{"product_id":"joy-of-pizza-dan-richer-cookbook","title":"The Joy of Pizza by Dan Richer \u0026 Katie Parla – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 288 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Dan Richer, chef-owner of Razza in Jersey City, with food writer Katie Parla\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Voracious, 2021\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Dough with commercial yeast or sourdough, sauce, cheese and toppings, step-by-step technique photos and QR-linked videos, then Razza's pizzas\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Home ovens, portable pizza ovens and wood-fired ovens\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780316462419\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe 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.\u003c\/strong\u003e It's thorough, generous and seriously inspiring.\u003c\/p\u003e\n\u003ch2\u003eA 56-point obsession, shared\u003c\/h2\u003e\n\u003cp\u003eRicher 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.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eDoughs 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.\u003c\/p\u003e\n\u003cp\u003eThen 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.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003ePizza 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.\u003c\/p\u003e\n\u003ch2\u003eAbout Dan Richer\u003c\/h2\u003e\n\u003cp\u003eDan 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.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/122_wide-eyes-cheese-pull-pizza.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe 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 \u003ca href=\"\/products\/perfect-pan-pizza-peter-reinhart-cookbook\"\u003ePerfect Pan Pizza\u003c\/a\u003e for square pies and \u003ca href=\"\/products\/genuine-pizza-michael-schwartz-cookbook\"\u003eGenuine Pizza\u003c\/a\u003e for more wood-fired inspiration, and finish your own Santo with \u003ca href=\"\/products\/dc-cartel-the-original-olive-oil-1983-premium-crispy-chilli-oil-268g\"\u003eDC Cartel Olive Oil Crispy Chilli Oil\u003c\/a\u003e. — Darryl \"Slow Hand\" Rubb\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Chilli-Honey Crust Dip\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe crusts were never leftovers. They were dessert.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 tbsp honey, 1 tbsp crispy chilli oil, a squeeze of lemon, a pinch of flaky salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWarm the honey for 10 seconds so it loosens.\u003c\/li\u003e\n\u003cli\u003eStir in the chilli oil, lemon and salt.\u003c\/li\u003e\n\u003cli\u003eServe as a dip for pizza crusts, or drizzle over a white pizza straight out of the oven.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Honey's sweetness balances the chilli heat and carries the crunchy bits, while salt and lemon stop it from going cloying.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote The Joy of Pizza?\u003c\/h3\u003e\u003cp\u003eThe Joy of Pizza was written by Dan Richer, chef-owner of Razza in Jersey City, with food writer Katie Parla.\u003c\/p\u003e\u003ch3\u003eWhat's inside The Joy of Pizza?\u003c\/h3\u003e\u003cp\u003eDough methods with commercial yeast or sourdough, sauce, cheese and toppings, step-by-step photos, QR-linked videos and recipes for Razza's pizzas.\u003c\/p\u003e\u003ch3\u003eDo I need a pizza oven for The Joy of Pizza?\u003c\/h3\u003e\u003cp\u003eNo. It covers ordinary home ovens as well as portable high-temperature ovens and wood-fired ovens.\u003c\/p\u003e\u003ch3\u003eIs The Joy of Pizza a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 288-page hardback published by Voracious in 2021.\u003c\/p\u003e\u003ch3\u003eIs The Joy of Pizza good for beginners?\u003c\/h3\u003e\u003cp\u003eYes, for motivated beginners. It's detailed, but every technique is broken down with photos and videos.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote The Joy of Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Joy of Pizza was written by Dan Richer, chef-owner of Razza in Jersey City, with food writer Katie Parla.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside The Joy of Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Dough methods with commercial yeast or sourdough, sauce, cheese and toppings, step-by-step photos, QR-linked videos and recipes for Razza's pizzas.\"}}, {\"@type\": \"Question\", \"name\": \"Do I need a pizza oven for The Joy of Pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. It covers ordinary home ovens as well as portable high-temperature ovens and wood-fired ovens.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Joy of Pizza a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 288-page hardback published by Voracious in 2021.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Joy of Pizza good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, for motivated beginners. It's detailed, but every technique is broken down with photos and videos.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824800464948,"sku":"9780316462419","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/joy-of-pizza-dan-richer-cookbook-front.png?v=1792925433","url":"https:\/\/www.therubhub.com.au\/products\/joy-of-pizza-dan-richer-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}