Ooni Model Associate, New Jersey native, chef and proprietor of Razza Pizza Artigianale Dan Richer (@danricher) is aware of a factor or two about scrumptious, lovingly crafted pizza. Impressed by the Italian means of cooking and consuming, Dan focuses on high-quality elements, location and seasonality and rising his personal yeast tradition. Suffice it to say, folks took discover. In 2019, Razza received “Greatest Pizza in North America,” and in 2023 Dan was named Pizza Maker of the 12 months and Razza the quantity two pizzeria within the nation by 50TopPizza.
Razza serves oven-fired classics just like the Rossa with tomatoes, garlic and basil, but additionally surprises just like the Pumpkin Pie with winter squash, mozzarella, ricotta salata, shaved onions and breadcrumbs. If you wish to take pleasure in a few of the finest pizzas within the U.S. however don’t stay close to Jersey, haven’t any concern. Right here, Dan shares his recipe for whole-wheat pizza dough so you’ll be able to convey the true style of Razza to your kitchen.
Dan loves utilizing complete wheat flour in his pizzas for a fancy, nutty taste and the dietary bonus of fiber, B nutritional vitamins and minerals. Nevertheless, he doesn’t suggest utilizing solely complete wheat flour. In his e-book, “The Pleasure of Pizza,” he explains:
“When making pizza dough, I by no means use 100% complete wheat flour. The bran and the germ have an effect on gluten growth (consider the bran shards like little razors slicing via it) and due to this fact don’t create the ethereal crumb (inside construction) that I like.”
After combining the flour, Dan prefers utilizing the autolyse technique, permitting the flour and water to relaxation collectively for 20 minutes to 1 hour. Together with lowering the period of time that you must combine the dough later, in his e-book Dan writes, “This step hydrates the flour (and due to this fact its proteins and starches), initiates gluten growth, and permits the enzymes current within the flour time to do their work earlier than the addition of salt slows their exercise.”
As soon as the bottom is prepared, the pizza is topped with crushed tomatoes, mozzarella, extra-virgin olive oil, basil and coarse salt for further texture. Gentle and fluffy, barely candy and aromatic, put together to take pleasure in a pizza that’s merely probably the greatest.
Watch and learn to make Dan Richer’s Entire Wheat Pizza Dough on this Ooni Cooks collection from the Razza Pizza Artigianale chef and proprietor: Half I and Half II.
