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Author Topic: Razza Pizza Artigianale  (Read 1347 times)

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Offline norma427

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Re: Razza Pizza Artigianale
« Reply #20 on: September 29, 2017, 09:32:05 PM »
Great get together!  Pies look very good!

Norma

Offline Jersey Pie Boy

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Re: Razza Pizza Artigianale
« Reply #21 on: September 29, 2017, 09:45:48 PM »
Thanks Norma!

Offline HBolte

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Hans

Offline Jersey Pie Boy

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Re: Razza Pizza Artigianale
« Reply #23 on: October 01, 2017, 06:23:19 PM »
Yup! I know a spot  :-D ^^^

Offline quietdesperation

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Re: Razza Pizza Artigianale
« Reply #24 on: October 05, 2017, 11:51:13 PM »
Great stuff guys!! Given the nyt review, was their a wait for a table?
"Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good." - Woody Allen

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Offline HBolte

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Re: Razza Pizza Artigianale
« Reply #25 on: October 06, 2017, 07:38:21 AM »
Great stuff guys!! Given the nyt review, was their a wait for a table?

I was #4 in line at 4:45, by the time it opened at 5:30 there were around 30 in line but you could get right it. It filled up fast and by the time we left, around 7:30, there were probably 15-20 in line. A couple of coworkers went the week before and waited about an hour.
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Offline hotsawce

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Re: Razza Pizza Artigianale
« Reply #26 on: October 09, 2017, 02:54:09 AM »
I heard Razza uses some rye in their pizza dough. Not sure how accurate that is, but the crumb in my pizza was definitely a little darker than typical bread flour. Could also explain the pronounced sour taste (in a good way.)

Of all of the naturally leavened pies i've had, the Razza pizzas had the most pronounced flavor...

Offline HBolte

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Re: Razza Pizza Artigianale
« Reply #27 on: October 09, 2017, 10:20:03 AM »
I didn't pay close enough attention but I think Dan said he used KAAP and a whole wheat blend. Maybe Bill remembers more.
Hans

Offline Jersey Pie Boy

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Re: Razza Pizza Artigianale
« Reply #28 on: October 09, 2017, 09:38:32 PM »
Just that he was using KAAP and a flour milled in upstate NY that's along the lines of Central Milling type 85,. He also mentioned good success adding spelt

Offline Glutenboy

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Re: Razza Pizza Artigianale
« Reply #29 on: October 10, 2017, 06:06:42 PM »
What a feast!  Those pies look amazing.  This place is on my pizza bucket list.
Quote under my pic excludes Little Caesar's.

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Offline Jersey Pie Boy

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Re: Razza Pizza Artigianale
« Reply #30 on: October 10, 2017, 10:12:00 PM »
GB, yes! It was a feast...and a lot of fun!

Offline hotsawce

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Re: Razza Pizza Artigianale
« Reply #31 on: November 29, 2017, 11:52:56 PM »
Well, after a Sorbillo pizza for lunch I trekked back over to Razza for dinner.

The starters were, again, fantastic. Meatballs are the star of the show, but the local greens salad we had was significantly better than the kale-caesar from the last visit. We also had the bread and butter - good, but I don't see how it's the most hyped thing at that restaurant when the pizza, meatballs, and produce are so good.

The pizza was even better than the first time. Extremely crisp, even brown color, nice hole structure, good flavor, and no blistering whatsoever. It was bittersweet - excellent pizza that was apparently so much better than everything else in New York and New Jersey and better than my own pies!

We timed three bakes in the 2:30 to 2:45 range. How they bake so hot and get such a crisp pie (literally, no tip sag) with no blistering is really incredible. They start the pies in the rear of the oven and rotate forward along the outside edge. So start in the back at 12 o clock, rotate to the 3 or 4 o clock position, then to the front/mouth of the oven at the 6 o clock position where the pie is finished. It's almost like an assembly line - and very different from the neapolitan method of baking on a single spot. I was very surprised the bottoms were not burned using this method!

I had a chance to speak to the kitchen manager briefly. They use a starter that's fed twice a day - once in the evening, and once in the early afternoon. The early afternoon feeding is what's used for all of the production of the bread and pizza. The bread and pizza dough are different - there is no rye in the pizza dough, but it does contain a locally ground whole wheat and bread flour (I'm thinking the King Arthur I see mentioned so frequently in their interviews.) I didn't prod for any details on the proofing process, but judging from the color of the pizzas I think some of the flour is relatively fresh and they can't be sitting cold in balls for long (no blistering.)

That being said, our pizzas today were not noticeably sour like the pizzas from our last visit. Maybe it's the cooler temperatures on the East Coast? Either way, I'm not complaining. They were fantastic.

Offline hotsawce

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Re: Razza Pizza Artigianale
« Reply #32 on: November 29, 2017, 11:55:02 PM »
Some pics of the pies

Offline Jersey Pie Boy

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Re: Razza Pizza Artigianale
« Reply #33 on: November 30, 2017, 06:41:21 AM »
Thanks for the report and photos, Lou..Those bake times and temepratures are pretty amazing. How light and airy the pies are is what really floored me!

Offline Jersey Pie Boy

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Re: Razza Pizza Artigianale
« Reply #34 on: November 30, 2017, 09:32:50 AM »
PS    Lou, how was Sorbillo?

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Offline HBolte

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Re: Razza Pizza Artigianale
« Reply #35 on: November 30, 2017, 10:24:34 AM »

The starters were, again, fantastic. Meatballs are the star of the show, but the local greens salad we had was significantly better than the kale-caesar from the last visit. We also had the bread and butter - good, but I don't see how it's the most hyped thing at that restaurant when the pizza, meatballs, and produce are so good.



Nice write up Lou. ^^^
Hans

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