Starts with several pizza dough recipes to choose from then gives instructions on how to cook each of them in different types of ovens (wood fire, home oven on a skillet, home oven on a pizza stone, grill). I would need all the curse words in the English and Italian languages to fully express the brilliance that lies within these pages. This is a simple straight dough, which I gave only a 36 hour rise in balls, but the results were excellent.

In 1998, he and business partner, Jeff Benjamin, opened the eponymous, fine-dining restaurant, Vetri Cucina, to universal acclaim.One of the characteristics about Neapolitan pizza that I love is the "soupy" center but I found it a little bit less soupy than what you'd find in quite a few places in Naples. I’ve added upwards of ¼ cup of flour during this phase, and while it’s still sticky, it’s not too unruly and still soft as hell.

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. If you make pizza in a wood-fired oven at 900°F (482°C), you won’t get the same results when you bake that same dough in a home oven at 500°F (260°C). Recommendations to use 57-60% hydration (with recipes included) for high temp ovens (700F+) and 67-80% hydration doughs for home ovens running at 450-550F. El libro comienza con una breve historia de la pizza y luego se adentra en los fundamentos de la masa, la salsa y los ingredientes.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. He enjoys spending weekends cooking with his family, training in Brazilian jiu jitsu and playing his beloved guitars. En resumen, Mastering Pizza es un libro ideal para cualquier persona que quiera hacer pizzas caseras riquísimas. You’ll see plenty of pizza toppings, too—from classics like Marinara and Margherita to some of my new favorites like Zucchine and Carbonara. You have to think of it as massaging a water balloon across your work surface—you’ll probably move it about a foot or so away or towards you, and you want to be gentle with it until it swells up a bit and forms into an oval-ish shape.