Pizzeria
Razza
Dan Richer opened Razza in a former theater on Grove Street in 2012 and built its reputation on long-fermentation dough and hyper-local, seasonal New Jersey ingredients rather than a claim to any single national tradition. The wood-fired ovens stand behind a bread counter, and the condiments, butter and accompaniments are made in house.
Why it is here
Dan Richer opened Razza in a former theater on Grove Street in 2012 and built its reputation on long-fermentation dough and hyper-local, seasonal New Jersey ingredients rather than a claim to any single national tradition. The wood-fired ovens stand behind a bread counter, and the condiments, butter and accompaniments are made in house.
What we looked at
Long fermentation dough, described by Richer as a subject he has 'been studying for a very long time'Wood-fired ovens, plural, behind a bread counter that immediately declares the prioritiesHyper-local ingredient sourcing: every pizza begins in a fieldIn-house condiments, butter and accompanimentsAuthor of the 2021 cookbook The Joy of Pizza