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Author Topic: Razza’s Dan Richer Cookbook (2021)  (Read 4896 times)

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Offline Jersey Pie Boy

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #60 on: January 09, 2022, 05:17:32 AM »
So Hans , what did you think? How did it compare to your usual great pizza?
He specifies very high hydration..how did that work for you?

Offline HansB

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #61 on: January 09, 2022, 10:04:21 AM »
So Hans , what did you think? How did it compare to your usual great pizza?
He specifies very high hydration..how did that work for you?

Yeah, 76% is the most I've used for pizza, I'm used to handling it because I use 80% hydration for bread. I thought that the texture and flavor were really good and will make it again. It's the closest to a 900° bake, as far as texture, that I've gotten in my home oven.
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Offline Jersey Pie Boy

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #62 on: January 09, 2022, 01:59:00 PM »
Thanks...very interesting. Do you happen to have any crumb shots?

Offline HansB

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #63 on: January 09, 2022, 02:23:00 PM »
Thanks...very interesting. Do you happen to have any crumb shots?

No, I only took the one photo. It's about as you would imagine.
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Offline Jersey Pie Boy

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #64 on: January 09, 2022, 11:38:20 PM »
Then its great 👍

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Offline SHB

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #65 on: January 19, 2022, 04:42:26 PM »
Gone through the book. I think the most powerful part of this book is how heavily it relies on using your senses when making pizza and how to adjust your process when something is amiss. If you're looking for "The BEST pizza dough recipe EVER" you wont find it here. If you're looking for unchanging minute instructions on how to make perfect pizza on your first try, you wont find it here. Those here who argue over .25% of salt or a percentage or two of hydration probably wont connect with this book. What you will find in this book are methods and processes, visual and tactile ques and the reasons behind them to make great pizza at home. He is upfront with the fact that your oven is not his oven, your flour is not his flour thus an authoritative 1,2,3 step instruction will just lead to poor pizza while an iterative strategy will help you hone in on how to make good pizza in YOUR home.

Worthy as a pickup solely as a coffee table book (its beautiful) but worth reading and digesting the authors processes rather than its "recipes."
« Last Edit: January 19, 2022, 04:44:43 PM by SHB »

Offline Rainier42

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #66 on: January 20, 2022, 02:45:48 PM »
Just received this book as a Bday gift from my wife.  Am going to try his basic dough recipe this coming week.  Has anyone substituted bread flour for the AP flour he suggests using?
Simone family eating chant:  Mangia mangia mangia, can mangia no more then mangia some more!

Offline SonVolt

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #67 on: January 20, 2022, 03:58:05 PM »
Just received this book as a Bday gift from my wife.  Am going to try his basic dough recipe this coming week.  Has anyone substituted bread flour for the AP flour he suggests using?


No, that kinda defeats the purpose of his philosophy expressed in the book (imo). He rails against higher protein flours. 

Offline HansB

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #68 on: January 20, 2022, 04:15:40 PM »

No, that kinda defeats the purpose of his philosophy expressed in the book (imo). He rails against higher protein flours.

I agree. If you want to make his pizza, make it exactly like it is in the book. Then change it next time if you want.
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Offline Rainier42

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #69 on: January 20, 2022, 06:34:47 PM »
Also, since he has high heat wood fired ovens in his shop, I assume his dough is at a lower 68% hydration?
Simone family eating chant:  Mangia mangia mangia, can mangia no more then mangia some more!

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Offline GPalmer

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #70 on: January 20, 2022, 07:54:41 PM »
I agree. If you want to make his pizza, make it exactly like it is in the book. Then change it next time if you want.
Exactly, try it as written, tailor it for the consumers.

Offline HansB

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #71 on: January 20, 2022, 07:59:06 PM »
Also, since he has high heat wood fired ovens in his shop, I assume his dough is at a lower 68% hydration?

He has separate recipes in the book for high and low temps.
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Offline Rainier42

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #72 on: January 20, 2022, 08:49:02 PM »
He has separate recipes in the book for high and low temps.

Yes, understood.  Am asking if my assumption that he is using his recipe for high temp oven is correct.
Simone family eating chant:  Mangia mangia mangia, can mangia no more then mangia some more!

Offline HansB

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #73 on: January 20, 2022, 10:42:02 PM »
Yes, understood.  Am asking if my assumption that he is using his recipe for high temp oven is correct.

His "Everyday Dough" is 76% for home oven, and yes, 68% for high temp. The sourdough is 78% for low temp and 70% for high temp.
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Offline SonVolt

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Re: Razza’s Dan Richer Cookbook (2021)
« Reply #74 on: Yesterday at 10:20:28 AM »
Read the book  ;D :-D

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