Book
The joy of pizza : everything you need to know / Dan Richer with Katie Parla ; photographs by Eric Wolfinger ; illustrations by Katie Shelly.
Record details
- ISBN: 0316462411
- ISBN: 9780316462419
- ISBN: 9780316462419
- ISBN: 0316462411
- Physical Description: xxiii, 262 pages : color illustrations ; 26 cm
- Edition: First edition.
- Publisher: New York : Voracious, 2021.
Content descriptions
| General Note: | Includes index. |
| Formatted Contents Note: | Where pizza begins: ingredients and how to choose them. Dough ; Toppings ; Rubrics -- Techniques. Before you start ; Mix the dough ; Bulk ferment with stretch and folds ; Shape and proof ; Stretch and build ; Bake ; Pan pies ; Wood fired masonry oven baking -- Pizza dough recipes -- Classic and seasonal pizzas, sauces, and condiments. |
Search for related items by subject
| Subject: | Pizza. |
| Genre: | Cookbooks. |
Available copies
- 2 of 2 copies available at Bibliomation.
Holds
- 0 current holds with 2 total copies.
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Burroughs-Saden Main - Bridgeport | 641.8248 RICHER (Text) | 34000151311370 | Adult Nonfiction | Display | - |
| Deep River Public Library | 641.8248 Rich (Text) | 36039153311069 | Adult Nonfiction | Available | - |
Library Journal Review
The Joy of Pizza : Everything You Need to Know
Library Journal
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Home cooks interested in learning how to make pizza from scratch will appreciate this cookbook by rising culinary star Richer (the award-winning chef and owner of Razza in Jersey City) and cowriter Parla. This guide covers all of the details of pizza-making, with particular attention to the dough: calculating the protein in the flour and the temperature of the water; fermentation; stretching and shaping the dough just right before sliding it into a blazing hot oven; how to know when a pizza is perfectly done. There are even instructions for using a wood-fired masonry oven, and vivid photographs to guide readers through the steps. 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. VERDICT For serious pizza aficionados, this cookbook gives step-by-step instructions to achieve the perfect Margherita pie from scratch; less committed bakers can up their game with the innovative toppings.--Susan Hurst, Miami Univ. Libs., Oxford, OH
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