NEW TO THE CHANNEL....SALUTE BRO!!!! THIS PIZZA LOOKED ABSOLUTELY DELICIOUS!!!!!!! YOU CAN NOT BEAT A GOOD NY OR NJ GIANT SLICE!!!!!!💯💯💯🙏🙏🙏🍕🍕🍕🍕🍕🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹
I grew up in bridgewater which borders raritan nj. Grew up on this pizza and some other pizza places over the years. They used to sell then frozen at the grocery store as well. I miss the pizza of New Jersey so much.
Jersey is no joke when it comes to great pizza. Great restaurants period, especially Chinese restaurants in Edison. Can you remember which Supermarkets sell his pizza? I could always message them on Instagram if anything, but not sure if they answer.
@@pizzareviewsonthego this was years ago and they were sold at the local supermarket. There was a stop and shop in raritan on route 206 that carried them but I don’t know if they carry them anymore or if that supermarket still is there. I would say contact them. I used to live in middle see before i left Jersey and there is a pizza place called Lucas. Best extra cheese and sausage pie I have ever had. He also makes a kick ass ham and cheese calzone also. Of all things he also makes a great Philly cheesesteak. There is a Chinese place right by his pizza place that was awesome as well. Heck them out if you need help let me know. Go there you will enjoy them
The dough box is very cool looking. Like the light open kitchen as well. Good video shots of the pizza prep, Ton of sauce gives that awesome orange color when the cheese melts and caramelizes in. Another well-done review. Your reviews really do give a"next-best-thing-to-being there" feel.
Excellent job with this one, Antonio. That’s really cool you got to get those shots behind the counter. You were not too far from the center I drive out of for work. I’m gonna make a point to check this spot out soon.
I wonder if they can rebuild those ovens in NJ... Dave said they can't recreate them, I guess he meant the old oven. Here in NY we are seeing more 100% coal ovens being built at new pizzerias.
@@pizzareviewsonthego Aren't coal ovens and wood fired ovens going to cost more for the pizza, cause you got to constantly put in coal and wood in the ovens.
The sausage pie here, really is as good as advertised. The Calzones are excellent as well. For a while I was into all these high hydration doughs, now I am starting to appreciate the lower ones. It's been a while. I need to get back here.
looking at the cooked pizza I would guess they run the oven at the lower end of the scale, like 650F - 700F and just cook until they see the cheese brown up to that color
@@stevegarfi5812 Wow, yeah, it usually takes 2 days, in 4 days he'll be busier. I'm sure they can handle the extra clientele, that oven can fit 20 pies in it. If I were him I'd raise the prices. Those pies are so affordable and he's going to have to hire more hands I'd say...
That's an oil burner on the coal door at 0:35. The oven was built as a coal unit, but they now use oil. They fire it up for a few hours in the morning, shut it off and cook the lunch run, then fire it up again in the afternoon, and shut it off and cook the dinner run. Which explains their operating hours each day: 12 noon to 2 pm, then 4 to 9 pm. This is a rare combination, but it comes with a curse: run too many pies through it, and it cools the oven down quicker. With that said, I hope they never change it.
Been eating here since the 60's, my parents before me. Christian DOES add a 2nd cheese. If you missed it, you weren't watching. He finishes with a drizzle of olive oil. I've had Pizza ALL over the metro area, dozens of places, and Delucia's is and always will be my go-to. My issue is now that people outside the area know him, the regulars can't get an order in! In the entire metro area, in my top 3 for sure. Unlike so many other NJ pizzeria's, there is NO Roma-Foods product here, so if you like that generic Pizza strip-mall taste, this isn't for you. Cheese is from a PA producer. And that 'creek' is the Raritan River.
Hi Thomas. Yeah, I think this is more his style. I myself prefer some grandma Margherita flair to my pizza like DiFara. I want to see some of that shaved cheese, chunky sauce and fresher mozzarellas. If it’s going to have low moisture mozz it better be on Johns of Bleecker level. This didn’t have that. Crust is superb though.
You Gotta try Anthony’s coal fire. Extra cheese extra sauce and welldone is the way to go. Moved to jersey from Brooklyn, and it’s honestly a pretty decent 8.4 pizza.
Sweet baby jesus, that looks awesome! Watching them put the sauce on the pie and pinch the crust, shows how much pride they take it their product! I just added this place to my bookmarks on the one bite app, and will definitely hit it up when I eventually do a NJ trip. How in the world has Dave not hit this place up? Seems like it would be right up his alley, and he would shit himself over that oven! LOL!
@@pizzareviewsonthego the video for Portnoy went live today and he’s known about it but had put it off and finally just decided to go. Tied for first according to Portnoy. Possibly best in the world according to him; is for me
@@xThatTributeGuyx It was a spectacular pizza. It's not even truly my style of pizza that I usually prefer and I still gave it a monster score. Now, I can't wait to go back and try the Margherita.
@@user-or6yn8pm3c That’s just the issue, I do not like bar pies. And yes Jersey has plenty of old establishments that serve Tavern style pizza but I just don’t prefer that style.Personal preference. By the way, very cool username. But respect to the kryptonians.
@@pizzareviewsonthego You should try Reservoir Tavern in Boonton and Contes in Princeton. They arent the typical Tavern slice. Also Patsys in Paterson.
I was stunned at how good so many of them are in comparison to NYC. They arent as well known because most cater to locals. More than half the people at Joes or Prince St are tourists.
I’ve been eating Delucias since the 1980s .. That was a solid score. I would not have been surprised though if you gave it a 9.3 lol because you probably know this as well as I do .. the video does not do it justice.. Delucias is the best
I don’t usually give non-coal/wood fired pizzas a 9 unless there’s really exotic cheese on it, besides low moisture mozzarella. Some shaved pecorino or some Bufala mozzarella, and then yes, perhaps a 9.3.
I'm going to be in the New York area next month and definitely planning to make the trip down to Raritan. You can't get pizza like this in Texas. Does anyone know if you need to make a reservation or can you just walk in to get a pie? I heard since One Bite did a review, this place gets large crowds.
Maybe go comment that on Dave’s channel… I mean, it’s totally not as if people have already been reviewing pizzas and making top pizza places lists for decades and decades or anything. This guy’s reviews are way more in-depth than Dave’s; stupid one bite fans can be so obnoxious when they act like anybody reviewing pizza is copying Dave.
@@lovesgibson why is so hard for you to handle criticism? arent you a critic? "stupid one bite fans" yeah but you want them to be your fans as well, to be honest, you are ridiculous, throwing comments from your fake accounts to give yourself the idea of having the reason, dude take it like a man, go to facebook to get your self-indulgent game liked...
@@CentralDogmaRecords …I’m not the guy who made the video, dummy. There was also a couple on UA-cam who reviewed Sally’s Apizza and because they didn’t give it a 9+ all the people in the comments were attacking them. Obviously most people reviewing pizzas are aware of one bite and are a fan of Dave… that doesn’t necessarily mean they are trying to copy him. Like I said before, people have been reviewing pizza places for decades and decades before Dave ever started doing so. All of Dave’s top rated pizza places had already been declared top pizzas by food reviewers long before Dave.
@@pizzareviewsonthego gotcha. Yea this is my next time I go. Not in this order but Federicis delucias Nancy’s townhouse and then santillos if they r open lol
@@alpo2567 You need to stop in Staten Island and go to Joe and Pat's and experience the freak of nature that is that pizza. Then stop by Denino's, it's 5 min away from Santillo's. Tell Al to make you the 1964, that's his best IMO. Forget those Jersey bar pies, they aren't good.
I was raised in Pepe’s and sals In new haven. I’ll go all the way down to NJ just to try this pizza if it’s that good. How does it compare to the new haven legends?
I just had delucias 2 days ago and it was really good. However there is an unknown gem in Newark Ohio called plaza pizza and it is better. A little different style but I haven't found anything yet that beats it
Today's rewatch. I still can't believe how much sauce they put on that pie, and so little of it seeped through the bottom. I'm usually not wild about the texture of that kind of sauce, but I'm sure the flavor was great. The crust looked to me like a cross between New Haven and New York style, probably closer to New Haven. From what I remember, it seemed to me that DP wasn't long in coming to this place after you reviewed it, and I have to wonder if your review caught the attention of somebody on his staff.
Likewise. I see a gravy type tomato sauce like that It will give me a bad impression. However I do enjoy a Passata from time to time, on my pizza, which is not pulpy at all. It comes down to the flavor in the end. This is definitely closer to New Haven style. The crust made the pie, and the cheese looked worse than it was because it just melded with the sauce and became orange colored. Oil fired oven, no longer coal but I would have never known the difference. I noticed that too about DP, and how he went shortly after. I'm sure he saw the old oven and his ears perked up too!
You should check out Capezzuto's Pizza if ya go to Philly, eh? l dunno what their pizza is like, but l like the name. They could be related to me & I don't even know it 'cuz we have the same last name; which is very rare in Canada. l think my immediate family are the only people in the whole country with that surname...all 5 of us. Lol!
Excellent Review! I cannot understand why people line up outside of Pepes in New Haven...they really suck...Modern is great, but NOW...HOLY SIMPLE ROAD TRIP!
The history counts for some part of the reason to travel to Pepe's. I love the Pepe's Margherita and Clam pie. Modern I enjoyed. This place is a paradise, just 20 min from my house! I can't wait to go back for the Margherita. What's strange is that they only make personal pies in the Margherita style. But I'll take it...
@8:15 Rewatching this now as I've gained more experience as a pizza maker, I would guess they use a bread/patent class flour with a lower gluten than All Trumps, which is 14.2%. It's probably something like Full Strength at 12.6%.
You were 200ft from the statue of the man that a parade is held every year, the only parade for one man from the military, Raritans own John Basilone whose life during World War II was beautifully portrayed on HBO. In THE PACIFIC... Score should've been in the 9 area but you're picky I guess.. Portnoy knew what was up
I had no idea about the statue. No, not a 9 IMO, put some fresh Bufala mozzarella on it and some shards of parmigiano, a chunkier sauce, some basil and olive oil and then I may absolutely give it a 9.4.
I could tell the angels were singing! Would love to check this place out. I like that you felt it was crispy but tender inside, which is my gripe with the famous New Haven places -- especially as they cool they toughen, which I don't enjoy as much (also why I prefer medium high gluten flours). I've come around to sausauge cut like pepperoni (or smaller clumps) as coverage is important to me, but large/r pieces isn't a deal breaker
I am more of a Margherita guy, I need that Grandma Italian flair on a pizza in order to give it that DiFara level score. But everyone has their own preferences and tastes. Even though this pizza isn't really my style I still gave it one of my highest scores of the year.
@@pizzareviewsonthego I love the quintisential type pizza with low moisture mozzerella. I like the Grandma style too but the old style slice shop pizza goes back to my childhood. DiFara is a midpoint between the two. They used to make heroes at DiFara. The Chicken parm was insane. So were the meatballs.
@@pizzareviewsonthego DiFara used to have MD Kitchen where they made heroes and hot plates. They did it because their pizza business took off like a rocket. DiFara used to have it all under the same shop when it was just a local shop.
@@pizzareviewsonthego Yeah they stopped serving heroes and pasta. For a while they opened a second kitchen nearby that made it but that closed. Now its only pizza. They might still make calzones.
Awesome review once again and thanks on the explanation for not meeting the 9 expectation...still a must try 👍🏼and now on my list. Thanks! ♥️ Is there a form for a private conversation or an Email?
Anytime Antonio! 😊 Where you stopped yesterday for a drink of water on 79th and Columbus is right where my uncle lived. He n I w has passes, but was very much involved in our lives, more like a 2nd dad. Loved staying there enjoying every venue and great eats. Thanks for the tour - brought back fond memories.
@@pizzareviewsonthego sounds good but I still like a sweet sauce similar to scorantino's pizza better but I guess you don't really miss it with the brick 🧱 oven crust and the fresh cheese 🍕🍕
I was these yesterday and I definitely do NOT agree with Barstool on this one. This is a great pizza, but it is not a 9.4 pie. Its an 8.2 for me personally and the crust put it in the 8s for me. The flavor was too linear for me. The sauce was missing something and I would have loved to see a dusting of Reggiano or Padano to give it an edge as well. I think this place displays ingredients as decoys so people don't know what they actually use. In the back I saw several cans on Stanislaus products including 7/11, Tomato Magic, Full Red and Saporito. The interesting thing is all of these products are thick and course but the sauce in this video is very watery. Also I never heard of a sauce that uses more than 2 tomatoes so having 4 on display is peculiar. I also seen a large stack of General Mills Full Strength flour back there which is a bread flour and typically has less crunch in my experience than All Trumps which is higher protein content, especially at high temperatures like that. I don't know how a bread flour at 12.7% protein can be very crispy much less hard and crunchy like this one at 800 degrees. I doubt they use any of these products I mentioned, but then again why would they waste space displaying this? Maybe to keep people guessing. Anyway it was a great pizza but I definitely like more 3D taste. I appreciate your review brother!
I enjoyed the crust very much and I liked how the sauce and cheese melded into one. You're right though, I wanted more components of flavor and it's why I didn't give it a 9. I thought the crust was well done, old seasoned oven...unique look for the pie...so I'll be going back there. As for the sauce and cheese, I looked at it less objectively than usual...it tasted good, not greasy or soupy, sauce had some tang. Not sure what they're using. I think I saw a Pillsbury flour bag when I was there.
Tremendous looking brick oven pizza! What was the biggest difference on this pizza (other than the price) compared to Santillo's? Love the half and half reviews.
A few differences in the ones I reviewed for Santillo, his 1964 pies, and for one thing, Santillo's uses lots of herbs in his sauce. He also uses imported pecorino cheese along with his Mozzarella. Pecorino is pretty pricey cheese and very salty, I love it. I also loved the chunks of San Marzano tomato that he has available for sauce. And so for that, Al gets legendary status as a 9.2. A truly rare pizza, a bit more rare than this.
Welcome aboard. I myself am more of a Margherita/Grandma style guy. This pie lacked those fresher, exotic cheeses I look for on a pie. I also like a good oregano and basil. That being said, I gave it one of my highest scores of the year! Crust is superb!
I'm not sure why he would have to source it from there and import it. There are so many Salumerias in Jersey. It tasted similar to Santillo's fennel sausage.
I came here after Dave's 9.4 review he uploaded 1 hour ago. Stunning pizza!
This is more his style than mine but the crust was superb.
@@pizzareviewsonthego i have nothing to say about your scoring. Only say that Dave's review brought me here. Good video. Keep it up.
Thanks, glad you like it. I was wondering if this review brought Dave to DeLucia's! ;)
How was the wait?? Driving up from Long Island tomorrow. can't wait
I get the double sausage.
Crazy how Dave’s review brought me here.
Portnoy gave this pie a 9.4 yesterday, good review!
In fact I agree with Portnoy on this one is next level pizza.
Far out, this place is gonna get slammed
Interesting score of 1, 2, 3 times two to the six
NEW TO THE CHANNEL....SALUTE BRO!!!! THIS PIZZA LOOKED ABSOLUTELY DELICIOUS!!!!!!! YOU CAN NOT BEAT A GOOD NY OR NJ GIANT SLICE!!!!!!💯💯💯🙏🙏🙏🍕🍕🍕🍕🍕🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹
Listen to that Crunch 4:08
Just found this channel, great review! Nice job keep up the good work
Welcome aboard!
I grew up in bridgewater which borders raritan nj. Grew up on this pizza and some other pizza places over the years. They used to sell then frozen at the grocery store as well. I miss the pizza of New Jersey so much.
Jersey is no joke when it comes to great pizza. Great restaurants period, especially Chinese restaurants in Edison. Can you remember which Supermarkets sell his pizza? I could always message them on Instagram if anything, but not sure if they answer.
@@pizzareviewsonthego this was years ago and they were sold at the local supermarket. There was a stop and shop in raritan on route 206 that carried them but I don’t know if they carry them anymore or if that supermarket still is there. I would say contact them. I used to live in middle see before i left Jersey and there is a pizza place called Lucas. Best extra cheese and sausage pie I have ever had. He also makes a kick ass ham and cheese calzone also. Of all things he also makes a great Philly cheesesteak. There is a Chinese place right by his pizza place that was awesome as well. Heck them out if you need help let me know. Go there you will enjoy them
@@pizzareviewsonthego I was just on Facebook and saw the owner holding up that frozen pizzas. Send me a messenger at Kevin Tate
"Oh, it feels phenomenal"....looks phenomenal too
Of the "best" ones that i havent had, this is the one I want to try the most.
Im glad your page popped up. You do a great job at these reviews.
Glad you like them!
Great find! I appreciate these reviews more than the well known spots.
More to come!
nice job with the review. Just found the channel. I respect the passion you have for the art of pizza making. And it is an art.
The dough box is very cool looking. Like the light open kitchen as well. Good video shots of the pizza prep, Ton of sauce gives that awesome orange color when the cheese melts and caramelizes in. Another well-done review. Your reviews really do give a"next-best-thing-to-being there" feel.
Thanks for the insightful feedback. I bet those dough boxes are really old.
The dough boxes are original from 1917.. Swear to God
37% of the time he sounds exactly like Peter Griffen
Excellent job with this one, Antonio. That’s really cool you got to get those shots behind the counter. You were not too far from the center I drive out of for work. I’m gonna make a point to check this spot out soon.
Glad you enjoyed it! Yeah, I asked him if I could get some footage and he just said come right in!
My God, that’s a good one, Antonio. I’m only half way through the video. You found a gem.
Always good when you had to stop and comment mid-way lol. Yeah, you can see it based on looks alone, this was a good one.
I like how everything is measured and it’s kids making the pie. Well structured. It’s all about the oven. Makes you think they should franchise.
I wonder if they can rebuild those ovens in NJ... Dave said they can't recreate them, I guess he meant the old oven. Here in NY we are seeing more 100% coal ovens being built at new pizzerias.
@@pizzareviewsonthego Aren't coal ovens and wood fired ovens going to cost more for the pizza, cause you got to constantly put in coal and wood in the ovens.
@@danlivni2097 I think so yes...but they save on gas or electric. Not sure what pays off.
What's up Antonio that's exactly how I love my pizza sauce and cheese to the edge. 100 year old oven! Can't beat it.
I agree! Thanks for the input as always Budu.
Excellent Review. Got to check out Delucia’a !!! 8:12
It was and is a good idea to show or tell how much the pizza cost.
The sausage pie here, really is as good as advertised. The Calzones are excellent as well.
For a while I was into all these high hydration doughs, now I am starting to appreciate the lower ones.
It's been a while. I need to get back here.
I want to go back for the Margherita. Supposedly he only makes them in small size though...
@@pizzareviewsonthego go back and get a calzone. It’s badass
The sausage goes on raw? Interesting.
@@bcask61 I've never seen it done any other way....unless you're talking about Round Table
That's the real deal way to do it.
Great review! Can’t wait to try this! It’s road trip time! 💯🍕🎉
looking at the cooked pizza I would guess they run the oven at the lower end of the scale, like 650F - 700F and just cook until they see the cheese brown up to that color
I believe someone said the temp is in the 600's.
9.6 For the Oven alone. Right off the bat.
That staff you get and pay for your staff to care for the food as much as owner. That’s how you get love
Oh yeah, all the top places have the same people in there for years. Take John's of Bleecker, those guys making the pies were there for decades.
I can hear the freaking crunch wow
This really looks like the perfect pizza for me. Lots of sauce, not too much cheese. Fluffy and crunchy. Damn
agreed. looks perfect for the normal john. Im drooling looking at this pie.
Man this video is making me drool, looks so good !
i live 5 mins away and this place has ALWAYS been slept on but only locals really know. Portnoys review will make it impossible to get a pie now lol
He's going to be very busy .
@@pizzareviewsonthego can confirm. Line out the door all day today from open until 7pm
@@stevegarfi5812 Wow, yeah, it usually takes 2 days, in 4 days he'll be busier. I'm sure they can handle the extra clientele, that oven can fit 20 pies in it. If I were him I'd raise the prices. Those pies are so affordable and he's going to have to hire more hands I'd say...
I live up the street from this place and I had to order my pizza a day in advance because they are so busy.
@@Batman-jc5uc they deserve all the praise and business
Spot by the castle like building in the Raritan River that you showed is a good fishing spot.
What is that castle ? Is it an old landmark ?
@@pizzareviewsonthego actually an old water pumping station for an industrial canal.
That's an oil burner on the coal door at 0:35. The oven was built as a coal unit, but they now use oil. They fire it up for a few hours in the morning, shut it off and cook the lunch run, then fire it up again in the afternoon, and shut it off and cook the dinner run. Which explains their operating hours each day: 12 noon to 2 pm, then 4 to 9 pm. This is a rare combination, but it comes with a curse: run too many pies through it, and it cools the oven down quicker. With that said, I hope they never change it.
Modern Apizza in CT uses oil fueled ovens as well...I hear it's quite convenient.
Been eating here since the 60's, my parents before me. Christian DOES add a 2nd cheese. If you missed it, you weren't watching. He finishes with a drizzle of olive oil. I've had Pizza ALL over the metro area, dozens of places, and Delucia's is and always will be my go-to. My issue is now that people outside the area know him, the regulars can't get an order in! In the entire metro area, in my top 3 for sure. Unlike so many other NJ pizzeria's, there is NO Roma-Foods product here, so if you like that generic Pizza strip-mall taste, this isn't for you. Cheese is from a PA producer. And that 'creek' is the Raritan River.
Is he still busy? I wonder if Portnoy went after watching my vid...and yeah, I found out it was a river afterward.
@@pizzareviewsonthego nah place is trash hyped died after barstool portnoy silly boy left town
@@gottahaveawawa7494 trash? What do you mean?
From CNY but live in SC since 2016. Not a chance of finding pizza close to that down here.
Glad you made it there. I gave it an 8.8. Really great review. The music was on point also.
People seem to really love the music. Hey, that's a good score for this pizza IMO ;) I will go back for the Margherita someday.
Great to see you at Katz 😊
Nice to meet you :)
hope i can try and taste that simple delicious pizza.. pizza lover here from philippines🙂
Welcome.
This place looks kick ass I live in NJ got to get to this place had the fireball pizza today from the galley in Asbury and really I enjoyed it
Wow no flop I'm from Pa . I'm planning on doing the Portney tour. Doing the best review places .
it looks really good for sure , its debatable on scores 9.4 is about as high as you can go, your rating 8.7 seems good
Hi Thomas. Yeah, I think this is more his style. I myself prefer some grandma Margherita flair to my pizza like DiFara. I want to see some of that shaved cheese, chunky sauce and fresher mozzarellas. If it’s going to have low moisture mozz it better be on Johns of Bleecker level. This didn’t have that. Crust is superb though.
You Gotta try Anthony’s coal fire. Extra cheese extra sauce and welldone is the way to go. Moved to jersey from Brooklyn, and it’s honestly a pretty decent 8.4 pizza.
Putting it on the list! Thanks for the recommendation.
I live in south Jersey... and I'm a pizza fiend, I need to make this trip and get myself about 4 of these
Call them first. Sometimes they run out of inventory. Yes, worth a 2 hour drive for sure at least.
I enjoyed the video!
Glad you enjoyed it!
Sweet baby jesus, that looks awesome! Watching them put the sauce on the pie and pinch the crust, shows how much pride they take it their product! I just added this place to my bookmarks on the one bite app, and will definitely hit it up when I eventually do a NJ trip. How in the world has Dave not hit this place up? Seems like it would be right up his alley, and he would shit himself over that oven! LOL!
He probably doesn't know about it. Glad to bring it to your attention!
He hit it this past Sunday it's on UA-cam today
@@pizzareviewsonthego the video for Portnoy went live today and he’s known about it but had put it off and finally just decided to go. Tied for first according to Portnoy. Possibly best in the world according to him; is for me
@@paulpalazzo2326 great. Now we’ll all have to wait in line.
@@xThatTributeGuyx It was a spectacular pizza. It's not even truly my style of pizza that I usually prefer and I still gave it a monster score. Now, I can't wait to go back and try the Margherita.
He’s most likely using bread flour for his dough. I personally use it for my pizzas and it chars exactly like that.
I had it yesterday. It was really good and worth the drive.
It may not be my favorite but it's one of a kind.
Anyone here from that 9.4 Portnoy just dished out?
In my opinion, New Jersey pies are right behind New Heaven's in taste, looks, quality and notoriety. GO New Jersey.
New Haven has 4 places, that's it. I can't even find a Sicilian out there.
New Jersey got some solid pizza. I would say superior to the 5 boroughs of NY. Also the old fashioned decor of these places are awesome.
No, that’s stretching it…
@@pizzareviewsonthego Lots of old school pizza shops in NJ. I am not into the trendy stuff in the city. New Jersey tavern pizzerias are amazing.
@@user-or6yn8pm3c That’s just the issue, I do not like bar pies. And yes Jersey has plenty of old establishments that serve Tavern style pizza but I just don’t prefer that style.Personal preference. By the way, very cool username. But respect to the kryptonians.
@@pizzareviewsonthego You should try Reservoir Tavern in Boonton and Contes in Princeton. They arent the typical Tavern slice. Also Patsys in Paterson.
New Haven is still king
Definitely need to get to this place. Great review, as always!
Yes you do! Thanks bud. And thanks for the help yesterday.
Lots of good spots in NJ just more spread out than NY.
I was stunned at how good so many of them are in comparison to NYC. They arent as well known because most cater to locals. More than half the people at Joes or Prince St are tourists.
NJ is a state, NYC is a city...
I gotta get over there! This looks very similar alnost identical to Ralph's in Nutley
Good to know. thanks.
Love Ralph’s in Nutley. Need to try this place next time I’m in NJ.
I’ve been eating Delucias since the 1980s .. That was a solid score. I would not have been surprised though if you gave it a 9.3 lol because you probably know this as well as I do .. the video does not do it justice.. Delucias is the best
I don’t usually give non-coal/wood fired pizzas a 9 unless there’s really exotic cheese on it, besides low moisture mozzarella. Some shaved pecorino or some Bufala mozzarella, and then yes, perhaps a 9.3.
@@pizzareviewsonthego it's a 9.4 everyone knows the rules
Sausage and onion and a garlic calzone🔥
I'm going to be in the New York area next month and definitely planning to make the trip down to Raritan. You can't get pizza like this in Texas. Does anyone know if you need to make a reservation or can you just walk in to get a pie? I heard since One Bite did a review, this place gets large crowds.
Go on a weekday, you might not have to wait too long. Not sure, I went before Dave's review, there was no one there.
such an original idea mate...
Maybe go comment that on Dave’s channel… I mean, it’s totally not as if people have already been reviewing pizzas and making top pizza places lists for decades and decades or anything.
This guy’s reviews are way more in-depth than Dave’s; stupid one bite fans can be so obnoxious when they act like anybody reviewing pizza is copying Dave.
@@lovesgibson now say it without the tears...
@@CentralDogmaRecords talking to yourself?
@@lovesgibson why is so hard for you to handle criticism? arent you a critic? "stupid one bite fans" yeah but you want them to be your fans as well, to be honest, you are ridiculous, throwing comments from your fake accounts to give yourself the idea of having the reason, dude take it like a man, go to facebook to get your self-indulgent game liked...
@@CentralDogmaRecords …I’m not the guy who made the video, dummy. There was also a couple on UA-cam who reviewed Sally’s Apizza and because they didn’t give it a 9+ all the people in the comments were attacking them. Obviously most people reviewing pizzas are aware of one bite and are a fan of Dave… that doesn’t necessarily mean they are trying to copy him. Like I said before, people have been reviewing pizza places for decades and decades before Dave ever started doing so.
All of Dave’s top rated pizza places had already been declared top pizzas by food reviewers long before Dave.
that a nice looking pie
All about the ancient oven. BTW first look my ears also twitched.
That pizza looks excellent!
Bro, how do you have less than 3,000 subscribers ? You do an incredible job ! I like your reviews more than some famous pizza reviewers.
I think a lot of UA-camrs pay for followers I don’t do that. My sub to like ratio is very high.
Props to you Antonio for hittin this spot before Prez. Doubt it’s a 9.4 like he rated but now I gotta check it out. So it is coal oven right?
It's an old coal oven that is now oil fired
@@pizzareviewsonthego gotcha. Yea this is my next time I go. Not in this order but Federicis delucias Nancy’s townhouse and then santillos if they r open lol
@@alpo2567 You need to stop in Staten Island and go to Joe and Pat's and experience the freak of nature that is that pizza. Then stop by Denino's, it's 5 min away from Santillo's. Tell Al to make you the 1964, that's his best IMO. Forget those Jersey bar pies, they aren't good.
@@pizzareviewsonthego ughh I do want to try joe and pats. Can only do so many pizza places lol
Do coal fired pizzas taste smoky or charred or like coal?
Smoky, yes. The good ones are smoky.
I was raised in Pepe’s and sals In new haven. I’ll go all the way down to NJ just to try this pizza if it’s that good. How does it compare to the new haven legends?
Kinda had the New Haven style vibe to it.
handsome guy eating delicious pizza, high score
I just had delucias 2 days ago and it was really good. However there is an unknown gem in Newark Ohio called plaza pizza and it is better. A little different style but I haven't found anything yet that beats it
Today's rewatch. I still can't believe how much sauce they put on that pie, and so little of it seeped through the bottom. I'm usually not wild about the texture of that kind of sauce, but I'm sure the flavor was great. The crust looked to me like a cross between New Haven and New York style, probably closer to New Haven. From what I remember, it seemed to me that DP wasn't long in coming to this place after you reviewed it, and I have to wonder if your review caught the attention of somebody on his staff.
Likewise. I see a gravy type tomato sauce like that It will give me a bad impression. However I do enjoy a Passata from time to time, on my pizza, which is not pulpy at all. It comes down to the flavor in the end. This is definitely closer to New Haven style. The crust made the pie, and the cheese looked worse than it was because it just melded with the sauce and became orange colored. Oil fired oven, no longer coal but I would have never known the difference. I noticed that too about DP, and how he went shortly after. I'm sure he saw the old oven and his ears perked up too!
Looks amazing! 👌
It was!
I will mark this place down when im in NJ again. If there were no exspensive tolls, it would not be a problem. It does not look good.
Dang that looks legit.
You should check out Capezzuto's Pizza if ya go to Philly, eh?
l dunno what their pizza is like, but l like the name. They could be related to me & I don't even know it 'cuz we have the same last name; which is very rare in Canada. l think my immediate family are the only people in the whole country with that surname...all 5 of us. Lol!
Excellent Review!
I cannot understand why people line up outside of Pepes in New Haven...they really suck...Modern is great, but NOW...HOLY SIMPLE ROAD TRIP!
The history counts for some part of the reason to travel to Pepe's. I love the Pepe's Margherita and Clam pie. Modern I enjoyed. This place is a paradise, just 20 min from my house! I can't wait to go back for the Margherita. What's strange is that they only make personal pies in the Margherita style. But I'll take it...
@8:15 Rewatching this now as I've gained more experience as a pizza maker, I would guess they use a bread/patent class flour with a lower gluten than All Trumps, which is 14.2%. It's probably something like Full Strength at 12.6%.
You were 200ft from the statue of the man that a parade is held every year, the only parade for one man from the military, Raritans own John Basilone whose life during World War II was beautifully portrayed on HBO. In THE PACIFIC... Score should've been in the 9 area but you're picky I guess.. Portnoy knew what was up
I had no idea about the statue. No, not a 9 IMO, put some fresh Bufala mozzarella on it and some shards of parmigiano, a chunkier sauce, some basil and olive oil and then I may absolutely give it a 9.4.
I could tell the angels were singing!
Would love to check this place out. I like that you felt it was crispy but tender inside, which is my gripe with the famous New Haven places -- especially as they cool they toughen, which I don't enjoy as much (also why I prefer medium high gluten flours).
I've come around to sausauge cut like pepperoni (or smaller clumps) as coverage is important to me, but large/r pieces isn't a deal breaker
Portnoy Blew this place up with a 9.4. Good for the owners. Business has tripled.
This place deserves it. I hope everyone gets a raise . I wonder if he’s still supplying the supermarkets.
Pov your here because barstool and then notice he ate it first before Dave
Dave hit it outta the park. 9.4!!!!
I am more of a Margherita guy, I need that Grandma Italian flair on a pizza in order to give it that DiFara level score. But everyone has their own preferences and tastes. Even though this pizza isn't really my style I still gave it one of my highest scores of the year.
@@pizzareviewsonthego I love the quintisential type pizza with low moisture mozzerella. I like the Grandma style too but the old style slice shop pizza goes back to my childhood. DiFara is a midpoint between the two. They used to make heroes at DiFara. The Chicken parm was insane. So were the meatballs.
@@pizzareviewsonthego DiFara used to have MD Kitchen where they made heroes and hot plates. They did it because their pizza business took off like a rocket. DiFara used to have it all under the same shop when it was just a local shop.
@@user-or6yn8pm3c I didn't know that Kal. I imagine they stopped making heroes because they became too busy?
@@pizzareviewsonthego Yeah they stopped serving heroes and pasta. For a while they opened a second kitchen nearby that made it but that closed. Now its only pizza. They might still make calzones.
Awesome review once again and thanks on the explanation for not meeting the 9 expectation...still a must try 👍🏼and now on my list. Thanks! ♥️ Is there a form for a private conversation or an Email?
Yes, I usually explain what was missing, even from a great pizza. And You can message me on Instagram. Thanks again Edwin, for the donation yesterday.
Anytime Antonio! 😊 Where you stopped yesterday for a drink of water on 79th and Columbus is right where my uncle lived. He n I w has passes, but was very much involved in our lives, more like a 2nd dad. Loved staying there enjoying every venue and great eats. Thanks for the tour - brought back fond memories.
*he has now passed
Only seeing this now Edwin, I appreciate comments like this, knowing how much people value the walks.
I can't even get a Pizza Hut delivered out here. Jelouse.
That's a good thing! Hey, try ordering on Goldbelly. Very pricey...but hey, you;ll get good pizza, albeit, frozen....
I would like this pizza because it has a lot of cheese on it!
That looks delicious.
Is the sauce 🍅 sweet or tangy 🤔🤔
Not sweet at all. It's a pureed sauce that melds so well with the finely chopped mozzarella
@@pizzareviewsonthego sounds good but I still like a sweet sauce similar to scorantino's pizza better but I guess you don't really miss it with the brick 🧱 oven crust and the fresh cheese 🍕🍕
1000deg that's insane!
If you go he'll let you hang out in there, he loves the camera. It was fun !!!
One twitched ear, everybody knows the rules.
U beat Portnoy to it congrats!!
“Uhh I didn’t listen to anyone how made the pizza and told me about it I don’t remember what they said listen to me”
I was these yesterday and I definitely do NOT agree with Barstool on this one. This is a great pizza, but it is not a 9.4 pie. Its an 8.2 for me personally and the crust put it in the 8s for me. The flavor was too linear for me. The sauce was missing something and I would have loved to see a dusting of Reggiano or Padano to give it an edge as well. I think this place displays ingredients as decoys so people don't know what they actually use. In the back I saw several cans on Stanislaus products including 7/11, Tomato Magic, Full Red and Saporito. The interesting thing is all of these products are thick and course but the sauce in this video is very watery. Also I never heard of a sauce that uses more than 2 tomatoes so having 4 on display is peculiar. I also seen a large stack of General Mills Full Strength flour back there which is a bread flour and typically has less crunch in my experience than All Trumps which is higher protein content, especially at high temperatures like that. I don't know how a bread flour at 12.7% protein can be very crispy much less hard and crunchy like this one at 800 degrees. I doubt they use any of these products I mentioned, but then again why would they waste space displaying this? Maybe to keep people guessing. Anyway it was a great pizza but I definitely like more 3D taste. I appreciate your review brother!
I enjoyed the crust very much and I liked how the sauce and cheese melded into one. You're right though, I wanted more components of flavor and it's why I didn't give it a 9. I thought the crust was well done, old seasoned oven...unique look for the pie...so I'll be going back there. As for the sauce and cheese, I looked at it less objectively than usual...it tasted good, not greasy or soupy, sauce had some tang. Not sure what they're using. I think I saw a Pillsbury flour bag when I was there.
Barstool likes crunchy bland pizza
dude your hilarious and you just might love pizza more than me but I doubt it
Tremendous looking brick oven pizza! What was the biggest difference on this pizza (other than the price) compared to Santillo's? Love the half and half reviews.
A few differences in the ones I reviewed for Santillo, his 1964 pies, and for one thing, Santillo's uses lots of herbs in his sauce. He also uses imported pecorino cheese along with his Mozzarella. Pecorino is pretty pricey cheese and very salty, I love it. I also loved the chunks of San Marzano tomato that he has available for sauce. And so for that, Al gets legendary status as a 9.2. A truly rare pizza, a bit more rare than this.
I’ll tell ya one difference. Delucias is one of the best pies in the world forget about jersey. The world
@@pizzareviewsonthego exactly 👍👍
very crunchy
found you from mr here be barr
Welcome!
Id pay 100 bucks for one of those right now...maybe 200
These ovens are gonna be worth 100k dollars soon if you want to migrate them to your spot
I wonder if they can be transported. Lombardi's just lost theirs...that oven was the main attraction.
@@pizzareviewsonthego Where can I get one of these ovens or something similar?
@@donnydelatte5180 I wish I knew. I can't say I have that side of the business covered. But I can tell you where to go to get good pizza!
Best pizza in New Jersey hands down...fathers home town..i grew up eating this pizza..unfortunately now I live in south jersey and pizza is shit
Try Squares and Fare.
Santillo’s Pizza Better oven - better pizza !!
I rated Santillo's a bit higher.
💯💯👍👍 definitely with out a doubt
Nobody beats Al santillo when it comes to brick oven crust pizza 🍕🍕
His deep dish pizza is the best way better than the thin he makes 👌👌
Wish I could have seen the ears twitching must see youtube moment.
More like, perky ears...I should have said perked up ! lol
Who else is here cuz of Portnoy? A 9.4 ain’t no joke
Welcome aboard. I myself am more of a Margherita/Grandma style guy. This pie lacked those fresher, exotic cheeses I look for on a pie. I also like a good oregano and basil. That being said, I gave it one of my highest scores of the year! Crust is superb!
@@pizzareviewsonthego yeah portnoy has a very “6 year old picky eater from New York” palate. I’m also more into Margherita style/real Italian pizza.
@@1dudecrush he is from Boston
9.4 brought me here
1 bite everybody knows the rule
Fontanini Sausage out of Chicago, most likely
I'm not sure why he would have to source it from there and import it. There are so many Salumerias in Jersey. It tasted similar to Santillo's fennel sausage.
Most people won’t say chicago has the best pizza, but I think chicago definitely has some of the best Italian sausage in America.
How that amount of runny sauce did not make it a soggy mess is beyond me... looks like a 10
High heat oven, superb crust.