The Joy of Pizza by Dan Richer & Katie Parla – Hardback Cookbook

The Joy of Pizza is a New York Times bestselling hardback by Dan Richer, chef-owner of Razza in Jersey City, written with Katie Parla, that teaches every step of great pizza at home in a regular oven, a portable pizza oven or a wood-fired oven. It's thorough, generous and seriously inspiring.

A 56-point obsession, shared

Richer judges his pizza every day against a 56-point rubric, chasing a crisp, deeply caramelised rim and a light, open crumb. This book hands over everything he's learned, with step-by-step photos for each dough technique, QR codes linking to instructional videos and portraits of every pizza before and after the oven.

What's inside

Doughs start with either store-bought yeast or a sourdough starter, and the baking methods cover ordinary home ovens, high-temperature portable ovens like the Ooni and Roccbox, and wood-fired ovens outdoors. Sauce, cheese and toppings get the same forensic treatment.

Then come Razza's pies: the Jersey Margherita, the famous Meatball Pizza, Project Hazelnut with honey and mozzarella, the Santo with fennel sausage and chilli oil, a Pumpkin Pie for cooler months, and seasonal favourites like Funghi, Montagna with rocket and speck, Bianca and the vegan Rossa.

Who it's for

Pizza oven owners who want to get the most from their gear, and serious home bakers who love detail. It's thorough rather than intimidating, so motivated beginners will be fine, and seasoned pizza makers will still learn plenty.

About Dan Richer

Dan Richer is the chef and owner of Razza in Jersey City and a Rutgers graduate who skipped his own graduation to go and learn pizza in Italy. He's a four-time James Beard Foundation semifinalist for Best Chef: Mid-Atlantic, and The New York Times once named Razza's pizza the best in New York, despite it being in New Jersey. Co-author Katie Parla is a Rome-based food writer and award-winning cookbook author.

The Rub Smuggler's Verdict

The Smuggler swears by this one: every secret behind a great pie, from dough and sauce to how hot your oven really needs to be. The Santo, fennel sausage under a drizzle of chilli oil, is the slice he'd risk the whole cargo for. If you own a pizza oven, it's a must-buy, full stop. Shelve it beside Perfect Pan Pizza for square pies and Genuine Pizza for more wood-fired inspiration, and finish your own Santo with DC Cartel Olive Oil Crispy Chilli Oil. — Darryl "Slow Hand" Rubb

Questions answered

Who wrote The Joy of Pizza?

The Joy of Pizza was written by Dan Richer, chef-owner of Razza in Jersey City, with food writer Katie Parla.

What's inside The Joy of Pizza?

Dough methods with commercial yeast or sourdough, sauce, cheese and toppings, step-by-step photos, QR-linked videos and recipes for Razza's pizzas.

Do I need a pizza oven for The Joy of Pizza?

No. It covers ordinary home ovens as well as portable high-temperature ovens and wood-fired ovens.

Is The Joy of Pizza a hardback, and how many pages?

Yes. It's a 288-page hardback published by Voracious in 2021.

Is The Joy of Pizza good for beginners?

Yes, for motivated beginners. It's detailed, but every technique is broken down with photos and videos.