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Best Deck Oven Slice in Northern NJ?

I know, deck oven pizza is way out of favor these days. Who cares that deck oven pizza outsells Neapolitan, wood, coal and tavern pizza by about a thousand to one? It's mundane, it's ubiquitous, and 99.9% of it is mediocre.

But that doesn't mean that, if done well, it can't be a religious experience. If a pizzeria owner knows what they're doing, the crust on a slice pie can be puffy, chewy, flavorful and light. They can run their oven just a little hotter than the next guy. They can work with a slightly more hydrated dough. They can hire help that's comfortable stretching thinner skins. They can make the dough the day before. With some knowledge and a little attention to detail, a deck oven slice CAN be sublime.

With the hundreds of deck oven pizzerias in this area, SOMEONE has to 'get it.'

With your help, I'm trying to find the needles in the massive haystack that is NY style pizza.

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  1. Lodi Pizza or Pizzatown. Both are within/about a mile of each other.

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    Lodi Pizza Restaurant
    19 US Highway 46 W, Lodi, NJ 07644

    9 Replies
    1. re: fourunder

      I'm starting to believe that Pizza Town (elmwood park) is the only notable pizzeria (in its class/style) in all of north jersey (haven't tried Lodi yet).

      1. re: tommy

        For the round cheese pies......I enjoy both places. For sausage topping specifically, Lodi Pizza is far superior to Pizzatown, as their sausage is of better quality and taste to my liking. Lodi is known for their square pies, especially with the sausage topping...but I think their round pies with sausage are equally as good. I know quite a few people who do not order whole pies, but slices at both places, because they feel the slices have better texture and taste when reheated....

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        Lodi Pizza Restaurant
        19 US Highway 46 W, Lodi, NJ 07644

        1. re: fourunder

          My work takes me to that area every once in a while, so I'll be sure to stop by, but, I'm curious, is this photo, found here

          http://offthebroiler.wordpress.com/20...

          representative of a Pizzatown slice?

           
          1. re: scott123

            Yes, the place hasn't changed in 40-50 years...... Here's some pictures for Lodi Pizza:

            http://offthebroiler.wordpress.com/20...

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            Lodi Pizza Restaurant
            19 US Highway 46 W, Lodi, NJ 07644

            1. re: scott123

              That slice looks a little anemic and has virtually no oven spring. I've had better pizza there, including the one in the photo below.

              It should be noted that you can easily plow through 4 slices. They aren't huge, and they are not heavy and greasy.

              They are cooking pies in less than 4 minutes in the cases that I've timed, and sometimes under 3.

              http://www.tommyeats.com/.a/6a00d8345...

              1. re: tommy

                Much better, thanks. With that photo and those baking times- this just became a must visit destination.

                1. re: tommy

                  You can get a very similar slice in Fort Lee at Baggio's on Main St. as well.

              2. re: tommy

                I tried Pizza Town for the first time last nite...AMMMMAAAAAAZING...i really liked it. The only negative is that the slices are kind of small compared to other slices in the area. I had 2 slices and was still hungry, and Im not a big eater at all. Def worth a trip back tho.

            2. Pardon my ignorance, but what exactly is a "deck oven slice"? I have never heard the term before.

              4 Replies
              1. re: bropaul

                Hey, When I grew up there were no commercialbrick/ stone/ wood ovens in North Jersey, only decks.
                The closest thing was John's in the Village in Manhattan, but they did not serve a slice

                1. re: bropaul

                  That makes two of us...

                  So is a deck one of the multi-tiered (non-moving) pizza ovens, or is it something else?

                  1. re: Curlz

                    curlz.....Yes, a deck oven also has been called a pizza oven was popular in bakeries prior to the automatic rotating rack convection ovens now seen in many supermarket in-store operations. These ovens have given way, for pizza, to the stone/brick "wood fired", either real wood fired, or for show wood assisted gas/electric ovens.

                  2. re: bropaul

                    Thank you for asking. I was afraid to, for fear of outing my foodie ignorance!