About this item
Mastering Pizza is 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.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.
About the Author
Marc Vetri is the chef/founder of Philadelphia's critically acclaimed Vetri Cucina. In addition to his storied career in the kitchen, Marc is also the driving force behind the Vetri Community Partnership, a non-profit organization whose mission is to empower children and families through fresh food, hands-on experiences and education.A Philadelphia native, Marc initially pursued a career as a guitarist before realizing his true passion came from cooking. Spending his formative professional kitchen life in Bergamo, Italy, working alongside some of the region's most noted chefs, Marc has become known the world over for bringing a bold, contemporary sensibility to classic Italian cooking. In 1998, he and business partner, Jeff Benjamin, opened the eponymous, fine-dining restaurant, Vetri Cucina, to universal acclaim. Vetri's outstanding pastas, innovative flavor combinations and artful presentations captured imaginations and propelled Marc to the culinary forefront. Within two years of the restaurant's debut, he was named one of Food & Wine's "Best New Chefs" and received the Philadelphia Inquirer's highest restaurant rating. In 2005, he was given the James Beard Award for "Best Chef Mid-Atlantic."Following years of continued success at Vetri, Marc launched Osteria in 2007. Larger and more casual than Vetri, Osteria's menu of traditional Italian thin-crust pizzas, homemade pastas and wood-grilled meats and fish quickly won over the dining public. Marc and The Vetri Family's third restaurant, Amis, opened its doors in 2010. Inspired by Rome's neighborhood trattorias, this intimate and energetic restaurant specializes in small plates such as handcrafted pastas and house-cured meats. In November 2010, Bon Appetit named Amis one of the top "10 Places for Pasta" in the country. Amis has since opened a second location in Westport, Connecticut, and expanded the brand to also include Bar Amis (formerly Lo Spiedo) , located in Philadelphia's Navy Yard.2013 saw the debut of Pizzeria Vetri, Marc's most casual eatery to date with two locations in Philadelphia, as well as an outpost in Washington D.C. (June 2016) .In addition to his beloved restaurants, Marc is the author of Il Viaggio di Vetri (Ten Speed Press, Oct. 1, 2008) , a collection of more than 125 of Vetri Cucina's most-requested dishes. His second cookbook, Rustic Italian Food (Ten Speed Press, Nov. 1, 2011) , brought artisan cooking into home kitchens and was named one of the top cookbooks of 2011 by Bon Appetit. In 2015 he released Mastering Pasta (Ten Speed Press, 2015) , and his follow up, Mastering Pizza (Ten Speed Press) is due out in 2018. Outside of his restaurants, Marc is deeply passionate about giving back to the community, in particular his hometown of Philadelphia. In 2009, he and Jeff Benjamin created the Vetri Community Partnership. The organization's signature initiative, "Eatiquette," is a sch
