Razza Pizza Artiganale.

Dan Richer’s Jersey City destination is less of a neighborhood pizzeria and more of a laboratory dedicated to the science of the perfect crust. Though located across the Hudson, it famously challenges Manhattan’s best by focusing on hyper-local sourcing and fermentation. The kitchen uses flour milled in New Jersey and maintains its own yeast culture to produce wood-fired pies with a distinct structural integrity. While the pizza is the draw, the house-made bread and butter—cultured on-site—is a non-negotiable starter. The space is split into two distinct dining rooms: one bright and buzzing near the open kitchen, the other dimmed and more intimate. The menu shifts with the seasons, often swapping out varieties of Margherita based on which local tomatoes are at their peak that week.