Razza Pizza Artigianale

About

Closed on Sundays

Story

Razza's ultimate goal is to serve the best pizza possible. We are challenging the common practices of pizza-making in hopes of influencing the industry in a way that may elevate the overall quality of pizza in America. A lofty goal; this means constantly searching for better ingredients while continuously honing our techniques with each and every pizza we make. We have defined what great pizza is to us, and painstakingly worked backwards to create it. We have explored the intricacies of pizza making in all capacities [down to the cellular level] to accomplish this goal. We hold all our food to this standard. The product and process is, above all else, what makes it the best. It's all about the individual components and how they come together to make a beautiful thing at the end.

True Italian food-mentality says that your location dictates your ingredients. You eat the vegetables that are grown near you and stray from the ones that are not. The seasons and your land will tell you which ingredients to prepare. That process is carried through every decision made for Razza because it is the ingredients we use that help create our best possible food. The flour we use is milled in Clifton, we make our own bread, our own butter, each ingredient is hand-picked, down to the salt that goes on the pizza. We have grown our own yeast culture that we believe makes a better pizza. The beer and wine is selected specially to pair, even if it means a brand or label almost completely unknown. If it's the best, that's what we want. We are not saying we have the perfect pizza, but that is our goal and it informs everything we do. Everything is about the product and making it better every single day. If that means learning a new cooking technique, then we do it, trying a new farm for vegetables then we do it. Every day our commitment is to provide the best product and best process to give you the best food and ultimately the best pizza.