How a Jersey City Pizzaiolo Churns out Hundreds of Wood-Fired Pies a Night - Smoke Point
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- Опубліковано 7 січ 2022
- Chef Dan Richer owns Razza, one of New Jersey’s best pizza restaurants. Richer makes everything from meatballs to bread to pizzas - a whopping 400 to 600 a night - in the popular restaurant's wood-fired oven.
Credits:
Producer/Director: Connor Reid
Camera: Murilo Ferreira, Michael Latchman
Editor: Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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This is a man who takes pizza as seriously as pizza deserves. Taking care of every single step in the process in order to achieve simple results near perfection. I applaud him!
He could be in the Chef’s table program from the BBC .
ua-cam.com/video/vjeEJJVFclU/v-deo.html 💀
Sounds like a knob though, makes his employees wear a facemask but he is not wearing a facemask himself.
@@milanjack2461 p
@@milanjack2461 true
This guy literally did everything. From doing sour dough to making mozzarella, getting mushrooms. This guy actually knows his job
Majority of restaurants stick to a simple recipe and never change it. This guy is constantly changing things to perfect his craft. Amazing.
It’s not uncommon in these of kinds restaurants. Jfc Some people get fascinated over everything.
@@cwg73160 Some people also get pissed off at everything as well. Chill out dude.
@@YeaItsMeMatt89 ikr You shouldn’t get too heated. You good now?
@@cwg73160 Better than most
I appreciate that this guy shows the objective measurements and calculations they take throughout the process to ensure consistency and quality in the pizza. A lot of times chefs just say “ we do this all by feel/instinct”, which is fine but also makes a less interesting video imo.
This guy, that frayed, tired, yet dedicated and crazy look in his eyes, as if he's being a father for the first time. That's dedication.
I wish everyone had passion like this guy towards their jobs, the world would be such a better place!
Too bad a lot of corporate structures prevent that.
I don't require people who aren't paid enough to be enthusiastic about their shitty jobs
It's always a treat to watch these videos, but it's really making me hungry watching this in the middle of the night
0
Over the past 10 plus years I’ve done a hard target search for the best pizza in the NY/NJ region (plus some CT). Razza is at the very, very top of the list. I’ve eaten there at least 30 times and I’ve never had a single bite of food at Razza that wasn’t excellent. Dan Richer is the real deal and the quality he delivers is incredible.
How does it compared to 9th Street's Margarita pizza? (I'm still looking for some place to top that)
He has the perfect attitude for this lifestyle and an incredible respect for the artform. There are no shortcuts to greatness in pizza making!
I watched this video in the morning and my wife, by pure coincidence, bought me his cookbook later the same day and surprised me. The book is amazing.
this guy is a G and so humble and maticulous without sounding pretentious. respect
This deserved a 20 min video, not a 10 min one! This man takes pizza seriously
If you're ever in Jersey City, go to Razza's. I can't say it's the best pizza because everybody's opinions and tastes are different. But this place makes really good pizza. The fermented tomato sauce is a blend of uniquely tangy and spicy.
I live in the southern most part of this state, and I really want to take the 2.5 hour drive to try this pizza.
Love watching people that have a passion for their work explain their craft. I wish I could try their pizza.
NYC too far away for you?
The guy that delivered the mushrooms looks exactly like how I imagine mushroom pickers look. Great product to boot!
I can tell by this that this dude probably has the best pizza in the US. Looks INSANELY delicious.
Wow I have watched a lot of these types of videos and this is the first one you could just feel how much effort and passion he puts into his craft.
Every decision is deliberate. Every ingredient is local. A true master.
This guy has a lot of passion for what he does, I respect that a lot.
This guy knows his heat transfer mechanisms and the importance of thermal equilibrium in cooking.
WTH are you talking about?
@@aussiehardwood6196 😂😂😂
He clearly paid attention in his physics classes 😋
I was a pizzaiolo for 4 years where I'd put 3-400 pizzas through an oven in a 3.5hr evening service. I lit the oven everyday moved the coals around the base to warm it, swept them to the side ready for service. I never worried about 'heat transfer mechanisms' nor 'thermal equilibrium'. Some like spouting big words thinking it credits them on a subject when they are often spewing rubbish.
66 people like his post so BS does infact baffle people.
He's a real artisan. I admire him deep in my heart.
At the point where he said "the way I feed my kids" that shows his dedication for the pizzaa
Cooking with fire is indeed so primal. It harkens back to our ancestors when they would track mammoths for days, risk their lives in bringing one down, use the pelts to keep their families warm, and use the meat to top artisan flatbreads with a dusting of cilantro and a nice balsamic vinaigrette.
😂
Harkens
When Men were Men....
@@pavelow235 sad how civilization have went soy because of Agriculture
By far,,,,, the best pizza knowledge. I got the upmost respect for this guy. His attention to details and desire for perfection is insane. Nothing but future success.
I love this place! I live in Jersey City and this is the first time seeing the behind the scenes! So beautiful!
live one block away from Razza, go there every weekend, always remind me pizzas I had in Italy. this is also what I’m feeding my kids.
This guy is more serious about making pizza than I was about my 2nd, 3rd and 4th marriages.
The definition of professional pizzaiolo!!!
I appreciate this Chef so much. Everything’s fresh or freshly sourced. Simple food but so much thought that went into all this food.
The attention to detail is remarkable. Now I want a pizza lol.
I owned a pizzeria for 10 plus years and let me tell you, the amount of quality prep and science behind his dough is incredible and legit. I’ve seen the difference with my own eyes. And let me say this….I could bathe and just eat that Bufalo Muzarel for hourssssssssss! 😄
That looks so good. The amount of hard work, passion ans love that goes in that💚
I can comfortably say that Razza is the best pizza I have ever had and Dan is super cool
That was excellent. Thanks for sharing the science behind it. Its always fascinating to those that are REALLY into pizza!
Thanks!
It's amazing to see the passion this guy has for his craft 🤘💕
If I was ever on death row I would want this dude cooking my last request...a perfect pizza made in a wood-fired oven. Great video!
Agreed
Master Pizzaiolo == Pizza Scientist. mad respect for his craft and know-how!
Man I wish people were half as passionate as this guy about what they do. That pizza looked great
This is what I called a real restaurant with the measurements and calculations what make the food perfect and great experience good job!
Here I am, following a recipe I found online and using store bought mozzarella and I feel like i am going above and beyond....
2:49 conduction is heat tranfer it would be like searing a steak and the internal temprature starts to rise after it was taken from the pan. radiant heat is just heat. Convection is movement of fluids from hot to cold. his description is spot on!
What a pizza beast! Master of the wood fire oven
I love this man. So much passion for his craft. Hard to find nowadays.
Really awesome video and thanks to chef Dan for showing us the insides to he’s restaurant. If I get the chance to eat pizza from there I definitely gonna
It's sad that one of the hand-made pizza shop I wanted to go was closed. The owner himself made an oven and I've never tasted a pizza from oven like this.
Not to many people build pizza ovens from bricks in the US. A lost art of its own, that's the main thing I look for in theses videos. You look inside and see casted pieces like the one in this video is a clear sign it's Made in China. You just have to do your own exterior.
This man standard is perfection. A perfect pizza every time.
Somehow I thought this was just about the oven, but it was SO much more. Pizzas look great. I've helped make pizzas in 2 different friends' ovens with temps 500-800*F. Just took a minute to bake, but we used shittier ingredients both times.
I guess this is where my math teacher ends up after passing that master's degree
Pizza looks spectacular!!!
Looks like a great spot, owner seems like a great guy, makes everything from scratch as well. Love the way he interacted with his suppliers, total respect
Btw the formula for water temperature is (75 x 4) - (room temp + flour temp + starter temp + friction factor)
How do you get the friction factor? Hand kneading and kitchen aid mixer?
@@caesar90291 Hand kneading 6-8 degrees, kitchen aid mixer 22-24 degrees
@@atgzheng7389 Thanks
Simply amazing! 🍕 Wow 🥰
I’ve never wanted a pizza more than I do in this moment!
👍Questo ragazzo ha imparato bene la lezione. Bravo. Greetings from Italy
Damn. He is serious about his craft and the results prove it.
those pizza came out marvelous, just impeccable
I want to work with guys like this - that are insanely perfecting their job day to day, this is an incredibly healthy version of a nut job and I love it
I feel like this guy was born to make this video
Amazing will definitely be visiting this place next I am in NJ
Just mouthwatering!
Oh wow, wasn’t shy at all at showing his meatball recipe, kudos to him
Excellent piece. Thank you.
These pizza look magnificent!! Wish I could get some.
great chef love his passion!
This is a great video, great restaurant, and great chef. And now I'm hungry!
I love this guy and cat wait to try his pizza! A true artists of his craft!
This is a work of art most definitely.
Very nice, thanks for the video!
amazing guy! love this video
Yes! His book is amazing! NJ baby!
I'm glad this guy and the bagel guy from the last video know what's up about water not making a difference in pizza/bagels/bread. It's such a played out myth at this point. Like he said, those with the good ingredients and the right technique put out the great products.
It's not a myth though. You can't get that distinct NY taste from anywhere else in the world. There's plenty of people who have tried to emulate it, all over the world, but have failed. I'm a born and raised NYer but I moved to London, UK in 2014. I've been to almost every "NY pizzeria" here, even a few that were started by ppl from NY. The taste is nowhere near the same. It really makes you think why every run of the mill pizzeria in NY has that distinct taste but no one else outside of NY/NJ can emulate it. Trust me, the vast majority of NY pizzerias are not making their own cheese and doing algebra to determine the perfect dough temp. A lot of places are using ready made ingredients.
This kind of passion is why we have nice things
Thank you for caring so much!!! So many ppl can learn from him
Good Advertising, next time I'm in NYC, I will check this place out. Thanks.
I like how this guy explains everything. It’s very engaging.
That is a LOT of pizzas prepared and served in a day...and what I really want now are the meatballs and ricotta!
This guy is the project manager that says everything is critical priority.
Pizza from Razza is soooo good! Even better with the house made butter on the crust.
Its night and I’m watching food. Again. Daaaaamn.
Beautiful how scientific this is, he takes pride in his craft
I love the eats in Jersey City. I've been considering food blogging in my local neighborhood. Thank you Eater.
Mouthwatering inspiration!
Pizza looks amazing 👌🏻
It's all about the sauce, the dough and the oven.
Amazing passion
Love this
That looked like the actual best pizza I’ve ever seen
Amazing video. Intriguing to see a human dedicate more devotion to a pizza than most do to their significant other. This man is wired differently.
Holy Hell this guy breaths Pizza, it looks like its alone worth it to visit Jersey alone for his Pizza. i really admire People that are behind their Profession with all they can give
Thank You Chef.
The guy is a Pizza scientist. I love the Pizza.
That Margherita at the end looks absolutely delicious
Brilliant caring loving process,those pizzas are magnificent well done... quality always wins...
I love humans like dis! Fantastic.
This guy is fantastic
True craftsman
Of course perfectly understand Chef Dan Rather Im not a pro Pizza maker but those 6 years I learn enough to keep making my own Pizza to taste consistent. Great Vid!!!
That pie at the end is looking real good. The test is in the eating, the flavor, the sauce, cheese and the essence that makes a real NY (or in this case NJ) slice is that slight crispiness in the dough and not just in the crust. That's where most pizza makers fail, the inability to get crispiness throughout the dough. Margherita is the best, simple; the Neopolitans in Italy make it the best. Nothing worse than a limp, sloppy pizza. Will stop by JC to try it.
Does algebra for his dough temperature... proceeds to free pour salt and water into the mixer.... 😂
Pizza looks amazing!
This is the best profile since John Lewis, a year ago. What a true craftsman. This might be the first time I ever contemplated going to NJ.
Now I am hungry for a real italian inspired pizza.