Dan Richer’s Razza: The Art of Pizza and the Butter That Surprises Everyone

More Than Just Another Slice

When you walk into Razza Pizza Artigianale in Jersey City, your expectations might already be high — and rightly so. Dan Richer, the mind behind Razza, has spent years perfecting what many describe as some of the best pizza in the region. But here’s the twist: while pizza is the star, it’s hardly the whole story. Sit down for lunch at Razza, and you might find that before a single pizza hits the table, you’ll be greeted by an array of sourdough bread, hand-selected prosciutto, and — most intriguingly — a trio of butters that could rival an artisanal cheese plate in France.

Richer’s pizza might resist labels like “New York pizza,” but his culinary philosophy thrives on pushing familiar ideas into unexplored territory. With his bestselling cookbook The Joy of Pizza and an ambitious national book tour alongside coauthor Katie Parla, Richer is on a mission to elevate not just pizza, but the entire conversation around craft, fermentation, and what it means to do something exceptionally well.

The Story Behind Razza: A Jersey Gem with Global Respect

Razza Pizza Artigianale opened its doors in Jersey City with a simple but radical promise: make every detail count. Richer, a New Jersey native, didn’t just want to make pizza that could stand up to the city across the Hudson. He wanted to build something that could redefine what a pizzeria could be.

By using locally milled flours, sourcing the best produce New Jersey farms have to offer, and handcrafting nearly every component in-house — from fermented dough to cultured butter — Razza became more than a neighborhood spot. It became a destination for pizza lovers who appreciate a baker’s precision and a chef’s restless creativity.

Over the years, Razza has earned accolades from food critics, pizza obsessives, and culinary peers. Richer’s refusal to call his pies “New York pizza” isn’t a snub — it’s a reminder that Razza stands on its own, rooted in craft rather than city stereotypes.

A Chef’s Culinary Philosophy: Mastery Through Fermentation

Dan Richer’s approach is deceptively simple: master the basics, then elevate them. While many chefs chase novelty, Richer focuses on depth. His obsession with fermentation touches everything at Razza — not just the dough that rests and develops flavor over days, but even the butter that sits alongside his beloved sourdough.

At Razza, bread and butter are never filler. The sourdough is baked from a carefully maintained starter, using local grains that reflect the region’s character. The butter, meanwhile, is an ongoing experiment. Richer inoculates cream with specific cheesemaking cultures, aging the butter for months to develop flavors that are nuanced and unexpected — from creamy, bright cultured butters to funkier, cheese-like spreads inspired by Camembert and Roquefort.

This mindset extends to the pizza itself. Each dough ball is treated with the care of an artisan baker. Seasonal toppings are sourced obsessively — ripe tomatoes, handcrafted mozzarella, and fresh herbs that capture a sense of time and place.

What Makes the Menu Special: Beyond the Slice

While Razza’s pizza easily steals the spotlight, the broader menu reveals Richer’s commitment to turning everyday staples into conversation pieces.

Bread and Butter Like No Other

The bread-and-butter service is legendary in its own right. Diners are served thick, crusty slices of sourdough with butters that change based on Richer’s ongoing experiments. It’s a simple gesture that says a lot about how seriously the restaurant takes fermentation.

Tomato Simplicity

In late summer, plates of fresh New Jersey tomatoes appear on the menu, drizzled with olive oil and a pinch of sea salt. It’s a humble dish that showcases Razza’s belief in sourcing and restraint.

Signature Pizzas

The pizza menu changes slightly with the seasons but keeps to the classics Richer’s regulars crave: the Margherita with tangy tomato sauce and creamy fresh mozzarella; the Burrata pie with silky cheese and just-picked herbs; or the Guanciale pie topped with cured pork jowl and a sprinkle of hot chili.

 Artisanal Prosciutto

Cured meats, sourced from respected producers or sometimes crafted in-house, add a salty depth that pairs perfectly with the chewy, charred crust.

Thoughtful Sweets

Even desserts reflect the same ethos — expect simple, well-crafted endings like house-made gelato or a seasonal fruit crostata.

A Community Table That Travels

Dan Richer’s commitment to teaching and sharing extends far beyond his restaurant’s four walls. The Joy of Pizza isn’t just a cookbook — it’s a window into the discipline and curiosity that define Razza. By bringing that experience on tour, Richer and coauthor Katie Parla invite diners and home cooks alike to think about pizza — and the craft behind it — in new ways.

Their stops at renowned California spots like Mozza, Pizzeria Bianco, and Del Popolo underscore Razza’s standing in a national conversation about what makes great pizza great. It’s not about style wars — New York vs. Neapolitan — but about care, sourcing, and an unending quest to learn.

Why Razza Refuses the “New York Pizza” Label

For many, calling your pizza anything but “New York pizza” might seem odd when your restaurant sits a PATH train ride away from Manhattan. But for Richer, it’s about respect for nuance. Razza’s pizza doesn’t mimic the foldable, on-the-go slices New Yorkers know so well. Instead, it embraces the slow-fermented dough and artisanal mindset you’d expect from a top-tier bakery.

This refusal is also a celebration of New Jersey’s food identity — one that’s deeply agricultural, proudly local, and deserving of its own spotlight. In Richer’s mind, Razza’s pies taste like Jersey because they are Jersey, right down to the flour and tomatoes.

Conclusion: A Slice of Something Deeper

Dan Richer’s Razza isn’t just a place to grab a great pizza — though that alone would be worth the trip. It’s a space where the boundaries of simple food are constantly pushed by a chef who believes that mastery is found in the details.