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De Lorenzo's Tomato Pies

2350 US-33, Robbinsville, NJ - (609) 341-8480
These world-class tomato pies are built upon thin, crisp crusts. Canned tomatoes are used, not sauce. There's no dried herbs, just tomatoes, a modest amount of cheese, and oil. The philosophy is balance, not extravagance. Toppings are applied sparingly; don't expect pizzas weighted down with pounds of meats and cheeses.
100% Approval Rating (6 votes)

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Large Tomato Pie
Birch Beer
Seasonal Salad
Antipasti Platter
Pizza Toppings

Highlighted Reviews

rating
Bruce Bilmes and Susan Boyle - Photos (8)
Roadfood.com Editor
"Start with one of America's finest pizza makers: De Lorenzo's Tomato Pies on Hudson Street in Trenton, NJ. Add a selection of salads and a bathroom (there is none at Hudson). What do you get? De Lorenzo's Tomato Pies in Robbinsville, NJ. Yes, Robbinsville may be ..."   [Read More]

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Map & Web Site

2350 US-33, Robbinsville, NJ
(609) 341-8480

http://www.delorenzostomatopies.com/

Hours & Policies

Seasons:Open Year Round
Meals Served:Lunch, Dinner
Operational Hours:Always Call Ahead!
Credit Cards Accepted:Yes
Alcohol Served:No
Outdoor Seating:Yes
Reservations Accepted:No
Delivery Available:No
Takeout Counters:Yes
Perfect Harmony: crisp crust, creamy mozzarella, fruity crushed tomatoes and zesty Italian sausage.
"Perfect Harmony: crisp crust, creamy mozzarella, fruity crushed tomatoes and zesty Italian sausage."
Michael Stern





Pizza is De Lorenzo's glory, but the new place also has some amazing salads on the menu. This one was loaded with berries and topped with slices of shaved hard cheese.
"Pizza is De Lorenzo's glory, but the new place also has some amazing salads on the menu. This one was loaded with berries and topped with slices of shaved hard cheese."
Michael Stern


There's more cheese than it appears at first glance on this large tomato pie topped with sausage and roasted peppers, because they put most of the cheese directly on the crust before adding the tomatoes and toppings.  They then add a light sprinkle of mozzarella over the top of the pie.  Still, this is not the place for pizza heavily gobbed with cheese.
"There's more cheese than it appears at first glance on this large tomato pie topped with sausage and roasted peppers, because they put most of the cheese directly on the crust before adding the tomatoes and toppings. They then add a light sprinkle of mozzarella over the top of the pie. Still, this is not the place for pizza heavily gobbed with cheese."
Bruce Bilmes and Susan Boyle


A large pepperoni-topped tomato pie.
"A large pepperoni-topped tomato pie."
Bruce Bilmes and Susan Boyle


The pepperoni at De Lorenzo's is sliced thick.  Some sits on top of the pie, crisping around the edges, while some slices stay soft below the sauce and cheese.
"The pepperoni at De Lorenzo's is sliced thick. Some sits on top of the pie, crisping around the edges, while some slices stay soft below the sauce and cheese."
Bruce Bilmes and Susan Boyle


Is there a unique name for those blackened bubbles that sometimes appear on pizza?  If there isn't, there should be.  It's one of our favorite parts of a pizza.  Note that unlike just about every other pizza legend in the U.S., De Lorenzo does not use wood or coal-fired ovens.  These pies come out of standard gas pizza ovens, and their quality is the result of the pizza-makers' skill and restraint.
"Is there a unique name for those blackened bubbles that sometimes appear on pizza? If there isn't, there should be. It's one of our favorite parts of a pizza. Note that unlike just about every other pizza legend in the U.S., De Lorenzo does not use wood or coal-fired ovens. These pies come out of standard gas pizza ovens, and their quality is the result of the pizza-makers' skill and restraint."
Bruce Bilmes and Susan Boyle


Salads vary with the season, like this one generously garnished with fresh, ripe blackberries.
"Salads vary with the season, like this one generously garnished with fresh, ripe blackberries."
Bruce Bilmes and Susan Boyle


It's hard to improve upon a salad of ultra-fresh greens, strips of red onion, very sweet sliced grape tomatoes, toasted pignoli, and a balsamic dressing.
"It's hard to improve upon a salad of ultra-fresh greens, strips of red onion, very sweet sliced grape tomatoes, toasted pignoli, and a balsamic dressing."
Bruce Bilmes and Susan Boyle


There are historical photos posted around the restaurant, like this one showing founder Chick with his wife Sophie.  Want to be able to identify Chick's grandson (Sam, the owner) in today's restaurant?  Imagine this photo of Chick with his head shaved, and he could practically be Sam's twin!
"There are historical photos posted around the restaurant, like this one showing founder Chick with his wife Sophie. Want to be able to identify Chick's grandson (Sam, the owner) in today's restaurant? Imagine this photo of Chick with his head shaved, and he could practically be Sam's twin!"
Bruce Bilmes and Susan Boyle


Like all the businesses along this stretch of Route 33, the main entrance is in the back, off the parking lot.
"Like all the businesses along this stretch of Route 33, the main entrance is in the back, off the parking lot."
Bruce Bilmes and Susan Boyle


While not exactly a gout de terroir beverage, birch beer does seem to be more popular in New Jersey than anywhere else.
"While not exactly a gout de terroir beverage, birch beer does seem to be more popular in New Jersey than anywhere else."
Michael Stern


From the outside, the new De Lorenzo's in Robbinsville hardly looks like a profoundly soulful dining experience; but if pizza is your passion, it is rapturous.
"From the outside, the new De Lorenzo's in Robbinsville hardly looks like a profoundly soulful dining experience; but if pizza is your passion, it is rapturous."
Michael Stern


A lovely sight: lots of available seats. This photo was taken about 11:45am, as I entered. By the time I was finished eating, the place was packed.
"A lovely sight: lots of available seats. This photo was taken about 11:45am, as I entered. By the time I was finished eating, the place was packed."
Michael Stern



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