These days, the two best practitioners of the style can be found in suburban Robbinsville. Here, that means a relatively small amount of mozzarella on a nice, thin crust, with a generous amount of crushed tomatoes up top. Do you know, for instance, about the beach pizza in Massachusetts and New Hampshire-crispy, thin squares with the provolone and the sweet sauce that you think you're going to absolutely hate, then secretly fall in love with? How about the scissor-cut strips of lean sausage pie with the malted crust in the Quad Cities region of Iowa and Illinois? Or what of the Old Forge pie, the calling card of a blue-collar Pennsylvania town that very seriously calls itself the Pizza Capital of the World and has the highest rate of pizzerias per capita in the country? How about Utica-style pizza, a staple in New York's Mohawk Valley for longer than many of New York City's famous pizzerias? Sure, it may not be all to your stylistic taste, but every single one of these long-held regional traditions is spectacular, in its own way.īesides having the best new pizza in America, New Jersey also has some of the best, oldest pizzas in America, down in Trenton, where they don't call it pizza at all, but rather tomato pie.
For a minute, however, never mind the latest trends, because there has always been so much to uncover and appreciate, so much that has always been there, so much wonderful Italian-American tradition, which is a whole other universe from Italian-Italian.
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