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

Chef Dan Richer owns Razza, one of New Jersey’s best pizza restaurants. Richer makes everything from meatballs to bread to pizzas — a whopping 400 to 600 a night — in the popular restaurant's wood-fired oven.

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

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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