How a Jersey City Pizza Maker Makes Hundreds of Wood-Fired Pies a Night – Smoke Point

Chef Dan Richer owns Razza, one of New Jersey's best pizzerias. Richer prepares everything from meatballs to bread to pizzas – between 400 and 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 Audience Director: Terri Ciccone
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