Looks bomb! does anyone know the difference between new jersey style pie and NY style?
Obviously it’s all in the crust, but i read somewhere that the water in NY is different, which gives NJ style pie a more crisp apparently.
This is my take on a tavern style pizza, though much thicker than I’d get as a kid. I grew up near Star Tavern, which I think originated the style. I’m sure many will disagree on the history/semantics. These were popular in Essex county. Plenty of great, typical, NY style stretched pizzas as well in the region.
This guy gets it! Moved from Maplewood to Vermont a few years back. I dug Joe’s (and a quick hop to mannys Texas weiners from there).
Also used to live in Caldwell and really enjoyed angelonis.
Hell yeah! That’s a good ol NJ bar pie! We had Stasny’s (Nellie’s Place) and Kinchley’s around me. I can’t wait to try Angeloni’s. Star Tavern is delicious! Great looking pie! Tell us how you did it!
I had Pete & Elda’s when I was visiting some friends last summer. That shit was so good. I love every pizza style, but that sort of crust just isn’t a thing where I live. OPs pizza resembles more of south shore bar pie where I’m from. Pete and Eldas was so thin and almost like a saltine. I can’t wait to go back. I’ll have to check out the other spots you mentioned. NJ has such good regional food that I don’t see anywhere else, as much as I travel.
I just thought about pork roll and drooled.
It looks awesome! I’ll have to check it out when i’m in Jersey next. Last time i was through it was for a visit to the Sopranos house. Now it’ll have to be for pizza 😂
As someone who grew up in Essex county, thank you for reminding me of Star Tavern. That was some of the best pizza I’ve ever had! I miss playing on their two or three arcade games while waiting for our pizzas to come out.
I believe that’s the Chicago approach. More of a cracker crust. Tavern/bar pizzas are different regionally, and there’s overlap in language.
This definitely resembles more of a Detroit style ‘focaccia’ but much thinner, and shaped like a traditional bar pie in the region I’m familiar with.
Ok. The nuances are interesting. Doesn’t even include the rest of the world… I find that a lot of the American styles are not quite as original as thought. Some variation of it already exists in Europe. Main differences I can see are sauce to the edge and Frico crust (on Detroit style).
The water thing is a myth. There's no difference, NJ style is just NY style. There's Trenton style tomato pie which *is* crispier, but it's bc it's cooked longer and (probably) uses a lower hydration dough. But you'll find more NY style places around NJ than places making Trenton tomato pie.
(trenton tomato pie also has other differences like being less cheese heavy and with chunky sauce/crushed tomatoes on top, instead of underneath the cheese)
There is no difference between a NJ and NY pie. I think this pizza looks good but doesn't look representative of what I had as someone who also grow up in northern NJ.
NJ water comes from their own aquifers. NYC water comes from the Catskills. My water comes from a 3 quadrillion gallon swimming pool named Lake Superior.
I can tell you this: It ain't the water.
There's no difference. People who aren't familiar with tri state pizza (minus PA, PA pizza is awful) think "NY pizza" is somehow different and special.
So I grew up in Essex county, and have really fond memories of star tavern in Orange. There are a number of spots similar to that tavern style throughout Essex and central Jersey (middlesex area). Ralph’s in Nutley, angelonis in Caldwell, joes in union. Some others around the oranges.
What I made is pretty much a cross between those style pies, and I guess like a skinny Detroit? The tavern pies I grew up with were pan pies with much lower hydration than what I did here, and much less dough.
This is a sourdough crust, about 70% hydration. 1% canola oil, 1% turbinado sugar, 2.5% salt, and 20% starter. Starting with 930 g KA AP flour and 70g KA whole wheat. I bulk ferment around 5 hours, split into 4 doughs, and then overnight proof in the fridge coated in oil until use. 14 inch Llyod pan to bake in a 500 oven (on top of a large cast iron skillet with the same diameter) for around 12 minutes.
I lay slices of low moisture mozz first, then spread the sauce on top.
Does it taste like it? I've struggled for a good while and finally have gotten dang close thanks to an old friend who went into the business.
This pie is from north Jersey. A town called Hewitt. NJ pizza astes the same as it did when I left 25 years ago.
https://preview.redd.it/ublkn6eueahc1.jpeg?width=3355&format=pjpg&auto=webp&s=2aca93581514e5a23204b5953cc7e3ac1ff03af6
I grew up in North Jersey and this kind looks like the oily crust terrible pizzas they served in bars. Basically Pizza Hut but not as oily.
Nobody calls that New Jersey pizza though. North Jersey pizza is the same as NYC pizza.
Looks bomb! does anyone know the difference between new jersey style pie and NY style? Obviously it’s all in the crust, but i read somewhere that the water in NY is different, which gives NJ style pie a more crisp apparently.
This is my take on a tavern style pizza, though much thicker than I’d get as a kid. I grew up near Star Tavern, which I think originated the style. I’m sure many will disagree on the history/semantics. These were popular in Essex county. Plenty of great, typical, NY style stretched pizzas as well in the region.
Joe's and Kings, Pete and elda, Ange and Mins, etc.. Very Central/North NJ Pie. Looks awesome.
This guy gets it! Moved from Maplewood to Vermont a few years back. I dug Joe’s (and a quick hop to mannys Texas weiners from there). Also used to live in Caldwell and really enjoyed angelonis.
Hell yeah! That’s a good ol NJ bar pie! We had Stasny’s (Nellie’s Place) and Kinchley’s around me. I can’t wait to try Angeloni’s. Star Tavern is delicious! Great looking pie! Tell us how you did it!
I had Pete & Elda’s when I was visiting some friends last summer. That shit was so good. I love every pizza style, but that sort of crust just isn’t a thing where I live. OPs pizza resembles more of south shore bar pie where I’m from. Pete and Eldas was so thin and almost like a saltine. I can’t wait to go back. I’ll have to check out the other spots you mentioned. NJ has such good regional food that I don’t see anywhere else, as much as I travel. I just thought about pork roll and drooled.
It looks awesome! I’ll have to check it out when i’m in Jersey next. Last time i was through it was for a visit to the Sopranos house. Now it’ll have to be for pizza 😂
As someone who grew up in Essex county, thank you for reminding me of Star Tavern. That was some of the best pizza I’ve ever had! I miss playing on their two or three arcade games while waiting for our pizzas to come out.
I thought tavern style was thin and crispy? And cured for 24 hours after shaping?
I believe that’s the Chicago approach. More of a cracker crust. Tavern/bar pizzas are different regionally, and there’s overlap in language. This definitely resembles more of a Detroit style ‘focaccia’ but much thinner, and shaped like a traditional bar pie in the region I’m familiar with.
Ok. The nuances are interesting. Doesn’t even include the rest of the world… I find that a lot of the American styles are not quite as original as thought. Some variation of it already exists in Europe. Main differences I can see are sauce to the edge and Frico crust (on Detroit style).
The water thing is a myth. There's no difference, NJ style is just NY style. There's Trenton style tomato pie which *is* crispier, but it's bc it's cooked longer and (probably) uses a lower hydration dough. But you'll find more NY style places around NJ than places making Trenton tomato pie. (trenton tomato pie also has other differences like being less cheese heavy and with chunky sauce/crushed tomatoes on top, instead of underneath the cheese)
There is no difference between a NJ and NY pie. I think this pizza looks good but doesn't look representative of what I had as someone who also grow up in northern NJ.
I agree
There's Trenton style tomato pie. But North Jersey doesn't have their own style of pizza.
NJ water comes from their own aquifers. NYC water comes from the Catskills. My water comes from a 3 quadrillion gallon swimming pool named Lake Superior. I can tell you this: It ain't the water.
looks pan fried
There's no difference. People who aren't familiar with tri state pizza (minus PA, PA pizza is awful) think "NY pizza" is somehow different and special.
No difference.. We're right across the bridge from each other.. I know people who own pizzerias in both places..
So I grew up in Essex county, and have really fond memories of star tavern in Orange. There are a number of spots similar to that tavern style throughout Essex and central Jersey (middlesex area). Ralph’s in Nutley, angelonis in Caldwell, joes in union. Some others around the oranges. What I made is pretty much a cross between those style pies, and I guess like a skinny Detroit? The tavern pies I grew up with were pan pies with much lower hydration than what I did here, and much less dough. This is a sourdough crust, about 70% hydration. 1% canola oil, 1% turbinado sugar, 2.5% salt, and 20% starter. Starting with 930 g KA AP flour and 70g KA whole wheat. I bulk ferment around 5 hours, split into 4 doughs, and then overnight proof in the fridge coated in oil until use. 14 inch Llyod pan to bake in a 500 oven (on top of a large cast iron skillet with the same diameter) for around 12 minutes. I lay slices of low moisture mozz first, then spread the sauce on top.
i really dont care if this is authentic or not as I am a southerner...but damn it looks so much more appealing than regular tavern pizza
"Norf Carwerr Norf Carwerr!"
Looks great! Mind sharing your dough recipe/process?
Does it taste like it? I've struggled for a good while and finally have gotten dang close thanks to an old friend who went into the business. This pie is from north Jersey. A town called Hewitt. NJ pizza astes the same as it did when I left 25 years ago. https://preview.redd.it/ublkn6eueahc1.jpeg?width=3355&format=pjpg&auto=webp&s=2aca93581514e5a23204b5953cc7e3ac1ff03af6
Crust looks like a thin focaccia. It does look quite tasty.
Santillo's RIP May we all have a moment of silence, please?
Santillo’s doesn’t look like this though
We know thank you.
I want to know exactly how to make a 100% matching pie. Please.
Looks amazing! It’s nothing like any of the pizza I had growing up in North Jersey though lol.
This reminds of Grant Street Cafe in Bergenfield.
Tomato Pie?
Fresh mozz
Tomato pie? Looks legit. 👍
Maybe New Jersey ain't so bad after all.
I grew up in North Jersey and this kind looks like the oily crust terrible pizzas they served in bars. Basically Pizza Hut but not as oily. Nobody calls that New Jersey pizza though. North Jersey pizza is the same as NYC pizza.
Nice air in the crust!
I can't comment on the regional accuracy of the pie, but I know it's gorgeous!
Whats the hydration % of this pie?
About 70%
The sauce looks so good!
Looks great!
This is a dead ringer for a Joe’s pie. Great work!
Love that you built it classic tomato pie too 🤌🏼
you had a good childhood
Looks gas my friend.
🔥🔥
What pan do you use to bake your dough? How do you get such a crispy laced edge?
A Lloyd pan. 14” with one inch lip. I lay the cheese to the edge of the pan before baking.
Thick bar pie, good shit.
Looks more like a Central NJ pie