DeLorenzo’s serves serious tradition with their pizza — 70 years’ worth. It was launched in Trenton in 1947 by Southern Italian immigrant Alexander "Chick" De Lorenzo; today, Delorenzo’s tradition is upheld by his grandson Sam Amico at the new location in Robbinsville, opened in 2007 (the original closed in 2012 when stewards Gary and Eileen Amico retired).
DeLorenzo’s makes a clam pie, albeit with tomato sauce (New Haven pizza purists, beware!), but customers can add to small or large tomato pies by selecting from a range of toppings ($1.75 each) including anchovies, artichokes, basil, spinach, black olives, broccoli, garlic, hot peppers, mushrooms, onions, sausage, roasted peppers, sweet peppers, and pepperoni. We list these fastballs (as well as the $3 homemade meatball topping) to make this curveball even more effective: This near-septuagenarian pizzeria serves a tuna tomato pie, too.