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The Joy of Pizza: Everything You Need to Know Kindle Edition
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 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.
"What makes this book so compelling and perfect for beginners is that Richer starts with the basics. Perfect your own pizza dough, sauce, and cheese selection before combining them all into creative concoctions... You'll learn how to assess your cheese, measure your cooking temperatures, make your own sourdough, and much more. The Joy of Pizza is beautifully photographed and offers useful tips for beginners and advanced skills for pizza pros."--Cool Material --This text refers to an alternate kindle_edition edition.
Learn to make artisan pizza the American way in this ultimate guide to the perfect pie from the creator of "the best pizza in New York" (New York Times).--This text refers to an alternate kindle_edition edition.
- ASIN : B08WPQBPY9
- Publisher : Voracious (9 November 2021)
- Language : English
- File size : 231109 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Print length : 567 pages
- Best Sellers Rank: 639,132 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
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Top reviews from other countries
Could have saved a lot of time had I’d been able to find a book that actually explains in detail.
Fermentation is the key to a great crust- but it just doesn’t happen- takes time & effort.
If you’re not into the science of cooking, then this book isn’t for you unless you’re serious & looking to learn something.
Pizza is a regional. Chicago has their style; Detroit has their own. My preference is NYC/Brooklyn style. That being said, I’m looking forward to incorporate the techniques in the book.
I’ve been making pizza for years, so I know the fundamentals. What I was interested to see was the breakdown of what they do at Razza. What are they doing and sourcing there that I could learn from? I understand that dough is living and cannot be perfectly replicated elsewhere (moisture, bacteria, etc are location specific). With that said, I wanted to know what type of flour they use, the grind, maybe even a mill recommendation. I wanted to know what brand tomatoes they use.
It’s a solid book, but not what I was looking for or expecting. I wish it was a bit more like “Pizza Camp” by Joe Beddia. He doesn’t give away all his secrets, but he provides more tips/insight into what he uses in his restaurant.