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NEW YORK TIMES BESTSELLERLearn 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 simple: 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 as: Jersey Margherita, a new classic improving on Neapolitan tradition Meatball Pizza, the first time Richer has shared the recipe for Razza’s legendary meatballs Project Hazelnut, pairing the rich flavor of the nuts with honey and mozzarella Santo, topped with caramelized fennel sausage and drizzled with chile oil Pumpkin Pie, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onions And 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. Read more
Publisher : Voracious
Accessibility : Learn more
Publication date : November 9, 2021
Language : English
File size : 225.7 MB
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Enabled
Word Wise : Enabled
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Top Amazon Reviews
Format: Hardcover
I rated this book a solid 5, but I can see why others rated it a 4 or even lower, depending on their personal pizza-baking viewpoint and goals. So let me share with you why I gave The Joy of Pizza a solid 5 and why this book may be a great pizza cookbook for you as well. Let me just first say that for an absolute beginner, that is, for a first pizza cookbook, I would NOT recommend Richer's lovely book, because it is geared towards someone who wishes to truly understand how to make great pizza (the deeper Dos and Donts) and not just someone who want lots of recipes without much explanation to quickly bake tasty pies. For those folks, I would recommend the following books that also present wonderful explanations, but do so more concisely: Pizza Love (Spizzirri), Mastering Pizza (Vetri), The Elements of Pizza (Forkish). The aforementioned books also provide a broader spectrum of different types of pizzas, though Richer does demonstrate how to prep a pan pizza and wonderful variations to Neapolitan pizzas (my personal favorite pie, in addition to classic NYC pizzas). For a book with lots and lots of pizza recipes and styles, I would recommend The Pizza Bible (Gemignani), Modernist Pizza (4 books, when you factor in the Kitchen Manual that accompanies the 3 main volumes -- but is a very expensive set), Pizza: The Ultimate Cookbook Featuring More Than 300 Recipes (Barbara Caracciolo), Pizza Love (Spizzirri); and for pan pizzas, both Pizza Love and Reinhart's Perfect Pan Pizza (that would be the "go to" book on pan pizzas). Pizza Czar by Falco includes fun varieties of American, European, and global pizzas, and is gorgeous. I love that book! At first glance, it might seem to novice eyes that Richer's The Joy of Pizza is loaded with too much information (TMI) on matters outside of what one needs to know to bake different kinds of pizzas, but what such readers fail to understand is that Richer is NOT wasting your time at all. What Richer is doing is meticulously sharing with readers his own thoughtful considerations over ingredients and the pizza-baking process he himself follows to produce a great pizza (such as dough hydration, which flour and cheeses to choose, sauce recipes, etc.); how to avoid and trouble shoot for the many ways pizza-baking "can go wrong"; and so on. And if you look at Richer's "recipes" closely, they are phenomenal high-quality pizzas that you definitely would want to eat. There are no fancy "gag-producing" weird-toppings pies that many folks would never want to eat, let alone make. The many pizza pies in the book (50 pages worth of recipes!) are pies anyone would crave and wish to eat. Great classics and Richer's own personal variations of Neapolitan pizza: call it neo-Neapolitan. What the book is especially weak on, which almost made me give the book a 4 (since there is no 4.5 rating on Amazon) is Richer's unnecessary focus on using wood ovens for pizza baking, which is what professionals in pizzerias use -- most home kitchen pizza bakers won't own a wood fire, Ooni, etc. due to lack of funds and fire hazards for their specific residence -- as well as Richer's lack of mention of Baking Steels as a viable pizza baking alternative to wood and other expensive ovens. For example, I own two baking steels (called "pizza steels" by imitators) by Andris Lagsdin -- the creator of the Baking Steel in 2012 and founder of Baking Steel company -- that allow me to compensate substantially when using a 500 degree Fahrenheit electric oven at home. My Modernist Cuisine Special Edition (MCSE) Baking Steel (only available via Lagsdin's Baking Steel company's website), which I use for 5-minutes of ConvecBake pizza-baking on the lowest oven rack position actually preheats up to 545.4 degrees (see attached photo) -- almost 50 degrees hotter than my oven's max temperature. In Richer's book, he himself accepts a 600 degree Fahrenheit oven as acceptable, and 545.4 in my 500-degree F max oven is pretty close. If you have a 550 degree oven, I am sure you can get up to 600 degrees F. with Lagsdin's MCSE baking steel. Also note that my Original Baking Steel (available on Lagsdin's website and here on Amazon), which heats up to 520 degrees in the uppermost/topmost oven rack position (see the attached photo, where I had placed the Original Baking Steel in the second-from-top positon, but have since learned that it is best to place 1 rack higher in the top position for 1.5 minutes of "Broil" to finish/brown the pizza, after switching the pizza from the bottom MCSE baking steel to the upper Original baking steel. As you can see from the attached three pizza photos, I was able to produce wonderful pizza using Andris Lagsdin's MCSE and Original baking steels. So I wish Richer would have discussed Baking Steels in his book, which would have been helpful for home kitchen pizza bakers. But perhaps because Richer is a professional pizzaioli he was locked into focusing on wooden ovens, which is in some way understandable. So why still a 5 and not a 4 despite such reservations? Because Richer truly shares thoughtful explanations on how to create a better-tasting pizza. For others, this may be TMI, "much ado about nothing, etc.", but for folks like myself who truly want to learn how to make "perfected" pizzas -- notice I did not say "perfect" pizzas; by "perfected" pizzas I mean baking a pizza as best as one can possibly bake it given one's pizza baking setup and ingredients budget limitations -- Richer's information is welcome and fun to read. In addition, I found the recipes of pizzas, condiments, toppings, etc., in The Joy of Pizza -- from page 172 to 251 (50 pages!) -- to alone be worth the price of Richer's book, especially since Amazon often has great discounts on this really enjoyable-to-read book. For example, I bought The Joy of Pizza 50% off on Amazon for $17.51 + tax (free shipping with over $35 purchase). But again, I can understand if some folks might prefer less theory and just want to bake pizzas with easy-to-follow recipes. For those folks, I again point you to the books mentioned in paragraph 2 above. There's nothing wrong with your preference. You only have so much time in life and pizza baking is something you wish to do well, but you don't wish to spend as much time as myself and others to actually perfect your knowledge and baking abilities. I get it. That's perfectly fine. But for those of us who wish to become really good amateur pizzaioli, Richer's The Joy of Pizza is a wonderful book to have in our select pizza cookbook library to serve as a very valuable reference. Please note that if you go the route of Baking steels -- which I strongly recommend instead of a pizza stone -- because baking steels heat better (see explanation above and attached photo) and transmit heat 18-20x more intensely than pizza stones, thereby producing much better pizza crusts and better tasting pizzas (again, see my three attached photos of pies; they tasted like from my three years of tasting pizza in Italy and Germany when I lived in Germany and frequented many Italian owned & run restaurants in Italy, Germany, and other European countries) -- I highly recommend you also buy Andris Lagsdin's book, Baking with Steel, which teaches one how to use his baking steels -- the original and best in the baking/pizza steels inventory -- to make not only pizzas, but focaccia, cookies, and so much much more. YUMMY goodies. You can buy all of the mentioned books here on Amazon.
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Reviewed in the United States on July 6, 2026 by E
Format: Hardcover
I have three pizza cookbooks, and Dan Richter's "My Everyday Dough" has been the best dough recipe so far for my Ooni Volt 2. He lets you know how to adapt your dough for a regular home oven vs. a high heat oven, and so far this has been the best dough I've made. It may take three days but is well worth it. Topping recipes abound, but first you need a good dough. I have been making Pesto Goat Cheese pizza for decades (my recipe, not his) and the crust has never been better than this so-called everyday dough.
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Reviewed in the United States on February 8, 2026 by Deb T.
Format: Hardcover
I am at the beginning stages of learning how to cook pizza with my new wood fired pizza oven. This book has recipes for my oven and regular ovens. For example, I use less water in my dough than if I used a regular oven. The recipe told me this and it works great. Measuring the temperature of my flour, room, and water is what I was missing. Now my dough is awesome and I am only on the everyday dough, the easiest to make. This book told me how to prepare my toppings and how to cook in my oven. It all works great. I quickly made great pizzas and moved on to calzones and stuffed crust pizza, which are not in the book, but were easy to adapt to and make once you can make great pizza. What I like about the book is it has a ton of detail, but you do not need to use that detail to make great pizza. The book goes into a lot of detail about quality sauces, cheese, olive oil, etc. I am still using grocery store cheese and jarred sauce, planning to make my own later. However, the detail is great for knowing what flour to buy, what olive oil to buy, what temperatures to use to make dough, etc. Take what you need out of the book to get started and then move on to more advanced concepts as you advance. That is what I like the most about this book. I highly recommend.
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Reviewed in the United States on January 27, 2022 by Bone
Format: Hardcover
Pizza making can be an easy thing if you want basic mediocre pizza. You can just pick up some raw dough from your local pizza spot or buy a Pillsbury premade dough, add some sauce and cheese and bake it off. You technically have pizza. Is it great pizza? Maybe its great to your 5 year old so that's fine. You made them dinner and they are happy. Great job. But if you really want to learn to make great pizza and understand how all the parts connect with each other, then you need to buy a book like this. He will explain what makes great cheese and great sauce. He will explain why dough making has different steps and its not just "toss in a bowl and mix and punch down every 30 mins". No. He will explain what makes great sauce and the characteristics to look for in ingredients. But with that said, if you are looking for a book to make all types of different styles of pizza and different doughs for each type of style, etc, this is not the book for you. He goes over the styles he makes in his restaurant (naturally leavened pies, round and square) and thats it. He wont talk about NY style, he wont talk about detroit style. That NOT what his place makes and thats fine. I think if you have read 10+ pizza books in your time, you may learn one or two new things from this book. For me, I bought it b/c i was hyped up over a new pizza book from a really popular pizza spot in NJ. Did I learn a whole lot? No. I make pizzas at least 1x a week for the past couple of years and I learned alot just through trial and error. Learning from reading other books and learning from internet resources (reddit, pizzamaking.com, etc). If you just want to make a pizza for date night, just google and be done with it. You dont need to buy any pizza book to just figure it out. I see some of these other reviews commenting on "its too complicated" or "i dont want to wait 3 days for my pizza dough, i want it tonight". Maybe cooking is too hard for you and you should just order delivery. This book does talk about the science of dough, fermentation, but it is all written in plain English and he explains it all in detail. If reading comprehension is too hard for you, just get delivery.
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Reviewed in the United States on November 17, 2021 by Andrew Young
Format: Hardcover
Dan Richer is a Pizza God. This book is amazing and a must for any serious pizza enthusiasts.
Reviewed in the United States on May 6, 2026 by Perry
Format: Hardcover
I love pizza and appreciate a truly great cookbook, it is as advertised and I learned a lot from this book. Since a college job i had at Villa Sorrento’s, Banner Elk NC , I have been making pizzas on wood peels and cooking directly on stones for over twenty years and now I make even better pizza!
Reviewed in the United States on November 30, 2025 by John
Format: Hardcover
If you are serious about learning how to make pizza at home, this is the best book overall, very comprehensive and detailed. If you put in the time, effort and money (because you have to buy some pizza specific equipment) you can make truly great pizza at home, better than 90% of the pizzerias in America.
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Reviewed in the United States on August 3, 2025 by Jim S.
Format: Hardcover
Excellent book for both beginners and experienced pizza makers
Reviewed in the United States on February 3, 2026 by maggiep