--- product_id: 72069633 title: "Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]" brand: "marc vetri, david joachim" price: "34853CFA" currency: XOF in_stock: true reviews_count: 13 url: https://www.desertcart.sn/products/72069633-mastering-pizza-the-art-and-practice-of-handmade-pizza-focaccia store_origin: SN region: Senegal --- # Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] **Brand:** marc vetri, david joachim **Price:** 34853CFA **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] by marc vetri, david joachim - **How much does it cost?** 34853CFA with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/72069633-mastering-pizza-the-art-and-practice-of-handmade-pizza-focaccia) ## Best For - marc vetri, david joachim enthusiasts ## Why This Product - Trusted marc vetri, david joachim brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. “If you are serious about making pizza, buy every copy in the store.”—JIMMY KIMMEL Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza , award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. 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. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy. ## Technical Specifications | Specification | Value | |---------------|-------| | Dimensions | 8.74 x 0.98 x 9.76 inches | | Edition | Illustrated | | Isbn 10 | 0399579222 | | Isbn 13 | 978-0399579226 | | Item Weight | 2.63 pounds | | Language | English | | Print Length | 272 pages | | Publication Date | August 28, 2018 | | Publisher | Ten Speed Press | ## Images ![Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] - Image 1](https://m.media-amazon.com/images/I/A113y-6am4L.jpg) ## Available Options This product comes in different **Format** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ outstanding book from understanding ingredients to the art of making pizza at home *by on Reviewed in the United States August 30, 2018* I have pizza cookbooks, good ones. but when I saw Marc Vetri was coming out with a cookbooks I had to have it. I love Mastering Pasta and Rustic Italian food so much. Mastering Pizza is wonderful. So many crusts, the same crust with different hydration for a different bake and chew, so many options for grill, oven, fire, so many innovative topping ideas, and old favorites that stand the test of time.However, this book is more than recipes, it's explanations and lots of how to pictures that are really helpful. for example, on page 36 there is a chart of flours, with their protein percent by weight, gluten strength, and elasticity. There is an equipment section, explanation of hydration.Then the recipes. they are divided by doughs, First the pizza doughs, Naples, Roman, Al Taglio, Whole grain sourdough. The recipes are well laid out, the ingredients, then the directions. There are beautiful drool inducing pictures of the finished products, but also pictures of steps along the way so you know what it should look like at various stages.This is one of the cookbooks that send you to other recipes, for example, the wood oven pepperoni you go back to the dough at the beginning of the chapter, then the sauce on page 111. It doesn't bother me. I just put stickies where the common references are, dough pages, sauce pages, so it's easy to flip back and forth.The home oven stuffed pizza was amazing. So was the Parmesan fried dough balls.. no more store bought pizza bread for us.We really like the al taglio dough. the sheet pan full of amazing deliciousness topped with more amazing deliciousness. the potato and mozzarella was just so good.The fried mini calzones were so good. Fried pizza dough with hot melty fillings..and do make the home oven dolci rotolo.. because it's truly amazing. ricotto sugar cream rolled dough with a caramel sauce poured over top.. this will be one I make a lot, probably too much!There are so many recipes I've marked to try, but the crusts I've tried have turned out so well, and that is a big part. ### ⭐⭐⭐⭐⭐ Simple Quick Recipes *by on Reviewed in the United States May 12, 2026* Very helpful. Great photos and easy to follow instructions ### ⭐⭐⭐⭐⭐ Great information, Up your pizza game! *by on Reviewed in the United States March 17, 2019* I really like this book. I have been making pizza for the last couple of years. Started with Lahey no knead pizza, and then just loved Elements of Pizza dough recipes by Ken Forkish. It has been my go to book for the last year! Just got this book, and i have learned a good bit about the hydration and oven relationship, and especially about the salt addition.Have to admit, i agree with another reviewer, i made the taglio pizza, with 80% hydration, adding the water at the second fold. It was so wet, the water would not incorporate totally. I stretched and again, white water in the bottom of the bowl I did the third fold, and it was less wet , but still very wet, not like any dough i have made before, btw i have the Bonci book and never found this to be a problem. Let it sit in frig, and shaped etc the next night. It had a great taste. I know water is a friend of dough, but not sure i made it correctly. One thing, i added the 350 grams of water , and it was a bit dry, so i added a bit more water to completely incorporate the flour. Might this be the problem? Too much water in the initial mix?but then again, dry flour is not a good thing!again, i love this book, and will try this recipe again, but any information, insight, would be appreciated.Oh..and for those who argue for OO flour..i have used it..and then used it in combination with bread flour with starter..and i went back to all bread..Just a better consistency for dough.. And finally, i am updating my review, as the 36 hour ferment on my wet dough is the best! The water was all absorbed and the taste was great! I made it with all evoo and salt and fennel pollen...just great!! To be clear, i made one recipe and divided it into two quarter sheet pans..the second used in 36 hours,,and it was excellent consistency..not too wet vs the 24! again, if anyone has any thoughts , would love to hear themOne last thing..i ordered the mock mill, for my kitchen aid, and wheat berries from Maine Grain. Cannot wait to try them!thank you Chef for a great book..... ## Frequently Bought Together - Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] - The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook] - The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.sn/products/72069633-mastering-pizza-the-art-and-practice-of-handmade-pizza-focaccia](https://www.desertcart.sn/products/72069633-mastering-pizza-the-art-and-practice-of-handmade-pizza-focaccia) --- *Product available on Desertcart Senegal* *Store origin: SN* *Last updated: 2026-08-21*