2024 the best pizza in america right now review

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(as of Nov 19, 2024 12:58:08 UTC - Details)

NEW YORK TIMES BESTSELLER • 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" (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 traditionMeatball Pizza, the first time Richer has shared the recipe for Razza’s legendary meatballsProject Hazelnut, pairing the rich flavor of the nuts with honey and mozzarellaSanto, topped with caramelized fennel sausage and drizzled with chile oil Pumpkin Pie, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onionsAnd 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.

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Publisher ‏ : ‎ Voracious (November 9, 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 0316462411
ISBN-13 ‏ : ‎ 978-0316462419
Item Weight ‏ : ‎ 2.72 pounds
Dimensions ‏ : ‎ 8.25 x 0.88 x 10.25 inches
Reviewer: Bone
Rating: 5.0 out of 5 stars
Title: I can now make awesome pizza
Review: 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.

Reviewer: Joseph Kiely
Rating: 5.0 out of 5 stars
Title: Deep dive into homemade pizza
Review: This book can be intimidating to enter, but once you start following and making the pizza, a world of pizza revelations is open to you. The book helps make adjustments to your recipe whether you are using a stand mixer, and whether you use a regular oven or high temp pizza oven. When you get into it, a lot of the book is really about quality ingredients used in ways to maximize their qualities. The book can be useful and enjoyable without getting deep into the acidity of your tomatoes, but the option to nerd out over tomato sauce is there. Don't be intimidated that the basic pizza dough recipe takes three days before you're making pizza. Just clear out some fridge space for dough balls and enjoy the results.

Reviewer: Steve Shipley
Rating: 5.0 out of 5 stars
Title: Great pizza book!
Review: I bought this after seeing the author on a cooking show. Love this book, easy directions with helpful hints for making great pizza. Lots of good recipes for different kinds of pizza. Includes ingredient lists and info on how to pick the best food items, such as tomatoes and cheeses. Nice colorful pictures throughout. We made Dan’s basic pizza dough recipe from the book, it was the BEST dough we’ve ever made! Simple, yet perfect!

Reviewer: Andrew Young
Rating: 4.0 out of 5 stars
Title: Great book but not for all
Review: 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.

Reviewer: Kelly
Rating: 5.0 out of 5 stars
Title: Good book
Review: Nice resource

Reviewer: A.M.
Rating: 5.0 out of 5 stars
Title: Comprehensive but Fun
Review: I am absolutely enjoying the storytelling and the detail of pizza. This is exactly what I was looking for, not just the how but the why. With this book you will understand the why and by understanding the why you will be on your way to perfecting your own pizza or at the least understand what it is you look for in your favorite pizza. It's full of information and backed up with great illustrations. I am very happy I ran into this book. Definitely recommend it to anyone wanting to dive deep into pizza. (No pun intended)

Reviewer: Daniel Dandino
Rating: 5.0 out of 5 stars
Title: Great book by chef who has become the go to instructor for pizza dough to the celebrity chefs!
Review: Great book by chef who has become the go to instructor for pizza dough to the celebrity chefs! Great, comprehensive book for those ready to go down the long journey of making great pizza dough ! And if you find yourself in Jersey City NJ try Razza !!!

Reviewer: Jay Chan
Rating: 5.0 out of 5 stars
Title: Great pizzas!
Review: This is such a great book! Looks complex but I organized Dan's tables/formulas into a spreadsheet and things got a whole lot easier. Setup the Wolf oven to 550 on the Stone setting with a Baking Steel. The crust was springy and the undercarriage was ok but better than expected. Family thought the everyday dough pizzas were the best they've had so far and I'm looking forward to trying the more complex doughs.

Reviewer: Anderson Luciano Santos da Silva
Rating: 5.0 out of 5 stars
Title:
Review: Livro em Inglês, com muito assunto para os amantes de uma boa pizza. Não foca apenas em receitas, mas em processos, variações e aplicação de técnicas e ingredientes. Recomendo para quem deseja agregar conhecimento.

Reviewer: Shelley Moore
Rating: 5.0 out of 5 stars
Title:
Review: Fantastic unexpected pizza recipes!!! So fantastic!

Reviewer: Ignacio javier rodriguez miguel
Rating: 5.0 out of 5 stars
Title:
Review: Muy huen libro para pizza italiana , gran detalle de recetas

Reviewer: J.C
Rating: 3.0 out of 5 stars
Title:
Review: This is a great and very well detailed book and full of tips but not for first time pizza maker.Overall quality is dreadfully, I don't know whether the books are imported from the US but both were damaged and spent too much time in a wet place...This was the same for another book from the same editor.

Reviewer: Luis Augusto Octaviano Rodrigues
Rating: 5.0 out of 5 stars
Title:
Review: Livro é bem completo! Cumpri o que promete! Aborda o assunto pizza, farinhas, tomates, fornos(lenha e compacto), queijos, cálculo da quantidade de massas que se deseja fazer. Há, inclusive, diversos QR CODE, para complementar as informações impressas. Belas fotos!!