In this episode of 'Bread for the People,' host Jim Serpico revisits his first podcast episode that featured Dan Richer, the chef and owner of the acclaimed pizza restaurant Razza and author of 'The Joy of Pizza.' They discuss the art and science of pizza making, including techniques such as dough fermentation, ingredient selection, and the importance of experimentation. Richer shares insights from his culinary journey, including his transformative experiences in Italy and his approach to entrepreneurship in opening Raza. The episode highlights the value of continual learning and passion in the culinary arts. Jim and Dan emphasize the role of taste tests and adapting recipes, focusing on using local ingredients. Throughout the dialogue, there is a mutual curiosity about the culinary craft, and Dan expresses a desire to visit Jim's operation for further collaboration.<br /><br />SHOW NOTES<br /><br />00:00 Introduction and Podcast Overview<br />00:14 Revisiting the First Episode with Dan Ritcher<br />01:21 The Joy of Pizza: Insights and Techniques<br />03:33 Challenges and Adaptations in Bread Making<br />08:11 The Sensory Experience of Baking<br />08:55 Journey to Italy and Culinary Inspirations<br />20:03 From Employee to Entrepreneur<br />21:45 The Early Struggles and Success of Rata<br />23:01 Turning Point: Selling the First Restaurant<br />23:37 Accolades and Recognition<br />25:06 Building a Strong Team<br />28:51 The Science and Art of Dough<br />34:04 Home Pizza Baking Craze<br />40:17 Final Thoughts and Future Plans<br /><br />Become a supporter of this podcast: <a href="https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support?utm_source=rss&utm_medium=rss&utm_campaign=rss">https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support</a>.