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Author Topic: Razza’s Dan Richer Cookbook (2021)  (Read 9185 times)

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Offline Haruni

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Razza’s Dan Richer Cookbook (2021)
« on: March 10, 2020, 03:47:12 PM »
Just came across a social media post announcing Dan Richer is currently writing a cookbook that will see a 2021 release. As someone who really respects what Razza is doing, I’m curious if this book will offer any real insights into the dough process at the restaurant for both the pizza and the bread. Or home recipes? I guess we shall see but I’m intrigued.

Offline scott r

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #1 on: March 10, 2020, 05:29:09 PM »
I agree... on my most recent trip to NY his dough was probably the best I have ever had in a pizzeria.   Im hoping we get the nitty gritty details of what he is doing at razza!

Offline megan45

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #2 on: March 10, 2020, 07:03:25 PM »
I’m curious if this book will offer any real insights into the dough process at the restaurant for both the pizza and the bread. Or home recipes? I guess we shall see but I’m intrigued.

Unless he's self-publishing, I wouldn't hold my breath.

Offline HansB

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #3 on: March 10, 2020, 10:10:43 PM »
On my trip there he was very open about his process. I hope it's a good book, as Scott wrote, the pizza is really good.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline Chicago Bob

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #4 on: March 10, 2020, 11:13:58 PM »
Unless he's self-publishing, I wouldn't hold my breath.
do you mean it will only come to fruition if he foots the bill........
Or... If he had publisher, they won't include all the bits and pieces.
Thank you
« Last Edit: March 10, 2020, 11:16:07 PM by Chicago Bob »
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Online Pete-zza

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #5 on: March 11, 2020, 10:32:55 AM »
do you mean it will only come to fruition if he foots the bill........
Or... If he had publisher, they won't include all the bits and pieces.
Thank you
Bob,

I remember Evelyne Slomon moaning and groaning about restrictions that her publisher put on her book, and possibly a later book she had in mind. Here are some of her posts on the matter:

Reply 14 at https://www.pizzamaking.com/forum/index.php?topic=3443.msg29359;topicseen#msg29359,

Reply 424 at https://www.pizzamaking.com/forum/index.php?topic=3944.msg28747#msg28747,

Reply 47 at https://www.pizzamaking.com/forum/index.php?topic=3489.msg31563#msg31563,

Reply 298 at https://www.pizzamaking.com/forum/index.php?topic=1258.msg37081#msg37081,

Reply 307 at https://www.pizzamaking.com/forum/index.php?topic=1258.msg38381#msg38381,

Reply 1 at https://www.pizzamaking.com/forum/index.php?topic=5000.msg42171#msg42171

Peter






Offline jeff v

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #6 on: March 11, 2020, 10:37:39 AM »
I agree... on my most recent trip to NY his dough was probably the best I have ever had in a pizzeria.   Im hoping we get the nitty gritty details of what he is doing at razza!

Wow, considering your pizza and where you've eaten that's high praise! In your opinion what makes it better? Also, I'm guessing you said in a pizzeria because of volume and consistency, is that right?

Offline scott r

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #7 on: March 11, 2020, 02:33:27 PM »
Jeff, your too kind!   Nothing special going on here, although I have traveled a lot for pizza :). Chris Bianco told me this many years ago before I had a pizzeria and at the time it surprised me.   He said that us as home pizza makers have the advantage and the ability to make better pizza.   I think there are a multitude of reasons for this, but the main one is that we can make our pizza when the dough has been perfectly fermented, where as in a restaurant your always having to sell pizzas when the dough isn't absolutely perfectly fermented, even with cold fermentation.   more than 2 or 3 batches of dough a day of room temp ferments just doesnt make sense, and many pizzerias are open for 12 hours a day.   

The pizza I had at Razza seemed to be right on the bullseye to me (although dan commented that it was a little before its prime when I was there just as he opened his doors).

The pizza at razza was incredibly tender inside, soft and fluffy.   On the outside it had a crunch and the slices could just barely stand on their own if held from the cornicione (unlike Neapolitan).  The flavor was just enough that I could tell it was made with wild yeast, but in no way sour or tangy.  Im not a fan of sourdough pizzas where I can taste any sourness, unless they are white pizzas, so this was perfect for my tastes.   I prefer a more zesty or slightly tangy tomato than having that come from my crust.  We all have our preferences and razza was exactly what I like.
« Last Edit: March 11, 2020, 02:43:43 PM by scott r »

Offline jeff v

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #8 on: March 11, 2020, 02:48:33 PM »
Jeff, your too kind!   Nothing special going on here, although I have traveled a lot for pizza :). Chris Bianco told me this many years ago before I had a pizzeria and at the time it surprised me.   He said that us as home pizza makers have the advantage and the ability to make better pizza.   I think there are a multitude of reasons for this, but the main one is that we can make our pizza when the dough has been perfectly fermented, where as in a restaurant your always having to sell pizzas when the dough isn't absolutely perfectly fermented, even with cold fermentation.   more than 2 or 3 batches of dough a day of room temp ferments just doesnt make sense, and many pizzerias are open for 12 hours a day.   

The pizza I had at Razza seemed to be right on the bullseye to me (although dan commented that it was a little before its prime when I was there just as he opened his doors).

The pizza at razza was incredibly tender inside, soft and fluffy.   On the outside it had a crunch and the slices could just barely stand on their own if held from the cornicione (unlike Neapolitan).  The flavor was just enough that I could tell it was made with wild yeast, but in no way sour or tangy.  Im not a fan of sourdough pizzas where I can taste any sourness, unless they are white pizzas, so this was perfect for my tastes.   I prefer a more zesty or slightly tangy tomato than having that come from my crust.  We all have our preferences and razza was exactly what I like.

Thanks for the detailed reply. That all makes sense. Even with my limited commercial experience with my pizza trailer, I noticed that to a degree.

It sounds like our tastes are very similar-I look forward to trying your pizza one day!

Offline Jersey Pie Boy

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #9 on: March 11, 2020, 04:09:30 PM »
Me too, Scott!


There are some pizzas that are unforgettable...Dan's, Brian's at Apizza Scholls, Rosie's at Pt Beach..and some I still need to try.like Bianco..hoping to maybe try Mozza next month.






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Offline scott r

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #10 on: March 11, 2020, 09:29:42 PM »
We are so lucky to have such high quality and diverse pizzerias these days!  Cant wait to try Rosies some day.   

Offline Jersey Pie Boy

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #11 on: March 13, 2020, 05:23:55 AM »
Scott...I meant to write Me too, Jeff. Meaning I'd love to try your pizzas, Scott.


Yes Scott..I would have loved to take you to Rosie's when I was in NJ. Hans and I would get some great pizza when he was in town. But we didnt make it to Rosie's. Hopefully you'll both get there. :)






Offline dineomite

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #12 on: November 09, 2021, 05:11:11 PM »
The book arrived today and after a cursory look, I think this book definitely has the potential to be a winner.

Offline scott r

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #13 on: November 09, 2021, 09:25:34 PM »
Dan is a workaholic... that guy doesnt cut corners on his dough or anything else.  its gotta be a great book.

Offline SonVolt

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #14 on: November 10, 2021, 12:21:02 PM »
I'm most excited for the meatball recipe. I thought the pizza was very good... the meatballs, however, were mind blowing.


Do you think it's the actual recipe used in the restaurant or a bastardized version for the home kitchen?

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Offline NendyPants

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #15 on: November 10, 2021, 01:45:35 PM »
Overall I liked the book, especially since I only make sourdough pizza.  Pretty in depth on what he looks for in all the different ingredients and toppings.  I can't say I'm crazy about the way he laid out the book when it comes to the dough recipe(s), but it was nice to learn more or less how Dan makes pizza.  I was a little disappointed when I read "This is the dough recipe that most closely resembles the spirit of the one we use at Razza." "Most closely resembles the spirit" is an interesting phrase.  I would have loved to know the exact recipe and flow that they use at Razza but I guess we shouldn't be surprised when these famous pizzaiolos are vague and don't give away all their secrets.

Overall, I think Dan has a lot of great information in this book and I enjoyed it.

Offline SonVolt

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #16 on: November 10, 2021, 02:29:51 PM »
"This is the dough recipe that most closely resembles the spirit of the one we use at Razza."


Screw that then; I won't buy his book.

I miss the explosion of Cookbooks from the early 2000's that actually printed the Chef's recipes used at their restaurant. The French Laundry, The Babbo Cookbook, Les Halles etc... one's that were overly complicated, but that's ok. You got the actual recipes.

Online Jon in Albany

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #17 on: November 10, 2021, 08:59:38 PM »
To be fair (insert Letterkenny harmony here), it sounds like they tried to make the recipe taste like the pizza at the restaurant. The real work flow probably has a bulk ferment and a 80-90 pound mass of dough mixed with a spiral mixer is different than a 5 pound batch mixed by a countertop mixer or by hand. So other than being cool to read, the home baker and even the enthusiasts here aren't ever going to follow the true work flow. That would be pros only.

Pretty sure I will be picking up a copy of the book.

Offline Pizza_Not_War

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #18 on: November 10, 2021, 09:18:30 PM »
It's on order at library so I get a free look.

Offline jagercola

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #19 on: November 12, 2021, 07:24:54 AM »
His everyday dough is like 76% hydration and tough to manage if using a mixer.  Maybe he increased the hydration for his cookbook recipe to offset for the cooler home ovens. 

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