Hey man! I recently found your channel and... it's a hidden gem here on UA-cam! Much love from Italy, I love American pizza and can't wait to travel to the US to try it!
Ciao Umberto, grazie milli. This is American Style pizza, it's different than NY style. When you come here, I will recommend pizzerias for you to visit. Let me know anytime.
Outstanding articulation of the characteristics that make Ralph’s pies uniquely different from the traditional “New York” style. Your reviews are always superbly presented, informative and very educational as to the uniqueness of each pizzeria you visit. You’ve given me a new, expanded perspective and vocabulary to enjoy, evaluate and describe the many varieties of pizza that exist. Thank you.
I learned more about the American Style afterward and I should have added, "medium to thin pan-pizza, " and including chain pizzas such as Pizza Hut and more. Thanks UMA for the insightful feedback. It's always nice to hear your thoughts on the videos, coming from a fellow paisano.
You did a fabulous job of accentuating the good stuff, the positive. It’s obvious that a lot of people love this pizza and the business has had longevity. Great Job!
It's always hard to score a pizza style you don't like, especially when the spot is well liked. I just had Greek Pizza a couple days ago. I liked it better than others but ultimately it's not my style. Place I had it has been family owned and operated since 1960. I felt it still deserved about a 7.
There’s another pizza place in nutley which I ate their pies through school lunch. Every Friday we used to get it and it was so good . I forgot the place but it’s in the same road as Ralph’s
I wasn't too blown away by the looks of that one, but it didn't look terrible. I thought the cheese looked like it might have been a bit on the processed side, but maybe not. Looks like they use a ton of sauce, which is weird, given how you didn't say you really tasted a lot of it. Or maybe it was more like you tasted it, but the flavor just wasn't too strong. What's weird is that right away, I was struck by how the basic build looked to me a lot like the ones at the coal fired place in NJ you reviewed back in January or so that's one of the oldest places in the country, but I can't remember the name of it. And now when I go to your channel's page and look for it, it seems to be gone. Did something happen with that video that you had to take it down? I can't find it now and it's driving me nuts.
Great review as always Antonio. That reminds me when I went to Lombardi's years ago and I thought I was going to shoot sparks when I had the pizza it was good but my expectations were way higher.
Lombardi's isn't everyone's favorite. I gave it a very good score. I think you might be more of a NY Pizza Suprema guy. Or Scarr's. If you were not wowed by Lombardi's I would recommend gas oven pizza with the dry mozzarella. BTW the man who commented on this post below is Andrew Bellucci, original owner and head chef of Lombardi's.
Fair review - I've actually been here awhile ago and I thought it was decent, but "I didn't get my nuts knocked off in Nutley" - high 7's/low 8's at best. Would never go past that mark for me, although oddly enough from just a look/sizing/style/structural standpoint, it gives me some slight vibes of Santillo's - not in taste obviously, but just at quick glance some aspects do hint at it.
It definitely is a well constructed pie, objectively. It's not collapsing or soggy or undercooked or whatever. Not my style. But being structured well counts for something.
It lacked sauce, and that rubbery slice with the pale spot was just poor execution. Dense, cardboardy crust...greasy cheese, not on the level of Santillo's or DeLucia's IMO.
@@pizzareviewsonthego I definitely never said it was even close to being at the level of Santillo's or DeLucia's. Just that I saw a slight resemblance to Santillo's pie, based on looks alone, nothing else.
8.5 for the blonde @11:42. Seriously, assuming that was a standard baked pie looked good for bar pizza. Did the grease come from the sausages or from the cheese? Really like when you review a pizza with toppings. I know it never factors into the score but, remember most people that order's pizza has least one or more toppings added...at least where I live. I would say 80-85 %. With that said, I can see why you do most reviews regular or plain, etc...
I imagine that is the case everywhere, with heavily topped pizzas. Here, you might find more pizza with better ingredients, and many might not want to mask the flavors of a good tomato or a cheese with any toppings. Haha, she was attractive indeed.
That's really a perfect definition for an American style pie: in between NY style and a bar pie. I've had Ralph's a number of times. They're a great example of American style!
On the Pizzamaking forum, they describe it as Medium thickness, or thin...so, thin pan pizza, and including Bar pizza. it's nice to find a good American style pizza that isn't Papa John's or Pizza Hut.
Listen guys I think the pie is overrated something with the dough it's totally different doesn't tastes like a traditional pizza dough and the cheese I believe is not a high quality cheese my score is 7.1.
@@NoahEats Busy place, oven doors barely stay shut. Could be loss of thermal mass. Even if it were cooked more, the crust was not on the level of DeLucia's or Santillo's.
I’m So excited going to joe and pats and new Difara tomorrow they open at 11 then to delucias at 230!!!! Any others you think I should hit up on way or close by? I got 1 more in me lol maybe santillos I was thinking?
@@alpo2567Actually, you're set. If I were you I'd do new Di Fara, then Joe and Pats, then Santillo's, and/or add DeLucia's, if you still feel like driving after all that eating at the first three. It's less than an hour.
I'm not gonna put my words into his mouth. But I think he means cheesy, pan style pizza by the phrase "American style". Crust is made from a direct doigh, shaped to a medium thickness, baked mid brown with little aeration/fermentation time. It's sturdy structurally to hold up tons of toppings and hold it's shape. Way more cheese in this style and the sauce takes a backseat, except when you get a "zesty" or "robust" sauce. Which is codewords for overseasoned, sugary, or salty.
American Style is medium thick crust, between pan pizza and Bar, lots of cheese, similar to Pizza Hut and chains. Pies are usually no more than 16" and never too thin.
American style pizza can be something like mall pizza out in the suburbs. It can be good and not always a negative thing. Bad versions can be the pizza found in small towns like the one I had in Arizona
Not a fan. Honestly tastes like a frozen pizza to me, and not a good frozen one at that. However with that said I, know many people that love it. Id rather Star Taven in Orange NJ or Pizza Town in Lodi
@@Darkshark201 bro that was 2years ago. Where u been?? 😆even the guy doin the review agreed. Overrated doesn’t mean it’s not good pizza but it’s not great. And for the price? Nah
Very disappointing trip!!! delucias so overrated!!! I literally wouldn’t even rate it a 8! Also your gonna hate this but hated santillos lolll. I know what you mean that it’s one of a kind but compared to the new haven pies none of them even are in the same league in my opinion. My favorite was joe and pats very good pie! But like you said more of a snack and a bar pie style. and then got the new Difara just the reg cheese not the Sicilian. Very bland tasting very disappointed. Even the one in Brooklyn I’ve been there 4 times and was great twice and not that great twice. Very inconsistent. Sooo my new list of top pizzas is Sally’s and johns of bleecker/papas tomato pie is tied for 2nd!! I do have to try lucali though because I feel like that will be in my top 3 as well.
I was looking forward to your thoughts. DeLucia's supposedly lost a bit in consistency after the Barstool review...so I was told. I wonder if they are taking the same time to age the doughs. Santillo's though! Come on! That pie is loaded with flavor! It's a love or hate pie it seems. DiFara sauce is far from bland IMO. It's a spiced, Mutti tomato sauce, some of the best tomatoes in the business. They are a three cheese, and use good mozz, I don't consider it a bland pie. A lot of people come to NYC and miss their greasy American Style pies. Hey, whatever floats your boat!
@@pizzareviewsonthego Idn you don’t just hear multiple people time after time keep saying Difara lost something over the years if there’s not some sort of truth to that. The one time I had it was literally my favorite pizza in world then seemed downhill ever since Idn. I wanted to love santillos but just wasn’t for me! I can see how it’s diff and why people like it tho! Honestly I think Trenton pies delorenzos and papas blow away anything else in jersey. I still do have to try best pizza and lucali in NYC those r on my 2 lists next
Hey man! I recently found your channel and... it's a hidden gem here on UA-cam! Much love from Italy, I love American pizza and can't wait to travel to the US to try it!
Ciao Umberto, grazie milli. This is American Style pizza, it's different than NY style. When you come here, I will recommend pizzerias for you to visit. Let me know anytime.
@@pizzareviewsonthego my brother can I ask you. what are your favorites locations in northern jersey. I would love to know.
I am a pizzaholic! Thanks for the reminder. I never get tired of pizza.
Outstanding articulation of the characteristics that make Ralph’s pies uniquely different from the traditional “New York” style. Your reviews are always superbly presented, informative and very educational as to the uniqueness of each pizzeria you visit. You’ve given me a new, expanded perspective and vocabulary to enjoy, evaluate and describe the many varieties of pizza that exist. Thank you.
I learned more about the American Style afterward and I should have added, "medium to thin pan-pizza, " and including chain pizzas such as Pizza Hut and more. Thanks UMA for the insightful feedback. It's always nice to hear your thoughts on the videos, coming from a fellow paisano.
I like Italian long hot peppers. On rare occasions I have had them in a hoagie for a spicy hoagie when I used to live in Pennsylvania
Just had this over the weekend. Awesome bar pie.
Next time in Jersey, when you want a great bar pie. New Park Tavern. East Rutherford. I been going for 50 years. Never disappoints.🍕
If you are reviewing in this area you need to go to Bruno’s in Clifton for their Sicilian.
Next time!
That looks fabulous. Tipically my style of bake. Plus Tomatoe pies and working lots of pies at once. Isn't easy.
You did a fabulous job of accentuating the good stuff, the positive. It’s obvious that a lot of people love this pizza and the business has had longevity. Great Job!
It's always hard to score a pizza style you don't like, especially when the spot is well liked.
I just had Greek Pizza a couple days ago. I liked it better than others but ultimately it's not my style. Place I had it has been family owned and operated since 1960. I felt it still deserved about a 7.
@@cjaquilino Well said Christopher. There are so many different aspects to consider when you are giving your personal opinion and review.
There’s another pizza place in nutley which I ate their pies through school lunch. Every Friday we used to get it and it was so good . I forgot the place but it’s in the same road as Ralph’s
Rocky's?
@@pizzareviewsonthego Yes! Did you try their pie?
@@torresthemonster I planned to but I did some shopping at the shop right across the street and when I finished they wound up closing for the night
Rocky's.❤ It tastes WAY better than Ralph's.
Maybe 355 cocina or Bell Paese
Oily pizza means real whole milk cheese is used, not part skim
One day dave will have you as a guest reviewer
Oh what a lovely site. That pizza looks off the chain.
I wasn't too blown away by the looks of that one, but it didn't look terrible. I thought the cheese looked like it might have been a bit on the processed side, but maybe not. Looks like they use a ton of sauce, which is weird, given how you didn't say you really tasted a lot of it. Or maybe it was more like you tasted it, but the flavor just wasn't too strong. What's weird is that right away, I was struck by how the basic build looked to me a lot like the ones at the coal fired place in NJ you reviewed back in January or so that's one of the oldest places in the country, but I can't remember the name of it. And now when I go to your channel's page and look for it, it seems to be gone. Did something happen with that video that you had to take it down? I can't find it now and it's driving me nuts.
The way the cheese is charred all over makes me think it's not pure mozzerella. It's preshredded and cellulose covered, yeah.
@@cjaquilino But what was that coal-fired place in New Jersey? I can’t find that video now. That’s the one you posted on the forum, as I recall..
@@dirkdiggler9482 DeLucia's in Raritan? Or you mean Mercato Tomato Pie in Newark or Bricco's in Westmount?
@@cjaquilino I guess it must DeLucia’s. . I’ll look again.
@@cjaquilino Yeah, it was DeLucia’s. Thanks.
Great review as always Antonio. That reminds me when I went to Lombardi's years ago and I thought I was going to shoot sparks when I had the pizza it was good but my expectations were way higher.
Lombardi's isn't everyone's favorite. I gave it a very good score. I think you might be more of a NY Pizza Suprema guy. Or Scarr's. If you were not wowed by Lombardi's I would recommend gas oven pizza with the dry mozzarella. BTW the man who commented on this post below is Andrew Bellucci, original owner and head chef of Lombardi's.
Fair review - I've actually been here awhile ago and I thought it was decent, but "I didn't get my nuts knocked off in Nutley" - high 7's/low 8's at best. Would never go past that mark for me, although oddly enough from just a look/sizing/style/structural standpoint, it gives me some slight vibes of Santillo's - not in taste obviously, but just at quick glance some aspects do hint at it.
It definitely is a well constructed pie, objectively. It's not collapsing or soggy or undercooked or whatever. Not my style. But being structured well counts for something.
It lacked sauce, and that rubbery slice with the pale spot was just poor execution. Dense, cardboardy crust...greasy cheese, not on the level of Santillo's or DeLucia's IMO.
@@pizzareviewsonthego I definitely never said it was even close to being at the level of Santillo's or DeLucia's. Just that I saw a slight resemblance to Santillo's pie, based on looks alone, nothing else.
@@deker0 Indeed, Santillo's could be considered as American Style for sure.
Looks like a Greek style pizza.
8.5 for the blonde @11:42. Seriously, assuming that was a standard baked pie looked good for bar pizza. Did the grease come from the sausages or from the cheese? Really like when you review a pizza with toppings. I know it never factors into the score but, remember most people that order's pizza has least one or more toppings added...at least where I live. I would say 80-85 %. With that said, I can see why you do most reviews regular or plain, etc...
I imagine that is the case everywhere, with heavily topped pizzas. Here, you might find more pizza with better ingredients, and many might not want to mask the flavors of a good tomato or a cheese with any toppings. Haha, she was attractive indeed.
@@pizzareviewsonthego yep...go to a place where they use low grade sausage or pepperoni and you got yourself a grease pit
Antonio does the new Difara do slices or just whole pies only?
They sell slices but no one buys just slices there. Chances are they will be dry as hell. Get a whole Sicilian pie, slightly well done.
@@pizzareviewsonthego ok I’m gonna
@@pizzareviewsonthego thanks
love to see the oven's keep do it
That's really a perfect definition for an American style pie: in between NY style and a bar pie. I've had Ralph's a number of times. They're a great example of American style!
On the Pizzamaking forum, they describe it as Medium thickness, or thin...so, thin pan pizza, and including Bar pizza. it's nice to find a good American style pizza that isn't Papa John's or Pizza Hut.
1 look.......
No thanks.
One of my favorites bro!
Many might agree with you. I would definitely order this pie again, with a bunch of meat toppings.
that pizza is super burnt id give it right back
😂
Listen guys I think the pie is overrated something with the dough it's totally different doesn't tastes like a traditional pizza dough and the cheese I believe is not a high quality cheese my score is 7.1.
Almost like a hybrid grandma slice. Heavily sauced pre bake.
Honestly it looks like 7-11 pizza. People been trying to convince me that jersey pizza is better than ny pizza. I ain’t buying it
There's great pizza in Jersey but you have to look for it.
I wish 7-11 pizza tasted like this. This pizza is delicious.
This Pizza seemed to greasy...
11:41 nah u wild for that one lolll
Cooked Well done on the top, however the undercarriage was undercooked.
Indeed, the crust overall was very dense and cardboardy. And not too saucy for my liking.
@@pizzareviewsonthego I'm guessing the stone was undercharged.
@@NoahEats Busy place, oven doors barely stay shut. Could be loss of thermal mass. Even if it were cooked more, the crust was not on the level of DeLucia's or Santillo's.
I’m
So excited going to joe and pats and new Difara tomorrow they open at 11 then to delucias at 230!!!! Any others you think I should hit up on way or close by? I got 1 more in me lol maybe santillos I was thinking?
That's an all day trip. Sounds like fun. Maybe Rosie's in Pount Pleasant? Depends on how convenient you want to make the route of your road trip.
@@cjaquilino thanks! Why how far is joe and pats to delucia? Like 1.5 hr?
@@alpo2567Actually, you're set. If I were you I'd do new Di Fara, then Joe and Pats, then Santillo's, and/or add DeLucia's, if you still feel like driving after all that eating at the first three. It's less than an hour.
@@cjaquilino perfect!! Thanks! What kind do you recommend from santillos? I keep hearing about the 64 or something? Usually I just get cheese but
@@cjaquilino also does the new Difara do slices or just whole pies? Any idea?
What's American style? Don't you mean frozen pizza style. It reminded me of Red Baron. I'm sure it tastes a little better
I'm not gonna put my words into his mouth. But I think he means cheesy, pan style pizza by the phrase "American style".
Crust is made from a direct doigh, shaped to a medium thickness, baked mid brown with little aeration/fermentation time. It's sturdy structurally to hold up tons of toppings and hold it's shape.
Way more cheese in this style and the sauce takes a backseat, except when you get a "zesty" or "robust" sauce. Which is codewords for overseasoned, sugary, or salty.
American Style is medium thick crust, between pan pizza and Bar, lots of cheese, similar to Pizza Hut and chains. Pies are usually no more than 16" and never too thin.
American style pizza can be something like mall pizza out in the suburbs. It can be good and not always a negative thing. Bad versions can be the pizza found in small towns like the one I had in Arizona
That looks just like deculias
A little bit because of the style but the crust is nothing like DeLucias… just watch both vids
I would love this pizza because it has a lot of cheese on it!
This would be your style John, I bet you would love this with some toppings on it.
I LIKE SPICY....I CAN DO THOSE PEPPER SAUSAGES PRETTY GOOD!!!!!
The way he says Muzzadel tells me this guy has no idea about pizza. It’s Muzzadel not MOTTZARELLA
Pizza Hut style
marios in bloomfield around there is better
Not a fan. Honestly tastes like a frozen pizza to me, and not a good frozen one at that. However with that said I, know many people that love it. Id rather Star Taven in Orange NJ or Pizza Town in Lodi
Yeah I wasn't too thrilled about this pizza. One day I'll head to Star Tavern.
Overrated n overpriced.
I share the same opinion
Your insane .. there prices are perfectly fine you wanna eat ginos on Washington, ricattos, allegheris go ahead your eating gabbage
@@Darkshark201 bro that was 2years ago. Where u been?? 😆even the guy doin the review agreed. Overrated doesn’t mean it’s not good pizza but it’s not great. And for the price? Nah
Very disappointing trip!!! delucias so overrated!!! I literally wouldn’t even rate it a 8! Also your gonna hate this but hated santillos lolll. I know what you mean that it’s one of a kind but compared to the new haven pies none of them even are in the same league in my opinion. My favorite was joe and pats very good pie! But like you said more of a snack and a bar pie style. and then got the new Difara just the reg cheese not the Sicilian. Very bland tasting very disappointed. Even the one in Brooklyn I’ve been there 4 times and was great twice and not that great twice. Very inconsistent. Sooo my new list of top pizzas is Sally’s and johns of bleecker/papas tomato pie is tied for 2nd!! I do have to try lucali though because I feel like that will be in my top 3 as well.
I was looking forward to your thoughts. DeLucia's supposedly lost a bit in consistency after the Barstool review...so I was told. I wonder if they are taking the same time to age the doughs. Santillo's though! Come on! That pie is loaded with flavor! It's a love or hate pie it seems. DiFara sauce is far from bland IMO. It's a spiced, Mutti tomato sauce, some of the best tomatoes in the business. They are a three cheese, and use good mozz, I don't consider it a bland pie. A lot of people come to NYC and miss their greasy American Style pies. Hey, whatever floats your boat!
@@pizzareviewsonthego Idn you don’t just hear multiple people time after time keep saying Difara lost something over the years if there’s not some sort of truth to that. The one time I had it was literally my favorite pizza in world then seemed downhill ever since Idn. I wanted to love santillos but just wasn’t for me! I can see how it’s diff and why people like it tho! Honestly I think Trenton pies delorenzos and papas blow away anything else in jersey. I still do have to try best pizza and lucali in NYC those r on my 2 lists next
@@alpo2567 it stopped being great when Dom retired.
I didn't like this pizza at all I threw most of it out 6.4
Loved the place more than the pizza
Nope. Only one bite matters.
Horrible pizza.
overrated big time 7.8
One day dave will have you as a guest reviewer