Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]

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I also show you how to make focaccia, the Italian bread that probably kicked off the whole pizza craze in the first place. You’ll find everything you need here to make great pizza from scratch in your home oven the very first time. 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. a leading lifestyle specialty retail company joined forces with several of The Vetri Family restaurants including Amis, Bar Amis, Osteria, Pizzeria Vetri, and Alla Spina.

I should start by saying that he includes many, many different dough recipes in this book, organized by style—Naples, Roman, al Taglio, and focaccia to name but a few—with each dough style broken down into several variations. But like most kitchen projects, having some patience here will reward you handsomely with a kickass pizza.El autor, Marc Vetri, es un chef reconocido y experto en la preparación de pizzas artesanales y su conocimiento se refleja en cada página de este libro. Certain toppings go particularly well with certain doughs, and I’ve pointed these out in the recipes. I hold bread and bread related products especially close to heart and spend countless hours of studying and trying out recipes from my collection.

Lightly oil a half- sheet pan (18 by 13 inches/45 by 33 cm) and then punch down the dough and turn it out onto the oiled pan. g filtered water, approximately 53 degrees cold (I just try to let it sit out to warm up slightly from the fridge. 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.

The combination of pizza sauce, roasted fennel and fennel sausage was excellent and will definitely be repeated. The organization's signature initiative, "Eatiquette," is a school lunch improvement program currently serving the Philadelphia and Austin areas. I followed his recipes for Parma(Arugula, Mozzarella, Fontina) and Lombarda (Fennel Sausage, Bitto Cheese, Mozzarella, Egg) pizzas and everyone loved the results. One note: I don't care for King Arthur Bread Flour, so I used a blend of Central Milling Flours (00 and Type 70 Normal) instead.