Doughs with Dan Richer- Technical Recipes for the Professional Pizzaiolo

We enthusiastically invite you to join us and Chef Dan Richer at Rosito Bisani on Tuesday, December 2nd for a one-of-a-kind dough making demonstration.

Dan will be taking you through two dough formulas featuring King Arthur's range of pro flours including Special Patent, Sir Lancelot, and Type "00".

-Same Day Sourdough

-New York Slice Dough

Ingredients from Caputo Brothers Creamery, Fra'mani, and Bianco DiNapoli will also be featured.

Legendary pizza master Dan Richer is the chef and owner of Razza in Jersey City, NJ, the only pizza restaurant in the U.S. that The New York Times has awarded three stars. A six-time James Beard Award nominee, Richer is also the author of the bestselling cookbook, The Joy of Pizza—Everything You Need to Know. In 2023, Richer was named Pizza Maker of the Year by Italy’s 50TopPizza, a global authority on the world’s most accomplished artisan pizzaiolos and their restaurants.

Richer has devoted the entirety of his more than 20 years as a chef to perfecting the craft of pizza-making. He uses a 57-point rubric to evaluate his pizzas, informed by a deep understanding of every aspect of their creation, from the chemistry of dough and flavor perception, to the physics of heat and its applications, to the agricultural origins of his ingredients. Richer matches this technical mastery with a fervently held culinary ethos. His guiding principles include a commitment to using seasonal ingredients at their peak of flavor as well as to hyper-local sourcing, so that each pizza reflects not only the skills and convictions of its maker, but the land whose bounty it showcases, and the community of farmers, cheesemakers and other artisan producers whose commitment to their products make possible the superior quality of each pizza Richer creates.

For all of the accolades that have been heaped on Richer, fame and awards have never been his motivation in his pursuit of pizza mastery. Rather, Richer’s passion is fueled by memories of the strip mall pizzas that he grew up eating with his parents and brother in Aberdeen, New Jersey, and the joy that those slices, and those outings, gave to him as a child. For Richer, his quest for pizza perfection is ultimately about more than mastery, and more than pizza itself: it’s about fostering connection, community, and spontaneous joy in each transcendent bite.

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