The Joy of Pizza: Everything You Need to Know by Dan Richer

  • My everyday dough (page 146)

    from The Joy of Pizza: Everything You Need to Know The Joy of Pizza by Dan Richer

    • Categories: Pizza & calzones; Vegetarian; Vegan
    • Ingredients: all-purpose flour; instant yeast; rice flour
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Notes about this book

Notes about Recipes in this book

  • My everyday dough

    • Baxter850 on May 17, 2025

      Very easy and very good flavor. You’ll end up with lots of small bubbles in the dough which is the intended style (looking at the pictures in the book). Cooked in ooni koda 16 so made 220 gram balls at 68% hydration. Could go slightly larger but liked this hydration percentage.

  • Tomato (Rossa)

    • Baxter850 on May 17, 2025

      Really like this pie. Slice garlic thinner next time.

  • Margherita

    • Baxter850 on May 17, 2025

      Good pie but my go to Margherita spec.

  • Burrata

    • Baxter850 on May 17, 2025

      Love this style of pie. Same as rossa with burrata. Different than normal burrata pie because of the addition of sliced garlic. Would make this again.

  • Project hazelnut

    • Nkrieda78 on November 22, 2021

      This was OK but not fantastic, somewhat bland. A little disappointing for our first recipe from this book because he takes precision very seriously. Hopefully we have better luck going forward.

  • Pepperoni

    • Baxter850 on May 17, 2025

      It’s a classic for a reason. Get a smaller diameter pepperoni next time so it better cups. Don’t pop the gas bubbles.

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  • ISBN 10 0316462411
  • ISBN 13 9780316462419
  • Linked ISBNs
  • Published Nov 09 2021
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Voracious

Publishers Text

The ultimate guide to making artisan pizza the American way, from the creator of "the best pizza in New York" (New York Times)

Dan Richer, chef and owner of Jersey City's Razza, has spent his career perfecting every element of the perfect pizza; ten years later, he's still perfecting it as one of America's foremost pizzaiolos. Driven by the desire to make each day's pizza better than it was yesterday, Richer has nailed down a list of 40 characteristics that define the perfect pizza, from the sweetness of the tomatoes to the crispness and aroma of the crust. Perfecting each of these characteristics has led to the creation of a while new art and science of making pizza. Now, he's ready to share his expertise with the home cook.

The Joy of Pizza brings you an insider's look at how to make "the best pizza in New York," right in your own home. Starting from the basics - dough, sauce, cheese, and toppings - Richer takes the reader through the infinite possibilities and expressions of one of the world's favorite foods, from choosing the perfect tomato to making your own naturally-leavened dough from scratch.

The Joy of Pizza will provide every home pizza maker with all the tools to master delicious pizzas, from traditional to creative, and discover the craft of making each pizza just a little bit better than yesterday's.



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