Joy of Pizza by Dan Richer
Dan Richer has spent his entire professional career learning the secrets of making pizza. The pizzas at his restaurant, Razza, were named the best in New York City by “The New York Times” — and Razza isn’t even in New York. (Spoiler alert: It’s in New Jersey.) Now, he’s sharing some of Razza’s house specialties in “The Joy of Pizza,” augmented by insights from acclaimed food writer Katie Parla. The recipes are suited for beginning home bakers and professionals alike, with step-by-step photography, links to instructional videos and portraits of every pizza before and after the bake, all with instructions to guide you to superior results.
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Joy of Pizza by Dan Richer
Dan Richer has spent his entire professional career learning the secrets of making pizza. The pizzas at his restaurant, Razza, were named the best in New York City by “The New York Times” — and Razza isn’t even in New York. (Spoiler alert: It’s in New Jersey.) Now, he’s sharing some of Razza’s house specialties in “The Joy of Pizza,” augmented by insights from acclaimed food writer Katie Parla. The recipes are suited for beginning home bakers and professionals alike, with step-by-step photography, links to instructional videos and portraits of every pizza before and after the bake, all with instructions to guide you to superior results.
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Dan Richer has spent his entire professional career learning the secrets of making pizza. The pizzas at his restaurant, Razza, were named the best in New York City by “The New York Times” — and Razza isn’t even in New York. (Spoiler alert: It’s in New Jersey.) Now, he’s sharing some of Razza’s house specialties in “The Joy of Pizza,” augmented by insights from acclaimed food writer Katie Parla. The recipes are suited for beginning home bakers and professionals alike, with step-by-step photography, links to instructional videos and portraits of every pizza before and after the bake, all with instructions to guide you to superior results.
