"Is it heresy to tell New Yorkers they might get superior pizza across the Hudson?"
- New York Daily News
"This stylish 40-seat restaurant serves one of the best wood-fired pizzas we’ve ever had."
- NJ Monthly
"You have not had butter this good since you were a young Amish child. "
- New York Times
"This is the best Neapolitan pizza that you better not call Neapolitan pizza."
- Thrillist
In The Joy of Pizza, Dan Richer shows how to achieve pizza perfection in recipes suited to home bakers and professionals alike. He includes instructions for making doughs with commercial yeast as well as sourdough starter, and for baking in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The book is rich with step-by-step photography, and features QR codes linking 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. Learn more.