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
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.
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
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!
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.
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.
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.
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
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
I only question the sauce a bit. Just a little salt only, should have some oregano or basil added to it, in my opionion.... And I found they were a little skimpy when laying sauce on the dough. Other than seems very impressive.
My reaction was the same. I make my sauce on the stove. I put garlic, onion, salt & peppar, oregano, basil, balsamic vinegar and a little bit of sugar in it.
No need of oregano or basil with those quality imported canned tomatoes. Oregano and basil are available in most mid to high end pizza places as table spices for the customer to decide how much flavor or if at all of those they want on their plate.
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.
Oh! What an amazing way of seeing the world! Thanks for this new experience!
Just images and sounds from the kitchen- HYPNOTIC!
Good sharing 😊
So beautiful your vlog
Impressive, the care, quality and pride in each pizza! Amazing, I can almost taste from CZcams!
Why is this so relaxing just to see??
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.
Its ok
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.
@@kevinh3979 Where else do they make the bread and butter on-site?
@@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.
This is one of the best “real life” unintentential ASMR videos EVER👏👏👏👏👏👏. Zzzzzzz so relaxing to listen to.
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.
Focus, care, precision, attention to detail, discipline and commitment elevate this pizza among the best.
Well thats another amazing looking place, thanks for sharing, am loving that they are making everything, and cooking with wood.
Wow it's my first time to see this. Thank you so much my dear friend for sharing
You are all artists! The way everything is prepared is done with such precision and care. Looks like I’m going to JC this weekend
Margherita Pizza is one of my favorite!😆👍 Very interesting to watch making it!
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!!
Yep. Try John's cafe in Elizabeth.
@@flexiblestrategist9922 I have! Their trmendous!
Just walk up Bergenline Ave in Hudson County...
we can build you one..
I’ve eaten here and it truly is amazing. Well worth the trip from anywhere in the tri state area
Excellent hard work..You get out what you put in and they have the best pizza I’ve ever had……
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!
Mmmmm! So we’ll described, I think I’ll try making some! Thank you!
..very nicely done! - amazing how different they make the pizza in Chicago...
Waw
amazing me love your Street Food Trip Friend
Excellent pizza making skills too....well done!
Que pizza e filmagem sensacional!!!!!! Tô hipnotizada 😍😍😍😍😍
🤣🤣 entao acorda ai que pizza torrada eh horrivel
Great vid showing the whole process. Thanks!
🌈🇯🇵こちらの動画をいつも楽しく拝見しております。パンケーキを真似て作ってみましたが、家族に大好評でした。🙏🌈🇯🇵🌸
The bubbles in the edge crust are amazing, great dough..they look like they use Sourdough in the dough amazing texture
That's not sourdough its poolish, gives the a great flavour to the crust.
@@schrodingerscat1863 its not poolish, poolish never become so liquid. It's a liquid sourdough starter in Italian called licoli.
@@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
Nice sharing delicious recipe amazing stay with our family 🤝...
It looks like pizza I have had in Italy. It doesn't look like typical American pizza but you can't knock it once you have had it, it's amazing.
I prefer more sauce and cheese, but the dough in particular looks amazing
More sauce for sure!
Very beautiful video 👍👍
Amazing, wonderful !!!! 😃👍
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.
😂😂😂😂😂 In Italia a questi li arresterebbero
I didn't know that patients in neuropsychiatry departments were allowed to use the internet...
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.
Made with recycled sewer water from NJ. Yum.
Beautiful looking pizza.....sourdough is a great base for pizza!
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
bendiciones gracias por compartir las mejores pizas llenas de color y sabores Musicales
What a beautiful Process making Pizza 🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕
Like the sign says: 'Artigianale'. One of my recent favorites!
Selling great dough with awesome ingredients cooked with fire 🔥! Recipe for success definitely quality over quantity
they are taking care of all the details, everything at perfection. Awesome place!
but they seem to keep the pizzas slightly too long in the oven
Pizzas, massa fina e a produção é profissional. Muito bom.
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. 😂😂
見てるとめっちゃお腹すきました‥！！🤤✨ピザってなんでこんなに美味しそうなんだ‥
Love to try. Looks marvelous.
Excelente vídeo, parabéns aos envolvidos!
I love pizza 🍕🍕. The best food 🤗
Excellent work!
Omg that is perfect. True Italian style
Lindas pizzas,trabalho sensacional dessa pizzaria,e a filmagem nem se fala, simplesmente maravilhosa, parabéns!
Infelizmente eu não acho senhor. 😂😂😂
13:56 - Don't rip the burn't bubbles off, they are delicious
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.
Some prune always gotta find something negative in a video, dude get a life!!
Always watching here.. from solidsouth tv
Как всегда. Супер вкусно. 🥰
Gosh..I could almost smell that crust...😋😋
Looks awesome!!🙂
OMG they look soooo good!!!!
Those bubbles are beautiful.
Thanks for letting them live!
Nice super ok 😴😴👌👌❤❤👍👍👍🙏🏾🙏🏾🙏🏾🙏🏾🙏🏾
one of the best videos I've ever seen
Wow really yummy 😋
Notif langsung klik.
That's some good pizza 😋😋😋😋 🍽
Nice 👍 👍 👍 👍 👍 👍 👍 I'm full time subscriber 👍
Скоро и у вас всё подорожает, крепитесь! Рецепт бомба,спасибо!
All that work for burnt pizza with bugger all on them. That'll be 20 dollars, probably xD
Perfectly cooked
@@daveklein2826 If you like charcoal, I suppose.
Deu até fome hummm que deu até fome que delícia de pizza
Beautiful.
So good!
NJ pizza…just the best. Miss it!
Dam, i need a Pizza now🍕😂👍👊💥
Some great looking pizza there 👍
this is some production. outstanding
Sharing about American food is so good.
May Be italian
Nice
Lovely pizza. Thank you
Mmm…light sauce this looks amazing!!
😋 tasty
Seems like a good Italian pizza.
looks yummy :)
Обалденная вкусная пицца, ❤❤❤❤❤
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!
Que delícia 😋
Lindas pizzas
Parabéns pelo trabalho 👏🏻
Идеальная пицца из дровяной печи , шикарная вещь 👍
Hanno un aspetto meraviglioso , complimenti !!
I don't like my bread burn but it still looks yummy 😋
Perfectly cooked
It's not a burn, it's a char. There's a big difference between the two.
@@RebuttalRecords people don't understand
@Certified Big Dog relax will smith 😂
@@RebuttalRecords probably but they taste the same 👍
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.
Very good! Like in Napoli , just a little bit toasted
Eita que delícia Humm deu água na boca,queria uma dessa aqui no Brasil não conheço nenhuma assim
La faccio io in casa uguale!
Qui a Vitória
@@marcosilicani5775, Sai come fare la stessa pizza.
@@robertortiz8540 Si
Muito bem feita, mas as do Brasil aqui de São Paulo são infinitamente melhor!
@@dieisonpires9585 are there Italians in sao Paolo?
I feel like they're leaving them in 45 seconds too long.
Perfeito nota dez 👏👏👏👏👏👏👏👏👏👏
Wow with that oven with the real wood burning looks outstanding
too little ingredients on top...feel like dont have anything on top but just a dough
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.
I like a little crunch to my dough but that looks like too crunchy for my taste. Not feeling the waters down sauce
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.
Perfectly cooked
Damn I done went and made myself hungry for a fire grilled pizza pie. Very well done.
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
I think its burrata not mozarella.
A lot of work goes into those pizzas.
Puh! Right! I can do this.. Hold my Beer!
A true Italian pizza, but why so burned?
Not burned, perfectly cooked
@@daveklein2826 Not at all, it's obviosly overcooked and partly burned.
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!!!!
@@daveklein2826 Burned!!!!! Go to Napoli, you will see!
@@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
Perfect. ♥️
16:40 that's pizza perfection!
I only question the sauce a bit. Just a little salt only, should have some oregano or basil added to it, in my opionion.... And I found they were a little skimpy when laying sauce on the dough. Other than seems very impressive.
My reaction was the same. I make my sauce on the stove. I put garlic, onion, salt & peppar, oregano, basil, balsamic vinegar and a little bit of sugar in it.
You only question the sauce a bit? Dude, its just whole tomatoes conserve, not even a sauce...
No need of oregano or basil with those quality imported canned tomatoes. Oregano and basil are available in most mid to high end pizza places as table spices for the customer to decide how much flavor or if at all of those they want on their plate.