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Jersey pizza is 2nd to Brooklyn.
I love Resevoir Tavern in Parsippany, and DeLorenzos in Chambersburg (Trenton), so many great pizzerias down at the shore.
Hard to believe we were snubbed. So what else is new?

Sorry--I misspoke about the name, El Mimbre Pete & Elda's was the 'za I was referring to (I was thinking of another restaurant when I posted)

oh, and @ HeartofGlass, are you talking about Pete & Elda's in Neptune?

Must agree about DeLorenzo's (Hudson St.) in Trenton. We really enjoyed the 'tomato pie' (cheese under the sauce - who'd a thunk it?), as well as the ambiance - '40's wood paneling!

I can't believe that no NJ spots made the list. Not even my favorite Delorenzo's (Hudson Street). Haven't tried the Robbinsville location yet (I live in DC now). I heard a rumor that the Hudson Street location closed for good (location and hours not mentioned on the website).

This was the only pizza my family ordered until I was five, and we moved away. We never got the deep dish though. They do a great Chicago-style thin crust.

@RealNYer: I'm no shrink, but I'm going to go ahead and diagnose you with some anger management issues. In any event, I think you and I have different ideas of what constitutes a New York pizza. Grimaldi's, Totonno's, and Lombardi's are all coal-oven pizzerias, and unfortunately, coal-oven is not the standard oven anywhere. Di Fara uses a much hotter oven than La Gondola, though you are dead wrong about a Di Fara pizza cooking in just five minutes.

What La Gondola has in common with most New York pizzas is the thickness and texture of it's crust. Traditional Chicago thin-crust has crisp crust that is about as thick as a cracker. Thin crust at most stuffed and deep dish pizzerias tends to be neither crisp nor chewy. La Gondola serves up a crisp, chewy crust that is very much like a standard New York crust and nothing like either version of Chicago style thin crust. It's not nearly as good as Di Fara, but neither is any crust cooked in a gas oven that I've had in New York.

"Why did you pick Chicago. What about the rest of the East Coast. Boston, Philly, D.C., New Heaven, and New Jersey are all better pizza regions. Every thing from Chicago looks like poop." -two pizzas

then you either havent been here or you eat at Pizza hut and Dominoes. Where you from? obviously somewhere out east with that dumb statement you made. Not only are we an amazing pizza region but its so serious that we have three different types. Get familiar so you dont make yourself look like a fool anymore. Ive been to all those places you mention. try Zaffiros in Milwaukee too while your at it.

http://chibbqking.blogspot.com/2008/09/best-pizza-in-world.html

If you look at the posts from "two pizzas," the overwhelming majority of them are bashing Chicago style pizza. He clearly brings value to the community. :)

La Gondola is one of my favourites!!!

Marchiano's makes the best tomato pie I've ever had!

@LA Pizza Maven: It would be unfair to judge this pizza based on the pictures. As I noted in my report, the restaurant is incredibly dark, which allowed my flash to have far too much of an impact on the pictures. I tried to do what I could with photoshop, but I couldn't make the brown spots on the bottom of the crust reappear and I couldn't get the shade of red to look as it did in real life. As far as the number of tomatoes, all I can do is reiterate that we like our toppings in Chicago.