TRENTON TOMATO PIE (the sauce goes on top)

[@jmacdouglasr]

Born and raised right outside of Trenton here. This looks perfect. Joe's Tomato Pie, Papa's Tomato Pie, and yes, the one and only DeLorenzo's would all be proud to have you in their kitchen. Thanks for the love! You're the best, Brian. Keep up the good work.

[@joeskiluv840]

Is DeLorenzo playin for the Nets?

[@Veltree]

I work in Trenton and also been to Delo’s and Papa’s! Both delicious, always a treat. Definitely an underrated and lesser-known gem in the pizza world.

[@adamcain4603]

Small world I live across in PA in Yardley Morrisville area I go to Delorenzos in Yardley sometimes I take a ride to Papas love that place.

[@doctajuice]

That's so disappointing for me to know, as a Louisiana native, that he'll nail tf out of regional pizzas but he added kale to etouffee 😭😭😭😭

[@andrewmcquade9413]

I’m from Levittown and Trenton pizza is my all time favorite

[@pauljrinaldi]

I've been making pizza for 20+ years. Your video just taught me about freezing mozzarella before putting it on the pizza and putting the pizza on a cooling rack before devouring it. Good Job, Brian. I look forward to trying this out. Side note- Most of the good NJ pizzerias use Grande cheese, which can be VERY difficult to find at your local grocery store. I'm pretty impressed you caught on to that detail. Polly-o cheese is a solid alternative for Grande if you can't find it. That too can be somewhat difficult to find. Also, most pizzerias will use a 50/50 blend of part skim and whole milk mozzarella. It's a minor difference that just takes some of "heavyness" out of the pizza rather than using 100% whole milk mozz. Just whatever you do, don't use the pre-shredded cheese (which Brian never does).

[@tjsullivan4793]

Great reply...thanks for the info about cheese and Polly-o.

[@auxiliarypatch]

I've been using Galbani at my Pizzeria up here in Maine. I love how it melts and caramelizes! I try to keep in mind that cheese ain't a church and don't let perfect be the enemy of good. I think if you can't find Grande at your local grocer just ask the deli clerk "what's good?"!

[@tjsullivan4793]

@@auxiliarypatch Thanks for the tip on Galbani. Curious where in Maine are you? I lived outside of Augusta(Readfield) for a few years before moving out West. Always interesting when you hear someone from Maine!

[@lousekoya1803]

Nice friendly comment ! Cheers from Quebec !

[@pokerbosscycler]

brian should bring his pizza game and make up new haven pies. they are the best big time for taste, and crisp.

[@IEdjumacate]

NJ food is extremely underrated in general. I grew up there so I’m biased, but I believe that the tight knit communities keep restaurants honest. In and around NYC, lots of restaurants aren’t catering to “real New Yorkers” so they lose some competitive edge. In NJ, every customer knows exactly what their pizza/bagels/anything else should be like & if it ever dips in quality they will find a new place that’s better. Represent NJ!

[@rullywinkle]

yo fr people talk and the places aint far enough for ppl to find a better place if bagels aint poppin like they sposed to be

[@matthewgagnon9426]

Definitely true. And especially for pizza, every single town and city has at least 3-4 pizza places. It's easy to drop a place and find somewhere else if the quality starts dipping.

[@knockitofff]

NJ is awful for food, period.

[@IEdjumacate]

@@knockitofff then you have no taste buds 😂

[@knockitofff]

@@IEdjumacate no problems there, but it sucks, trust me

[@belowcelcius5406]

Brian thank you for representing the little guys I think I speak for all of NJ when I say thank you P.s. the pizza was very accurate especially using semolina instead of cornmeal respect where respect is due Also if you could look into making the NJ sloppy joe sandwich (which is nothing like whatever it is you’re thinking) it’s a triple decker Jewish deli sandwich with corned beef, (occasionally pastrami), turkey, Russian dressing, and dry coleslaw i usually get it in Longbranch NJ at this deli called richards with either a knish with brown gravy or some fresh made latkes

[@BrianLagerstrom]

i need to get to jersey to see what this is about, stat

[@belowcelcius5406]

@@BrianLagerstrom Amen

[@claudia2.1]

@@BrianLagerstrom Goldbelly to the rescue!?

[@DavidCalotta]

@@BrianLagerstrom it’s weird AF bruh, but swing out and do a meet and greet!

[@spahgeet2897]

We got that sandwich at a place called The Wanigan in Michigan. 10/10 absolutely my favorite deli sandwich of all time

[@asliceofnewjersey7614]

Appreciate the Jersey shout-out! We’re a food truck based in NJ doing artisan pizza and we’ve been loving your content. Keep it up! Let’s do a pizza collab sometime 🍕

[@dommmer91985]

LOVE THIS I've been eating this pizza my whole life and no one gets it till they try it. awesome representation of our pizza

[@KayDubs77]

Jersey girl here (specifically from just south of Trenton). Your pie looks awesome! And your final pronunciation of Trenton was perfect. We never pronounce the second "t". Treh-en or Treh-eh - depending on how fast you're talking. 😉

[@veronicaBolanos-mc4fc]

You're so right! We never, new jerseyseans, pronounce the second t in Trenton.:)

[@stevelovich6396]

I was born in Trenton. You nailed it. Make this for my kids and really brought me back. Thank you.

[@matthewkoslow3221]

BROOOOOOOO HE FINALLY DID IT!!!! JERSEY IN THE BUILDING WE DON'T PUMP OUR GAS WE PUMP OUR FISSSSSTS!!!!!! This looks so damn good. I am wondering if you have thought about trying to make Argentinian Style pizza (fuggazetta), which is this insanely cheesy stuffed pizza. I do not see alot of people talk about it, and I never even had one but want to try it and your pizza recipes are always great i know you'd kill it!

[@BrianLagerstrom]

loving your energy, Matthew. I'll have to look into fuggazetta. Thanks!

[@sofiagomez8695]

Omg yes! Im from Argentina and I can assure u its BOMB. It has no tomato sauce and there's even a variation with ham and cheese inside c: I hope he tries to do it!

[@matthewkoslow3221]

@@sofiagomez8695 bruh that sounds dope!

[@KayDubs77]

Woot woot!

[@shawnsb7583]

Just made this pizza and wow. It’s amazing. I did leave it for 48 hours and let it come to room temperature. Followed the recipe precisely except instead of a pizza stone/steel, I used the back of a cookie sheet. Thanks for the great instructions.

[@BrianLagerstrom]

Awesome! Thanks for watching and trying

[@angielala86]

I’m from North Jersey but I think this style of pizza is more of a Central/South Jersey thing. I currently live right outside of Trenton in PA and see “tomato pie” pizzas being advertised a lot but was hesitant to try it because it didn’t sound appealing lol…your video is making me reconsider though! Great job!

[@theb.a.r.strategy7254]

What's up neighbor!

[@Ryan30201]

I'm outside Trenton as well, you gotta try it for sure - it's really good!

[@ChaoskidGaming]

im from central jersey and all the pizza by me is new york style. im living near Philly now, but havent gone to a pizza place yet, now im super curious.

[@lepidoptery]

this is a tomato pie in those areas of jersey, but beware if you wander over to philly, "tomato pie" there generally means something else.

[@auxiliarypatch]

@@lepidoptery To take it a step further: the Philly tomato pie is bread dough cooked liked a Sicilian pizza shell, then flipped over in the tray and topped with tomato sauce, breadcrumbs and/or parm, and EVOO and put back in the oven for (IIRC) another 15 minutes after the initial shell bake. Delicious pies!

[@adriennepender673]

No Flop, that's what I've been looking for! Love all your instructions, Brian, you make it all approachable and within anyone's capability.🍕 Let's make this thing!

[@HelloYatta]

As a Trenton, NJ native. Kudos my guy 🙌🏾🙌🏾🙌🏾

[@RedRoverTW]

I'm from Philly and used to travel to Trenton often for work. This definitely looks like authentic Trenton pizza. Love how the blobs of sauce contrast with the cheese. As usual Brian, your bread and pizza recipes are on point.

[@ericlawrence87]

I went to DeLorenzo’s all growing up. No better pie in the world. Also, one thing they always do there is add a small sprinkle of mozzarella just before the cook finishes up as a bright white contrast to the dark/orange fully cooked mozz.

[@joshualiford4227]

This is an extremely comprehensive video. I’ve watched a ton of pizza videos to learn how to make a crispy crust and thin pie at home. This is by far the best video I’ve seen. You definitely earned my subscription with this one. Very well done.

[@codeLogik0x0]

As someone who has been eating Trenton pies from Papa's, Delo's and Joe's for the better part of my life, I can say this looks beautiful. I don't make a lot of homemade pizza these days now that I am back in the NJ area after 8 years in Seattle, but I am going to give your recipe a try and see how it matches up! Looks great though!

[@itsdonuttime7729]

How sweet do you reckon the sauce is? My taste buds will throw a fit at savory sweet but a couple times here Brian did say this sauce is lightly sweet but I think he tends to prefer some savory dishes on the sweeter side

[@mrtaser556]

One tip that I suggest trying, once your oven is heated then heat your stone (I use a cast iron “stone”) up a little more using the broiler for a few minutes before placing the pizza in the oven . I’ve had great results with this.

[@tristanrl1940]

Lovely - the only substitution I make is slightly under-baking the pie - once out, allowing the pie to set and then flash heat individual slices before service. I generally, don’t care for pizza scalding hot so this takes only but 2-3 minutes. The crust already had an opportunity to slightly harden so not much further heating would be needed. The bit about chilling the cheese is very-wise indeed, as doing this step significantly reduces the squeezing out of grease.

[@mhkpt]

Looks amaaaazing! Thanks for explaining why you do things one way and not another, specifically! It helps to show how every step matters.

[@scottkaplan7987]

Brian thanks for giving me the recipe I grew up on! Just so you know this style of tomato pie is exclusive to Chambersburg, the Italian section of Trenton. Of course almost all of the GREAT pizza joints aka tomato pie joints making this style of pie have left the “Burg” sadly?! Back in the day if you wanted a tomato pie from”Delo’s” you would have to wait in line for an hour or more with only cash in hand and God forbid you had to use the bathroom? Anyway I have made many of your breads in the past so thanks again for this coveted recipe!

[@DrewCJuice]

Never thought about freezing the cheese. Good tip Brian! I've occasionally spritzed the top of the uncooked pie with water to prevent some premature cheese brownage but that just adds unnecessary moisture. Totally chilling my cheese next time!

[@jeromemartucci111]

DeLorenzos Robbinsville, NJ (Hudson Street) and Yardley, PA….Simply The BEST…

[@scottkaplan7987]

Hudson st is gone now! RIP!

[@Devilsfannumber30]

As a Jersian, this was a lot of fun to watch! Thanks for representing one of our dishes! You did great 😊 everything seems accurate to me

[@Acierer]

I made this for my wife's family when they were visiting a few months ago and they still bring up how awesome it was.

[@warchortle6892]

Another pizza video? You're my hero

[@ck1optonline]

Morristown represent!!! This pizza looks amazing, thinking about ordering some now.

[@jackdraper2215]

Another pizza video! *insert Obi-Wan Kenobi leaning meme* That's.... Why I'm here.

[@chriswhinery925]

Another pizza video indeed! Sometimes I think the real reason Brian started this channel was so that he could justify making a ton of breads and pizzas that his wife can't eat and then eat them all himself!

[@dbhende]

Motown represent! Go Colonials!!!

[@Jimbo54]

You are on the money. I was born and raised in Trenton, and this video brought back great memories of my childhood. Bravo.

[@Chef_PC]

I was SO hoping this was a Utica, NY style Tomato Pie. That should be next. THAT. SHOULD. BE. NEXT.

[@matthewkemp3469]

This is what I grew up with and continue to loooove to this day. It made me and my family total pizza snobs. Shout out to Jacob inn the comments below. He nailed the list of classic pizza joints perfectly. Here's an oldie to try, a Trenton Mustard Pie. Papa's was my first. Great homage to our pizza Bri. Love it.

[@playingwithpizza]

I made a dough with Bouncer flour, and it wasn't rising a lot, so I decided to make this pie using it. 24-hour cold ferment. Also, I only had brick cheese, so that was what I used. Turned out pretty good., Thanks.

[@kitcat9447]

I already have pizza dough fermenting in the fridge for tonight and mozz in the freezer. This is fate. Can't wait to try this tonight Edit: coming back to say that while my crust was more NYC style that sauce is the best I've ever had. The whole family raved over the pizza. Thanks!

[@heyluvi]

Can you share your NY style recipe??

[@jamesschrader8193]

Trenton also had family “Maricuas” , they made pie with a mix of cheddar & mots with the sauce on top. The best pizza I ever ate. They have a restaurant on the boardwalk in Sea Side Heights. Try searching them on Facebook. Better yet go there and try it for yourself. Love this stuff you will too.

[@itsdonuttime7729]

In my house we do a veggies + moz + light sprinkle of cheddar( I guess its a medium cheddar) and man is that cheddar just essential for me at this point. The depth and variation in flavor is tremendous.

[@jamesschrader8193]

@@itsdonuttime7729 Hi it’s donut time, try this some time if you like clams. Make a white clam sauce with wine or Pernod, clams, garlic etc.. put WCS ON PIZZA DOUGH, then mots, med/lg chunks pealed seeded tomato just here and there not to much. Then fresh.

[@jamesschrader8193]

Sorry fat digets. Then fresh graded parm. Or ROMANO “my favorite “ Then bake and let the saliva flow :-). Hope you like, good luck.

[@itsdonuttime7729]

@@jamesschrader8193 Interesting combos. I think the crowd in this video is definitely up for trying new things so hope everyone sees your comment

[@rneustel388]

Glad to hear you mention New Haven, CT.

[@StuJones86]

Bro. You’ve made this Jersey Born Dude very happy. No lie my favorite pizza in the world is Mack and Manco’s in Ocean City, NJ. Strangely enough, my favorite pie there is a white broccoli. Gonna try this one out and then maybe attempt the White Broc. Thank you!!

[@pauljrinaldi]

Brian has a video on making homemade ricotta in his ravioli video. I would definitely add the homemade ricotta to a white pie. Otherwise, use Polly-o "Old Fashioned" Ricotta if you can find it (I get mine at costco).

[@BrianLagerstrom]

Man I’ll have to check out that broccoli pizza. Sounds dope. Thanks for watching

[@kevincinnamontoast3669]

I'm sad to inform you mack and manco is gone. Due to some tax evasion it is now manco and manco.

[@StuJones86]

@@kevincinnamontoast3669 HA. yea I heard about that. It will always be Mack and Manco’s in my heart.

[@sahej6939]

I love the white and green broccoli pie

[@murphy81775]

I live in Bucks County, PA, which borders Mercer County, BJ (home of Trenton). A few years ago, DeLorenzo's opened a pizza shop in Yardley right by my hair salon. A double treat: pampering and pizza. I think your rendition looks perfect.

[@BrianLagerstrom]

Wow high praise! Thank you!

[@t-ci-e]

Woot! I’m from Morrisville but live in the Bay Area now! If you ever make it to SF Tony’s Napoletana makes the closest thing to a Trenton Tomato Pie that you’ll find on the west coast. I miss east coast pizza soooooooooooooo much.

[@ilia1028]

Hi bri, You helped me a lot. I was using a fresh pizza dough without a pizza stone and my cheese was alwase over cooked. After your video i pre baked the dough and after than baked the pizza with a more gentle heat and the pizza come out perfect. Thank you, love your videos.

[@MegaQwerty567]

I've literally just started making something very similar to this at work(italian place) over the past week and we get this out of nowhere. I've really been loving it, more interesting and enjoyable than the traditional cheese over sauce setup

[@roguephoenix]

thanks for the tip about freezing the cheese. what i've been doing is baking the dough first with some sauce then adding more sauce and the cheese so they come out even lol. it's more work.

[@edszwiftingchronicles3877]

Big fan of your content. I live in Lawrence, right outside of Trenton, and you nailed it. I would HIGHLY recommend you make a Trenton mustard pie… same approach but put a thin layer of brown mustard on the dough. I make sourdough pizza once a week for the fam and the mustard pie is part of the rotation.

[@xianritchie]

Normally I don't comment on the ads, but let me say, Munk Pack is actually REALLY good. The coconut almond and dark chocolate are both chewy and sweet and you'd be hard pressed to even know they were keto if you didn't see the packaging.

[@AstroMartine]

Nice, it's like more decadent Margherita. Edit: whoa great idea about leaving the cheese in the fridge before, I was struggling with getting it too fried and the dough not being properly cooked in the middle.

[@masstwitter4748]

He actually says he puts it in the freezer

[@AstroMartine]

@@masstwitter4748 freezer, right

[@kattykakes8135]

Love this one! I lived in Oakland, NJ for a few years and loved their style of pizzas. The BEST bagels in the world come from there, too.

[@bcask61]

Nice job Bri! Trenton style pies are easy to find on the PA side of the Delaware river too. Dilorenzo’s has a PA store, plenty of places near me feature “tamayta pie”. (That’s how you say it)

[@mattmolnar9387]

I’m from Trenton NJ and I can attest that this is pretty authentic to a Trenton pie

[@BrianLagerstrom]

Wow thanks for letting me know!

[@charliedoyle7824]

@@BrianLagerstrom would love to see your take on New Haven-style pizza.

[@kraiden3]

I work at the #! rated pizza parlor in Northern NJ as of 2024. We call it a "detroit" but now see we are keeping it jerzy, and making a Trenton Tomato pie :) To solve the cheese problem, use SLICED full fat moz. This allows us to crank up the oven a pit higher for a crisper bite without burning the cheese. For bonus points, you can use Regular flat roni under the cheese, then apply a cup N char roni on top (I recommend Cpp N char BOLD which is found in any supermarket) Bonus BONUS points, we sprinkle Pecorino and never use PARMEGANO on top!

[@john2024x]

what is this that you speak of "you can use Regular flat roni under the cheese, then apply a cup N char roni on top (I recommend Cpp N char BOLD which is found in any supermarket)"

[@nbobrykn]

Papa's tomato pies in Robbinsville NJ adds mustard and it's surprisingly delicious

[@belowcelcius5406]

Aye another papas enjoyer respect

[@veronicaBolanos-mc4fc]

Jersey girl here! Born and raised in North Jersey, Trenton is more central. I'm thinking, ok he's gonna make a new jersey pizza? Good luck with that since anyone from NJ knows what good pizza is. I'm thinking well if he doesn't use semolina on the bottom of the crust then epic fail.:) Ok, he did! Bri another winner again! Loved it, makes me miss home. Not one damn good pizza in Va beach. Marco's and Domino's isn't exactly what I consider pizza.

[@dimilton3166]

So many commenting are from New Jersey and they are SUPER nice in their comments. Never been, but I’m sure it’s an underrated community for sure

[@MP_Single_Coil]

Hey Bri, can you give us a chart that lists the differences for each style of pizza dough? I’ve noticed that the main differences between styles is hydration and maybe various fortifications. A chart listing styles and differences would rock.

[@tylerbeastgarrett]

I love the dancing and the authentic smile he always gives at the end

[@samuelmahoney6878]

Looks awesome! I have heard of Trenton style, but never knew quite what it was, and all my east coast time was in Boston, DC, or MD. It's fantastic that everyone from there is saying you nailed it! I am going to have to put this in rotation!

[@d.j.mishowleck3802]

I'm from Lawrence Township N.J. and live about 3 miles from Trenton. Your Tomato Pie looks great and is spot on!

[@sjschultz]

I'm from Asbury Park, NJ area. From what I see in this video, Trenton-style pizza is a bit different than what we typically get here. We are very proud of our thin-crust pizza which is a long-standing tradition though your pie looks tasty. I guess our pizza is most like NYC thin-crust pizza. John's Pizza of 278 Bleecker St. in NYC is one I have tried and liked that's quite similar to our own except they use coal-fired brick ovens. I lived on Freddie's Pizza in Asbury Park while growing up. Freddie's is gone, unfortunately, because they had wonderful pizza. Each pizza tasted exactly the same, great consistency. I have made my own pizza many times but I could not duplicate their taste. We now get our pizza at Luigi's in Lincroft, NJ. It not exactly like the Freddie's I loved but very close. Pete and Elda's in Neptune City, NJ is an area favorite as well.

[@r.llynch4124]

I would cut the hydration down to about 53 to 56% and use .12% ADY with a little longer bake. De Lorenzo's does a low hydration and cooks it well done so it's crispier. Yours looks really good though.

[@charliedoyle7824]

Chilling the cheese in the freezer before baking in a home oven is a nice tip. I have the book The Pizza Bible that states as one of the Ten Commandments of Pizza: Thou shalt not use cold toppings on your pizza. The author claims cold cheese right out of the fridge is a no-no, but Brian is right that chilling the cheese is a good trick in certain situations. I've been pulling out the pizza mid-bake and adding half the cheese to avoid burning the cheese. I'll try the freezer-cheese trick next.

[@jonahente2758]

We need new haven style next, grew up on it and is probably the best imo

[@Hellboy700]

You know the rules! One bite. This is the kind of homestyle pizza I can get behind. Ranks right up there with Chicago tavern style. Favoring an almost 2 to 1 ratio of flour to water these days which gives a more crispy crust, less flop. The freezer-cheese hack is next level for the home pizza enthusiast.

[@liamtahaney713]

I'm from literally right across the river in PA. This pizza style really does rock, and your recipe looks pretty perfect!

[@xxLIBERTYorDETHxx]

Thanks for the vid. I've been making pizza at home for a few years now, although I cheat using Portland Pie Co. dough. This sauce is a great ratio, albeit the next time I may use 1 or 2 less grams of salt. Appreciate the education on gas in the dough. Shortened my out of fridge proofing to 3hrs and made a big difference in the crust.

[@shelly6123]

If I don’t want to make all the pizza, Can I freeze the dough? Also, my oven only goes to 500° can I still bake it at that temperature?

[@l.tc.5032]

My grandparents are from NJ. I used to get this kind of pie with them when I would visit.

[@lovly2cu725]

Lived in north NJ 28 years. Moved to Trenton/Ewing & had tomato pie at Dannys in Ewing. Delish

[@AlcaniZFilms]

I lived in Cherry Hill for three years and quickly learned that NJ pizza is way, way tastier than NY pizza. It’s like they sprinkle crack on it or something, it’s so friggen good!!

[@RustyBotStudios]

Your dough is at 62.5% hydration. 600\375 = 62.5. If you Drop your hydration down to 60% or even 58% your crust will cook faster and you won’t have to worry about the cheese and toppings overcooking.

[@RustyBotStudios]

Pizza looks great!

[@keithsnow]

Imma Joisey boy but I never had a Trenton style tomato pie, the ideas of cracker crunch is very appealing...this looks pretty darn close...nice job dude!

[@brettmoore6781]

looks fantastic! I just started making pizza finally so I'll have to give this one a try. This dough looks a little easier than some others since there isn't a long ferment.

[@johnpnj]

I'm from Jersey and you definitely nailed it! Never disappointed with your recipes!

[@22hmartin]

I cannot say I've ever had this but as a pizza aficionado, I gotta say this piques my interest and it doesn't seem super difficult. I'll have to give it a try! Thanks Bri!

[@donthompson567]

I live in Trenton and you did it right. Mama Rosa's would agree. 👍

[@Chris-the-Saxon]

Looks awesome, but being from England , going to New York going to a pizza joint ordering a slice and stand and eat cannot be beaten ! I love America!!!

[@BrianLagerstrom]

If you'd like to snack on Munk Pack, you can get 20% off your first purchase of any of their products with this link thld.co/munkpack_brian_0522. Just enter code BRIAN at checkout.

[@maryanne1367]

OMGoodness your fridge always looks so well organized! Very impressive. I have a sea of condiments hiding some items beyond there due date that I can only sometime smell a bit in the summer, but will never find back there on the bottom in the back unless I looking for Miso

[@2222dch]

Made this pizza this weekend and it was a big hit. I will be adding this one to the rotation.

[@macsarcule]

Omg, thank you for sharing a style of pizza I’d never heard of. This looks killer! 😋🍕

[@karenderuyter2568]

Oh Wow! I’m definitely going to make this. I love the way you breakdown your recipes making them easier to follow.

[@jersonarzu6851]

Thank you dad in heaven

[@Fuzzycuffsqt]

That looks great! I love the texture variance going on all over the slice.

[@neal78]

Sick pizza! This is getting added to the weekend to-do list.

[@MrArchebalde]

Another way to get a better cheese to crust colour ratio is to par-cook the pizza with only the tomato sauce. After it gets barely any colour to it, take it out add the rest of the toppings and back to the oven. This way I can get a leopard style pattern on a neapolitan even in a home electric oven.

[@bryanmarvel7658]

What is your thinking on par-baking the crust in order to get the right darkness & crispiness w/o over cooking the cheese?

[@chuckmcneal6447]

What temp would you be looking for if this cooked on an ooni? Similar to your Roman pizza?

[@ronalddevine9587]

I am a New Havener, and I must say, that this looks like it's worth trying.

[@tombirkland]

This is so cool! I used to work in Trenton, and had more than. a few of these! I miss living in that part of the world.

[@davidlane8811]

9am, my mouth is watering. I’m pretty much f-ed from being productive at work because I’m going to be thinking about pizza

[@BrianLagerstrom]

Haha sorry Daves boss

[@davidlane8811]

@@BrianLagerstrom ha! I’m a labor nurse, so the real victim’s are the mamas. (Just to be clear, I’m taking good care of everyone, I’m just needing that pizza)

[@dapa1003]

I want a slice. Note how cheese sticks to crust and doesn't slide off as happens with sauce on bottom pizza. I'm born and raised in NJ and we don't add sugar to sauce to make it sweeter. Just add a bit more paste.

[@jakubmusia8282]

There ain't no pizza style in Poland, but I'm glad that I've your reciepies in my cookbook

[@MrMakeItHappen]

Great work man 🙌

[@john7405]

Hey I’m from Trenton! Bingo bongo! You got it right! Love you Bri! Keep dancing brother!

[@ra0333]

Great stuff As always. PIZZA REQUEST: can you do a “grandma” pie recipe? Would love your take on it

[@beezelbuzzel]

I got buddies from PA who claim that the best NY pizzas are actually from NJ. I'm just a dork from NC who doesn't hate Domino's Pan, so I'll take their word for it. Basically, pizza is pretty solid folks!

[@peterplantec7911]

Brian, I’m from Jersey and you got it. Right, just like your Chicago pizza. I am now a fan. I trust your word on things because you take your research seriously.

[@dgsdesign]

Well done! I'd say the irregular-cut slice is also a hallmark of a tamayta pie, you almost never see perfect triangular cuts.

[@NemesisXII]

Would this dough freeze well for storage?

[@chazmo1981]

Killin it! Love seeing your subscriber number continue to rise. You deserve it for pumping out such quality content.

[@allankaplan9461]

Spent my youth at “De Lo's”. Thanks for the memories.

[@scottkaplan7987]

Spent my youth at De Lo’s also, how do I not know you?

[@generationtech4132]

When I was a kid we would go to DeLorenzo's on Hudson all the time. Best pizza ever. Danny's in Ewing make a really good Trenton tomato pie right now.

[@zencomeseasy602]

Another home run recipe. I'm curious though, in all your pizza videos you give the peel a shake to make sure the raw pizza isn't stuck. As someone looking to dive in to home pizza (thanks to you), what should you do if the pizza IS stuck? I imagine that advice would be a great help to us who are new to the pizza game. Thanks Bri, love the channel!

[@matthewgagnon9426]

Carefully lift it up and throw more flour/semolina/cornmeal under it. You really need to go harder than you'd think on the amount of dusting you put on the peel, the dough will absorb a lot of it.

[@ndubb100]

Your pizza videos never disappoint! Can't wait to give this one a try!

[@BrianLagerstrom]

Thank you for watching I hope you do

[@notme222]

NJ represent! (Although my section is more NY style.) Cheese in the freezer is a clever idea. It makes me wonder - is there any virtue to trying something like a blind bake? I could see cooking a crust for 2 minutes, then adding toppings, then putting it back in for the rest of the time.

[@vjgarozzo]

What a great looking pie! Quick question... why so much yeast for a long ferment? Thanks.