Good flavor and composition. Well cooked. I’d prefer a little more sauce.
ryan.rutherford9/16/22, 3:44 a.m.
Established in 1995 but under new ownership since 2018, Piccini’s serves wood-fired, circular, traditional large pies, not the cookie-cutter personal size Neapolitan style that most wood oven joints crank out en masse. Much like the vast majority of wood-fired pizza, the dough is soft with no crisp at all but has a nice texture & taste. It’s very thin, not floppy, a little firmer than expected, but lacking any crunch whatsoever. Despite a decent char, the crust is deceptively soft as well. Their cheese blend consists of mozzarella and provolone, which provides a bit of a sharp taste and very stringy consistency, chewy like bubble gum. The sauce is more bitter than sweet, possibly from the Sardinia tomatoes, with just enough spice to provide a solid kick. While I prefer a sweeter sauce, this wasn’t bad at all. The ingredients are quality with a very good sauce to cheese ratio, fantastically flavorful and an excellent level of thinness on the dough. The only glaring issue is the total lack of crispness; it either needs more time in the oven or a higher cooking temperature. This pie was pulled way too early, rendering the dough entirely too soft. A crispier pie could definitely approach the 8s; there’s a lot to work with here. Their gourmet specialty pizzas also look very intriguing, maybe just ask for them well done. Overall this is very good pizza and a solid Italian dinner spot away from the riff raff of the OC boardwalk.
irishironeats7/20/22, 10:16 p.m.
Best served hot, would have scored higher if we ate in, will try again and rescore when dinning in
jborg968/20/21, 1:48 a.m.
Nice crisp crust and solid favor with the cheese and sauce. Would definitely eat again.
andre.martin4/21/21, 12:34 a.m.
This is a great slice. Good body, little crunch and very good flavor!
brian.panebianco8/20/20, 11:26 p.m.
On vacation picked up a Margherita pie. Sauce is very good with a little sweetness...not as crispy as I hoped. I will get well done next time.
bryan.silipino8/14/20, 1:30 a.m.
good pizza. Said an hour, waited 90 minutes, still cold. Even if we ate it in the car leaving it would've been cold.
bobby.toscano6/16/20, 4:45 p.m.
Average at best!! Tomato pie was awful, sauce was right out of can an acidic. Regular pie was just ok. Crust was the best thing.
eddie.hudak9/14/19, 2:14 a.m.
Cheese taste great. Great pizza. Crust is great. Wood fired bottom gives it a good taste. Would defiantly recommend.
cjhelock287/24/19, 12:43 a.m.
Just a personal pie so can’t speak on behalf of the flop the other reviews show, but the cheese is excellent. I absolutely love a brick oven burnt crust! Maybe a bit more tomato sauce but solid pie!
jessica.ramirez7/17/19, 10:40 p.m.
I used to think this place was great, until I upped my pizza game. Way too much flop here. Crust does not support the amount of cheese. The crust did however taste decent, and so did the cheese. Sauce also tastes pretty good. They need to work on the pizza structure, big league.
mikeramirez447/17/19, 10:29 p.m.
The floppiest pizza I ever had. It was like eating a greasy ball of dough. Cafeteria grade pizza. Nothing special about any ingredients. 4.8 that’s a review!
tyler.parker17/13/19, 7:17 p.m.
Marg. the must go-to of their specialty. Locals staple pizza. Chunky tomatoes and sauce make the pizza. Def in the 8’s
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harvey.smith5/18/19, 11:23 p.m.
Really needed some more crisp. In the 7s because of the nice subtle tang in the sauce
weed.man.420.6910/13/18, 9:33 p.m.
This is the best pizza in ocnj. That’s not saying much but still blows away the competition for the county/south jersey shore. Gotta go to philly or Trenton for A quality pizza.