Mastering Pizza
The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]
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- ¥1,000
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- ¥1,000
発行者による作品情報
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.
“If you are serious about making pizza, buy every copy in the store.”—JIMMY KIMMEL
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.
PUBLISHERS WEEKLY
In their fourth collaboration, chef and restaurateur Vetri and food writer Joachim (Mastering Pasta) offer a thorough guide to pizza making. They argue that the key to success is "understanding and cultivating a relationship with your dough" and provide three comprehensive chapters that explain how different flours, hydration levels, and appliances affect how dough comes together and cooks. Vetri and Joachim equip the reader with a dozen dough recipes, ranging from soft, chewy Naples doughs to thin, crispy Roman ones. Photos help guide the home cook through sometimes complex instructions (which also include some swearing and surprising descriptions, such as a dish that "smells like sex"). The recipes for pizza toppings include such classics as margherita, marinara sauce with pepperoni, and quattro formaggi, as well as intriguing combinations like fresh crab with roasted peppers, spicy octopus with smoked mozzarella, and pears with provolone cheese and cured pork. The chapters devoted to calzones, focaccia, and dessert pizzas include such enticing creations as kale and ricotta calzones, focaccia stuffed with taleggio and pancetta, and Nutella-stuffed pizza. This is an excellent one-stop pizza guide.
