Dan Richer is the chef and owner of Razza, a pizza restaurant in Jersey City. A graduate of Rutgers University, he skipped his own graduation to fly to Italy and begin his real education: in pizza. He is a four-time semifinalist for the James Beard Foundation’s Best Chef: Mid-Atlantic award, as well as a James Beard Rising Star Chef semifinalist. His new book The Joy of Pizza (Voracious, 2021) 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.
Dan Richer’s Pumpkin Pie Pizza
1. When selecting flour for pizza making, as with all ingredients, I recommend working with flour that is consistently available to you.
2. When choosing canned tomatoes regularly throughout the year, I conduct a raw taste test of numerous brands side by side to determine their relative quality and identify their positive and negative attributes, and I always avoid tomatoes with added ingredients like sugar and herbs.
3. I nearly always drizzle olive oil over raw toppings, but consider the fat content of those toppings before adding additional oil to the finished product.