It's fascinating how it differs from region to region, despite being just an hour or two away from each other. Thanks James, for your thoughts and for watching.
@@pizzareviewsonthego Not sure. But usually if I over yeast a dough say. Teaspoon or less . Work the dough then cut 2 to four dough balls. Then let sit 4 to 6 hours no fridge. Then let over night. The dough then falls flat. Then rework the dough like a Poolish. Let sit another 6 hours. But depends on oven temp. My Grandmother's old stock. Gets hot. Do 500 525 Depending on how and when you take it out . If it's left to long it will fall slightly. And you get that smaller edge rolled with super thin crust. But. It's meant to be thin crust. Looks like. You should try to get people to send in pics of their pies. Used to do it on G plus. But how do you send the link on UA-cam. Already made 1500 pies in Five years . Perfected my crust Varieties . And invented couple of new ones. I play it by the day . Usually only quarter teaspoon maybe little baking powder. Seasalt olive oil and honer it syrup. Or Coke fizz. And Italian seasoning. Or straight traditional. Many different styles oven temps. But brick fired. You have to make a Neopolitan traditional to understand the effect of 700 plus degree oven. Makeshift or not. It will blow your mind the difference in texture. You will say Now I Understand. The difference. Of what you thought was Neopolitan and the real deal . Flames over the top barring up from below through and over the top. Smoker pit with top brick and cast steel top then bricked. Amazin.
Been driving by this place for years. On my cruises. Trenton style is my favorite. Papa’s and DeLorenzo’s are my favs. Looks like it’s worth a try. And the ice cream.
New music, new town, new pizza. Good times. The score was about what I expected after that nicely detailed review. My first impression was that the crust looked a couple of shades too pale, and there did appear to be a slight lack of tomatoes for a pizza billed as a tomato pie, although I still thought it looked like something I would like to eat at least a couple of slices of. I also didn't really see anything on that pie in the way of herbs or finishing cheese, but that could be a characteristic of pies of that region for all I know. I've never been anywhere NJ, so I'm not the best person to judge whether that pie is really on point stylistically. It did also occur to me though, that since you said you thought the crust was just a bit too crunchy and not airy, it's probably best that they didn't bake it any longer than they did. I've definitely seen a lot of pizzas that didn't look as good as that one. A well done review, as always.
Thanks again Dirk for your analysis. I thought that the pie looked better than it tasted, and when I got home and edited the footage I told myself I should mention that but I forgot to mention it. It was a very dry pizza. Crust was crispy but had significant chew. Occasional tomato-less bites did not help. BTW, your boy AB just commented on this video. I thought I'd let you know since you know him from the forums.
@@pizzareviewsonthego Yeah, I saw that and I replied to his comment. I don’t really know him and I’m operating under a pseudonym here, so I don’t necessarily expect any response from him.
Another banger by the pizza man, Antonio! Great review man. Can’t tell you how many times I’ve ridden my bike past this place and didn’t even consider that the pies were worth trying. Back in my 20’s, when I was a real dumbass (I’ve improved just slightly in recent years), I ended up having to spend a few months in the workhouse (Mercer County Correctional Center) up the road. I remember being in there in the dead of winter, freezing my ass off with a bunch of other angry dudes, and just wishing I had a way to get out to get some decent food. It got especially hard knowing that many of my favorite pizza joints were right around the area. Edit: forgot to add, You actually weren’t far from the Yardley Delorenzos location in PA. Also Franco’s Tomato Pies is supposed to be decent. The sauce was a bit sweet there, IIRC, but still decent
Appreciate the Jersey recommendations. Glad you liked this one Andrew, this Jersey is quite a place ! A guy I know on Facebook owns this place called Eliyahu's Yardley Pizza. I knew him for years, way before he opened the place, he used to make pizza and post photos of it in Facebook groups, and people loved the photos so much that everyone started to travel to the guy's house to buy his pies lol And so many years later, he has his own place now. I may stop by after my Philadelphia trip.
Great review! I'm intrigued by your comparison to the "new Lombardi's". Are you referencing that they no longer make pizza with the coal oven at 32 Spring Street and are instead using a Pizzamaster electric oven that they brought over from their failed Chelsea location?
Thanks Andrew for the comment, always nice to hear from you. I'm glad you liked it. As for the coal oven, it was no longer in use the last few times I visited, which was as recent as the San Gennaro feast. I had no idea their 2nd location closed down. I had their clam pie a few months ago and thought the crust was very crispy, but had significant chew. It reminded me of a high volume crust...I really missed the old crust, and not just because it was coal fired but because I really loved how light and tender it was.
@@Thecarexchangepodcast 100% Certain, the employees told me they didn't renew the lease. Lombardi's was housed in two separate buildings, they only have one now, place completely renovated. Coal oven gone.
From what I have seen on these reviews, I would comfortably say that NEW JERSEY pies can hold their own when comparing them with any pie in the country including the best ones from New York and New Haven......Just an observation of mine Antonio.........
Just so you know, You Inspired me , To make, Out of the Blue , Tuesday night Gravy / Sauce / & Meatballs - It'll be on the Stove , 3 more hours - So 3 a.m. - Look Out !! Atleast the Wooster Cut ,, has Reason ?! Ha haa ha is
I must be becoming a real pizza snob. Nothing on that pizza impressed me, other than the crisp. Why can't they slice it normal like everyone else? Also, I get a little skittish if I walk in for pizza and their other specialties is fried chicken and ice cream. I bet the cakes is better than the pizza's. JMO...50+ years in business, I will tip my hat to that!
I share your skepticism, whenever an establishment sells pizza and fried chicken. I think it's more so whenever I'm in NYC or a big city. But in the boon docks, there's less places to eat and so these truck stops tend to sell everything. And in small towns, you'd be surprised to discover that everything they sell is very good, at least more often than not, and more often than one of these places in Brooklyn. The Fried Chicken looked great and this pizza would satisfy most people for sure.
@@pizzareviewsonthego Giving you a call. That will grow and have 10 more over ten years. Will send you picks. The idea homade cheese from commercial cow milk. Wich basically is a wild cow noon registered.
Love the intro music!...very cool and very appropriate! Thanks for the review.
Thank you kindly!
Nice review! I'm happy to see more of these lesser known regional styles like Trenton tomato pies. It speaks to the incredible diversity of pizza.
It's fascinating how it differs from region to region, despite being just an hour or two away from each other. Thanks James, for your thoughts and for watching.
Now is that thin crust over proofed.
Is that what was going on? I am not really a fan of that style of thin crust.
@@pizzareviewsonthego Not sure. But usually if I over yeast a dough say. Teaspoon or less . Work the dough then cut 2 to four dough balls. Then let sit 4 to 6 hours no fridge. Then let over night. The dough then falls flat. Then rework the dough like a Poolish. Let sit another 6 hours. But depends on oven temp. My Grandmother's old stock. Gets hot. Do 500 525 Depending on how and when you take it out . If it's left to long it will fall slightly. And you get that smaller edge rolled with super thin crust. But. It's meant to be thin crust. Looks like. You should try to get people to send in pics of their pies. Used to do it on G plus. But how do you send the link on UA-cam. Already made 1500 pies in Five years . Perfected my crust Varieties . And invented couple of new ones. I play it by the day . Usually only quarter teaspoon maybe little baking powder. Seasalt olive oil and honer it syrup. Or Coke fizz. And Italian seasoning. Or straight traditional. Many different styles oven temps. But brick fired. You have to make a Neopolitan traditional to understand the effect of 700 plus degree oven. Makeshift or not. It will blow your mind the difference in texture. You will say Now I Understand. The difference. Of what you thought was Neopolitan and the real deal . Flames over the top barring up from below through and over the top. Smoker pit with top brick and cast steel top then bricked. Amazin.
I was thinking the same thing. The crust looked over proofed. Great eye, Javier
Been driving by this place for years. On my cruises. Trenton style is my favorite. Papa’s and DeLorenzo’s are my favs. Looks like it’s worth a try. And the ice cream.
Wow I'm watching at work. Hungry MAX I will go home early. Thank you very much.
Enjoy!
New music, new town, new pizza. Good times. The score was about what I expected after that nicely detailed review. My first impression was that the crust looked a couple of shades too pale, and there did appear to be a slight lack of tomatoes for a pizza billed as a tomato pie, although I still thought it looked like something I would like to eat at least a couple of slices of. I also didn't really see anything on that pie in the way of herbs or finishing cheese, but that could be a characteristic of pies of that region for all I know. I've never been anywhere NJ, so I'm not the best person to judge whether that pie is really on point stylistically. It did also occur to me though, that since you said you thought the crust was just a bit too crunchy and not airy, it's probably best that they didn't bake it any longer than they did. I've definitely seen a lot of pizzas that didn't look as good as that one. A well done review, as always.
Thanks again Dirk for your analysis. I thought that the pie looked better than it tasted, and when I got home and edited the footage I told myself I should mention that but I forgot to mention it. It was a very dry pizza. Crust was crispy but had significant chew. Occasional tomato-less bites did not help. BTW, your boy AB just commented on this video. I thought I'd let you know since you know him from the forums.
@@pizzareviewsonthego Yeah, I saw that and I replied to his comment. I don’t really know him and I’m operating under a pseudonym here, so I don’t necessarily expect any response from him.
I totally agree with you on this. I'm not a fan of cracker-like crispy crusts like that. Almost like an unleavened bread product.
Exactly!!
Another banger by the pizza man, Antonio! Great review man. Can’t tell you how many times I’ve ridden my bike past this place and didn’t even consider that the pies were worth trying. Back in my 20’s, when I was a real dumbass (I’ve improved just slightly in recent years), I ended up having to spend a few months in the workhouse (Mercer County Correctional Center) up the road. I remember being in there in the dead of winter, freezing my ass off with a bunch of other angry dudes, and just wishing I had a way to get out to get some decent food. It got especially hard knowing that many of my favorite pizza joints were right around the area.
Edit: forgot to add, You actually weren’t far from the Yardley Delorenzos location in PA. Also Franco’s Tomato Pies is supposed to be decent. The sauce was a bit sweet there, IIRC, but still decent
Appreciate the Jersey recommendations. Glad you liked this one Andrew, this Jersey is quite a place ! A guy I know on Facebook owns this place called Eliyahu's Yardley Pizza. I knew him for years, way before he opened the place, he used to make pizza and post photos of it in Facebook groups, and people loved the photos so much that everyone started to travel to the guy's house to buy his pies lol And so many years later, he has his own place now. I may stop by after my Philadelphia trip.
Great review! I'm intrigued by your comparison to the "new Lombardi's". Are you referencing that they no longer make pizza with the coal oven at 32 Spring Street and are instead using a Pizzamaster electric oven that they brought over from their failed Chelsea location?
Thanks Andrew for the comment, always nice to hear from you. I'm glad you liked it. As for the coal oven, it was no longer in use the last few times I visited, which was as recent as the San Gennaro feast. I had no idea their 2nd location closed down. I had their clam pie a few months ago and thought the crust was very crispy, but had significant chew. It reminded me of a high volume crust...I really missed the old crust, and not just because it was coal fired but because I really loved how light and tender it was.
You should go back to lombardis and find out for certain if they’re not using that oven anymore
@@Thecarexchangepodcast 100% Certain, the employees told me they didn't renew the lease. Lombardi's was housed in two separate buildings, they only have one now, place completely renovated. Coal oven gone.
@@Thecarexchangepodcast Not only are they out of the space, there's a big for rent sign on the building.
Love the Honky Tonk music!!!
Pretty cool tune during the intro right? 😄
I enjoyed the new music! That place is in the middle of nowhere! A tomato pie is not supposed to have cheese on it. I enjoyed the video.
From what I have seen on these reviews, I would comfortably say that NEW JERSEY pies can hold their own when comparing them with any pie in the country including the best ones from New York and New Haven......Just an observation of mine Antonio.........
Absolutely 100% no doubt they can, I've come to learn that recently, having tasted so many great Jersey pizza during this gig.
Wow he put country music as the intro 😆
It looks thinner than Delorenzo's, that's why you don't have as much cheese and sauce
Indeed, it was a thinner pie and overall frail one. They could've put more tomatoes and cheese on it.
Just so you know,
You Inspired me ,
To make, Out of the Blue , Tuesday night Gravy / Sauce /
& Meatballs -
It'll be on the Stove , 3 more hours -
So 3 a.m. - Look Out !!
Atleast the Wooster Cut ,, has Reason ?!
Ha haa ha is
3AM is when I usually have a snack lol
That's nice to hear, that I inspired you to make something. I bet they will taste really good.
Oh ya , Do You ever Pizza review in da Bronx ?
Yes, I reviewed Louie and Ernie's and I did a video highlighting Arthur Ave.
I've decided to give you a hefer. Will send you a pick
I must be becoming a real pizza snob. Nothing on that pizza impressed me, other than the crisp. Why can't they slice it normal like everyone else? Also, I get a little skittish if I walk in for pizza and their other specialties is fried chicken and ice cream. I bet the cakes is better than the pizza's. JMO...50+ years in business, I will tip my hat to that!
I share your skepticism, whenever an establishment sells pizza and fried chicken. I think it's more so whenever I'm in NYC or a big city. But in the boon docks, there's less places to eat and so these truck stops tend to sell everything. And in small towns, you'd be surprised to discover that everything they sell is very good, at least more often than not, and more often than one of these places in Brooklyn. The Fried Chicken looked great and this pizza would satisfy most people for sure.
Commercial cow milk.
Cheese. People live to be 95.
??? What do you mean here...
@@pizzareviewsonthego hahaha
@@danlivni2097 did I miss something here? 😄
@@pizzareviewsonthego Giving you a call. That will grow and have 10 more over ten years. Will send you picks. The idea homade cheese from commercial cow milk. Wich basically is a wild cow noon registered.
@@javiergaracia1116 What are you on??
Why does this place call this pizza a tomato pie when the pizza has cheese on it?
Because of the crushed tomatoes on it, the same reason you call a pepperoni pie.
How many repeated words does a review need? This could be about a third in length if you would not keep saying Guy's guy's etc..