How a Jersey City Pizzaiolo Churns out Hundreds of Wood-Fired Pies a Night — Smoke Point

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Cook Dan Richer owns Razza, among New Jersey’s best pizza restaurants. Richer makes everything from meatballs to bread to pizzas– a whopping 400 to 600 an evening– in the preferred dining establishment’s wood-fired stove.

Credit histories:
Producer/Director: Connor Reid
Camera: Murilo Ferreira, Michael Latchman
Editor: Connor Reid

Exec Producer: Stephen Pelletteri
Growth Producer: McGraw Wolfman
Overseeing Producer: Stefania Orrù
Partner Director of Audience: Terri Ciccone
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