If there is one food that I have to say is my absolute favourite, it would definitely be pizza. After reading Marc Vetri’s Mastering Pizza, my eyes have been opened to a whole new way of experiencing this versatile food. This cookbook is both educational and eye-opening, while providing home cooks with some techniques and recipes to try themselves.

The book starts off with a bit of history about Vetri’s experiences learning the art of making pizza. He also discusses the different types of dough that can be made. What is most interesting is the fact that there is so much more variety to a simple pizza dough than I had imagined. The type of texture that you are looking for in your dough will determine what heat source that you use to bake your crust. Also, the hydration of the dough plays an important factor.

Vetri has organized Mastering Pizza to give the reader different options to create a variety of doughs based on whether you are baking it in your home oven or even on the grill. Also, milled flour is discussed, as the use of fresh flour is something that Vetri believes is important to the perfect dough. There is even a list of places to purchase this specialty flour if you are interested in preparing the recipes at the end of the book.

While this book is definitely well written and provides quite a bit of insight into how to prepare a perfect pizza, I came away from it feeling that I am better off enjoying an amazing pizza at a local restaurant that specializes in this technique. It is a wonderful book that has so many ideas and tips, however, I just don’t have the time or energy to invest in finding the perfect flour and tools to create these recipes on my own.

“The number on thing you can do to bake a better pizza is to know your oven.” This is just one of the many things I have learned while trying to master pizza. How your pizza dough is crunchy or bubbly depending on the amount of water to flour ratio is another. What makes this book the most interesting is the time and sheer number of pages devoted to dough. To me, pizza as always been the sauce and the toppings, but what brings that together is the dough. This book goes way beyond, thin crust, pan, stuffed. It talks about fermentation, hydration, and even grinding your own flour. Way more complicated than I expected. But I also like it for that reason. 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.

Wow! I loved this book. So many tips and tricks for simply mastering the dough. Gives recipes, ideas, and suggestions based on how you are cooking the pizza. Such a fantastic resource for anyone who enjoys cooking pizza! More than just a basic cookbook!


I received an advanced readers copy of this book in exchange for my honest review

This book explains in detail the how and what in making pizza (which incidentally also enlightened me on why my previous attempts to make pizza at home were disasters of legendary proportion). My family says "hurrah" and "more"!

I enjoyed reading this because I enjoy pizza and think people should try it at home. I did think it was a bit dense with information but also straightforward with it's recipes.

I cannot provide a review for this book. I write reviews as a ghostwriter with an NDA. It will be posted after the publication date.

This cookbook is for the serious cook who either has access to a professional wood oven or willing to go through the work of buying quality flours and other ingredients. 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.

A fantastic resource for making amazing pizzas at home. I'm an avid bread baker and home miller and this is one of the clearest books for explaining the characters traits and nutritional benefits of freshly milled flour. I have a special appreciation for the protein/gluten/elastiicty comparison of different wheats and this will be a reference for all of my bread baking. I cannot wait to put this book and these recipes through their paces! Thank you!!

Pizza is one of my most favorite things in life and this title just enhanced my obsession! So many wonderful combinations to try and tips on everything from dough to toppings. A must have for the pizza lover in your life!

I was able to review this book during the week that I've had pizza daily (fate). While there is no way for me to have a domed wood oven in my home -- but I want one anyway -- it was awesome to read how they work (my pizza needs to have a crispy crust!). It's never even occurred to me to grill a pizza outdoors! Hydrating your dough -- what? This book made me laugh at my poor past pizza attempts. The photos, layout, and information are wonderful. I found it refreshing that the pizza sauce recipe is the basic one I use (minor exceptions) rather than a sauce with a grocery list of ingredients. The pizza recipes I found exciting - pecorino cheese, and black pepper, eggs, pecorino, and guanicale, etc. The only downside (besides not being able to taste photographs), is that I need more of a step-by-step recipe rather than a narrative.