Note



A revolution in mixing has landed. Shop the Halo Pro Spiral Mixer now.
Ooni Brand Partner, New Jersey native, chef and owner of Razza Pizza Artigianale Dan Richer (@danricher) knows a thing or two about delicious, lovingly crafted pizza. Inspired by the Italian way of cooking and eating, Dan focuses on high-quality ingredients, location and seasonality and growing his own yeast culture. Suffice it to say, people took notice. In 2019, Razza won “Best Pizza in North America,” and in 2023 Dan was named Pizza Maker of the Year and Razza the number two pizzeria in the country by 50TopPizza.
Razza serves oven-fired classics like the Rossa with tomatoes, garlic and basil but also surprises like the Pumpkin Pie with winter squash, mozzarella, ricotta salata, shaved onions and breadcrumbs. If you want to enjoy some of the best pizzas in the U.S. but don’t live near Jersey, have no fear. Here, Dan shares his recipe for whole-wheat pizza dough so you can bring the real taste of Razza to your kitchen.
Dan loves using whole wheat flour in his pizzas for a complex, nutty flavour and the nutritional bonus of fibre, B vitamins and minerals. However, he doesn’t recommend using only whole wheat flour. In his book, “The Joy of Pizza,” he explains:
“When making pizza dough, I never use 100 percent whole wheat flour. The bran and the germ affect gluten development (think of the bran shards like little razors slicing through it) and therefore don’t create the airy crumb (interior structure) that I love.”
After combining the flour, Dan prefers using the autolyse method, allowing the flour and water to rest together for 20 minutes to 1 hour. Along with reducing the amount of time you need to mix the dough later, in his book Dan writes, “This step hydrates the flour (and therefore its proteins and starches), initiates gluten development, and allows the enzymes present in the flour time to do their work before the addition of salt slows their activity.”
Once the base is ready, the pizza is topped with crushed tomatoes, mozzarella, extra-virgin olive oil, basil and coarse salt for extra texture. Light and fluffy, slightly sweet and fragrant, prepare to enjoy a pizza that’s simply one of the best.
Watch and learn how to make Dan Richer's Whole Wheat Pizza Dough in this Ooni Cooks series from the Razza Pizza Artigianale chef and owner: Part I and Part II.
Approximately six 250 to 260-gram dough balls + toppings for 2 Margherita pizzas
4 to 6 hours
(not including overnight dough proof time)3 to 4 minutes
By Dan Richer
Note
This recipe takes time. The dough requires an overnight proof of 18 hours plus another 3 to 4 hours at room temperature before cooking, so be sure to plan ahead before baking. While not required, for best results Dan recommends keeping the temperature of your water 30 °C (86 °F), the flour at 19 °C (66 °F) and your final dough at 21 °C (70 °F).
Dan Richer
Ooni Brand Partner Dan Richer (@danricher) is the author of “The Joy of Pizza,” chef and owner of Razza Pizza Artigianale, and has spent his professional career learning the secrets of making delicious pies. Since 2011, his pizzas have caught the attention of the James Beard Foundation, and the offerings at Razza were deemed the “Best Pizza in North America.” Most recently, he was given the Ferrarelle Award by 50TopPizza — making him their Pizza Maker of the Year for 2023 and naming Razza the number two pizzeria in the country.
Get exclusive recipes, tips, and special offers straight to your inbox. Subscribe now and receive 10% off your first purchase.
*Valid for 30 days on orders over €100 on https://eu.ooni.com/ (not valid with retailers). First time subscribers only. Single use and non-transferable. Excludes bundles, Ooni Halo Pro Spiral Mixer, Ooni Koda 2, Ooni Koda 2 Pro, Ooni Koda 2 Max and gift cards. This code cannot be used in conjunction with other discounts. By submitting this form you consent to receive marketing emails and to Ooni processing of your data. Your data is safe with us, see our Privacy Terms.
Back to top
Back to top
Pay Securely With