Dan Richer
Technique-focused pizzaiolo and owner of Razza Pizza Artigianale in Jersey City, New Jersey. Known for his meticulous approach to pizza-making and dedication to perfecting every aspect of the craft. Richer emphasizes the science and technique behind great pizza, focusing on dough development, fermentation, and precise baking methods. His pizzeria has been recognized as one of the best in New Jersey and has gained national acclaim for its exceptional quality and attention to detail.
Artisan New York Style Dough
Note: Deduced from documented techniques, interviews, and pizzeria methodology
Ingredients
- High-protein bread flour 1 kg
- Water 650-700 ml
- Sea salt 25-30 g
- Active dry yeast 1-2 g
Technique
Mix flour and water, add salt, then yeast. Mix until just combined, then autolyse for 20-30 minutes. Knead until smooth and elastic. Bulk ferment 2-3 hours at room temperature, then ball and cold ferment 48-72 hours. Bring to room temperature 4-6 hours before use. The extended cold fermentation develops deep, complex flavors and excellent texture.
Notes
Emphasizes precise technique and extended fermentation for flavor development. The dough benefits from a long autolyse period and careful temperature control. Use a deck oven at 290-315°C for 8-12 minutes. Focus on proper dough handling, stretching technique, and achieving the perfect balance of crispness and chewiness.
Iconic Pizzas
Margherita
Technique-perfected Margherita with San Marzano tomatoes, fresh mozzarella, and basil - showcasing the importance of quality ingredients and precise execution.
Ingredients
- San Marzano tomatoes
- Fresh mozzarella di bufala
- Fresh basil
- Extra virgin olive oil
- Sea salt
Technique
Hand-stretch dough to 12-14 inches with a thin center and slightly thicker edge. Add crushed San Marzano tomatoes, torn mozzarella. Bake in deck oven at 290-315°C for 8-12 minutes until golden with leopard spots. Add fresh basil immediately after baking and drizzle with high-quality olive oil.
White Pizza with Clams
Sophisticated white pizza featuring fresh clams, garlic, white wine, and herbs - demonstrating Richer's technique-focused approach to complex flavors.
Ingredients
- Fresh clams
- Garlic
- White wine
- Fresh herbs (parsley, oregano)
- Extra virgin olive oil
- Lemon
- Sea salt
Technique
Hand-stretch dough. Sauté garlic in olive oil, add clams and white wine, steam until clams open. Arrange clams on stretched dough, add herbs. Bake until golden. Finish with lemon zest, fresh herbs, and a drizzle of olive oil.
Pepperoni Pizza
Classic pepperoni pizza perfected through technique - with proper dough development, quality pepperoni, and precise baking for the perfect crisp and flavor.
Ingredients
- San Marzano tomatoes
- Low-moisture mozzarella
- Quality pepperoni
- Oregano
- Extra virgin olive oil
Technique
Hand-stretch dough. Add crushed tomatoes, shredded mozzarella, and pepperoni arranged evenly. Bake in deck oven until golden and crispy. The extended fermentation creates a flavorful base that complements the pepperoni's richness.
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