Once the dough has formed into a smooth mixture, cover the bowl with a towel and leave to sit for 2 hours. You might want to highlight the important sections of the text, as there is a lot of 'waffle' in each paragraph. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles-and even a dessert pizza made with Nutella. 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! Gently stretch the dough ball with your fingers to eventually make a round-ish shape, leaving a nice rim around the edge to form a gorgeous crust in the oven.

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. To Mix And Knead: Put the wheat flour, bread flour, and water in the bowl of a stand mixer, fitted with the dough hook. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella. saw the debut of Pizzeria Vetri, Marc's most casual eatery to date with two locations in Philadelphia, as well as an outpost in Washington D.For the dough storage, I use a combination of a few large Cambro containers and some other large food storage containers that allow the dough to spread out, as it doesn’t puff so much as spread out. a leading lifestyle specialty retail company joined forces with several of The Vetri Family restaurants including Amis, Bar Amis, Osteria, Pizzeria Vetri, and Alla Spina.

Incluye información sobre tipos de harina, levadura, fermentación y amasado, y el autor ofrece consejos útiles sobre cómo obtener la textura perfecta de la masa.

Trained in Bergamo, Italy, by some of the region's most noted chefs, MARC VETRI is the chef/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia.

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.

brought artisan cooking into home kitchens and was named one of the top cookbooks of 2011 by Bon Appetit. 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. Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. g filtered water, approximately 53 degrees cold (I just try to let it sit out to warm up slightly from the fridge.