Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]

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Flour a pizza peel and transfer the pizza dough to the peel, add the ingredients below, and then proceed to bake it. 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.

I don’t know if I’ve mastered this perfectly, but I feel like a video tutorial on this would be massively helpful. Some days were more frustrating than others, like if the air was really dry and a skin would form on the proofing dough balls, but usually we had some pretty damn tasty pizzas as the reward for our efforts. This was also covered in a similar fashion in Ken Forkish's book Elements of Pizza, although Ken pretty much sticks to 70% for almost everything. After reading Marc Vetri’s Mastering Pizza, my eyes have been opened to a whole new way of experiencing this versatile food.One of the characteristics about Neapolitan pizza that I love is the "soupy" center but I found it a little bit less soupy than what you'd find in quite a few places in Naples. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone.

The truth is, there is no “one” pizza dough to rule them all, and there is no “best” method—and acting like there is can lead you astray. The dough is kneaded for 11 minutes total in the stand mixer which I expected to be way too long, but it just worked perfectly! Press the dough into the baking sheet, all the way to the edges of the pan, so the dough is about 1/2 inch (1. I was excited to bring this home from the library and to try out the sourdough versions of the dough recipe to help me improve on our weekly favorite.

To Mix And Knead: Put the wheat flour, bread flour, and water in the bowl of a stand mixer, fitted with the dough hook.

Then you’ll want to position the dough on one of the pointy ends and push in a perpendicular direction to start turning the oval into a round shape, with the idea that you’re building surface tension to help the ball swell. Just being honestly forthcoming: I got into pizzamaking in a roundabout way to occupy my mind during these last three and a half years of intense depression, sadness and immense grief. I should start by saying that he includes many, many different dough recipes in this book, organized by style—Naples, Roman, al Taglio, and focaccia to name but a few—with each dough style broken down into several variations. I had read about this book being in the works some time ago and it has truly lived up to what I was hoping for, which of course was simplistic explanations of what Vetri has spent years creating.

Recommendations to use 57-60% hydration (with recipes included) for high temp ovens (700F+) and 67-80% hydration doughs for home ovens running at 450-550F. Si estás buscando un libro que te ayude a dominar el arte de hacer pizza en casa, este es definitivamente el libro para ti.

Last year, on Black Friday, I found myself standing around the part of King of Prussia Mall in the area where Urban Outfitter, Free People, and Anthropologie are all situated, waiting for my in-laws to be finished in either Urban Outfitter or Old Navy. I did sometime find the layout of the book a bit difficult to navigate since the dough recipes and baking instructions were not adjacent.Marc and Jeff Benjamin are the founders of the "Great Chefs Event," which brings together scores of the country's greatest chefs to raise money and awareness for the pediatric cancer charity, Alex's Lemonade Stand Foundation.