Not to be confused with the multitude of Ray’s Pizzas in NYC, Ray’s Traditional in NJ is just that, a traditional round, football pizza; and unfortunately, this one is severely undercooked. The dough is so soft, it’s nearly raw, mega mushy in the middle, floppy & flaccid, just pulled from the oven way too soon. With the exception of the tiny crisp on the extreme edges, the crust is actually just as soft as the rest of the dough, which is incredibly rare even among the softest of pies. Just 5 more minutes in the oven would have made a massive difference. Each slice has the backbone of a jellyfish, truly terrible texture. The rest of the pizza isn’t a total abomination. The cheese is probably the best ingredient; creamy, oozy, melty and tasty, seemingly a quality mozzarella blend with virtually no grease to be found. The sauce is slightly subdued, doesn’t shine enough to save the score. Lacking in spice and flavor, it’s just sweet enough to offer some potential. Overall, the tastes from the dough, cheese & sauce aren’t enough to salvage the horrendous texture. The undercooked dough completely sunk the pie. I have no doubt a crispier, well done pizza could rate in the low-to-mid 7s; but this pie just doesn’t cut it.
