Cheese(s): Sliced or shredded whole-milk mozzarella, NOT dry
Key practitioners: DeLorenzo's, Papa's
New Jersey's capital is often omitted from the conversation about this country's pizza capitals, but its tradition is strong... and covered in tomatoes. "It's a very robust sauce" that covers the Trentonian "tomato pie", Gemignani reports, and it usually scales just 14-16in in diameter. Its early proponents hailed from Naples.
Cooked in a gas/brick oven, the varietal leans lighter on the cheese than its New York brethren, and all toppings go beneath the sauce, not on top of it. On that note, South Jersey's sauce itself is a little different -- instead of the pourable, semi-liquid tomato with which you're likely familiar, legit spots like Papa's & DeLorenzo's use crushed plum tomatoes, which're meant to retain a chunky shape through the cooking process.