Mastering pizza : the art and practice of handmade pizza, focaccia and calzone
Pizza remains a favourite 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.
Available Copies by Location
Location | |
---|---|
Victoria | Available |
Browse Related Items
Subject |
Pizza. Cooking, Italian. |
Genre |
Cookbooks. |
- ISBN: 9780399579226
- Physical Description 261 pages : color illustrations ; 25 cm
- Publisher [Place of publication not identified] : [publisher not identified], 2018.
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references and index. |
Formatted Contents Note: | Baking @ sbanco -- Grain @ pepe in grani -- Dough @ bonci -- Pizza dough recipes -- Naples dough pizzas -- Roman dough pizzas -- Pizza al taglio -- Calzone and rotolo -- Focaccia -- Dessert. |