Pizza remains America's favorite food, but one that many people hesitate to make at home. In this revolutionary guide Fairmount resident Marc Vetri walks you through making delicious pizza at home, offering a variety of base doughs so that you can mix things up and experiment! 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.
- by Marc Vetri
- Co-written with David Joachim
- Photography by Daniel Showalter
- Hardcover, 272 pages
About Marc Vetri
Trained in Bergamo, Italy, by some of the region's most noted chefs, Marc Vetri is the chef & owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of Food & Wine's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. He has been profiled in Gourmet, Bon Appétit, and the New York Times, and is the author of Mastering Pasta, Il Viaggio di Vetri, and Rustic Italian Food.