Pizzeria Manninos

Delicious! Flavor is phenomenal. Great cheese ratio. Little flop in the beginning but nice woody crunch in the crust.

Crust had a beautiful char and crisp, the rest of the pizza was floppy. Sauce was sweet but a little overpowering. Overall great pizza for South Jersey standards.

Thin, crispy crust with minimal flop. I prefer more savory sauce but Mannino’s sticks with New York style low key, fresh sauce with no particular flavor of garlic, oregano or basil. A solid pie.

Different style than the bandits are used to here. Thicker slice, different proportion. High ingredient quality but crust was slightly lacking. Bandit 1: 7.6 Bandit 2: 7.6 Bandit 3: 7.6 Pizzeria Manninos, how ya doing Manninos. Manninos you can come on over.

We got the Margherita. Pretty good pie, just lacked crispness.

Perfect Tang, Lot of Flop

Very high-quality and reasonably priced pizza. We got the Margherita and the boardwalk-style (mozzarella, cheddar, Parmesan, and Jersey tomatoes) pizza with pepperonis. By far one of the best Margheritas I’ve had. The sauce was great, there was a good amount of cheese, and the crust was very thin and delicious. There was the tiniest bit of flop, but not enough to impede any amount of enjoyment. Great pizza in a great little town.

Fantastic pizza. We had the boardwalk and Margherita. The crisp throughout was great, tons of bright delicious flavor from the tomato, and the cheese on both was quality. Pepperoni on the boardwalk pie was great, the margherita was truly next level. Will definitely be back to study them more.

Decent for a Neapolitan

Good undercarriage, a little sweet.

Pizza slaps

Solid pie, excellent crust, sauce a little too sweet and needs to be evenly distributed across pie.

Fancy pizza. Some flop. A little greasy. Sauce needs some slice. Good cheese. Outstanding crust. Good pizza.

Had high hopes, good crust but only slightly above average

This pizza is delicious, but when advertised as a traditional pizza, it isn’t. Traditional is sauce over the crust and topped w mozzarella. You can see this is presented almost as a margherita and the cheese was jazzed up. This is more like a specialty traditional. Slices are small like a specialty pizza. This was delicious though. This has absolutely become one of our favorite pizza spots, but we know we are getting “fancy” pizza here. Great spot.

This was their traditional pizza, which is serve with mozzarella and san Marzano tomatoes. It’s cooked in a 800-900 degree wood fired brick oven. We asked for our pie well done / extra crispy. The crust was charred (which we liked) but the rest of the pie was soft and floppy. Decent taste, fresh ingredients. I wouldn’t call it a real pizza. Maybe South Jerseys impression of South Philly, I’m not sure. Over priced for at $15 for a small sized pie (maybe slightly larger than a personal pie). I may go back for the novelty of it. I think the problem is that the oven is too hot and they only cook their pies for 90 sec. They need to figure out a way to have the entire pie well cooked. Also the website says they do call ahead seating, which they don’t. I also find their hostess to be a little curt and not super friendly.