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About DeLucia's Brick Oven Pizza
126 Yelp Reviews
dan.eshleman5/20/22, 10:40 p.m.
Very very good pizza. A bit thicker than I was expecting and as crispy as they come. Christian is the man
flyboy5/14/22, 11:51 p.m.
In Newark on business and thought I would make the 45 minute drive to see what Dave seeks in this place. Circled the block several times to find a parking spot. It’s a walk up and order pie joint. Place my order and was told it would be 1:20 minute wait. I decided to order and wait it out. About half way into the wait, a couple sat down and was told the wait was now 4 hours. So they obviously have a great following. Lots of pizzas going out the door. Guess I came in at the right timeframe… It actually took 1:45 minutes. I’ve been to John’s of Bleeker st. and Lazzara’s in NYC and thought they edged out DeLucia’s on score. I love that the crust had (zero flop) and just the right amount of fresh mozzarella. DeLucia’s sauce left a little to be desired for this Louisiana boy. (Not enough spice) All in all, excellent experience! Just wasn’t a 9+ for my taste.
justin.turner5/11/22, 12:27 a.m.
I’ve wanted to go here for months, but ever since Portnoy reviewed this place with a monster 9.4 score, it’s been challenging with long wait times. Even instances where they sell out hours before closing. But this lives up to the hype. You immediately pick up on the crackle of the crust. Barely any flop with a nice undercarriage. Great crust with the sauce and cheese going up to the edge on some slices. Cheese with a slight amount of salt with flavorful sauce to balance it out. Not much grease. Worth the trip! Best to order ahead because it still took 60+ minutes for takeout.
rms174/14/22, 12:44 a.m.
Thicker than I was expecting. Well cooked. Sauce is a little underwhelming. All that said great pizza.
theraazberry4/12/22, 9:50 p.m.
There was a little flop, but overall the hype is warranted. The sauce is a tad bit on the tangy side but it’s still super solid. The pizza was cooked perfectly.
mahek.raza3/29/22, 1:58 a.m.
Great undercarriage- crust was super crispy! The cheese and sauce were great too.
areyoueatintho3/29/22, 1:55 a.m.
I could see why dave gave this a 9 but for me it fell short, still a great pie to try if you are in the area
big.pizza.guy123/13/22, 10:12 p.m.
This pizza is overrated. It’s Defo more of a Massachusetts style bar pizza. Not amazing and long wait.
johnnykong1293/9/22, 9:49 a.m.
Wow...A Barstool rated 9.4 brings enormous expectations and pizza royalty. I visited back in January and sadly to say I was really disappointed that it didn't live up to the stratospheric heights bestowed by Dave. For all the excitement and hype I was expecting a "holy grail" pie made by the pizza Gods!!! Instead it turned out to be just another good brick oven pie. It had a nice crisp firm undercarriage with an unassuming sauce. The cheese was a little too well done to my liking as it lacked the common gooey stringy pull. Adding to the disappointment was the fact I droved over an hour to get here....and then waited for an hour on the long line to place my order....and then waited another 2.5 hours before finally getting one of our pies. For all these troubles I desperately needed the pie to be 9.4 ....but in the end all it could give me was 7.8
david.dowling3/8/22, 10:05 p.m.
I don’t agree with Dave on this one . It’s good it’s welldone and has a nice amount of crisp . However its pretty chewy .
ryan.rutherford3/5/22, 11:26 p.m.
Talk about enormous expectations and humongous high hopes…9.4 is a lofty rating reserved for pizza LEGENDS. Thanks to the “Barstool Bump,” people are standing in lines outside this joint for over 2 hours. I called in my order of one large pizza at 4:30pm and was told it would be ready for pickup at 9:30pm! Business is booming so well, they had to set pie limits of 4 per customer. It’s not like this is a brand new pizzeria, this biz actually dates back to 1917 when they were baking bread here and they’ve been cranking out brick oven pizzas since the 1930s, exclusively a pizzeria since 1950. My first impression upon opening the box, half of the pie is charred cheese bubbles glazed in grease, the other half is soupy, sloshing cheese, soaked in grease and oozing with oil. The pie did come right out of the oven like fresh hot molten lava, so I realized it would take some time to congeal, but the oil was abnormally abundant. That being said, the texture of the dough was phenomenal. Crispy, firm undercarriage, thickish football style, very tasty with medium char. This provides an excellent base for the rest of the ingredients as well as a terrifically crunchy crust. Sadly, the cheese is drowning in oil, too greasy to really decipher the taste other than saltiness. But the biggest letdown of all the ingredients is the sauce: not sweet, not bitter, boringly bland, no kick, punch or pizzazz, essentially flavorless. Maybe it’s overwhelmed by the oil intake but the taste is indistinguishable. I had to dump garlic powder on the other slices to compensate. I can’t even begin to describe the level of disappointment. I respect Portnoy’s palate and the fact that we have different tastes when it comes to great pizza, but to hang a 9.4 on this joint and put it up in the hallowed heavens with DiFara, John’s of Bleecker, Lucali and the New Haven spots is like saying Harold Baines in the same type of Hall of Famer as Babe Ruth, Ted Williams & Willie Mays. Dave’s rating is essentially a “Backdoor Barstool Fund” bolstering business for this place, and I’m very happy for them; they’re good people making good pizza, not legendary. You could argue it’s travel-worthy scoring in the low 8s, but I wouldn’t. However, I do recommend you try it for yourself and see where it stacks up among the best pizza you’ve ever had. I contend it’s overrated and overhyped, but give it a try, unbiased and uninfluenced and I think you’ll see it’s good, not Hall of Fame worthy.