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

Product Information

Flour: For Neapolitan-style pizza, it’s best to use high-quality, finely milled “00” flour. This type of flour has a lower protein content, which helps create a soft, tender crust. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base dough’s 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.

Mastering Pizza by Marc Vetri, David Joachim: 9780399579226

Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [a Cookbook] DESCRIPTION : I own a rather considerable library of cookbooks due to my rather scary obssession with good food. I hold bread and bread related products especially close to heart and spend countless hours of studying and trying out recipes from my collection. Church Supper Cookbook: A Special Collection of over 375 Homespun Recipes from Families and Churches across the Country There are very few people on the planet who could write a book entitled Mastering Pizza that I would want to read. One of them is Marc Vetri. Through his frequent travels in Italy, and a lifetime in the pizzerias of Philly, Marc has graduated from being a student of pizza to an esteemed professor of this beloved food. 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."Once you’ve gathered all your ingredients, it’s time to start preparing your dough. There are a few different methods you can use, depending on the equipment you have available and your personal preference. Here are the basic steps for preparing Neapolitan-style pizza dough: Welcome to "Good Pizza, Great Pizza" – a delightful pizza-making and pizzeria management game that will leave your taste buds craving for more! In this fun and addictive game, you'll step into the shoes of a skilled pizza maker, managing your own pizzeria and serving mouthwatering pizzas to a variety of quirky and charming customers. Read more .. Water: The temperature of the water you use can have a big impact on the texture of your dough. Aim for lukewarm water (around 75-80 degrees Fahrenheit) to help the yeast activate and the dough rises properly. If you’ve been around the blog for any amount of time you know that I love to make pizza! I have several posts and even made a video which is 17 minutes long. The video is too long and needs editing but it does show you two crucial dough techniques for pizza making at home. If you only want to watch a few minutes, watch the first two or three that’s the real key to getting a good dough ball: it’s all about getting that gluten cloak.

Mastering Pizza : The Art and Practice of Handmade Pizza Mastering Pizza : The Art and Practice of Handmade Pizza

The bulk rise is the first rise after incorporating the dough. This method involves allowing the dough to rise at room temperature for a few hours after it has been mixed and kneaded. The goal is for the dough to double in size within 2-3 hours. Once the dough doubles in size it’s time to shape the dough balls. Dough Ball Formation If you want to learn how to make great pizza, there is no better teacher than Marc Vetri. 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. Mastering Pizza is filled with beautiful recipes and fundamental knowledge that Marc has accumulated throughout his career. This is the kind of cookbook that will inspire you to learn, cook, and invite people over for a great meal.” After the dough has risen in the bulk rise process, it can be divided into balls and allowed to rise again at room temperature for about 2-4 hours. This results in a total fermentation time of about 6 to 8 hours. Keep in mind that temperature impacts the activity of yeast in the fermentation process. So the warmer the room is the more active the yeast will be. For a total fermentation of 8 hours at room temperature I would suggest using 0.2% of Active Dry Yeast (ADY) to start with. So for 500 grams of flour, you would use 1.0 grams of ADY. Option 2: Controlled Temperature Proofing – AKA: Cold Ferment Pizza Dough By following these simple steps, you’ll have a beautifully prepared Neapolitan-style pizza dough that’s ready for fermentation and rise. With a little practice, you’ll be able to create pizzas that rival those of the best Italian restaurants. Dough Fermentation A Man, A Can, A Microwave: 50 Tasty Meals You Can Nuke in No Time: A Cookbook (Man, a Can... Series)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. The charming pixel art graphics, engaging storyline, and the satisfaction of creating the perfect pizza make "Good Pizza, Great Pizza" a delightful treat for pizza enthusiasts of all ages. So, roll up your sleeves, start kneading that dough, and get ready to create the most mouthwatering and delectable pizzas in town! Play "Good Pizza, Great Pizza" on Silvergames.com and embark on a pizza-making adventure like no other!