And I ended up using a 1/2" pizza steel and my 550 degree oven for everything, which this book covers perfectly.

will bring an exciting new chapter for Vetri Cucina, as the restaurant looks towards its inaugural expansion at The Palms Las Vegas. He enjoys spending weekends cooking with his family, training in Brazilian jiu jitsu and playing his beloved guitars. El autor comparte su pasión por la pizza y su experiencia en la cocina de una manera fácil de entender, y las recetas son variadas y deliciosas. You’ll see plenty of pizza toppings, too—from classics like Marinara and Margherita to some of my new favorites like Zucchine and Carbonara.Remove from the oven, sprinkle the basil leaves over the finished pizza, and sprinkle with sea salt and pepper and olive oil. He has gone to great lengths to understand what it takes to make unforgettable pizza, and his unwavering passion for Italian food has made him a master of his craft. But like most kitchen projects, having some patience here will reward you handsomely with a kickass pizza. En resumen, Mastering Pizza es un libro ideal para cualquier persona que quiera hacer pizzas caseras riquísimas. I did sometime find the layout of the book a bit difficult to navigate since the dough recipes and baking instructions were not adjacent.

Quote from: hotsawce on September 09, 2018, 02:16:14 PM If this book is anything like the pizza I had at his location in Philly recently, I'll take a hard pass. In 2015 he released Mastering Pasta (Ten Speed Press, 2015), and his follow up, Mastering Pizza (Ten Speed Press) is due out in 2018. 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.

Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. It went beyond the craziness of putting granny smith apples and caramelized onions on the same pie, and to the philosophy of pizza, and how different philosophies make different pizzas. Tried the Neapolitan Dough Recipe with 60% hydration, and used 10% freshly milled whole wheat flour per the recipe options. Having rededicated himself to pushing culinary boundaries at Vetri Cucina, the restaurant is currently hosting a yearlong series of guest chef dinners with some of the most respected names in the industry, to mark their 20th anniversary. Strong recommendation to get one's own stone milling setup, and add about 10%-20% of freshly stone ground flour to your pizzas for more taste.