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When I say I use to go to the original when I was a kid, I meant when it was still called Ray's. OG :)

Squares are cake. ✌

Definitely one of the best pizza spots hands down! Pizza and meatballs are delicious!!

I gotta check this out

👍👍

You and Charlie Anderson have the best pizza content on RUclips.

You and Charlie Anderson have the best pizza content on RUclips.

Wow, what an inspiring lady. I loved her, have to visit soon.

Congrats to them they seem like some good guys and the pizza looks great!! Im opening a pizza shop soon just finished up construction and now im heading into the kitchen to start my menu and experiment recipes. One thing that i realize people dont talk about on any pizza channel that i find my self loosing sleep over because i want to make the right decision. My original concept is new york style pizza and Sicilian style pizza. Handmade everything in house, dough sauce, grande cheese the works classic New York City slice shop. And one thing that I keep thinking about is if you wanna make great quality pizza, New York style pizza, and Sicilian style you have to be OK with marrying the business because in order to make a good quality high-quality New York or Sicilian style pizza you have to be there day and night you cannot leave it to employees to keep the quality up because besides the recipes in the ingredients, it’s a labor of love. And you have to be ok with basically not having a life. Or two you can pick a good pan pizza make a great recipe use top-notch ingredients use conveyor belt Oven for consistency and with the system like that you can make a high-quality decent pizza that’s full proof and train staff to make that style pizza yeah it’s not the best artisan New York but it’s a good high-quality Greek or pan pizza That you can mass produce and still be able to take a day or two off a week or take the family on vacation a couple times a year. This is a very serious question. You have to ask yourself when you are looking to open a pizzeria. Nobody talks about this and I inch closer to opening my pizzeria I’m having a hard time choosing which way I want to go Can you possibly make an episode speaking on this subject maybe in a few people in the business or started discussion on this topic because I think it’s a very important topic that goes under the radar people are so caught up and opening pizzeria Based on what they see on TV for the New York slice shops and don’t realize what they got themselves into. You go that route You have to be there day and night no days off or you can still open and respectable pizza shop and make a high-quality pizza that can easily be mass produced And be really easy to train staff on conveyor belt ovens are consistent every time This is where I am in my journey. My shop is almost ready to open the door, but I can’t seem to decide which path I want to go in

I like fried chicken.

Who has a giant pizzeria and not one seat???

There is a place for screens, but I wonder if they tried direct contact first. Probably not a big deal but some afficionados might ding it for that even if it looks perfect on the outside.. Nice pies though I hope they can find some good help soon. lol

This seems like an amazing business with an amazing personality. Wish I could go there

🔥🔥🔥🔥

Re groso Fer!

$16 minimum wage is wild. Thats like 4 pizzas an hour per person just to break even on labor and I'm having PTSD flashbacks of Razza with 7 people making pies.

The real genius $h!t 👍

one of the most unfriendly pizza shop owner weve ever met. pizza was average

Great interview! Argentinian pizza is delicious!

Detroit would be perfect if it was a little thinner.

I really appreciate your efforts! Just a quick off-topic question: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How can I transfer them to Binance?

S&D Sausage out the casing was the top slice

Louies and Ernies is the best pizza ever Crosby and Waterbury

Cómo.buen mexicano si l El maíz es súper versátil por qué no ser versátil haciendo pizza de cochinita, a la mexicana siempre en hora buena Willie ser Soriano lo traes tatuado en el corazón como todos nosotros ... Éxito éxito éxito ...

Love this place and his talent! Visit our Middle Eastern "pizza" - esque concept. We're just outside of washington dc!

Great interview...I appreciate the industry knowledge.

Gluten is indigestible. ✌

I love Razza. one of my favorite restaurants and favorite pizzas. Most recently i dined there with my pizza restaurant partner Andrew Bellucci. We had a fantastic time eating, tasting and chatting with Dan. Dan is amazing guy and admire his passion and pursuit of excellence. I invite SLICE to come visit our pizzeria Andrew Belluccis Pizzeria in Astoria queens…..bring Dan with you as well!!!!

My dream was to have a pizzeria. I'm too old now but kudos to Tori. You go girl!

Great interview Victoria! The pizza looks greeat.

Love Ace’s. One of my favorites in NY. Will you come to Ft Lauderdale/Miami?

I love watching these pizza podcast.The stories of the starting of the business is very interesting .Great story.

He’s like me. I sucked in school. But once out of school and realizing that I loved Historyci had no problem staying focused and learning. I have to be interested in something if I don’t care say like math then for get about it

I love that rustic look

He has a decent menu with a lot of toppings offered. Ask him how much shrimp pizza he sells. 😜😜

His english is great. Well done Alfredo

Lot of non Americans working there

Great episode. So cool that Nick Miller from New Girl finally got a steady thing going...

Can someone please tell me the name of the water system he has there? I’ve seen another NY shop using the same and trying to source one in the UK but coming up blank. Thanks for any help.

Well. Too bad the shop is in long Island. Not going to inconvenient long Island. Should've stayed in New York

I make the best pizzas I own 6 pizzerias in new York

Wow, that guy is impressive. Dedicated to the craft for sure. I have make a trip up to Jersey City to try that pizza, looks incredible.

The amazing thing about Dan is his obsession with quality. His first restaurant Arturo’s had a very simple limited menu of high quality items. I use to take clients there, the experience was that amazing. If I remember right, he didn’t serve chicken parm anything which I think is illegal in NJ. Razza is just next level greatness. Even his kitchen area seems more science lab than a pizza place. Dan deserves all the accolades his food gets.

I’m going on the 9th. Yay 😃😃

The best pizza is always fermented dough. 😘👌

This guy is awesome. Will def add his place to list when I visit NJ.

Okay I have a question. For almost 12 years this man is struggling he says he's struggling to keep employees there. I'm assuming he didn't have a ton of money my question is where did he get the money to knock down Walls by new wood-fired ovens hoods expand you have to have some kind of money hidden somewhere I was in the food business I'm a chef 40 years. All the time you see these places and all they say is well I make the dough in a control room that I built I built this room I knocked the wall down you have to have some kind of money that's what I want to know where do they get the money. Thank you very much.

Dan is the nicest guy in the business. So gracious with his time.

Watching from inside a toy museum in NYC. I love this lady. Love to see and and hear my fellow NY’R peeps and their stories.