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

Eater January 8, 2022
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Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Download our new Eater app: https://apple.co/401kzls Don't forget to subscribe http://goo.gl/hGwtF0 VP of Video: Stephen Pelletteri Head of Production: Stefania Orrù Director of Production: Michelle Fox Supervising Producer: Connor Reid Supervising Producer, Social Video: Jordan Shalhoub Post-Production Supervisor: Lucy Morales Carlisle Senior Producer: Tom Daly Senior Video Director: Murilo Ferreira Producer: Gabby Lozano Social Video Producer: Sergio Scardigno Social Video Producer: Shari Straker Editor: Howie Burbidge Subscribe: http://goo.gl/hGwtF0

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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 ---------------------------------------------------------------------------------------------------------- For more episodes of 'Smoke Point,' click here: https://trib.al/RsZaWpG Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0

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