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Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone

Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone

If calories, carbs and general health weren’t something we had to worry about, we’d probably eat pizza every day. It’s easily one of those “desert island” foods that you’d never get sick of because there are a million different ways to make it, and there’s no such thing as a bad pizza. Despite it being delicious all the time, most of us don’t cook it at home because it can be a pretty daunting task. James Beard Award winning chef and restaurateur Marc Vetri wants to change that with his book Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone. After years of research in Italy and perfecting in America, Vetri has put together recipes with a variety of base doughs and hydration levels that will allow you to get professional pizza oven results with the oven already in your kitchen. The step-by-step photos and instructions demystify everything from margherita to carbonara and will turn you into a pizza-making pro in no time.

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