Note
Razza Chef Dan Richer's Panna Pizza

A revolution in mixing has landed. Shop Halo Pro Spiral Mixer now.
The Next Generation of Pizza Ovens is Here – Meet the Koda 2 Range.
Free 5 Year Warranty Guarantee. Register Your Products Here.
Riffing on the classic Margherita, chef Dan Richer of Razza Pizza Artigianale, and Rome-based food journalist Katie Parla created this “Panna Pizza” for their new book, The Joy of Pizza. Panna means “cream” in Italian and it’s the panna that makes all the difference here. Instead of a drizzle of extra-virgin olive oil, this pie gets a healthy dose of cream before it goes into the oven, which results in what Dan and Katie call a “a kind of swirly pink, penne alla vodka thing,” which is exactly the type of delicious alchemy we love to stumble across. After cooking, the lush cream gets balanced with the bite of peppery arugula and some salty, nutty Parmigiano-Reggiano.
This pie is delicious due to the expertly balanced flavors, but also because it adheres to one of the hallmarks of Richer’s pizza-making philosophy: using fresh, locally-sourced ingredients whenever possible. Contrary to popular opinion, Richer doesn’t believe that imported Italian ingredients are always best for pizza. In fact, part of what makes his panna pizza so good is the incredibly rich cow’s cream he sources from a Pennsylvania dairy not far from his shop in Jersey City.
What will make your panna pie great isn’t necessarily sourcing that exact same cream from Pennsylvania, but rather by doing what Dan advises and using “the best quality cream you can find.” If you subscribe to his pizza philosophy, a search for the best dairy in your area might mean you leave your supermarket aisles altogether. Dan has found this kind of back-to-the-basics search “may lead you to a fabulous local dairy,” and we’re all for that.
Use the recipe below to make this deliciously creamy pizza at home.
Excerpted from THE JOY OF PIZZA by Dan Richer with Katie Parla. Copyright © 2021 by Dan Richer. Photographs by Eric Wolfinger. Illustrations by Katie Shelly. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.
One 12-inch pizza
10 minutes active time, 30 minutes total time
(excluding dough preparation)By Ooni HQ
Note
Dan’s tomato sauce calls for one 28-ounce (800-gram) can of whole peeled tomatoes passed through a food mill and seasoned with fine sea salt, but you can use the tomato sauce of your choice.
Ooni HQ
From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.
Join our mailing list for an exclusive discount, plus mouthwatering recipes, pizza-making tips, and updates on our products. Unsubscribe anytime — no hard feelings.
*Valid for 30 days on orders over $200 on https://au.ooni.com/ (not valid with retailers). First time subscribers only. Single use and non-transferable. Excludes bundles, Ooni Halo Pro, Ooni Koda 2, Ooni Koda 2 Pro, Ooni Koda 2 Max and gift cards. 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