{"id":9421463552243,"title":"The Joy of Pizza by Dan Richer","handle":"joy-of-pizza","description":"\u003cp\u003eDan Richer, chef and owner of Razza, teaches home bakers and professionals how to make high-quality artisan pizza, from dough and sauce to cheese and toppings. Includes his restaurant’s signature pies and seasonal variations, with methods for standard home ovens as well as high-heat and wood-fired ovens.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHardcover, 288 pages\u003c\/li\u003e\n\u003cli\u003eVoracious, 2021\u003c\/li\u003e\n\u003c\/ul\u003e","published_at":"2026-10-24T13:18:10-07:00","created_at":"2026-03-13T12:12:34-07:00","vendor":"Hachette","type":"Cooks Tools","tags":["Cookbooks"],"price":3500,"price_min":3500,"price_max":3500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":48635258405107,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9780316462419","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"The Joy of Pizza by Dan Richer","public_title":null,"options":["Default Title"],"price":3500,"weight":1361,"compare_at_price":null,"inventory_management":"shopify","barcode":"9780316462419","requires_selling_plan":false,"selling_plan_allocations":[],"quantity_rule":{"min":1,"max":null,"increment":1}}],"images":["\/\/ileoni.com\/cdn\/shop\/files\/9780316462419.jpg?v=1792870869"],"featured_image":"\/\/ileoni.com\/cdn\/shop\/files\/9780316462419.jpg?v=1792870869","options":["Title"],"media":[{"alt":null,"id":47362968158451,"position":1,"preview_image":{"aspect_ratio":0.808,"height":2600,"width":2101,"src":"\/\/ileoni.com\/cdn\/shop\/files\/9780316462419.jpg?v=1792870869"},"aspect_ratio":0.808,"height":2600,"media_type":"image","src":"\/\/ileoni.com\/cdn\/shop\/files\/9780316462419.jpg?v=1792870869","width":2101}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eDan Richer, chef and owner of Razza, teaches home bakers and professionals how to make high-quality artisan pizza, from dough and sauce to cheese and toppings. Includes his restaurant’s signature pies and seasonal variations, with methods for standard home ovens as well as high-heat and wood-fired ovens.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHardcover, 288 pages\u003c\/li\u003e\n\u003cli\u003eVoracious, 2021\u003c\/li\u003e\n\u003c\/ul\u003e"}