Pizza is a beloved food that has become a staple in American cuisine. There are many styles of pizza throughout the United States, but one that stands out is the New Jersey style pizza. Pizza made in NJ has its own unique qualities that set it apart from other regional styles.
History of NJ Style Pizza
New Jersey style pizza has a long history that dates back to the early 1900s when Italian immigrants first arrived in the state. These immigrants brought with them their love of pizza, and soon pizzerias began popping up all over the Garden State. NJ-style pizza is characterized by its thin crust, crispy texture, and tangy tomato sauce. The cheese used most frequently is whole milk mozzarella, or a blend of whole milk and skim milk mozzarella, sometimes referred to as “the East Coast blend”. The pizza is usually baked in a 525-600°F oven, though there are many brick and wood-fired pizzerias across the state whose ovens reach up to 1000°F.
Famous NJ Pizzerias
Some of the most famous NJ pizzerias include:
- Santillo’s Brick Oven Pizza – located in Elizabeth, NJ, has been making pizza since 1918.
- Star Tavern – located in Orange, NJ, has been making pizza since 1945.
- Papa’s Tomato Pies – located in Robbinsville, NJ, has been making pizza since 1912.
- De Lorenzo’s Tomato Pies – located in Trenton, NJ, has been making pizza since 1947.
These pizzerias have been serving up delicious NJ-style pizza for decades and have become iconic in the state.
Popular NJ Pizza Toppings
NJ-style pizza is known for its simplicity, with the focus on fresh, high-quality ingredients. The classic toppings used on NJ-style pizza are tomato sauce, cheese, and herbs. However, there are several popular toppings that are commonly used to enhance the flavor profile of this pizza style. These include:
- Pepperoni
- Sausage
- Mushrooms
- Onions
- Peppers
- Anchovies
- And many more…
While these toppings are delicious, some pizzerias take things a step further by offering more unique or unconventional toppings. For example, you might come across toppings like bacon, egg, and cheese; chicken and waffles; or even lobster mac and cheese. While these toppings may seem strange at first, they can actually be quite delicious and add a fun twist to the traditional pizza experience. Of course, the toppings you choose for your NJ-style pizza are entirely up to you — but don’t be afraid to get a little adventurous and try something new!
Fun Facts About NJ Pizza
- New Jersey is home to over 2,500 pizzerias.
- More than 67% of pizza lovers polled by NJ.com eat their pizza by folding their slices in half at the crust (cheese inside, of course!)
- According to a survey by TripAdvisor, six of the top 10 best pizzerias in the United States are located in New Jersey.
- NJ-style pizza has been featured on popular TV shows such as The Sopranos and Man vs. Food.
- The first pizzeria in the United States was Lombardi’s, which opened in New York City in 1905. However, many credit New Jersey as being the birthplace of modern pizza due to the large number of Italian immigrants who settled in the state.
Recipe for NJ Style Pizza Dough
New Jersey Style Pizza Dough
Equipment
- 1 Stand mixer Optional
- 1 Food Scale
- 1 Measuring Cup
- 1 Measuring Spoons
Ingredients
- 1000 grams high-gluten flour preferably All Trumps
- 20 grams sugar white
- 650 grams water divided; 550g iced, 100 g warm
- 10 grams yeast, active dry
- 20 grams extra virgin olive oil (EVOO)
- 20 grams salt
Instructions
- Equip a stand mixer with a dough hook and on the lowest setting, combine the flour and sugar.
- With the stand mixer running on the lowest setting, pour in 550g of ice water followed by the yeast/water mixture and the EVOO.
- Once the dough has come together, stop the mixer, add the salt, and run the mixer on the lowest setting until the salt has combined with the dough.
- Turn the dough out onto a clean countertop; a marble or stainless steel surface tends to work best.
- Begin kneading the dough. Several kneading methods are acceptable but when making this 65% hydration dough, I like to form a flat circle and then pull in four to five points from the side of the circle to meet in the middle; press to seal, flip, and repeat. Do this for 3-5 minutes until the dough is smooth and form into a large ball.
- Lightly oil a large bowl and place the dough inside it. Cover with a wet towel or plastic wrap and let rest in a warm place for an hour. The dough should nearly double in size.
- Place the bowl in the refrigerator and allow to rest overnight.
- The next day, remove the dough from the refrigerator and degas it by either manually pressing the air out of the dough or by putting it into a stand mixer equipped with a dough hook for about 30 seconds.
- Remove the dough from the bowl and cut to size. Using your food scale, weigh each piece to 15 ounces.This recipe should yield four (4) 15 ounce balls of pizza dough.
- Roll each piece of dough into a ball and place each into lightly oiled glass or plastic containers. Brush the tops of the dough balls with a bit of oil, then cover with lids or plastic wrap.If using a proofing box, there is no need to apply a thin layer of oil to the container; just brush the top of each dough ball with a bit of oil.
- Place containers in the refrigerator and allow to rest overnight before using.Note: If the dough will not be used within 24-48 hours after balling, be aware that you may have to "burp" the lids of your containers to prevent gasses from building up, blowing off the lids, and drying out the top of your dough.
Indulge in NJ Pizza
New Jersey-style pizza has a long and rich history that has helped shape the pizza culture in America. Its thin crust, tangy sauce, and crispy texture have made it a favorite among pizza lovers worldwide. From its humble beginnings in the early 1900s to its current status as a pizza mecca, NJ-style pizza has truly stood the test of time. So, whether you’re a New Jersey native or just passing through, make sure to grab a slice of NJ-style pizza and experience the deliciousness for yourself.