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Dan Richer has devoted his entire professional life to discovering the holy grail of pizza—the keys to making a truly transcendent pie. Richer’s pizza was named the best in New York by The New York Times—and it's in New Jersey—and it is among the best pizza one can find in America, if not the world.
The joy of pizza begins with the crust—a rim that is crisp, deeply caramelized, and shatters when you bite through it. The crumb is delicate and floral-scented, with a gentle note of acidity. The crust has large, open holes separated by thin, pearlescent cell walls. And the sauce, cheese, and toppings? Every day, Richer assesses his pizza with a 56-point rubric that helps him come as close to pizza perfection as any mortal may dare.
Now, Richer shows how to achieve each one of these attributes in recipes suited to home bakers and professionals alike—including instructions for making doughs with commercial yeast as well as sourdough starter, and baking in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens.
He includes step-by-step photography for each dough technique, QR codes linking to instructional videos, and portraits of every pizza before and after it meets the heat of the oven.
