Dan Richer doesn’t believe the perfect pizza exists, but he has spent the past 20 years trying to make it anyway. And he’s getting close: The wood-fired pies at his Jersey City, N.J., restaurant Razza are now ranked fourth among the best pizzas in America—and 27th in the world. The pizzaiolo and chef has even written one of the preeminent tomes on the craft: The Joy of Pizza. And for this year’s Ultimate Gift Guide, one Robb Report reader and five lucky guests will get to experience the pages of that book coming to life through an exclusive hands-on pizza-making class at the restaurant, followed by a tasting menu to be cooked by Richer himself.

Everyone in your group will begin by making dough. “Pizza is a living, breathing thing until it’s eaten, and we have to nurture this combination of flour, water, and salt,” Richer says. Then he’ll demonstrate the correct way to shape and stretch the dough to produce a finely balanced crust. The students will take turns baking pizzas in the wood-fired furnace while Richer offers advice on how to achieve the best results, even when cooking in your home oven.

Then it’s time to settle in and let Richer do all the work as he personally prepares a multicourse tasting menu. The feast begins with Razza’s bread and house-cultured butter, followed by seasonal vegetables. The pies will progress from vegetarian white pizzas to heartier, meat-filled red-sauce styles. The meal will conclude with all the desserts on the restaurant’s menu at the time of your experience. Richer wants you to walk away full of food—and the knowledge to make yourself an exceptional pizza at home—so bring every question, problem, and hypothesis you can think of.

“I love when people ask the questions, because I don’t want you to make all of the same mistakes that I made,” he says. Jeremy Repanich