Razza Pizza Artiginale
No restaurant in Jersey City has earned the acclaim of Razza, which The New York Times notoriously proclaimed the best pizza in NYC despite residing in, gasp, New Jersey. Dan Richer’s pizzeria continues to live up to the hype with his Neapolitan pies that change with the seasons. The Burrata Pie is a local favorite, and Project Hazelnut is topped with mozzarella Rutgers University hazelnuts, ricotta and local honey if you're looking for a sweet slice. Razza will soon expand its dining room and resume indoor dining for the first time since March of 2020.
This nine-year-old, wood-fired pizzeria that’s won rave reviews for its classic and seasonally-topped pies, continues to impress pizza enthusiasts near and far. A rustic joint hinged on excellent ingredients and near-perfect sourdough rcusts, owner Dan Richer typically ferments his pizza dough overnight, and fires his pies for around two and a half to three minutes at anywhere from 500 to 900°F. Richer sources many of his ingredients locally from the tri-state area, working with small-production growers, millers, and cheesemakers. And it’s those ingredients which often dictate his seasonal pies, like the recent chanterelle special, or the current hazelnut pie, which calls for mozzarella, ricotta, local honey, and hazelnuts sourced through Rutgers University’s nut breeding program. While right now Razza is offering takeout/delivery, and outdoor dining; the team has also taken over an adjacent space and construction is underway to expand Razza’s dining room. Once completed this winter, indoor dining will resume.