The Philadelphia chef Marc Vetri, best known for Vetri Cucina on Spruce Street, is renowned as a pizza maker. Here he presents a serious collection of recipes that includes a dozen doughs, toppings in both the Roman and Neapolitan styles, and a choice of calzones, rotolos, focaccia, and even a few dessert pizzas.
You know you’re in the hands of a detail-oriented cook when the first recipe does not appear until page 61. Vetri’s efforts until that point are spent discussing the importance of different types of ovens (including wood ovens, deck ovens, convection ovens, and home ovens), grills, and cooking surfaces. There’s also an informative chapter on flour choice, and another just on dough mixing.
Attention to all those factors is rewarded by recipes that range from an elemental marinara to the kind of playful innovation one would see near the Corso Vittorio Emmanuelle II or near the Chiesa Santa Patrizia. This is a wonderful book for those seriously interested in pursuing traditional pizza making.
Color photographs throughout. Hardcover.