{"product_id":"the-joy-of-pizza-everything-you-need-to-know-hardcover","title":"The Joy of Pizza: Everything You Need to Know - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDan Richer\u003c\/b\u003e (Author), \u003cb\u003eKatie Parla\u003c\/b\u003e (With)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - 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\" (\u003ci\u003eNew York Times\u003c\/i\u003e).\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003ePizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With \u003ci\u003eThe Joy of Pizza\u003c\/i\u003e, you'll make the best pizza of your life. \u003cp\u003e\u003c\/p\u003eDan 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. \u003cp\u003e\u003c\/p\u003eYou'll learn how to make Razza specialties such as: \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eJersey Margherita\u003c\/b\u003e, a new classic improving on Neapolitan tradition\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMeatball Pizza\u003c\/b\u003e, the first time Richer has shared the recipe for Razza's legendary meatballs\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eProject Hazelnut\u003c\/b\u003e, pairing the rich flavor of the nuts with honey and mozzarella\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSanto\u003c\/b\u003e, topped with caramelized fennel sausage and drizzled with chile oil \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePumpkin Pie\u003c\/b\u003e, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onions\u003c\/li\u003e\n\u003cli\u003eAnd many more inventive and seasonal pizzas, from \u003cb\u003eFunghi \u003c\/b\u003e(mushroom) and \u003cb\u003eMontagna \u003c\/b\u003e(arugula and speck) to \u003cb\u003eBianca \u003c\/b\u003e(white pizza) and \u003cb\u003eRossa\u003c\/b\u003e (vegan tomato pie)\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e \u003cbr\u003eSuited 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Joy of Pizza\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003eThe ingredients are simple. The methods are straightforward. And the results are deliriously delicious.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDan Richer\u003c\/b\u003e 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eKatie Parla\u003c\/b\u003e is an Italy-based food and beverage writer, culinary guide, educator, and award-winning cookbook author. She is the cohost of the \u003ci\u003eGola \u003c\/i\u003epodcast 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.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10 x 8.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 09, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984387735853,"sku":"9780316462419","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/ekJGK2pmS2U1OU5SR3BjcWswUjhhUT09.webp?v=1776092871","url":"https:\/\/ishookbooks.com\/products\/the-joy-of-pizza-everything-you-need-to-know-hardcover","provider":"iShook Books","version":"1.0","type":"link"}