I really like his discussion of the various factors involved in pizza production and baking - he is very thorough in talking about different ovens, flours, yeasts, etc, and I definitely learned a lot, especially about how WBO's work differently from other ovens. The truth is, there is no “one” pizza dough to rule them all, and there is no “best” method—and acting like there is can lead you astray. These pages offer lots of opportunity to up your game—from perfecting your dough to getting the most out of your oven, and I bet you’ll also pick up a few new toppings to try out. 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.

Tried the Neapolitan Dough Recipe with 60% hydration, and used 10% freshly milled whole wheat flour per the recipe options. If you make pizza in a wood-fired oven at 900°F (482°C), you won’t get the same results when you bake that same dough in a home oven at 500°F (260°C). Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. I ended up treating myself to it on Prime Day because I didn’t want to wait until October to get it for my birthday, and frankly, I was right to do it.

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. Through his frequent travels in Italy, and a lifetime in the pizzerias of Philly, Marc has graduated from being a student of pizza to an esteemed professor of this beloved food. 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. However, I think this book is really really really really useful if you know nothing about though and the different types of does for different types of pizzas, which I don’t. I started wandering around in the immediate area to stave off boredom and found myself in front of the menu at Pizzeria Vetri.

Just being honestly forthcoming: I got into pizzamaking in a roundabout way to occupy my mind during these last three and a half years of intense depression, sadness and immense grief. Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH).I enjoy it because it is quite the active (asides from the waiting time during dough fermentation) process and for all the scientific intricacies involved (temperature, humidity, etc.