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The Joy of Pizza

Everything You Need to Know

The Joy of Pizza Open the full-size image

Contributors

By Dan Richer

With Katie Parla

Read by Will Collyer

Formats and Prices

Price

$18.99

Format

Format:

  1. Audiobook Download (Unabridged) $18.99
  2. ebook $16.99 $21.99 CAD
  3. Hardcover $35.00 $44.00 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around November 9, 2021. This date is subject to change due to shipping delays beyond our control.

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Learn to make artisan pizza the American way in this ultimate guide to the perfect pie from the creator of “the best pizza in New York” (New York Times).

Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. Dan Richer has devoted his life to discovering the holy grail of pizza: the secret to making a truly transcendent pies. The pizza at his restaurant, Razza, has been named the best in New York by The New York Times—despite the fact it’s in New Jersey. Richer’s pizza is among the best one can eat in America, if not the world.
 
For him, the joy of pizza begins with the crust—a rim that is crisp, deeply caramelized, and shatters when you bite through it. The crumb is delicate and floral-scented, with a gentle note of acidity. The crust has large, open holes separated by thin, pearlescent cell walls. And the sauce, cheese, and toppings? You’ll unlock their mysteries inside these pages. Every day, Richer assesses his pizza with a 56-point rubric that helps him come as close to pizza perfection as any mortal may dare.
 
In The Joy of Pizza, Richer shows how to achieve each one of these ideal pizza attributes in recipes suited to home bakers and professionals alike. He includes instructions for making doughs with commercial yeast as well as sourdough starter, and for baking in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The book is rich with step-by-step photography, and features QR codes linking to instructional videos and portraits of every pizza before and after it meets the heat of the oven—so you’ll know exactly what to do to create superior results.
 
The ingredients are simple. The methods are straightforward. And the results are deliriously delicious.

Genre:

On Sale
Nov 9, 2021
Publisher
Hachette Audio
ISBN-13
9781668602737

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Dan Richer

About the Author

Dan Richer is the chef and owner of Razza in Jersey City. A graduate of Rutgers University, he skipped his own graduation to fly to Italy and begin his real education: in pizza. He is a four-time semifinalist for the James Beard Foundation’s Best Chef: Mid-Atlantic award, as well as a James Beard Rising Star Chef semifinalist.

Katie Parla is an Italy-based food and beverage writer, culinary guide, educator, and award-winning cookbook author. She is the cohost of the Gola podcast about Italian food and culture and regularly appears as an Italy expert on CNN, the Travel Channel, and the History Channel. She has lived in Rome since 2003, and Razza Pizza Artigianale is always her first stop when visiting her home state of New Jersey.

Learn more about this author