{"product_id":"mastering-pizza-marc-vetri-cookbook","title":"Mastering Pizza by Marc Vetri \u0026 David Joachim – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 272 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Marc Vetri, Italian-trained Philadelphia chef and James Beard Award winner, with cookbook writer David Joachim\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Ten Speed Press, 2018\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Base doughs at different hydrations for any oven, classic and unexpected pizzas, focaccia and calzone, with step-by-step photos\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Home pizza makers using a kitchen oven, a steel or stone, or a backyard pizza oven\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780399579226\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMastering Pizza is a hardback guide to handmade pizza, focaccia and calzone by Philadelphia chef Marc Vetri with David Joachim, built around doughs designed so you can make great pizza whether you have a regular kitchen oven or a dedicated pizza oven.\u003c\/strong\u003e The dough is the whole lesson, and Vetri explains it properly.\u003c\/p\u003e\n\u003ch2\u003eThe dough decides everything\u003c\/h2\u003e\n\u003cp\u003ePlenty of people buy a pizza oven and then wonder why the base isn't right. Vetri's answer is hydration: he gives several base doughs, each with a different water level, matched to the kind of oven you're cooking in. The recipes come from years researching pizza in Italy and refining it back home, and that precision is what makes this book stand out.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book opens with the base doughs and how hydration changes the result, so a home oven, a pizza steel or a wood-fired oven can each turn out a cracking pie. Step-by-step photos show the shaping and stretching, and the book carries on into focaccia and calzone.\u003c\/p\u003e\n\u003cp\u003eOn top, you get the classics like Margherita and Carbonara, then some surprises: mussels, truffles and even a dessert pizza with Nutella. The photography from Italy makes you want to cook straight away.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who makes pizza at home and wants to get it consistently right, especially new pizza oven owners. Beginners will follow it fine, and keen bakers will love the dough detail.\u003c\/p\u003e\n\u003ch2\u003eAbout Marc Vetri \u0026amp; David Joachim\u003c\/h2\u003e\n\u003cp\u003eMarc Vetri trained in Bergamo, Italy, and is the chef behind Vetri Cucina and a group of Philadelphia restaurants. He has won the James Beard Award for Best Chef Mid-Atlantic and was named one of \u003cem\u003eFood \u0026amp; Wine\u003c\/em\u003e's Best New Chefs. David Joachim has written, edited or collaborated on more than 35 cookbooks, including the bestselling \u003cem\u003eMastering the Grill\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/181_grinning-pizza-slice-pull.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler's run plenty of pizza ovens and this book explains the one thing most people get wrong: the dough. Vetri gives you several base doughs at different hydrations so you can match one to your oven, kitchen or wood-fired, and that idea alone is worth the price. Buy it and your crusts will finally blister the way you've been chasing. Cook alongside \u003ca href=\"\/products\/perfect-pan-pizza-peter-reinhart-cookbook\"\u003ePerfect Pan Pizza\u003c\/a\u003e for thick, crunchy squares and \u003ca href=\"\/products\/pizza-czar-anthony-falco-cookbook\"\u003ePizza Czar\u003c\/a\u003e for more dough science, and drizzle the crusts with \u003ca href=\"\/products\/dc-cartel-the-original-olive-oil-1983-premium-crispy-chilli-oil-268g\"\u003eDC Cartel Olive Oil Crispy Chilli Oil\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Crust-Dunking Oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNobody leaves crusts on the plate when this is on the table.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 100 ml extra virgin olive oil, 2 garlic cloves (thinly sliced), 1 tsp dried oregano, 1\/2 tsp chilli flakes, flaky salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the oil and garlic gently in a small pan until the garlic is just golden, about 3 minutes.\u003c\/li\u003e\n\u003cli\u003eTake it off the heat and stir in the oregano and chilli.\u003c\/li\u003e\n\u003cli\u003ePour into a bowl, finish with flaky salt and dunk the crusts.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Gentle heat pulls the garlic and oregano into the oil without burning them, so the crusts get the flavour the toppings had.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Mastering Pizza?\u003c\/h3\u003e\u003cp\u003eMastering Pizza was written by Marc Vetri, an Italian-trained Philadelphia chef and James Beard Award winner, with cookbook writer David Joachim.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Mastering Pizza?\u003c\/h3\u003e\u003cp\u003eSeveral base doughs at different hydration levels for different ovens, step-by-step photos, classic pizzas like Margherita and Carbonara, creative toppings, a Nutella dessert pizza, plus focaccia and calzone.\u003c\/p\u003e\n\u003ch3\u003eIs Mastering Pizza good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The doughs and techniques are explained step by step, and it's designed to work in an ordinary kitchen oven as well as a pizza oven.\u003c\/p\u003e\n\u003ch3\u003eIs Mastering Pizza a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 272-page hardback published by Ten Speed Press in 2018.\u003c\/p\u003e\n\u003ch3\u003eDoes Mastering Pizza work for pizza ovens?\u003c\/h3\u003e\u003cp\u003eYes. The doughs are matched to the oven you use, so it suits backyard and wood-fired pizza ovens as well as home ovens with a stone or steel.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Mastering Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mastering Pizza was written by Marc Vetri, an Italian-trained Philadelphia chef and James Beard Award winner, with cookbook writer David Joachim.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Mastering Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Several base doughs at different hydration levels for different ovens, step-by-step photos, classic pizzas like Margherita and Carbonara, creative toppings, a Nutella dessert pizza, plus focaccia and calzone.\"}}, {\"@type\": \"Question\", \"name\": \"Is Mastering Pizza good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The doughs and techniques are explained step by step, and it's designed to work in an ordinary kitchen oven as well as a pizza oven.\"}}, {\"@type\": \"Question\", \"name\": \"Is Mastering Pizza a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 272-page hardback published by Ten Speed Press in 2018.\"}}, {\"@type\": \"Question\", \"name\": \"Does Mastering Pizza work for pizza ovens?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The doughs are matched to the oven you use, so it suits backyard and wood-fired pizza ovens as well as home ovens with a stone or steel.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824807084084,"sku":"9780399579226","price":53.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mastering-pizza-marc-vetri-cookbook-front.png?v=1792925434","url":"https:\/\/www.therubhub.com.au\/products\/mastering-pizza-marc-vetri-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}