After watch this, I never want to eat another corporate, cardboard chain pizza again! Dough made from scratch, in house, fresh made mozzarella from curd and salt, sauce as simple as grinding plum tomatoes and baked in a wood fired oven! This speaks beyond pizza folks! It's pride in work ethic and teamwork in the staff! The small Mom an' Pop's, the Brick an' Morter, Main Street, the small businesses and entrepreneurs are what gave this country It's backbone not the corporate global elites of Wall St.
While living in JC in 2017, we were among the very first customers the week Razza opened. They were still finding their legs a bit but the one thing that stood out was the BREAD. The bread is most definitely the same dough they're using for the pizza crust. It's some sort of sourdough, wood fired to perfection. We must've gone every single week for months and saw them progress quickly. After 6 months Razza was making the best pizza in the entire NYC area. I can remember when the NY Times called them out and declared what we had already known. It was kind of a shame that our "secret spot" was now packed and nearly impossible to get a table on weekends. We stilll frequented but were smart about the days and hours we chose to dine there. Happy for their success!!
I first ate at Razza's back in April 2015. The bread was very good. At the time I was a bit annoyed by the fact that they made you pay for the bread & butter but understood you were getting something a bit more special than the standard red sauce joint. The butter is homemade and fermented. Excellent. I remember the meatballs being top notch as well.
Dan’s first pizza joint Arturo’s in Maplewood is a little less fancy but has the same pizza and other quality menu items. Unlike 99% of the pizza places in NJ their menu is completely unique. No chicken parm, penne vodka or other mediocre American Italian standards. If it’s not top quality it isn’t served at Arturo’s. I don’t know why Razza gets the accolades when Arturo’s was the original. I would put Arturo’s/Razza in the top 10 of pizza places in the NYC metro area. P.S. If you want to learn about the proliferation of pizza in America watch Pizza Wars on History channel about the rise of Pizza Hut and Dominos in the U.S.
@@DJ-nn6vg Butter isn't very difficult to make. You can make it at home in 15 minutes. But he ferments it a bit which is nice. As for the bread...well I should think he has the capabilities of baking good bread. He has the pizza ovens and the skills.
I picked up some of the subtle things they're doing differently from me that I'm excited to try out. Very good video. Thank you for not ruining it with distracting music or similar shit.
New Jersey has ALOT of amazing pizza eateries. I clicked on this expecting to compare it to my favorite local, but this place is a few steps above, starting with that wood fired brick oven. Looks great!!
Fantastique! I knew of a kitchen many years ago that used pizza dough, very thin, they made it flat, topped it with sauce/cheese/bacon, and rolled it up like a tube, then twisted it, brished it with oil, dusted it with salt or parmesan, baked it than cut it up into small pizza bites, best thing ever!
@@cuocoromano Fair point, I must admit my Poolish is never runny like that but poolish is an ingredient used in a lot of Pizza dough. Licoli is not something I am familiar with, will have to do some research on it.
The tomato’s they are using are top notch - they can stand alone as a sauce when crushed - they are from a company called Stanislaus - the tomato can says ALTA CUCINA- you can get it at us food- chef store for under 7 dollars
Wow just when I was going to say Jersey doesn't have a best piece of pizza I'm from Brooklyn but after seeing the way that pizza was made and the fresh mozzarella I'm thinking hands down that's the best pizza New Jersey can't wait to go there
I don't think the world appreciates how much the North Eastern US really loves their pizza and how much of a rivalry there is between cities and styles especially in places like New York, New Jersey and New Haven. Pizza from this area is possibly the best pizza in the world - Italy included.
The pizza literally looked like some of the best pizza I've ever seen 🍕. All of them. I thought 'not another pizza clip in my feed!' But could not resist. Glad I did. Great closeups. It actually made me sad I most likely will never get to go to this place.
Funny story; I was stationed in Virginia Beach many years ago. Being from Jersey and having a craving for some pizza, I called this joint in the local strip mall behind my apartment. Teenage girl answers and asks to take my order. I said that I'd like *one, large plain pie* . The girl proceeds to...."chuckle", as if I just said something "funny". She asks me......"did you just say you wanted a _pie_ " , to which I responded,....yes, one large plain pie. Her reply to me; "this isn't a bakery sir. we don't sell pies". As soon as she said that, I simply hung up the phone! At that point, I just *KNEW* that I'd have been disappointed (to put it mildly) if I had gone through with the order.....lol. I think my girlfriend & I had McDonalds that night, instead. 😂😂
I love these candid looks into the back of the house. Anyone who works in a restaurant Can see exactly which corners are being cut with the safety regs, but We also know those are a lot more strict than they need to be. There's a few obvious ones here, but no critical things.
If you're the guy weighing and cutting, you gotta get good really fast. I've worked for a company that had a dozen stores, and the production plant was crazy fast and crazy fun. I missed it when I went on to working in and eventually running the stores. But as anyone who's ever worked in a pizza joint will tell you, that is a different kind of fun. That was my first career, 30+ years ago, and I still wish there was a way I could pay the bills making pizza.
I'm the baker at a pizza joint- I just make the dough. I've gotten to the point I can cut and roll 360 pieces in 2 hours solo. Down from 2 1/2 hrs from my first summer lol. It's not my favorite thing to do. If I could have a machine do it, I would 100%. But love the job regardless!
In his book he talks about getting the sauce the way they like it, is different depending on the tomatoes. Sometimes they don’t need to loosen the sauce, sometimes they do.
If you want the BEST pizza in NJ, it's on the Seaside heights boardwalk called" Maruca's Tomato Pies ". They use 3 different kinds of cheese and it's made in a rotating oven, so it cooks evenly. They even give you free hot cherry peppers. The best pizza anywhere is in Brooklyn. Fughettboutit.
I can't be sure but I would think the extra water is put into the sauce to thin it out so it doesn't burn or dry out in the super hot oven. I agree with u though it definitely needs more sauce for my taste!
Correct, its overcooked, they would die in Napoli which is always soft, juicy and just tad undercooked! but the best in the world, this is too crispy for true Neapolitan!!!!
@@MrJusmobile LIAR, i have been to Napoli, i lived in Napoli for a year and the best places serve it just like that. When you cook in a wood or coal fired pizza oven it happens and adds flavor
you need a hot brick oven to cook fresh mozzarella on a pizza. without the heat to evaporate the escaping brine that comes out of the cheese when its cooked, you would end up with a soup on the pizza. adding it at the end , when the pizza is cooked works perfectly. 21:01 is what you get when you add the fresh mozz After cooking
That’s a proper pizza. When the ingredients are good you get great flavour from less. You might like ‘Detroit Style’ check it out if you haven’t had it. It’s the opposite of this. Very good pizza as well.
