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The Joy of Pizza: Everything You Need to Know
NEW YORK TIMES BESTSELLER • Learn to make artisan pizza the American way in this accessible, informative guide to the perfect pie from the creator of "the best pizza in New York" (New York Times). Pizza is dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With The Joy of Pizza, you’ll make the best pizza of your life. Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare. You’ll learn how to make Razza specialties such
Jersey Margherita, a new classic improving on Neapolitan traditionMeatball Pizza, the first time Richer has shared the recipe for Razza’s legendary meatballsProject Hazelnut, pairing the rich flavor of the nuts with honey and mozzarellaSanto, topped with caramelized fennel sausage and drizzled with chile oil Pumpkin Pie, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onionsAnd many more inventive and seasonal pizzas, from Funghi (mushroom) and Montagna (arugula and speck) to Bianca (white pizza) and Rossa (vegan tomato pie) Suited to beginning home bakers and professionals alike, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The Joy of Pizza is rich with step-by-step photography, links 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.
Jersey Margherita, a new classic improving on Neapolitan traditionMeatball Pizza, the first time Richer has shared the recipe for Razza’s legendary meatballsProject Hazelnut, pairing the rich flavor of the nuts with honey and mozzarellaSanto, topped with caramelized fennel sausage and drizzled with chile oil Pumpkin Pie, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onionsAnd many more inventive and seasonal pizzas, from Funghi (mushroom) and Montagna (arugula and speck) to Bianca (white pizza) and Rossa (vegan tomato pie) Suited to beginning home bakers and professionals alike, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The Joy of Pizza is rich with step-by-step photography, links 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.
567 pages, Kindle Edition
Published November 9, 2021
94 people are currently reading
288 people want to read
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Displaying 1 - 21 of 21 reviews
April 7, 2022
I LOVE pizza. My friends & loved ones call me pizza girl. I don't take it very seriously, but I know a good pie when I taste one. This chef's pizza looks delicious! I've saved a copy of his everyday dough recipe for when I have some time to devote to it and may try it in a pan pie with the anchovy sauce. Yum. But honestly? This book *almost* took the joy out of pizza for me. As much as I love it, I personally don't need to dissect it, but I guess I appreciate that he and his team have done so on my behalf. (They take the subtitle Everything You Need to Know seriously!) Perhaps I should reserve my appreciation until I make his pie? Or better yet, visit Razza the next time I'm in NJ! My guess is it's amazing.
dnf
February 28, 2022If you're looking for the minutiae of pizza making, then this is the book for you. I'm giving up. This book is much more technical and in depth about making pizza than I had anticipated. Frankly, it was boring me. I like a little background info, but really want recipes.
September 29, 2021
This book was received as an ARC from Voracious in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own.
Pizza is one of my favorite foods of all time and have always been so fascinated with the process from the dough, to the sauce, to the cheese and to the toppings and this book had them and more. I knew there were many types of dough used through making the perfect pizza but, I've never thought there would be over hundreds of types. I also appreciated the photos on how to make the perfect batch of mozzarella and how much time and energy it takes to make sure it is the perfect size and consistency to create the perfect pizza.
We will consider adding this title to our TX Non-Fiction collection at our library. That is why we give this book 5 stars.
Pizza is one of my favorite foods of all time and have always been so fascinated with the process from the dough, to the sauce, to the cheese and to the toppings and this book had them and more. I knew there were many types of dough used through making the perfect pizza but, I've never thought there would be over hundreds of types. I also appreciated the photos on how to make the perfect batch of mozzarella and how much time and energy it takes to make sure it is the perfect size and consistency to create the perfect pizza.
We will consider adding this title to our TX Non-Fiction collection at our library. That is why we give this book 5 stars.
January 5, 2022
This is a really interesting book, but definitely more technical than I was looking for. If you want to get into the nitty gritty of pizza cooking, different types of olive oils, etc., this would be a great book for you. I definitely got a lot of great topping ideas/combos for my next pizza (:
December 4, 2021
A top pizza making guide, along with Marc Vetri’s ‘Mastering Pizza’ book and ‘How to Pizza’ on the Richard Eaglespoon blog.
January 8, 2022
Fun read, don’t get me wrong but… The author has a 56 point rubric for pizza! Needless to say it’s a little intense.
January 8, 2024
Can't remember how I came across this book but it sounded like a fun read. Pizza is so common in US cuisine and while I have zero opinion about New York pizza or have strong feelings about pizza at all, it sounded like an intriguing breakdown of what makes a good slice or pie. And yes, with a step by step look at everything: from the crust to the cheese to the toppings to how long to cook and the method, etc. you've got it all.
I am unfamiliar with the author, so I could not say much about the authenticity or if this material could be found elsewhere, etc. But if you want to know the ins and outs of pizza, this seems like a good book. There are also lots of pictures which are quite nice, at least in my e-book version.
I can understand the negative reviews, though. Some people do not like to know how the sausage is made, so to speak. I am a fan of the Lord of the Rings movies, which have special edition DVDs complete with commentary, features, etc. that break down the making of the original trilogy. Many criticized this for ruining the "magic" and that is what some of the negative reviews remind em of. So your mileage may vary for how good or useful this book is.
But if you love pizza, like these types of books, was curious about pizza, this would probably be a fun/good read. Be aware, though, that this is really about breaking down the concept of pizza and is not a traditional cookbook. There are some recipes but be prepared for more of a technical discussion beyond anything else.
Probably a fun gift for a pizza-lover or someone who really enjoys breaking down dishes to some of their foundational elements. If you're just a casual reader or really want recipes and not the minutiae then a library borrow is probably better.
Library was best for me.
I am unfamiliar with the author, so I could not say much about the authenticity or if this material could be found elsewhere, etc. But if you want to know the ins and outs of pizza, this seems like a good book. There are also lots of pictures which are quite nice, at least in my e-book version.
I can understand the negative reviews, though. Some people do not like to know how the sausage is made, so to speak. I am a fan of the Lord of the Rings movies, which have special edition DVDs complete with commentary, features, etc. that break down the making of the original trilogy. Many criticized this for ruining the "magic" and that is what some of the negative reviews remind em of. So your mileage may vary for how good or useful this book is.
But if you love pizza, like these types of books, was curious about pizza, this would probably be a fun/good read. Be aware, though, that this is really about breaking down the concept of pizza and is not a traditional cookbook. There are some recipes but be prepared for more of a technical discussion beyond anything else.
Probably a fun gift for a pizza-lover or someone who really enjoys breaking down dishes to some of their foundational elements. If you're just a casual reader or really want recipes and not the minutiae then a library borrow is probably better.
Library was best for me.
Read
February 26, 2025"Pizza. Przepisy i techniki znanego pizzaiolo" to książka idealna dla pizzowych laików, amatorów, ale też profesjonalistów. Poza bogatą treścią znajdziesz tu rysunki objaśniające i czytelne tabele, które ułatwią Ci przygotowanie wymarzonej pizzy, ale też otworzą Cię na nowe zagadnienia z nią związane. Całości dopełniają piękne fotografie kulinarne, na których widok ślinka cieknie ciurkiem.
Jestem pod ogromnym wrażeniem skrupulatności, z jaką do tematu podchodzi pizzaiolo, będący jednocześnie autorem tej książki, Dan Richer (wspierany przez pisarkę kulinarną, Katie Parlę). Udowadnia on, że przygotowanie pizzy, to nie tylko zrobienie ciasta, posmarowanie go sosem pomidorowym, położenie sera i reszty składników — ale jest to cały rytuał, w którym znaczenie mają zarówno proporcje poszczególnych elementów, rodzaj użytej mąki, czy rodzaj fermentacji ciasta, dobór właściwego sera, sposób przyrządzenia sosu, a to i tak początek drogi do zrobienia wyśmienitej i idealnej pizzy.
Książka jest naprawdę bardzo szczegółowa — autor rozkłada na czynniki pierwsze każdy z etapów, począwszy od przygotowania idealnego ciasta, przez odpowiedni wybór dodatków, sporządzenie najlepszego sosu pomidorowego, formowanie, wyrastanie, rozciąganie ciasta, po różne formy pieczenia — czy to w domowym piekarniku, czy piecu kamiennym opalanym drewnem. Wielokrotnie byłam zaskoczona tym, z jaką precyzją podchodzi do nawet najdrobniejszych elementów, czy liczby wariantów, które możemy uzyskać na każdym z etapów.
Na końcu książki znajdziesz przepisy na sosy i...różne warianty na przygotowanie głównej bohaterki książki. Może zdecydujesz się zrobić pizzę Guanica? A może Montagnę? A co powiesz na pizzę z boczkiem i syropem klonowym? Albo wiem! Coś, na co wszyscy czekamy — pizzę Wiosenną?
Jestem pod ogromnym wrażeniem skrupulatności, z jaką do tematu podchodzi pizzaiolo, będący jednocześnie autorem tej książki, Dan Richer (wspierany przez pisarkę kulinarną, Katie Parlę). Udowadnia on, że przygotowanie pizzy, to nie tylko zrobienie ciasta, posmarowanie go sosem pomidorowym, położenie sera i reszty składników — ale jest to cały rytuał, w którym znaczenie mają zarówno proporcje poszczególnych elementów, rodzaj użytej mąki, czy rodzaj fermentacji ciasta, dobór właściwego sera, sposób przyrządzenia sosu, a to i tak początek drogi do zrobienia wyśmienitej i idealnej pizzy.
Książka jest naprawdę bardzo szczegółowa — autor rozkłada na czynniki pierwsze każdy z etapów, począwszy od przygotowania idealnego ciasta, przez odpowiedni wybór dodatków, sporządzenie najlepszego sosu pomidorowego, formowanie, wyrastanie, rozciąganie ciasta, po różne formy pieczenia — czy to w domowym piekarniku, czy piecu kamiennym opalanym drewnem. Wielokrotnie byłam zaskoczona tym, z jaką precyzją podchodzi do nawet najdrobniejszych elementów, czy liczby wariantów, które możemy uzyskać na każdym z etapów.
Na końcu książki znajdziesz przepisy na sosy i...różne warianty na przygotowanie głównej bohaterki książki. Może zdecydujesz się zrobić pizzę Guanica? A może Montagnę? A co powiesz na pizzę z boczkiem i syropem klonowym? Albo wiem! Coś, na co wszyscy czekamy — pizzę Wiosenną?
September 2, 2025
Dan Richer is a man who truly loves pizza, and as a fellow pizza lover I appreciate that. One would wonder how hard could it be to make pizza, and while not particularly hard, if you want truly delicious pizza, there are fine details to pay attention to. Richer has meticulously gone through every ingredient and process of making pizza, experimented with it, and come up with a deep understanding of what makes it good and how to make it better. He even supplies evaluation rubrics for ingredients and for the final product if you want to go that deep.
Full of delicious pictures, the book goes into great detail of pizza making, but at the same time doesn't become dense. As someone who appreciates learning how everything works and making it better, I enjoyed going through this book. It's art as a science.
After teaching how to make pizza, the rest of the book contains recipes for pizzas you know and love, but also intriguing pizzas with ingredients you wouldn't expect. I have not tried any yet, but I'll likely update my review when I do.
Full of delicious pictures, the book goes into great detail of pizza making, but at the same time doesn't become dense. As someone who appreciates learning how everything works and making it better, I enjoyed going through this book. It's art as a science.
After teaching how to make pizza, the rest of the book contains recipes for pizzas you know and love, but also intriguing pizzas with ingredients you wouldn't expect. I have not tried any yet, but I'll likely update my review when I do.
April 25, 2024
Pizza is a universal food.
This is arguably the best cookbook ever written about pizza. There is little doubt the author is a veritable master of pizza.
Unfortunately, the author spends more time building walls around what is one of the most accessible foods in the world; making pizza a monolithic chore burdened by innumerable processes.
It also doesn’t help when you FINALLY get to the recipes, many of them involve New Jersey centric ingredients which further weakens an already overwrought book.
This book, while very formative, doesn’t create the joy of cooking pizza at home.
This is arguably the best cookbook ever written about pizza. There is little doubt the author is a veritable master of pizza.
Unfortunately, the author spends more time building walls around what is one of the most accessible foods in the world; making pizza a monolithic chore burdened by innumerable processes.
It also doesn’t help when you FINALLY get to the recipes, many of them involve New Jersey centric ingredients which further weakens an already overwrought book.
This book, while very formative, doesn’t create the joy of cooking pizza at home.
December 17, 2021
Every thing you needed to know to get your pizza game to a top flight level.
May 23, 2022
The recipe might take a bit of time to make but when finished there will be a delightful, scrumptious result. Well worth the time.
June 29, 2022
Very informative, notes, pictures, and videos all
June 30, 2022
- available in SG NLB 641.8248 (Sengkang
August 17, 2022
If you are wanting to make pizza at home and are just seeking out methods and recipes this book is a must in your library.
January 29, 2024
Excellent introduction to the art of pizza making.
Want to read
November 5, 2024AoM podcast 3/9/22
March 22, 2025
I don't have three business days to spend making pizza dough 🥲 top tier recipes and techniques, just gotta find time during the summer to actually create the ULTIMATE pizza
April 5, 2025
A must read if you are serious about making pizza.
June 17, 2025
Detailed and (probably) accurate guide of cooking pizza
March 23, 2023
One of the best pizza books
Displaying 1 - 21 of 21 reviews