"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
Home cooks interested in learning how to make pizza from scratch will appreciate this cookbook by rising culinary star Richer... The recipes for different kinds of pizza dough (including sourdough) are worth the price of admission alone, but the book also helpfully includes rubrics for evaluating tomatoes, olive oil, and mozzarella.
— Library Journal
"For Dan Richer, the best pizza is not in New Jersey, or New York, or even Italy—but wherever you happen to be. As long as you get your hands on the finest local ingredients and master the art of dough-making, you can produce a truly exceptional pie from just about anywhere. The Razza chef/owner explains this, along with everything else he’s learned in his 20 years of making pizza, in The Joy of Pizza."
— Thrillist
"It's difficult to manifest subjective feelings like 'joy' into tangible objects. But, if joy were a food, we can all agree that it would be pizza. Now there's a new treatise on the subject, and it takes the form of a 288-page book that looks good enough to eat."
— UrbanDaddy
"Dan Richer, chef of Jersey City institution Razza, and Rome-based writer Katie Parla team up on this exuberant celebration of one of the world’s favorite hand-held meals, replete with tips and recipes for how to achieve airy yet crispy crusts and masterful flavor combinations."
— Saveur
"[T]he perfect reference for home cooks and professionals alike."
— Food52
"This book is for pizza lovers, period."
— Good Morning America
"I could eat these pizzas for every meal."
— Glamour
"You love it because it’s perfect but do you know how to make it? You will after reading this. Written by the chef of Razza, the New Jersey pizzeria that makes food critics cry and the NYTimes betray its own city, The Joy of Pizza covers every step in the pizza-making process. Using simple ingredients, you’ll make 2022 the Year of the Pie, using just your regular old oven."
— GearMoose
"The definitive pizza book for the home cook. Not even close. And [Richer and Parla] are as smart as it comes on all matters culinary. Huge winner."
— Andrew Zimmern
