De Lorenzo's Tomato Pies, Robbinsville, NJ; A restaurant Review

De Lorenzo's Tomato Pies has been a beloved Central Jersey tradition since 1947, when the De Lorenzo family first opened their restaurant in Trenton's historic Chambersburg section.

Today, the legacy continues in Robbinsville, a modern suburban community popular with millennials—many of whom commute to New York City via the nearby Amtrak station in Hamilton.

Now run by third-generation owner Sam Amico, the family-owned restaurant has been passed down through generations. After closing its original Trenton location in 2012, De Lorenzo’s found a new home in Robbinsville, where it continues to serve up its famous tomato pies, along with a simple yet carefully curated menu of salads and antipasti.

The Art of the Tomato Pie

In Western Central New Jersey, “tomato pies” have long been the local name for this unique style of pizza, and De Lorenzo's remains one of the best places in the region to experience it. Unlike traditional pizza, a tomato pie is assembled with cheese and toppings placed on the dough first, followed by a finishing layer of chunky plum tomatoes or sauce. This method enhances the natural sweetness, moisture, and depth of the tomatoes, creating a signature taste.

The recipe, developed by Amico’s grandfather, has been passed down through generations, ensuring consistency and authenticity. De Lorenzo’s signature thin crust is crisp on the outside, soft and chewy on the inside, providing the perfect foundation for their flavorful toppings. To truly appreciate the crust’s quality, it's best to go easy on the toppings—too many can overpower its delicate balance.

Quality Over Everything

At De Lorenzo’s, every ingredient is chosen with care, from their fresh crushed tomatoes to their smoky, flavorful dough. In keeping with their commitment to quality, they do not serve grated cheese with their pies—believing that high-quality ingredients should shine on their own.

While many top pizzerias swear by coal-fired or wood-burning ovens, De Lorenzo’s has been using gas-fired ovens since the mid-1950s, when the family transitioned from coal for convenience. What sets them apart is their mastery of timing and temperature—proving that great pizza isn’t just about the oven, but about the skill behind it.

Know Before You Go

De Lorenzo’s Tomato Pies is open six days a week:

Lunch: Tuesday – Friday

Dinner: Tuesday – Sunday

Closed on Mondays

If you’re planning a visit on a Friday or Saturday evening, be sure to arrive early—lines can be long, and tables fill up fast!

(Updated: February 2025)