lethal wrote:

TomatoPie wrote:One legend transitioning, another with a long-anticipated expansion: yesterday I snagged a tomato pie (Trenton style) from DeLorenzo's in their new Yardley location. It was superb - on par with Robbinsville. Neither place makes a pie quite as magical as the ones from the now-closed Trenton original location, but great stuff.

Is this descended from the Hamilton or Hudson shop?

I remember getting pies from both places multiple times when I worked in Trenton 10 years ago and now I can't even figure out the legacy of either restaurant today.

This is the Hudson Street one (now relocated to Robbinsville, also home to relocated Papa's Tomato Pies). So the original Hudson St place now has 2 locations - Robbinsville and Yardley.

Hamilton Ave (now re-located in Hamilton) was pizza; Hudson Street was the tomato pie. Important difference to folks who pronounce Trenton as one syllable.

I always felt that Hudson St was a 10 whereas Hamilton Ave just a 6 or a 7. Some day I should try it again.

TomatoPie wrote:

You'll never convince me there's a good reason to cut a round pizza this way.

Get ya cornicione ready

As I noted, when Trenton had tomato pie places, there were two DeLorenzo's, owned by competing cousins.

I loved the square-cut pies on Hudson St. That closed and now operates out of Robbinsville and Yardley.

The "other" DeLorenzo's was on Hamilton Ave, and I found it to be just a little better than average pie. That location closed and now they operate out of Hamilton NJ (not to be confused with Hamilton Ave) and in 2017 they opened "DeLorenzo's the Burg" in Levittown on New Falls Rd.

I got their pie this week and it blew my mind. The taste instantly transported me to the early 1980s, the glory years of Trenton eating. I can't explain why I loved this pie even though I was meh about the Trenton original.

BIg friendly place. 5 stinking minutes from where I lived near Morrisville for many years, but an hour from West Chester.

Chicago deep dish--john Stewart was right.

TenuredVulture wrote:Chicago deep dish--john Stewart was right.

before or after his "apology"?

TomatoPie wrote:As I noted, when Trenton had tomato pie places, there were two DeLorenzo's, owned by competing cousins.

I loved the square-cut pies on Hudson St. That closed and now operates out of Robbinsville and Yardley.

The "other" DeLorenzo's was on Hamilton Ave, and I found it to be just a little better than average pie. That location closed and now they operate out of Hamilton NJ (not to be confused with Hamilton Ave) and in 2017 they opened "DeLorenzo's the Burg" in Levittown on New Falls Rd.

I got their pie this week and it blew my mind. The taste instantly transported me to the early 1980s, the glory years of Trenton eating. I can't explain why I loved this pie even though I was meh about the Trenton original.

BIg friendly place. 5 stinking minutes from where I lived near Morrisville for many years, but an hour from West Chester.

My wife was at her folks today, they lived in Trenton when she was little, so they went to this fabric shop they used to go to back in the day and it was right by this place, i told her to bring or back for me. She’s on her way home now with it. Can’t wait to try it.

did you tell her some guy from the internet told you to try it

Bucky wrote:did you tell her some guy from the internet told you to try it

That's what he tells her in bed.

You can occasionally find a tomato pie (square Philly style, not Trenton pizza) in Costco or a supermarket.

The Corroppolese pies are really quite wonderful.

I've seen Morabito pies at both ALDI and Costco. They are good, but the Corroppolese are a league better.

I always add cheese and some cured meat before I heat it up.

Ah, salami. Like 'em.

I still haven't made it to the original Paulie Gee's in Greenpoint, but he's got a big place in a hipster Baltimore neighborhood.

I had tried a slice of his "Hellboy" pizza with hot soppressata, finished with Mike's Hot Honey, at the Pizza Palooza in DC last summer.

Made in the restaurant, it was even better, even though it was barely spicey.

It's right up there with the best Neapolitans like Zavino and Capofitto and Vetri.

Best pizza I've had in Baltimore.

Uncle Milty wrote:What's the best pie in the Carolinas?

I don't have much data on that region.

Landolfi's on Pawley's Island in SC is made by a Trenton family. I haven't had it but I've heard good things.

TomatoPie wrote:

Uncle Milty wrote:What's the best pie in the Carolinas?

I don't have much data on that region.

Landolfi's on Pawley's Island in SC is made by a Trenton family. I haven't had it but I've heard good things.

Pawley's Island?! Son of a bitch where were you a month ago when my family got some of the worst pizza I've ever had down there?!

Uncle Milty wrote:What's the best pie in the Carolinas?

I don't know about all of the Carolinas and I have not yet been to this place but it is at the top of my list to try.

http://www.desanopizza.com/

I like Tony's in South Charlotte for traditional NY style.

Phred wrote:

Uncle Milty wrote:What's the best pie in the Carolinas?

I have not yet been to this place but it is at the top of my list to try.

http://www.desanopizza.com/

That looks like a pretty authentic Neapolitan - akin to Stella, Capofitto, Zavino, Vetri. It's a small chain but likely very good pie.

screw that where's the pic

Uncle Milty wrote:Unlike the online menu I didn't see the MARGHERITA CLASSICA VPN so I tried the DESANO: San Marzano tomato sauce, sausage, pepperoni, garlic, scamorza, mozzarella di bufala, pecorino romano.

1 to 5 scale
CRUST
Texture: 5
Taste: 4

SAUCE
Taste: 5
Qty: 1

CHEESE
Taste: 4
Qty:4

TOPPINGS
Taste: 5
Qty: 5

The crust was excellent overall with the texture shining more than the taste. Averaged the cheese score - the base cheese a 4 for qty and a 3 for taste with the fresh mozzarella a 3 for qty and 5 for taste. The pepperoni was very good and the sausage excellent. Disappointed in the lack of sauce and I tend to like less sauce than most. The little sauce it had was tasty. The craftsmanship also lacked slightly - I expected more for promoting "master pizza makers".

Total bill for the 16" pie with a 500ml imported coke $27.61. Slightly expensive even with the quality ingredients.

If the pie is a true Neapolitan, its delicate crust would quickly get soggy from abundant sauce; Italians expect to find a wet spot, Americanos not so much. Perhaps that explains the scant saucing.

Went to MidiCi, the expanding Neapolitan chain, King of Prussia location.

It was very good - even amazing in that price range. But it comes up short compared to Capofitto or Vetri or the Paulie Gee's I just had in Baltimore.

Despite top-shelf ingredients, I think the pies are undercooked or the oven temp isn't high enough. The cheese hadn't melted on one pie, and the crust was a little wet and rubbery in spots. Still good stuff though. The bacon and egg pie was better than the pepperoni pie.

A few months ago I was walking from Broad St up to Rione on 21st, but I saw Alice en route and went there instead. The Roman "al taglio" slices there were superb.

Yesterday I was in the area again and this time steeled myself to walk past Alice and made it to Rione.

Alice is a slice shop on one side and a full-service restaurant with booze on the other side; Rione is a simple slice shop with maybe 10 tables. Mostly takeout business.

My two slices were SPECTACULAR. I love al taglio style, and this is the best I've had in America. The bottom of the crust is so crunchy that it's loud, but above that it has a perfect al dente chew. The Margherita slice featured pretty mild sauce and cheese, which let the crust shine. The sausage and rapini slice had a stronger cheese blend (no sauce) and real chunks of Italian sausage as found on a Trenton tomato pie. It may be a recency effect but it's my best slice of 2018. If Alice is 10 feet tall, Rione cranks it up to 11.

True Pizza Renaissance that Philly has TWO wonderful al taglio slice joints.