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O ovom mjestu
Our ultimate goal is to serve the best pizza possible. We are challenging the common practices of pizza-making in the hope of influencing the industry and elevating the overall quality of pizza in America. It’s a lofty goal that means constantly searching for better ingredients while continuously honing our techniques with each and every pizza we make. We have defined what great pizza is to us, and painstakingly worked backwards to create it. At Razza, we aspire to the Italian way of cooking and eating, where location and seasonality dictate your ingredients. You eat the vegetables that are grown near you and stray from the ones that are not. The seasons and your land will tell you which ingredients to prepare. That process is carried through every decision we make because it is the ingredients we use that help us create the best possible food. The flour we use is milled in Clifton. We make our own bread and our own butter. Each ingredient is hand-picked, down to the salt that goes on the pizza. We have grown our own yeast culture that we believe makes a better pie. Our beer and wine list has been selected specifically to pair with our food, even if it means a brand or label almost completely unknown. If it’s the best, that’s what we want. We are not saying we have the perfect pizza, but that is our goal, and it informs everything we do. Everything is about the product and making it better every single day. If that means learning a new cooking technique, then we do it. If it means trying a new farm for vegetables, then we do it. Every day, our commitment is to provide the best product and the best process to give you the best food, and ultimately, the best pizza.
This has great wood fires pizza and they also make their own bread AND butter! The NY Times made a video of them.
I've been going here for years, great pizza, now they claim that they are the best in the tri-state, while I don't think so, nevertheless dont miss eating there.
Voted best pizza in NJ! Get there early (5pm) as they do not take reservations. BYOB
Neapolitan pizza from a James Beard Award-nominated chef is the name of the game here. Chef-owner Dan Richer has landed a semi-finalist spot for the last two years as Best Chef Mid-Atlantic for his devotion to bread. At Razza, that translates to puffy pies with simple, local ingredients. Beware that…