Secrets of New Jersey’s Best Pizza

If you want to try New Jersey’s best pizza, then you have to head to scenic Rumson and pay a visit to my friend Victor Rallo, owner of Undici Taverna Rustica.  Victor set out to create the best pizza Napoletana in New Jersey, and according to the NY Times, Asbury Park Press, and raving fans, he did just that.

Pizza Margherita with Bufala Mozzarella

Cooked in an all wood burning oven, the recipe for Undici’s pizza Napoletana was created with the help of pizza guru Anthony Mangieri.

 The authentic pizza Napoletana is a huge success at Undici, with fans coming from all over NJ to get a taste of the Bianco, Margherita, Originale, or Filetti and Arugula e Prosiutto pizza. Each is made with fresh, authentic, all Italian ingredients and cooked in the all wood burning oven.

 Rallo’s ingredients include: 

 Here’s just a taste what their customers are saying about their pizza Napoletana, the best pizza in NJ:

 “Can I just say WOW about their pizza? Yes, it is WOW. The crust is pure perfection, cooked in a brick oven. Has just the right consistency, thin crust, with that great slight charred taste to it. I want to eat every bite of the crust each time!”
-Laura G., Woodbridge, NJ

 “I was absolutely blown away by the superb flavor and terrific toppings. The pizza didn’t even have any cheese on it and its one of the best I’ve ever eaten, and I know pizza. I’ve worked in the past for five years as a pizza chef at another Italian restaurant. The entire pizza was delectable down to the crust, fresh with a hint of zesty spice, and best of all a great smokey flavor from the oven. Undici’s pizza is one of a kind and a must try!”
-Brian W., Lavellette, NJ

 “It’s hard to find a pizza that has healthy, fresh ingredients, and is delicious too. At Undici, I had the most perfect Marguerita pizza ever.Thin crusted, perfect amount of basil and just enough mozzarella so it wasn’t overbearing.”
-Robin H., Rumson, NJ

NY Times Agree That Pizza Napoletana is the Best in New Jersey

“The pizza is now authentic, using all Italian ingredients,” said Rallo. “Our customers are going crazy over it.”

Customers and critics alike keep coming back to Undici for the best pizza in NJ, pizza Napoletana. The New York Times said the pizza is “terrific” and “you can hardly go wrong with combinations like arugula, grape tomatoes, mozzarella, and more that prosciutto.”

The Asbury Park Press raved that Undici’s la pizza Napoletana can satisfy even the harshest pizza critics of NJ.