MAKE

 
 
 

grilled Mountain pizza

BY MARC VETRI & KELLY WHITAKER

Makes one pizza

 
 

INGREDIENTS

500g Yecora Rojo Flour

375g warm water (80 ℉)

4g dry yeast

15g salt

Toppings as desired.

/ FLOUR TO MAKE PIZZA \

BUY

 

Instructions

  1. Dissolve the yeast in 350 g of warm water

  2. Add flour and mix into dough

  3. Dissolve the salt in the remaining 25g of warm water

  4. Wait a half-hour then add the salt slurry into dough

  5. Wait a half-hour and fold dough

  6. Repeat last step 3 times (1.5 - 2 hours)

  7. Cold ferment in the fridge for 12 - 36 hrs before being shaped

  8. Lay the dough over a grate covering a wood-burning fire. Flip at the desired time and add your choice of toppings

  9. Kelly and Marc roasted mushrooms over the fire to add to their pie along with prosciutto, ricotta, gruyère, and garlic

 

— ABOUT THE CHEF —

Marc vetri

 

Marc Vetri is the Chef and Founder of the critically acclaimed Vetri Cucina in Philadelphia. With a history of working in some of the finest Italian and American kitchen, Vetri Chef has been named named “Best Chef: Mid-Atlantic” by the James Beard Awards as well as one of the “Ten Best New Chefs” by Food & Wine Magazine.

 

MASTERING PIZZA

The Art and Practice of Handmade Pizza, Focaccia, and Calzone

 

RECIPES

 

– GRAPEFRUIT POPPYSEED CAKE –

ALL PURPOSE

– CAVATELLI –

HEIRLOOM FARINA

– CHOCOLATE CHIP COOKIES –

ALL PURPOSE + ROUGE DE BORDEAUX

– BANANA BREAD –

ALL PURPOSE + YECORA ROJO

 
 

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