It’s National Pizza Day!
There’s nothing more satisfying than a freshly baked pizza right out of the oven from your favorite New Jersey pizza place or bar.
Everything from the creamy melted mozzarella to the flavor infused sauce, to the crust, which should be crispy on the outside, soft on the inside. If we’re talking thin crust, I like it light and crispy.
I love all styles of pizza, but Neopolitan style seems to be the most popular with Sicilian coming in 2nd.
The crust should enhance the toppings of the pizza, not overpower them. I love a zesty tomato sauce on my pie with a light sprinkle of aged parmesan.
My favorite topping is homemade fresh sausage.
Pepperoni is America’s favorite topping, but I’m not a big fan of pepperoni, too greasy for me.
Although I’d eat a pepperoni slice before I’d go near a slice topped with pineapple…yuck!
Quality ingredients are the key to making a near perfect pizza pie.
I can always tell when a place uses ingredients of a lesser quality. I’ve encountered quite a few places in my travels that use low grade ingredients, like rubbery low fat mozzarella cheese, or industrial size bags of pre-shredded cheese. The pre-shredded stuff has a ton of preservatives and anti-clumping agents. None of that garbage has any flavor!
I love the consistency of good whole milk mozzarella. A good cheese pull and a flavorful quality product seal the deal for me.
A pizza crust’s list of ingredients should be simple. No artificial or inferior ingredients, ever.
I follow a group of pizza lovers on Guy Madsen’s “Jersey Pizza Joints” Facebook page, which has over 100,000 members.
Guy is the main organizer of New Jersey’s Annual Pizza Bowl which just completed its 4th annual competition event.
Vinnie’s Mootz of Lyndhurst, whose thin and crisp grandma pie topped with fresh mozzarella and tomatoes took home the prize on Saturday, Feb. 3, 2024 at Redd’s Restaurant in Carlstadt.
I look up to Guy and those who constantly contribute their opinions and great suggestions to the page. Thanks for doing what you do!