Pizza Today - December 2021 - 49
different place when we started. If we opened any
earlier I don't think we would have made it. "
The gamechanger proved to be a matter of
presence. There's a saying that the best ability is
availability. Once Richer could devote all his energy
to Razza, things clicked.
" As soon as I made that decision not to sell it and
instead to sell the successful restaurant ... I went
all in at that moment. And I was so much happier
because I became a part of the team here, " he says. " I
wasn't in this in-between place anymore. I realized
that this was my happy spot - knowing my staff,
knowing our guests and being a part of their lives,
being part of my team and leading my team. That
was success to me. I like my hands in the dough in
certain parts of the day and teaching my staff and
for them to grow as individuals and pizza makers
and bread bakers. "
It wasn't long before people noticed Razza.
" Six months later the New York Times came in and
gave us a three-star review, " Richer says.
And then Jersey City itself began to grow.
" The local government has stepped up big-time, "
says Richer. " They're bringing in so much good stuff
to Jersey City. Things that are out of my control
have led to people discovering how great Jersey
City is. It's one of the most diverse places in the
country, both economically and culturally. There are
so many wonderful restaurants here. And we're eight
minutes from Manhattan. We have great public
transportation, fantastic views of Manhattan and
great architecture. We're 15 minutes from Newark
airport. The bones have always been here. It's a very
special place. "
Richer was 26 when he bought his first
pizzeria. Though the product he developed and
ultimately sold was good, Razza represented an
evolution. The pizza there was similar, but on its
own path. With the ability to tinker and an evercurious
mind, Richer dedicated himself to continual
improvement.
" When I first started making pizza I had really
bad technique, " he says. " I had no real knowledge
of fermentation. I learned on the fly and taught
myself. "
Richer knew the key was a living dough that he
could ultimately manipulate by taking one variable
at a time - temperature, time, ingredients, etc. -
and making changes until he hit on something. His
interest in fermentation grew, which led him into
bread baking as well as pizza.
DECEMBER 2021 / PIZZATODAY.COM / 49
http://www.PIZZATODAY.COM
Pizza Today - December 2021
Table of Contents for the Digital Edition of Pizza Today - December 2021
Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
Tony's Trending Recipe
Knead to Know
Destinations
Food Cost Myths
Year-End Appreciation
Ttrends From International Pizza Challenge 2021
Grated Cheese
Pizzeria of the Year: Razza Pizza Artigianale, Jersey City, NJ
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - December 2021 - CT1
Pizza Today - December 2021 - CT2
Pizza Today - December 2021 - Cover1
Pizza Today - December 2021 - Cover2
Pizza Today - December 2021 - Commentary
Pizza Today - December 2021 - 4
Pizza Today - December 2021 - 5
Pizza Today - December 2021 - 6
Pizza Today - December 2021 - 7
Pizza Today - December 2021 - Digital
Pizza Today - December 2021 - 9
Pizza Today - December 2021 - Conversation
Pizza Today - December 2021 - 11
Pizza Today - December 2021 - Mike's Monthly Tip
Pizza Today - December 2021 - 13
Pizza Today - December 2021 - Man on the Street
Pizza Today - December 2021 - 15
Pizza Today - December 2021 - Building Blocks
Pizza Today - December 2021 - 17
Pizza Today - December 2021 - Tony's Trending Recipe
Pizza Today - December 2021 - 19
Pizza Today - December 2021 - Knead to Know
Pizza Today - December 2021 - 21
Pizza Today - December 2021 - 22
Pizza Today - December 2021 - 23
Pizza Today - December 2021 - Destinations
Pizza Today - December 2021 - 25
Pizza Today - December 2021 - Food Cost Myths
Pizza Today - December 2021 - 27
Pizza Today - December 2021 - 28
Pizza Today - December 2021 - 29
Pizza Today - December 2021 - Year-End Appreciation
Pizza Today - December 2021 - 31
Pizza Today - December 2021 - 32
Pizza Today - December 2021 - 33
Pizza Today - December 2021 - Ttrends From International Pizza Challenge 2021
Pizza Today - December 2021 - 35
Pizza Today - December 2021 - 36
Pizza Today - December 2021 - 37
Pizza Today - December 2021 - 38
Pizza Today - December 2021 - 39
Pizza Today - December 2021 - Grated Cheese
Pizza Today - December 2021 - 41
Pizza Today - December 2021 - 42
Pizza Today - December 2021 - 43
Pizza Today - December 2021 - Pizzeria of the Year: Razza Pizza Artigianale, Jersey City, NJ
Pizza Today - December 2021 - 45
Pizza Today - December 2021 - 46
Pizza Today - December 2021 - 47
Pizza Today - December 2021 - 48
Pizza Today - December 2021 - 49
Pizza Today - December 2021 - 50
Pizza Today - December 2021 - 51
Pizza Today - December 2021 - Product Showcase
Pizza Today - December 2021 - 53
Pizza Today - December 2021 - Pizza Today Yellow Pages
Pizza Today - December 2021 - 55
Pizza Today - December 2021 - 56
Pizza Today - December 2021 - 57
Pizza Today - December 2021 - 58
Pizza Today - December 2021 - The Marketplace
Pizza Today - December 2021 - 60
Pizza Today - December 2021 - 61
Pizza Today - December 2021 - 62
Pizza Today - December 2021 - 63
Pizza Today - December 2021 - 64
Pizza Today - December 2021 - 65
Pizza Today - December 2021 - Expo Spotlight
Pizza Today - December 2021 - Cover3
Pizza Today - December 2021 - Cover4
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