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Their son Sam has a Delorenzo's down the road in Robbinsville and the pizza is identical!

By the way, Rome's oldest pizzeria is Pizzeria da Ricci (aka Est! Est! Est!) and it serves what I hear to be extremely mediocre Neapolitanish pies. It opened in 1905, same year Lombardi's became a pizzeria in NYC. Still trying to track down the oldest pizza al taglio spot in Rome so shoot me a line if you find it!

@johnwoz: I'm totally with you on the "Better to under salt than over salt" opinion. But Ed's hitting at a good point that some pizzerias probably aren't tasting and questioning their products enough.

On the Difara matter, the square pie is made with mozzarella di bufala but the round is not. Round pie gets Grande fresh mozzarella aka fior di latte (Rotondino is a registered product name Grande owns) as well as Grande low moisture mozzarella and then the grana padano. He has certainly not stuck to any one particular lineup of ingredients but that's the basic current setup. I doubt he would not be able to get grana padano because the lovely folks at Coluccio & Sons always have it in stock and they take care of most of his supplies.

Great to see Cranny getting some action! I grew up there and ate at Emma's a couple nights before they officially opened. It was my birthday and I begged for them to let me and some friends/family in for a test meal. It was so cool of them! Good stuff there, in Cranford, and the rest of Union County.

@lemon: YES! You just hit the nail on the head. This post was about facts, not subjective flavor. We buy more with our eyes than our taste buds and that needs to change. Not sure if you've seen our canned tomato taste tests on Slice, but we've tried about 35 different labels!

@dmc Ha, not sure if I have a hat but definitely a shirt. I just get my Stans at Restaurant Depot but you can get them on Arthur Ave in th Bronx if you're in the area. The (almost) same exact tomatoes are available in the form of Trader Joe's canned plum tomatoes (they sell both WITH and WITHOUT salt). I've also had trouble finding more Canadian LV's but the Italian ones are around. I was shocked at last night's high regard for Simpson "San Marzanos" but they really did perform well. For pizza, I definitely prefer crushed so I'm really excited for your experiment. Those crushed tomatoes have already been cooked once, so I bet they will be way sweeter if you're cooking both sauces for the same period. Looking forward to the results!

Kenji, you'll love Hudson St location next time you pass through.

Just a quick fix, Papa's Tomato Pies is not in its original location. It has been in three different spots prior to the current location, which it moved to around 1945. Great pizza there, definitely a must-visit.

Papa's makes great pizza and I hope they're getting some business from the last three weeks of press they've gotten out of this story. Great pizza aside, the reality is that Lombardi's claims to have been the FIRST pizzeria in the US. Their website is firstpizza.com, not oldestpizza.com, and they openly admit to being closed between 1986 and 1994. Papa's Tomato Pies originally opened in 1912 by Joe Papa, the current owner's grandfather. Since it has been run continuously by the same family since 1912, there's definitely a major claim to be made. However, Papa's moved to two additional locations before landing in the current spot in 1945. If you're looking for the oldest continuously operating pizza location in the country, Totonnos has been run by the same family in the same spot since 1924 (besides the 11 month fire repair in 2009).

This is incredible! I can't wait to see the collection for myself. Way to go Pizza Brain crew!

@pizzablogger: Cool article find about Lombardi's, I'll have to look for it. 300 F sounds crazzzy low. I have some photos of Gennaro baking pies and they look great but different from today's version. Dried oregano instead of basil!

I had a chance to visit Verde when he started firing the oven, it's a cool find!

@captpizza: Thanks a lot! I have been researching some of this stuff for pizza tours and these posts are great ways to get all the info out to the pizzaverse.

@Kenji: Glad you dig! How was the pizza from Matthews? Any chance you asked them about their use of paper instead of boxes?

@jpink and @claire: Holy moley, you guys are GOOD! That is, in fact, Sal's in Mamaronek. I am wayyyyyy impressed with your eagle eyes.

@jeff: Some companies use round insert in box but grease often rolls off sides. It would be sweet to be able to just pop out the bottom of the box so you can trash the stained section and recycle the rest. Accessory pocket would be cool but probably hard to produce. I'll find out if anyone has ever tried it before.

@dennis and @passion: Got any photos of the paper scenario?

@umama: Sorry about all the confusion. You should check out some guides to acceptable apostrophe use; years and abbreviations are good to go!