
All Joy of Pizza Recipes
Discover a world of culinary inspiration, designed to help
you make the most of your Ooni pizza oven.

Dan Richer’s Everyday Pizza Dough
Since opening in 2012, Razza Pizza Artigianale in Jersey City, New Jersey, has taken critics by storm.
To celebrate the release, Dan and Katie have kindly shared a few of their favorite recipes from the book, starting with this one.
While we wouldn’t call this a beginner recipe — the method takes three days from start to finish — it is a straightforward introduction to the craft of creating and working with high-hydration dough, straight from the hands of a master.
Excerpted from THE JOY OF PIZZA by Dan Richer with Katie Parla.

Razza Chef Dan Richer's Panna Pizza
Riffing on the classic Margherita, chef Dan Richer of Razza Pizza Artigianale, and Rome-based food journalist Katie Parla created this “Panna Pizza” for their new book, The Joy of Pizza.
This pie is delicious due to the expertly balanced flavors, but also because it adheres to one of the hallmarks of Richer’s pizza-making philosophy: using fresh, locally-sourced ingredients whenever possible.
What will make your panna pie great isn’t necessarily sourcing that exact same cream from Pennsylvania, but rather by doing what Dan advises and using “the best quality cream you can find.” If you subscribe to his pizza philosophy, a search for the best dairy in your area might mean you leave your supermarket aisles altogether.
Use the recipe below to make this deliciously creamy pizza at home.
Excerpted from THE JOY OF PIZZA by Dan Richer with Katie Parla.

Razza Chef Dan Richer’s Di Natale Pizza
In their cookbook, The Joy of Pizza, chef Dan Richer and Rome-based food journalist Katie Parla share favorite recipes from the menu at Richer’s acclaimed Jersey City restaurant, Razza Pizza Artigianale.
During a pizza tour of Campania — the region of southern Italy that includes Naples —Dan and Katie stopped at E’Curti in Sant’Anastasia, a beautiful town located inside Vesuvius National Park.
E’Curti serves up “trash can” — This sounds better in Italian, we swear!
Covered in raisins, small black olives, pine nuts, tomato sauce and mozzarella, this pizza is an excellent holiday treat, but it also tastes good year-round.
Excerpted from THE JOY OF PIZZA by Dan Richer with Katie Parla.
Showing 3 of 2 items