Marc Vetri is the chef and founder of Philadelphia's critically
acclaimed Vetri Family of Restaurants and the driving force behind
the Vetri Community Partnership, a non-profit organization whose
mission is to empower children and families through fresh food,
hands-on experiences and education. In his spare time he writes
cookbooks, great cookbooks.
Mastering
Pizza written with David Joachim is a revolutionary guide
to making 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. The author tackles the topic with his trademark
precision, making pizza available to anyone. The recipes - gleaned
from years spent researching recipes in Italy - 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
stunning photography from Italy and helpful step-by-step photos to
demystify the pizza making process, this book is all you
need.
Not one to mince words, I'm going to lay it all out here. I've
been drowning in work, illness and issues with my son and the last
thing I wanted to do was tackle an elaborate process to make a few
recipes from this book. If you'll remember I'm just coming off a
bagel battle. The devil on my shoulder
whispered, "buy pre-made dough, no one will know." Note: I have
only bought pre-made dough once in my life from a pizza shop in NY
so I'm not sure where that devil gets off telling me that. But then
the devil on my other shoulder, who looks and sounds remarkably
like Julia Child said, "you'll know, make the dough" - I did, make
the dough.
In all seriousness, Marc's recipes vary from a dough that requires
several days to ferment to those that can be made the same day or
in less time. With two batches of bagels down already by 7:30 a.m.,
I started the pizza dough on Thursday at 8 a.m. last week and by 5
pm that night I had spectacular pizza.
I made the Naples dough for one but doubled it so
that I could make a Margherita pizza for Andrew and a meat
lover's style for Jim. I whipped up Marc's marinara sauce and
preheated my oven and the Baking Steel (more on this below) to 500
degrees. In less time than it takes to call for delivery, I
had the Margherita pizza in the dining room waiting for a photo,
while I put in the meat lovers. But then the phone rang and I ran
to my office to pick it up, when I returned to the kitchen - I
heard rumblings from the dining room. Andrew was devouring the
Margherita pizza and saying it was the best I had ever made. I did
grab a cropped
shot of what was left before he finished it off. and even
managed to steal a bite - it was crispy, flavorful and
fresh.
When I finished up Jim's pizza, I took a photo of it
and hid it from Andrew. It's like a constant state of camping
mode in my home - I have to tie food up in a tree or hide it from
the boy. I reheated my husband's pizza on the steel later
when he came home. Jim is a pizza snob being a New Yorker raised on
pizza, and he loved it.
Vetri is the master and his books are absolutely must haves.
Just because I was not up to tackling what I thought would be
something labor intensive or difficult, doesn't mean I wasn't
jonesing for this book and excited to cook from it. I shared how I
was feeling to let you know that even if you have many balls in the
air and devils on your shoulder, you too can have a fresh ball of
dough made quickly for a great dinner. Marc has a schedule of classes at
his restaurant. I have uncovered a few events related to this book
and have placed those on our calendar. I have
recommended that this title be one of our monthly options in our Eat Your Books Cookbook Club later this
year.
If you want to make perfect pizza at home you need Mastering
Pizza, but you also need the Baking Steel which you can use for bread
baking, bagels and so many other things.
Andris Lagsdin is the genius behind the Baking Steel and is the
author of his own cookbook Baking with Steel: The Revolutionary New Approach
to Perfect Pizza, Bread, and More (I'm working on getting
this book indexed and would love to do a promotion for our
members). I own a smaller Baking Steel and have been using it for
my bagel baking, it has made all the difference. Andris sent me a
larger size steel to review with Mastering Pizza. The smaller Baking Steel lives
in my oven and now it has a roommate. Nothing I have used, makes a
crust like the Baking Steel. I'm excited to use the product for
other jobs - grilling for smashed burgers, cold stone type ice
cream mash ups and more.
Special thanks to Andris and his team for providing me with a
steel to use for this post as well as providing one in our giveaway
below. If you buy a steel, be sure it is an original Baking Steel -
it makes a difference.
Thanks goes out to Ten Speed Press for sharing the materials
necessary for our
which takes you inside this title. The
preview features the following 
:
The publisher is offering three copies
of Mastering Pizza to EYB Members in
the US and Baking Steel will provide one steel to one
Grand Prize winner out of those three. Two of the entry options is
to answer the following questions in the comments section of this
blog post.
Which recipe in the index would you try first?
Visit Baking
Steel and tell us which product you would like to own.
Please note that you must be logged
into the Rafflecopter contest before posting or your entry won't be
counted. For more information on this process, please see our step-by-step help post. Be sure
to check your spam filters to receive our email notifications.
Prizes can take up to 6 weeks to arrive from the publishers. If you
are not already a Member, you can
join at no cost. The contest ends at midnight on
October 23rd, 2018.