I recently made the pilgrimage to Razza in Jersey City, a spot I'd heard whispers about for years, especially after seeing it consistently ranked among the world's best pizzas – specifically, 12th on the prestigious '50 Best Pizzas in the world' list. My curiosity was piqued: could a New Jersey pizzeria really stand alongside the legendary pizzerias of Naples or even New York City? What I found was an establishment where passion for the craft is palpable, particularly when it comes to their cornerstone: the dough. The secret to Razza's incredible crust starts with a starter that's been alive for an astonishing 18 or 19 years! Chef Dan Richer revealed that his journey into perfecting pizza truly began in 2007, when he started focusing intensely on dough and fermentation. He even mentioned that in his quest for great pizza, he inadvertently became an expert in making exceptional bread, because, as he puts it, 'pizza and bread are virtually the same.' This deep understanding of fermentation results in a crust that's airy, chewy, and perfectly charred – a truly unforgettable base for their pies. But it's not just the dough; the ingredients are equally paramount. During my visit, I learned about their annual tomato tasting, which led them to select specific California tomatoes that are a winner for their margherita. They don't just stop there; they carry multiple different mozzarellas and tomatoes, ensuring each pizza variation shines. For instance, the classic Margherita features handmade fresh mozzarella, while other seasonal offerings, like the Summer Margherita, might use yellow tomato passata. I was also fascinated to hear about their use of fresh, seasonal produce, including zucchini and delicate zucchini flowers, often paired with a light ricotta and a touch of lemon – demonstrating a commitment to quality that goes beyond the typical pizzeria fare. The chef's philosophy seems to be 'simple ingredients, done right,' and you can taste that dedication in every bite. If you're wondering what to order beyond the obvious, the recommendations from the team were incredibly helpful. Beyond the iconic Margherita pizza (and its intriguing Yellow and Summer variants), I was urged to try the bread and butter tasting, featuring butter made from grass-fed cows cream from Pennsylvania – a simple yet incredibly delicious starter. They also advocate for a balanced meal, recommending 'at least two salads' on the table, and not to miss their meatballs. It truly felt like a guided culinary journey rather than just ordering food. One thing that resonated with me was the chef's deep connection to his roots. When asked why Jersey City over New York, his response was heartfelt: 'I'm all about Jersey, baby! Come on. I was born and raised here.' This local pride clearly infuses the spirit of Razza, making it not just a restaurant, but a true community gem. It’s clear that Razza isn’t just riding on its 'world's best' accolades; it's a testament to relentless dedication, exquisite ingredients, and a profound love for the art of pizza making. If you're anywhere near Jersey City, this place is an absolute must-visit for an unparalleled pizza experience. You won't regret trying this humble spot that's obsessed with making the perfect pie.