The book explains the why. Why alter hydration, oven temperature, cooking times, proofing time, dough yeast content, gluten structure. It isn't boring to read as it's explained through stories and personal anecdotes. The book totally changed the recipe I use, the ingredients, quantities and hydration. It gave me other techniques to make pizza in my home oven even though tops out at 260C. The photos are of my first attempt at the first recipe I saw. The pizza is much better than anything I've made before. I'd gladly pay for this pizza in a restaurant.

Bought for a birthday present. Full of information I didn’t know I needed to know. Would recommend.

I was recommended this book by a friend. It helped me to improve the quality of my outdoor sourdough pizzas which were charring at the bottom. Now they are pretty good.

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.

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!

I liked reading and learning about making more flavoursome pizza dough . Yes it’s time consuming sometimes but worth it

This book is Brilliant. It explains everything there is to know about pizza baking from oven to wood oven to stone to steel and the art of dough making. Its one of my favourite books i have bought

Lots of detail, particularly on various hydration levels of pizza dough. Being a vege9familt, we've had to amend the meaty recipes. Good though. Full of facts and lots of tips

Regalato ad un amico che si sta avvicinando al mondo della pizza, ha amato questo libro... Chiaro e completo

i like it. çok beğendim pizza çok severim henüz tarif denemedim ama yakın zamanda denerim. güzel görünüyor. thanks Marc Vetri. makarna kitabını da aldım. amazonu da teslimat konusunda seviyorum fiyatlar da fena değil

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 etc Ich 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.

This is a lovely hard-cover book 📚 with a very serious yet practical approach to making and enjoying pizza, 🍕 professionally or at home just because you and yours love ❤️ it ! So if you are new you can get started right away with what you have at home. If you have been at it for awhile you'll find some clever problem solutions and also tips to help you improve. And if your more advanced but still just plain hungry for a new twist or even a historical one, this is a great book to add to your library 📚!

Não é simplesmente um livro de receitas. Ele comenta o por que do percentual de hidratação da massa.....relaciona isso com o tipo de forno que se tem e com o objetivo que se quer alcançar. Como a hidratação muda a consistência da massa, o autor diz também como tratar cada caso no momento de prepará-la pra ir ao forno. Fala bastante sobre farinha, seus tipos, características e suas preferências. Fã de farinha fresca, comenta bastante sobre o assunto e estimula o uso da mesma. Excelente livro. Recomendo.