{"product_id":"the-joy-of-pizza","title":"The Joy of Pizza","description":"\u003cp\u003e\u003cspan\u003ePizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Joy of Pizza\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, you’ll make the best pizza of your life. \u003cbr\u003e \u003cbr\u003eDan 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.\u003cbr\u003e \u003cbr\u003eYou’ll learn how to make Razza specialties such as:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eJersey Margherita\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, a new classic improving on Neapolitan tradition\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eMeatball Pizza\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, the first time Richer has shared the recipe for Razza’s legendary meatballs\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eProject Hazelnut\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, pairing the rich flavour of the nuts with honey and mozzarella\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eSanto\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, topped with caramelized fennel sausage and drizzled with chile oil \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003ePumpkin Pie\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onions\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eAnd many more inventive and seasonal pizzas, from \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cstrong\u003eFunghi\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e(mushroom) and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cstrong\u003eMontagna\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e(arugula and speck) to \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cstrong\u003eBianca\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e(white pizza) and \u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eRossa\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e (vegan tomato pie)\u003c\/span\u003e\u003c\/span\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eSuited 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. \u003cbr\u003e \u003cbr\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Joy of Pizza\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e 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.\u003cbr\u003e \u003cbr\u003eThe ingredients are simple. The methods are straightforward. And the results are deliriously delicious.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eDetails\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003eHardcover \/ 288 pages\u003cbr\u003ePublished 9 November 2021\u003c\/span\u003e\u003c\/p\u003e","brand":"DAN RICHER w\/ KATIE PARLA","offers":[{"title":"Default Title","offer_id":48052783022321,"sku":null,"price":44.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/TheJoyofPizza-Richer01.png?v=1776359289","url":"https:\/\/goodegg.ca\/products\/the-joy-of-pizza","provider":"Good Egg","version":"1.0","type":"link"}