You know that feeling when you're driving down Main Street and the smell of toasted flour and bubbling mozzarella hits you through the car vents? That's Sussex for you. It's a town where people have very loud, very specific opinions about their lunch. And right in the thick of it is a place that’s been part of the local DNA since 1972.
Lorenzo's Pizza Sussex New Jersey is one of those spots that feels like it’s always been there, mainly because it has.
But here’s the thing: everyone thinks they know the "best" way to order here, yet most people are missing out on what actually makes this place a staple. It’s not just about a plain slice to go. Honestly, if you’re just grabbing a quick pepperoni triangle and running out the door, you’re doing it wrong.
The Myth of the "Standard" Jersey Slice
Jersey is crowded with pizza. You can't throw a rock without hitting a red-and-white striped awning. Most people come into Lorenzo's Pizzeria and Restaurant expecting the typical New York-style "football pizza"—you know, the wide, floppy slice with a pool of grease in the middle.
Lorenzo’s does that, sure. But their reputation in Sussex County was built on being a bit weirder than that.
While the neighbors might go for a standard thin crust, the real regulars are looking at the specialty pies that sound like they belong at a late-night carnival. We're talking about the Mac N' Cheese Pizza. It sounds like a gimmick, right? Like something a teenager invented on a dare. But there's a reason it's one of their highest-rated items on Yelp. It’s carb-on-carb madness, and it works because the base isn’t some soggy mess; it’s a sturdy, freshly made dough that actually holds up.
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If you aren't feeling the macaroni, the Eggplant Rollatini Pizza is the move. Most shops just throw some fried eggplant on top and call it a day. Lorenzo’s treats it like the actual dish—ricotta, sauce, and tender eggplant layered in a way that makes you realize why they've survived over 50 years in a town that doesn't suffer bad food gladly.
Beyond the Box: What the Menu Actually Holds
If you've spent any time at 67 Main Street, you’ve noticed the menu is basically a novel. It’s easy to get overwhelmed.
The Under-the-Radar Hits
- The Cheese Steak Pizza: This isn't just "steak on dough." It’s a legitimate hybrid. They use the same quality meats they put in their subs, which, by the way, are massive.
- The Chicken Vodka Ziti Pie: Again, it’s a lot. It’s basically a full Italian dinner served on a crust.
- The Garlic Knots: You’ve had knots that are basically just dry bread rolls with a hint of garlic. These are different. They’re oily, salty, and usually come in a batch of 12 that will vanish before you even get the pizza box open.
The reality is that Lorenzo’s is as much a "dinner" spot as it is a "pizzeria." You’ll see families sitting down for Chicken Parmigiana or Tortellini Vodka while the high school kids are at the counter grabbing slices. It’s that dual identity that keeps it alive.
The Local Rivalry and E-E-A-T
We have to be real here: Sussex isn't a one-pizza town. You’ve got Frank’s right down the road in Wantage, and if you drive over to Newton, everyone is currently buzzing about Dominick’s because the Food Network recently crowned their Palermo pie the best in the state.
So, where does that leave Lorenzo's Pizza Sussex New Jersey?
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It leaves them as the "neighborhood's kitchen." While other places might be chasing awards or specific regional styles like the Detroit-style squares popping up in places like Blue Steel in Bloomfield, Lorenzo’s sticks to the Sussex County script: big portions, friendly faces, and a crust that doesn't have "flop."
Dave Portnoy’s One Bite reviewers have actually stopped by, and the consensus is usually around a solid "football pizza" score—nothing insane, but zero flop and a nice undercarriage. That’s high praise in Jersey. It means the oven is hot, the dough is fermented right, and they aren't rushing the bake.
The 2026 Reality: Why Consistency Matters
In today's world—wait, I hate that phrase—basically, right now, everything is expensive. You go to some "artisan" place and pay thirty bucks for a tiny pie with three leaves of basil on it.
Lorenzo’s is the antidote to that.
They are still a family-run operation. They still offer delivery that actually shows up when they say it will (usually 45-60 minutes, though Friday nights are a gamble anywhere). They’ve embraced the modern stuff too; you can order through the usual apps, but honestly, just calling them is faster.
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The biggest misconception is that all local pizza tastes the same. It doesn't. Lorenzo's sauce has a specific sweetness to it—not a sugary sweet, but a "simmered for hours" sweet that cuts through the salt of the mozzarella.
Actionable Tips for Your Next Visit
Don't just walk in and point at whatever is behind the glass.
- Ask for it "Well Done": If you like that extra crunch and a bit of char on the bubbles, tell them. They’ll leave it in for another minute, and it transforms the slice.
- Try the "Pop" or "Ant-Man": These are signature sandwiches that most people skip because they’re looking at the pizza menu. The "Pop" is a pizza steak with pepperoni—it’s aggressive and delicious.
- Check the Daily Specials: They often experiment. I've seen Grandma-style variants that aren't on the permanent menu but should be.
- Catering is Secretly Great: If you're hosting a party in Sussex, their trays of baked ziti and wings are the local "cheat code" for feeding thirty people without breaking the bank.
Basically, Lorenzo's isn't trying to be a Michelin-star restaurant. It's trying to be the place where you know the guy behind the counter and you know exactly how the crust is going to crunch. In a county that is constantly changing, there is something deeply comforting about a place that still knows how to make a Mac N' Cheese pizza that actually tastes good.
Next time you're on Main Street, skip the usual and ask what the "experimental" pie of the day is. You might end up with something weird, or you might find your new favorite meal. Either way, you'll be eating like a local.
Check their current hours before heading out, as they typically close around 9:00 PM or 10:00 PM depending on the day, and keep in mind that while they are a staple, they still handle the dinner rush with that old-school Sussex pace—busy, loud, and worth the wait.