Price: $200.00
Cook the Book with Dan Richer of Razza Pizza Artigianal, award-winning artisan pizza maker and New York Times best-selling author of The Joy of Pizza
Saturday, January 8, 2022
Saturday, January 22, 2022
Saturday, February 5, 2022
Dan’s pizza is so good, the New York Times published a three-star review of his pizzeria with the headline, “Is New York’s Best Pizza in New Jersey?” The answer of course from food critic Pete Wells was a resounding yes.
In this Advanced deep-dive live Zoom virtual pizza class, we will spend the better part of four hours exploring artisan pizza with the most sought after pizza maker in the US. We will mix, ferment, shape, divide, ball, stretch, top, bake and focus on the following recipes, techniques and concepts…
After you register, we will send you a link to redeem your virtual eBook version of The Joy of Pizza, which was written with NYT Best Selling author Katie Parla, as well as a Zoom webinar link for the virtual class. The eBook will contain instructions to prepare your sourdough starter in advance of the class, as well as your dough, toppings and everything else you’ll need for our time spent together during class. Then, once class begins, we will do it all again together over Zoom.
By preparing a sourdough starter in advance of our class, as well as a batch of Dan’s dough, you will be able to mix along with Dan, as well as bake pizza in your oven while Dan bakes in his. Don’t worry, we’ll answer all of your pre-class questions via email. We’re certain this deep-dive virtual pizza class will give you the opportunity to ask all of your burning artisan pizza questions.
We’ll also send you additional directions including instructions narrowing down the list of recipes and procedures we’ll be focusing on during the class. Additionally, Dan will share a bonus recipe for Potato Pizza* with us that you can’t find in the book along with many other insights.
Suggested Pizza Class Pre-Requisites: Intermediate Level 1 & Advanced Level 1
WARNING: THIS IS A NO REFUNDS, NO EXCEPTIONS CLASS. BECAUSE WE KNOW THAT THE CLASS WILL SELL OUT AND BECAUSE WE ARE ISSUING EACH ATTENDEE A ONE-TIME REDEEMABLE VOUCHER FOR AN E-BOOK, ALL SALES ARE ABSOLUTELY FINAL. PLEASE UNDERSTAND THIS BEFORE YOU GO AHEAD WITH YOUR PURCHASE. THANK YOU IN ADVANCE FOR YOUR CAREFUL CONSIDERATION OF THIS POLICY.
“Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare.
Suited to beginning home bakers and professionals alike, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens.
The Joy of Pizza is rich with step-by-step photography, links to instructional videos, and portraits of every pizza before and after it meets the heat of the oven-so you’ll know exactly what to do to create superior results.
The ingredients are simple. The methods are straightforward. And the results are deliriously delicious.”
RAZZA Pizza Artigianale
www.razzanj.com | @razzanj
275 Grove Street, Jersey City, NJ 07302
Please email us if you have any questions or comments at info@slowrisepizza.com
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