Wondering how to make a perfectly light but shatteringly crisp pizza crust? Or maybe you want to know what goes into a truly remarkable tomato sauce? All these questions and more are answered in Dan Richer and Katie Parla's new, highly anticipated cookbook, The Joy of Pizza.
In this in-depth, step-by-step guide, Dan shares what he's learned from hundreds of hours spent studying the pie. He makes his expertise accessible to home cooks and professionals alike. Whether you're baking your pizza in your home oven, using commercial or wild yeast, or you're just a little pizza-curious, this book will help you make some damn good pizza. Dan even reveals the 56-point rubric that he uses every day to evaluate the crust, sauce, cheese and toppings of the out-of-this-world pizzas his team is making at his restaurant, Razza. Spoiler for you diehard Razza fans: yes, the meatball recipe made it into the book.
We already joined forces with Dan to create the Razza Crushed Red Pepper blend (Dan's spiced-up version of the generic pizzeria blend featuring four of our chilis), but now we're celebrating the release of his book with *signed* copies and a new pizza spice collection.
Learn more at razzanj.com