People Drive From All Over New Jersey To Squeeze Into This Hole-In-The-Wall Pizza Joint

I showed up at DeLucia’s on a Wednesday morning thinking I’d beat the crowd, only to find eight people already in line before the doors even opened.

This tiny spot in Raritan doesn’t look like much from the outside, just a modest storefront on First Avenue that you might drive past without a second glance.

But inside that unassuming building sits a brick oven that’s been cranking out pizza since before your grandparents were born, and people are willing to wait two hours just to get their hands on a pie.

The place got famous after a certain pizza reviewer gave it a score that sent the internet into a frenzy, but locals have known about it for generations.

What makes people drive from all corners of New Jersey to this hole-in-the-wall? It’s not the fancy dining room or the Instagram-worthy decor, that’s for sure.

The magic happens in that ancient oven, where dough meets fire in a way that creates something you just can’t replicate anywhere else.

That Century-Old Brick Oven Everyone’s Talking About

Walking into DeLucia’s feels like stepping back in time, and the star of the show isn’t hanging on the wall or sitting in a display case. It’s that massive brick oven dominating the kitchen, still doing what it’s done since 1917 when this place started as a bakery.

The oven originally burned coal before switching to oil, but the brick chamber itself has remained untouched for over a century. Only two pizzerias in New Jersey can claim to have an original vintage coal oven like this one, and you can tell the difference the moment your pizza comes out.

The intense, even heat creates a char pattern on the crust that’s become DeLucia’s signature, those beautiful leopard spots that pizza enthusiasts go crazy for.

I watched them slide pies in and out during my visit, the flames licking the edges of each pizza as it cooked. The temperature inside reaches levels that home ovens can only dream about, and that’s what gives the crust its incredible texture.

It’s sturdy enough to hold without flopping, crispy on the bottom with an audible crunch, yet somehow still light and airy when you bite through.

You can’t fake the flavor that comes from an oven with this much history baked into its bricks. Every pizza that comes out carries a little piece of the past, cooked the same way families have enjoyed it for generations.

The staff knows exactly how to work with this temperamental old beast, timing each pie perfectly to achieve that ideal balance between crispy and chewy that keeps people coming back.

The Wait Times That Test Your Patience

Let me be real with you about something before you make the drive. Getting a pizza from DeLucia’s requires either incredible timing, advance planning, or the patience of a saint.

I called ahead on what I thought was a quiet weekday, and they told me it would be an hour wait. That seemed reasonable until I realized that was considered lucky.

On weekends, especially Friday and Saturday evenings, wait times regularly stretch to two or three hours. Some folks show up only to find out the kitchen is already so backed up they’ve stopped taking orders for the day.

The smart move is calling around 4 PM to place your order for later pickup, particularly if you’re planning a weekend visit. People who walk in after 6 PM on busy nights often leave disappointed.

But here’s the thing about those wait times, they’re actually a testament to how good the pizza really is. Nobody waits two hours for mediocre food.

I’ve learned that arriving right when they open at 11:30 AM gives you the best shot at a reasonable wait. Even then, you’re looking at 15 to 30 minutes minimum because each pie needs time in that ancient oven.

The small operation can only produce so many pizzas at once, and they refuse to rush the process or compromise quality to move the line faster.

During my visits, I’ve seen people check their watches, pace outside, and debate whether to stick it out. Most do, and I’ve never heard anyone say the wait wasn’t worth it once they finally got their hands on a pie.

The Crust That Changed Everything

If you’ve ever wondered what separates a good pizza from a legendary one, the answer is usually hiding in plain sight on the bottom of the pie. DeLucia’s crust is what built their reputation long before the internet discovered them.

The first bite delivers an audible crunch that echoes through the small dining room. Seriously, sit inside and all you’ll hear is the sound of people crunching through that perfectly charred undercarriage.

The bottom gets so crispy from the intense oven heat that it almost shatters when you bite down, yet the interior remains tender and full of flavor.

What impressed me most was how the crust stayed crispy even as the pizza cooled during my drive home. Most pies turn soggy in the box from trapped steam, but DeLucia’s maintains its structural integrity.

The dough itself tastes subtly complex, with a slight tang that suggests a slow fermentation process. It’s not thick and doughy like Sicilian style, but it’s heartier than the floppy New York slices you might be picturing.

The edge crust, what pizza nerds call the cornicione, puffs up beautifully with those prized leopard spots scattered across the surface. Each charred bubble adds a hint of bitterness that balances the sweet tomato sauce perfectly.

There’s no flop whatsoever, meaning you can hold a slice horizontally and it stays rigid as a board.

The texture combination is what keeps people driving from all over the state. You get crunch, chew, airiness, and flavor all working together in a way that feels both old-fashioned and somehow impossible to find anywhere else.

The Sauce and Cheese Balance

You’d think after 100-plus years, a place might get complacent about the basics. But DeLucia’s treats their sauce and cheese with the same care they give that famous oven.

The sauce hits you with a bright, slightly tangy flavor that tastes like actual tomatoes rather than seasoning from a jar. It’s not swimming in oregano or garlic like some pizzerias that try to mask inferior ingredients with spices.

Instead, you get a clean tomato taste with just enough salt and herbs to enhance rather than overpower. The sauce spreads thin across the dough, never pooling in the center or making the crust soggy.

What really surprised me was the cheese. They use grated mozzarella instead of the fresh sliced variety you might expect, and it melts into this incredible blanket that gets slightly crispy around the edges where it meets the crust.

The cheese-to-sauce ratio feels perfectly calibrated, neither ingredient fighting for dominance. Some reviews mention not seeing much cheese, and that’s true if you’re expecting a thick layer, but the amount they use is exactly right for this style.

Together, the sauce and cheese create this harmonious flavor profile that lets the crust shine while still delivering everything you want from a pizza. The combination tastes rich without being heavy, flavorful without being aggressive.

It’s the kind of balance that only comes from decades of making the same thing the same way.

When you add toppings like pepperoni or sausage, they complement rather than compete with the base flavors. Everything works together like a well-rehearsed orchestra, each element playing its part perfectly.

The Dining Room You Didn’t Expect

Don’t come to DeLucia’s expecting a trendy dining experience with mood lighting and craft cocktails. This place is about as no-frills as it gets, and that’s entirely the point.

The dining area is tiny, maybe a handful of small wooden tables and chairs that look like they’ve been there since the beginning. The decor is minimal, the lighting is practical, and the whole atmosphere screams neighborhood joint rather than destination restaurant.

Before the internet fame hit, this was where local families gathered for a casual meal, somewhere you could show up in your work clothes and feel perfectly comfortable.

When I asked if I could sit and eat my pizza there, they said sure without any fuss. A couple other tables were occupied, everyone focused on their food rather than their phones.

The vibe is unpretentious in the best possible way, a reminder that great food doesn’t need a great setting to shine. You’re not paying for ambiance or service with a smile plastered on, you’re paying for pizza that’s been perfected over generations.

The order window opens to the kitchen, so you can watch the pizza-making process if you’re curious. The staff behind the counter keeps things moving efficiently despite the constant stream of orders.

Everything feels functional and purpose-built, like a machine that’s been running smoothly for decades.

Some people might be put off by the bare-bones setup, especially after a long drive. But I found it refreshing, a place that lets its product do all the talking without any pretense or marketing gimmicks getting in the way.

The Specialty Pies Worth Ordering

Sure, the plain pizza is what put DeLucia’s on the map, but sleeping on their specialty pies would be a mistake. I learned this lesson the hard way after ordering only plain on my first visit.

The works pizza comes loaded with sausage, pepperoni, onions, mushrooms, and green peppers, all of them fresh and flavorful rather than the sad, rubbery toppings some places use. The sausage deserves special mention because it’s phenomenal, seasoned perfectly and distributed evenly so every bite gets a little.

Multiple reviews specifically call out the sausage as a must-try, and I’m adding my voice to that chorus.

Buffalo chicken is another crowd favorite, bringing a tangy kick that plays surprisingly well with that crispy crust. The margarita version strips things down to tomato sauce, fresh basil, and cheese, letting you really taste the quality of each ingredient.

It’s simpler than the plain somehow, more elegant in its restraint.

But the real showstopper, according to several passionate reviews, is the clams casino pizza. People describe it as one of the best things they’ve ever eaten, period, not just the best pizza.

The combination of clams, bacon, and whatever magic they work in that kitchen creates something transcendent. I haven’t tried it yet, but it’s at the top of my list for the next visit.

The pepperoni gets mixed reviews, with some people loving it and others finding the flavor a bit off. My suggestion is to trust your instincts and order what sounds good, but definitely branch out beyond plain if you’re making the trip.

The Staff Who Keep It Running

Behind every legendary restaurant is a team of people who show up day after day to maintain that reputation. At DeLucia’s, the staff deserves serious credit for handling the chaos with grace.

The workers at the order window are consistently described as friendly and accommodating, even when dealing with massive crowds and wait times that would test anyone’s patience. I’ve been there during rushes when the line stretched out the door, and the person taking orders remained calm and pleasant, answering the same questions about wait times over and over without showing frustration.

They’re honest about how long things will take, which I appreciate more than false promises. When they say an hour, they mean an hour.

If they’re slammed and can’t take more orders, they’ll tell you straight up rather than taking your money and disappointing you later. That kind of transparency builds trust, even when it means turning away business.

Several reviews mention the staff letting customers take photos of the famous oven or answering questions about the restaurant’s history. They seem genuinely proud of the place rather than annoyed by the attention it’s received.

Even during my visit, when they were clearly swamped, someone took a moment to chat about how long the oven had been there.

The kitchen crew moves with practiced efficiency, sliding pies in and out of that ancient oven with the kind of rhythm that only comes from repetition. They know exactly when each pizza is done, pulling them at the perfect moment to achieve that ideal char without crossing into burnt territory.

It’s a skilled operation disguised as a simple neighborhood pizza joint.

The History That Makes It Special

Walking into DeLucia’s means walking into a piece of New Jersey history that most people don’t even know exists. This isn’t just an old pizza place, it’s one of the ten oldest pizzerias in the entire United States.

The business started in 1917 as a bakery, back when pizza was still a relatively new concept in America. They began making pizza sometime in the 1930s, and that original brick oven has been in continuous use ever since.

Think about that for a second: the same oven that baked bread during World War I is still cooking pizzas today. It’s the second-oldest pizzeria in New Jersey, beaten only by Papa’s in Robbinsville.

For decades, DeLucia’s was just a local spot where families in Raritan went for dinner. The town itself is charming and small, the kind of place where everyone knows everyone.

The pizzeria fit right into that community fabric, serving generations of the same families. Kids who ate there in the 1950s brought their own kids in the 1980s, who now bring their kids today.

The internet fame changed things, bringing crowds from all over the state and beyond. Some locals probably miss the days when they could walk in and grab a pie without waiting, but the family-run operation has adapted while staying true to its roots.

They didn’t expand or franchise or try to capitalize on the attention in ways that might compromise quality.

That commitment to tradition is what makes DeLucia’s special beyond just the pizza. It’s a connection to a different era, proof that doing one thing really well for a really long time still matters in our fast-paced world.

The Viral Fame That Changed Everything

There’s a before and after in DeLucia’s story, and the dividing line is the day a certain pizza reviewer with a massive following showed up with his camera. Dave Portnoy’s 9.4 score sent shockwaves through the pizza world and transformed this quiet neighborhood spot into a destination.

Before that review, locals could usually get a pizza without much wait. The place had a solid reputation in the area, but it wasn’t dealing with people driving hours from other parts of the state.

The viral moment changed all that overnight. Suddenly, everyone wanted to try the highest-rated pizza in Portnoy’s entire review history.

The family running DeLucia’s found themselves dealing with demand they’d never experienced. Wait times exploded.

The phone rang constantly. People showed up from Pennsylvania, New York, and every corner of New Jersey wanting to taste what the hype was about.

To their credit, they didn’t raise prices dramatically or compromise their process to pump out more pizzas faster.

Some reviews mention the stress this has put on the operation. The phone sometimes goes to a busy signal because they’re so overwhelmed with orders.

They occasionally have to stop taking orders entirely because they’re backed up for hours. It’s the kind of problem most restaurants would love to have, but it comes with real challenges for a small, family-run business.

Not everyone thinks the pizza lives up to the viral hype, and that’s fair. Taste is subjective, and no pizza will please everyone.

But the fact that most people who make the journey come away impressed suggests the fame is deserved, even if it’s made life more complicated for everyone involved.

The Tips For Actually Getting Your Pizza

After multiple visits and reading dozens of reviews, I’ve figured out the strategy for successfully getting DeLucia’s pizza without losing your mind in the process. Consider this your unofficial guide to making it happen.

First, timing is everything. Arrive right when they open at 11:30 AM on a weekday for your best shot at a reasonable wait.

Weekends are brutal, especially Friday and Saturday evenings when wait times can hit three hours. If you must go on a weekend, call ahead around 4 PM to place your order for later pickup.

This is crucial: calling after 6 PM on busy nights often means they’re too backed up to take more orders.

Second, be flexible with your plans. Don’t schedule a tight timeline around picking up your pizza.

Build in buffer time because even estimates can run long when they’re slammed. The hour they quote you might stretch to 90 minutes if things get hectic.

Third, consider eating there if possible. The pizza is best when it’s fresh from the oven, that legendary crunch fades a bit once steam gets trapped in the box during transport.

The small dining area usually has a table or two available even when takeout orders are backed up for hours.

Fourth, order frozen calzones if you’re making a long drive. Several reviews mention these as a great option for taking home and heating up later.

They’re easier to transport than hot pizza and give you another meal to look forward to.

Finally, manage your expectations about the experience itself. This isn’t a fancy restaurant with attentive service.

It’s a busy pizza joint doing its best to keep up with overwhelming demand. Patience and understanding go a long way.

Address: 3 1st Ave, Raritan, NJ 08869