Marc's stunningly comprehensive book (there are twelve dough recipes alone) will enlighten the path of your own journey to becoming the pizza master of your dreams. You will find out what works best for your home kitchen thanks to the informative explanations of the different doughs…and once you have that set the world is your pizzeria. 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. Transfer the dough to an oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

Outside of his restaurants, Marc is deeply passionate about giving back to the community, in particular his hometown of Philadelphia.I found this books to be easier to use and to read, and although I also own the Pizza Bible, which I also like, this one is clearer to me as it segregates sections based on oven temperature as well as pizza type. 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. Having made pizza dough, focaccia, and calzones from scratch, I can tell this cookbook will be welcomed by those looking to take their pizzas to the next level.

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. La sección de las recetas incluye una amplia variedad de pizzas, desde las clásicas Margherita y Pepperoni hasta las innovadoras como la pizza de coliflor y la de huevo y panceta. 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.Naturally, I had to peruse it, and in seeing his Rotolo with pistachio pesto—essentially, a savory yeasted roll filled with ricotta and mortadella topped with a pistachio-garlic oil—and I knew I had to learn more. Trained in Bergamo, Italy, by some of the region's most noted chefs, MARC VETRI is the chef/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia.

When we made this for my parents a few weeks later after this photo was taken, my dad gave us shit that the pizza WASN’T ROUND.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. I started wandering around in the immediate area to stave off boredom and found myself in front of the menu at Pizzeria Vetri.

In 2015 he released Mastering Pasta (Ten Speed Press, 2015), and his follow up, Mastering Pizza (Ten Speed Press) is due out in 2018. For the dough storage, I use a combination of a few large Cambro containers and some other large food storage containers that allow the dough to spread out, as it doesn’t puff so much as spread out. You might want to highlight the important sections of the text, as there is a lot of 'waffle' in each paragraph.I think the taglio dough ended up being the most popular, people used a lot of their favorite toppings, and the ability to stretch the dough out into a sheet pan to bake was very popular, as was the freezing the dough directions.