Meet Dan Richer - Razza Pizza Artigianale


Meet Dan Richer aka @razzanj. I know what you’re thinking: This guy isn’t a home pizza maker, he runs one of the best pizzerias on the planet in Jersey City! You’re not wrong, but he does make pizza at home all the time and he’s not using any fancy tools or secrets to do it. In fact, his two kids often get in on the action! Here’s some background about Dan. Go give him a follow if you haven’t already!

How often do you make pizza?
Everyday at Razza. I make pizza at home at least once a week. Lately I’ve been testing the recipes for my book that’s coming out in October. 

How long have you been making pizza?
I made my first pizza in 2003 and haven’t stopped since. 


How do you describe the style(s) of pizza you like to make?
Artisanal American pizza. I rely on American ingredients and focus everyday on honing my pizza making techniques. 

One piece of pizza making gear you can’t live without.
A kitchen scale! Need it. I also need some thermal mass for the oven such as a baking steel, stone or bricks. 


What or who is your pizza inspiration?
I’m inspired by ingredients. They’re everything to me. I’m also inspired by my team at Razza. We learn together and they challenge me to be the best I can be. 

What advice do you have for a new pizza maker?
Get the reps in. It’s all about repetition and learning from each day’s successes and failures. Repetition will give you the confidence to handle any situation. Also, take notes everyday so you can revisit what worked and what didn’t work. 


If there’s anything else you want people to know, I’d be delighted to share it as well!
#untitledpizzabook coming in October 2021. Can’t wait to share it with everyone.