Mastering Pizza: The Art and Practice of Handmade Italian Pizza, Focaccia, and Calzone by Marc Vetri and David Joachim

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  • Naples dough at 70% hydration

    • SheilaS on October 15, 2019

      I let the dough balls sit in the fridge for 2 days longer than the recipe suggests but it still worked just fine.

  • Mozzarella, Parmigiano-Reggiano, rosemary, and sea salt (Maurizio)

    • SheilaS on October 08, 2019

      I made this pizza using the cast iron skillet method with the 60% hydration Naples dough. It's probably the simplest topping in the book but was just delicious!

  • Mushrooms, rosemary, and Fontina cheese (Funghi rotolo)

    • SheilaS on October 09, 2019

      These are delicious. I made a half batch, or 6 rotolos using ~ 325g of the Naples Dough @ 60% hydration and half a batch of the mushroom filling. I subbed torn fresh mozzarella for the shredded because it's all I had and it worked fine.

  • Single Naples dough ball at 70% hydration

    • twoyolks on March 28, 2020

      The crust gets quite crisp and cooks well in a home oven. It has a very strong chew to it.

  • Sourdough Roman dough at 57% hydration

    • twoyolks on November 22, 2019

      For using sourdough, this was a pretty bland pizza dough. Because of its low hydration, it was difficult to work with. It also didn't cook very well and ended up undercooked in the middle.

  • Roman dough at 67% hydration

    • twoyolks on April 18, 2020

      Decent flavor. Pretty easy to work with. I didn't end up with any bubbles in the pizza which was nice.

  • Shaved zucchini, stracciatella, and mint (Zucchine)

    • EmilyR on July 28, 2019

      Simple, yet delicious - and a great way to use ample zucchinis from the garden. The mint is great, but this would be sent over the edge with some preserved lemon. Next time!

  • Whole grain sourdough pizza dough at 72% hydration

    • metacritic on May 24, 2020

      This was the first dough I tried making and the first serious effort at pizza I attempted so what follows might get ironed out with experience. Though I've made bread with high-hydration dough using the Tartine Bread recipe, this remained so sticky that it was incredibly hard to transfer to the peel and from the peel to the oven. As an initial solution, I tried stretching the dough on the peel itself. It stretched beautifully, with lovely little pockets of air throughout. But when I tried sliding it in the oven it clung to the peel and half slipped in and half wouldn't budge. A disaster. The next day, I tried the remaining ball and shaped it on parchment paper. When I tried to transfer to the peel the same thing happened. Could be a problem with using a metal peel but I think I'll dial the hydration way back and look for a different recipe.

  • Naples dough at 60% hydration

    • bwhip on May 05, 2019

      Excellent dough. Delicious flavor, nicely chewy, pretty easy to make and work with. Reminds me a lot of the pizza we enjoyed in Florence, which was exactly what I’d hoped for!

    • BasicStock on April 23, 2019

      I was very uncertain about this dough, it didn't seem to expand very much over the three day fermenting period. When I came to stretching it out, however, it was really easy to work with and made a great pizza in our kamado grill, where we got the temperature of the pizza stone up to 660 degrees. The difference in this dough with 60% hydration, and the al taglio crust at 80% hydration is quite remarkable. Looking forward to trying the 70% hydration dough next time.

    • dprostrollo on December 13, 2019

      Makes a great pizza dough, freezes well.

  • Home oven pizza al taglio

    • BasicStock on April 12, 2019

      This recipe, using the Al Taglio 80% Hydration dough, is the best success I've had with a pizza cooked in my oven when it comes to the quality of the pizza crust. And I've been making pizza for many years. Tailoring the hydration of the dough to the cooking method seems like the way of achieving a great pizza crust. The Al Taglio is very easy to put together, and after sitting in my fridge for 24 hours, it was absolutely obliging to being stretched into a cookie pan. It came out with a nice chewy texture, and the edges were crunchy. More of an open crumb, like ciabatta. A delicious rustic, family style pie that would go together quickly the day after the dough is made.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Vetri is the Master of Pizza, Pasta and all things Italian - he effortlessly guides you through the process of pizza in this beautiful title.

    Full review
  • ISBN 10 0399579222
  • ISBN 13 9780399579226
  • Published Aug 28 2018
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

Mastering Pizza is a revolutionary guide to making delicious 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.

Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes--gleaned from years spent researching recipes in Italy and perfecting them in America--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 transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

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