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Andrewloves_

Detailed book, but not Razza

Reviewed in the United States on 23 November 2021

Verified Purchase

This is a great guide to pizza if you’ve never made it before. It is highly detailed. The author provides the average home chef with all of the knowledge to make a great pizza. With that said, he doesn’t give you the recipes behind the great pies they serve at Razza - which was the entire reason I purchased 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.

14 people found this helpful

Robert Brown

The Joy of Pizza: Everything...Who Needs to Know?

Reviewed in the United States on 18 November 2021

Verified Purchase

I'm very experienced making pizza at home in a home oven and with an Ooni Koda 16 (Dan Richer even follows me on Instagram so he likes what he sees). I pre-ordered this almost immediately and was very excited when it arrived. That lasted all of 5 minutes. It's a good book! Great advice and information. Nice illustrations! Solid recipes!

But, who is it for? It only contains 4 or 5 dough recipes with the first being an Everyday Dough that works well for pizza or bread or whatever else. Well, why would I want that? I want pizza dough recipes. I don't even mind that it takes 3 days to make, I mind that it's just a general dough.

Is that great for beginners? Sure, but are they going to take 3 days to make it? Probably not many. Beginners don't want to do that. I remember when I was a beginner and that wasn't going to happen. Give me that 24 hours pizza dough! 48 hours tops!

The final dough recipe is exactly what I was hoping for (more actually), but even then, the main gist is to source artisanal single grain flour and use a sourdough starter. Awesome. I literally ordered some flour based on the book's recommendation. That's where that started and ended though. 1 dough recipe.

Everything leading up to the dough recipe is...fine. He writes well about the ingredients and his philosophy. Goes on and on about his rubrics, which is...nice. However, as someone not starting a restaurant, I don't need a 60 point rubric to break down the elements of every pizza (I kinda already do that anyway, don't we all in some form?). Tomatoes - I have tried a few different ones over the years and I know what I like. Same with olive oil. If we were still quarantined maybe I'd take a week and really analyze multiple cans of tomatoes and multiple bottles of olive oil, but that doesn't really sound practical now. I definitely appreciate his dedication and artistry to pizza making as he talks about the ingredients, but after a quick skim, I'm good. This "discover for yourself" approach is something I've already done and beginners need actual recommendations to get started successfully before they can start on the discovery portion of their journey.

The pizza recipes at the end look great and the flavor combinations are great. Not sure I need to keep the book for those though.

So who is this book for? Beginners? I'd argue Ken Forkish's Elements of Pizza is a much better start for beginners as it contains many types of pizza dough recipes and it tells you things as opposed to taking the "explore and discover for yourself" approach. Advanced bakers? There isn't a lot of meat on the metaphorical bone here. I read the introductory stuff, the first 16 pages, the dough recipes (finding one I personally thought worthwhile), and skimmed the finished pizzas. So someone in-between?

The largest take away for me, and something I am thankful for from this book because it is going to influence my baking and pizza making for the future, is exploring and trying different flours. Finding smaller mills and exploring their flours. So his larger philosophical pizza point did reach me, I just wish there was more.

If I was in a bookstore, I'd have skimmed it, took what I mentioned above away from it, and put it back on the shelf. In this case, I got the information I could take from it so I’m returning it. Is Amazon the new public library?

13 people found this helpful

Lynne Norris

Great book for pizza nerds.

Reviewed in the United States on 27 December 2021

Verified Purchase

The binding broke loose at the top of the book the first time I opened it last night. Kind of disappointed with the way it is put together as a book. Probably will not survive many years of use. Will fall right out of the cover eventually my guess. The content and the info offered up in the book is outstanding! Love the use of QR codes. Just too bad the construction of the book is subpar.

Malynda Fields

Good and bad

Reviewed in the United States on 31 December 2021

Verified Purchase

Loved the content book and will put it to great us. However, the book corners were damaged upon arrival.

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