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Pizza

Razza

Historic Downtown, Jersey City, NJ 📍 Maps

Chef Dan Richer treats sourdough and mozzarella with the precision of a laboratory scientist, producing light wood-fired pies with complex, naturally fermented crusts. Every ingredient is sourced with obsessive local specificity, from Clifton-milled flour to seasonal New Jersey produce and local dairy. Tables turn fast in the rustic, brick-walled dining room, so expect to wait during peak evening hours.

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★ The Legend
Jersey Margherita
This pie swaps traditional Italian imports for crushed New Jersey tomatoes and fresh mozzarella made locally by Jersey Girl Cheese in Sussex County. Pair it with a side of extra virgin olive oil to dip the pillowy, blistered crust edges.
◆ Fan Favorite
Bread and Butter
Slices of naturally leavened sourdough are served alongside rich cultured butter churned in-house from grass-fed Pennsylvania cow's cream. Order this small plate immediately upon seating so you can snack while the pizza ovens fire.
● Chef's Pick
Project Hazelnut
Richer collaborated with agricultural researchers at Rutgers University to showcase locally grown New Jersey hazelnuts atop mozzarella, ricotta, and local honey. Fold each slice slightly to trap the warm honey and toasted nut crunch in every bite.
◇ Hidden Gem
Meatballs with Ricotta
First-timers overlook the starter menu, missing these delicate pork and beef meatballs slow-roasted in a wood oven with rich tomato sauce and fresh ricotta. Save a thick crust end from your pizza to drag through the leftover tomato gravy and cheese.
Insider Tip

Put your name in at the host stand early and grab a drink down the street while you wait, or visit right when doors open for the first seating. Be sure to save your sourdough crusts from the initial bread course to drag through any excess pizza sauce and melted mozzarella later in the meal.

Every restaurant has its legendary dishes.

Find what to order anywhere →

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