Established in 1947 but located in Robbinsville only for about a decade, De Lorenzo’s serves classic, old school, thin crust, New Haven style tomato pies. This is a battle of texture vs taste. The dough is extremely thin, super firm, almost a little too cardboardish, plenty of crisp and outrageously crunchy throughout. The crust is actually charred perfection, very tasty, easily the star of the pie. You’ll notice the unconventional & irregular New Haven style slicing of the pizza, similar to Sally’s Apizza, rare for Jersey pies. Disappointingly, the other ingredients fall a little short, like the cheese, which is scattered scantly, melty and creamy in some spots, hard and rigid in other areas, could definitely use more coverage. Now to the crux of the pizza, the tomatoes. They do not use sauce, just crushed canned tomatoes with a pinch of salt, very simple and basic. No spices, no garlic or onions, just the sweetness of the tomatoes to carry the flavor of the pie, which in my estimation just isn’t enough. I respect the history of this establishment and it’s worth trying if you’ve never had this particular style, but I find it to be a bit overrated. I prefer taste over texture, so I’ll take a softer pie bursting with flavorful sauce as opposed to this mega crispy, bland pizza, lacking in taste.
