• Complain

Anderson Edward Charles - Mastering pizza: the art and practice of handmade pizza, focaccia and calzone

Here you can read online Anderson Edward Charles - Mastering pizza: the art and practice of handmade pizza, focaccia and calzone full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: California, year: 2018, publisher: Potter;Ten Speed;Harmony;Rodale, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

Anderson Edward Charles Mastering pizza: the art and practice of handmade pizza, focaccia and calzone

Mastering pizza: the art and practice of handmade pizza, focaccia and calzone: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "Mastering pizza: the art and practice of handmade pizza, focaccia and calzone" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

Baking @ sbanco -- Grain @ pepe in grani -- Dough @ bonci -- Pizza dough recipes -- Naples dough pizzas -- Roman dough pizzas -- Pizza al taglio -- Calzone and rotolo -- Focaccia -- Dessert.;Offers a step-by-step guide to making the perfect pizza at home by selecting from a variety of base doughs with different hydration levels that can work perfectly in a regular home kitchen oven.

Anderson Edward Charles: author's other books


Who wrote Mastering pizza: the art and practice of handmade pizza, focaccia and calzone? Find out the surname, the name of the author of the book and a list of all author's works by series.

Mastering pizza: the art and practice of handmade pizza, focaccia and calzone — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Mastering pizza: the art and practice of handmade pizza, focaccia and calzone" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

Reset

Interval:

Bookmark:

Make
Contents
Copyright 2018 by Marc Vetri Photographs copyright 2018 by Ed Anderson - photo 1
Copyright 2018 by Marc Vetri Photographs copyright 2018 by Ed Anderson All - photo 2
Copyright 2018 by Marc Vetri Photographs copyright 2018 by Ed Anderson All - photo 3

Copyright 2018 by Marc Vetri

Photographs copyright 2018 by Ed Anderson

All rights reserved.

Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House LLC, New York, a Penguin Random House Company.

www.crownpublishing.com

www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House LLC.

Library of Congress Cataloging-in-Publication Data

Names: Vetri, Marc, author. | Joachim, David, author. | Anderson, Ed (Edward Charles), photographer.

Title: Mastering pizza : the art and practice of handmade pizza, focaccia and calzone / Marc Vetri and David Joachim ; photography by Ed Anderson.

Description: California : Ten Speed Press, [2018] | Includes bibliographical references and index. |

Identifiers: LCCN 2017049095 (print) | LCCN 2017050438 (ebook)

Subjects: LCSH: Pizza. | Cooking, Italian. | LCGFT: Cookbooks.

Classification: LCC TX770.P58 (ebook) | LCC TX770.P58 .V48 2018 (print) | DDC 641.82/48dc23

LC record available at https://lccn.loc.gov/2017049095

Hardcover ISBN:9780399579226

Ebook ISBN9780399579233

Cover design by Betsy Stromberg

v5.3.2

a

CONTENTS - photo 4
CONTENTS RECIPE LIST - photo 5
CONTENTS RECIPE LIST INTRODUCTION EVERYBODY LOVES PIZZA In my Philadelphia - photo 6
CONTENTS
RECIPE LIST
INTRODUCTION EVERYBODY LOVES PIZZA In my Philadelphia neighborhood everyone - photo 7
INTRODUCTION
EVERYBODY LOVES PIZZA

In my Philadelphia neighborhood, everyone ended up at Rizzos. They had the best pizza. It was your typical round American pie, and everybody in Abington loved it. Even the big, plain cheese pizza matched the restaurants family atmosphere perfectly. On weekend nights, all the families went to Rizzos for pizza. After Little League games, all the kids gathered at Rizzos. Sometimes, after pizza, my mom would even take me to 7-Eleven for a Slurpee! Those were the days!

Ive always loved pizza. After cooking pizzas for more than thirty years, Ive also learned that people get very passionate about their own love for pizza. Everyone has a particular favorite, from thin crust or thick crust to Naples style, Roman style, New York style, and Sicilian style. Some people want only the classic margherita pizza of crushed tomatoes with mozzarella and basil, while meat lovers prefer sauce, mozzarella, sausage, pepperoni, and ham. Well, this book is for everyone who loves pizza. I give you a variety of different dough recipes so you can make a variety of different pizzas with a variety of different toppings. I show you how to make better pizza in whatever oven youre working withfrom home ovens to wood ovens to grills. The recipes start with the pizza doughs and then move on to all the different pizzas you can make with them, including dozens of toppings. The doughs, shapes, and toppings are all interchangeable so you can choose any pizza style and any pizza topping to go with it. Experiment with different combinations to find your favorites.

Even though I fell in love with pizza in Philadelphia, I started baking them in California. In my twenties, I moved to Los Angeles, and sometime around 1991, I started working for Wolfgang Puck at Granita. Thats where I first learned to make pizza. A guy named Danny Farr showed me how to mix up dough, shape it, and work the wood oven. Danny got me totally hooked on making pizza. I fell in love with the whole process. L.A. celebrities would come into the restaurant and just stare at us making pizzas by hand. Thats where I learned how to handle the dough, and I got pretty goodso good that I once made a guitar-shaped pizza for Neil Young. But somehow Dannys dough always came out better. We made the exact same recipe and mixed it the exact same way every time, but his dough looked nicer, rose better, and stretched easier. It took me a while to figure out why.

I eventually went to Italy for a few years to become a better chef and thats - photo 8

I eventually went to Italy for a few years to become a better chef, and thats when I really dug my hands into Italian cooking. I made bread, pasta, dessertsyou name it. And I tried all kinds of pizza. Those were some of the most formative years of my life, and I still return to Italy every chance I get. When I got back to the States after that first trip, I started working at Bella Blu in New York City. They had a big wood oven in the middle of the restaurant just like at Granita. New Yorkers would come in and watch us stoke the fire and make pizza for them. Being New Yorkers, they pretended not to care, but I knew they did. They kept staring at us, at the oven, at the dough, and at the bubbling pizzas. The pizza chef, Matteo Pupillo, was from Puglia, and he taught me that you must have a relationship with your pizza dough. He said, The dough is the star of the show. Matteo helped me understand that the person behind the dough is as important as the dough itself. Its the relationship between you and your dough that really matters. Thats what was missing from my dough compared to Danny Farrs dough. You have to get a feel for your dough. Anyone can follow a recipe, but observing the dough and sensing what it needs is the key to making it better. As with any relationship, sometimesno matter how hard you trythings just dont work out. You can always try again by making another batch, but without good dough, there isnt a single topping in the world that will make your pizza taste any better. Great dough is what makes great pizza.

After working with Matteo, I paid more attention to the dough every time I made pizza. I also paid more attention to the people eating it. Even though Bella Blu was wildly different from either Rizzos or Granita, all three restaurants drew huge crowds of people for their pizzas. The pizza was just that good. After working at Bella Blu, I knew that one day I would open up my own place. I started imagining Pizzeria Vetri, and it dawned on me that a pizzeria is not only a place where people go to eat pizza but also a place where people go to experience something incredible together. The relationship that you develop with your dough is something you also share with everyone who eats your pizza. Its the care and attention that draw people in. Theres just something special about handmade food. People travel for hours or even days to obscure little corners of the world just to marvel over a pizza that someone has created. Children get so excited when you ask them if they want pizza tonight. Neighborhood families have the times of their lives grazing on the local tomato pie made by hand. Pizza is not just a plate of delicious food. Its meant to be shared; its an invitation to gather around the table for community and conviviality. Pizza brings people together. Thats why I put communal tables in my pizzeria. When people are enjoying a slice near each other, they say things like Ooh, that looks good. What is it? and Here; try a slice. I love that. Its something you dont see enough in restaurants.

Next page
Light

Font size:

Reset

Interval:

Bookmark:

Make

Similar books «Mastering pizza: the art and practice of handmade pizza, focaccia and calzone»

Look at similar books to Mastering pizza: the art and practice of handmade pizza, focaccia and calzone. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


Reviews about «Mastering pizza: the art and practice of handmade pizza, focaccia and calzone»

Discussion, reviews of the book Mastering pizza: the art and practice of handmade pizza, focaccia and calzone and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.