You May Have Tried Plenty Of Pizza, But This Unique New Jersey Style Is Something Else

Spicy brown mustard goes on the dough before anything else touches it. Then comes the cheese, then the toppings, and finally a ladle of crushed tomatoes right on top.

I love that this pie flips the usual pizza order upside down. The sauce ends up as the star, and the crust stays thin and crackly.

The family behind it has been making tomato pies since 1912.

I believe that kind of history earns some serious respect in New Jersey. The idea for the mustard pie even came from a customer who missed a long-gone pizzeria.

That’s a pretty good origin story for a pizza.

I can’t imagine a better way to learn what makes this style different. Would you trust a family with more than a century of practice to change how you think about pizza?

The Sauce Goes On Last, And That Changes Everything

Most pizzas hide the sauce under a blanket of cheese. At Papa’s Tomato Pies, the order runs the other way, and the result tastes like a whole new food.

Here’s how a Trenton tomato pie comes together. Mozzarella and any toppings go straight onto the thin, round dough first.

Next, a generous layer of crushed tomato sauce gets ladled over everything. The sauce is reportedly made from plum tomatoes, which gives it a bright, fresh flavor.

Why bother flipping things around? The cheese sits underneath, so the crust stays crisp instead of soggy.

The tomatoes land on top, where your taste buds meet them first.

The pies bake in a well-seasoned oven until they pick up a nice char. Like a darker crust or a lighter one?

Feel free to ask for your pie cooked the way you prefer.

New Jersey has plenty of pizza styles, though few feel this tied to one city. Trenton gave the tomato pie its name and its fame.

If you’ve only ever eaten regular cheese pizza, start with a plain tomato pie. It’s the easiest way to taste what makes this style special.

Yes, Mustard Belongs On This Pizza

Spicy brown mustard on pizza sounds like a dare. Papa’s calls itself The Home of the Mustard Pie, and it owns that title proudly.

A thin layer of mustard gets spread right onto the dough. After that, the cheese, toppings, and tomato sauce go on just like a regular tomato pie.

The mustard adds a little nose-tingling kick. It pairs especially well with garlic and sausage, a combo many fans of the pie love to order.

The story behind it goes back to Schuster’s, a German-owned pizzeria in Trenton that served mustard pies before closing.

After Schuster’s closed, Papa’s picked up the idea and created its own version. The mustard pie became one of its most famous creations.

Nervous about committing to a whole mustard pie? Ask about going half and half, with mustard on one side and plain on the other.

That way, you can taste both styles in one sitting. You might even end up arguing with your friends about which half wins.

Either way, you’ll leave with a story to tell.

A Teenager Started All Of This In 1912

Giuseppe Papa was just 17 when he opened his own pizzeria. He was an Italian immigrant from Naples, and the year was 1912.

Before that, Joe Papa learned the trade at Joe’s Tomato Pies. That spot opened in 1910 and was the first pizzeria in Trenton.

Think about what most 17-year-olds are doing today. Joe was building a business that his family would still run more than a hundred years later.

Papa’s Tomato Pies claims the title of oldest continuously family-owned and operated pizzeria in the United States. Lombardi’s in New York City opened earlier, in 1905.

Lombardi’s closed in 1984 and reopened in 1994 with the founder’s grandson involved. That decade-long interruption is what distinguishes Papa’s record of continuous operation.

Papa’s never had that gap. The ovens kept going, and the family kept making pies through every decade since.

That’s a lot of history packed into one round crust. Every pie you order connects back to a teenager with big dreams.

New Jersey has plenty of famous food stories. Few begin with someone so young and last so long.

Three Generations Have Kept The Ovens Busy

Family businesses rarely make it past a couple of generations. This one has passed through three, and the tomato pies keep coming.

Joe Papa ran the shop until he passed in 1965. His daughter Tessie Papa and her husband, Dominik Abie Azzaro, then took over.

Abie was known for his long hours. He sometimes worked until 3 AM, feeding factory workers and late-night customers in Trenton.

That kind of work ethic built a loyal following. It also helped turn the restaurant into what many call a New Jersey institution.

Joe’s grandson Nick Azzaro helped carry the business into its third generation. Michael Hardwick, identified as an owner in 2026, is among those continuing the family’s pizza tradition.

Why does that matter for your dinner? Recipes handed down in one family tend to stay true to their roots.

The mustard pie, the sauce-on-top method, and the crisp crust all carry that legacy forward. You’re tasting decades of practice, not a trendy experiment.

Honestly, that’s comforting in a world where restaurants change menus every season. Some things deserve to stay the same.

The Pizzeria Took A Short Trip From Trenton

Papa’s began in Trenton in 1912, with early locations reported on South Clinton Avenue and Butler Street. In 1945, the pizzeria moved to Chambers Street, still in Trenton.

Chambers Street became the address many longtime fans remember. The neighborhood was known for its Italian-American roots and its love of good food.

Then, in August 2013, the family made another move. Papa’s Tomato Pies headed to Robbinsville, a short drive from its old home.

You’ll find it today at 19 Robbinsville-Allentown Road, Robbinsville, NJ 08691. Google Maps may also list it under Main Street, so don’t panic if you see both.

The newer spot comes with an easy perk. There’s plenty of parking, which makes a quick pie run much less stressful.

Some fans miss the old Trenton building, and that’s understandable. Still, the recipes and the family made the trip together.

That’s what counts most. A restaurant is really its people and its food, not just its walls.

Robbinsville sits close to Trenton and not far from Princeton. That makes it simple to fit into a day trip around central New Jersey.

Tiffany Lamps Set A Cozy, Old-School Mood

Colorful Tiffany lighting hangs inside the dining room. Those stained-glass lamps give the place a warm glow that fits its long history.

The space feels welcoming, straightforward, and comfortable. Nobody here is trying to impress you with fancy decor or trendy furniture.

Instead, the room has a classic pizza parlor feel. It’s the kind of setting where families can relax and the food gets all the attention.

Google describes it as a classic and cozy space. That matches the down-to-earth spirit of a family business that started over a century ago.

Keep an eye out for granulated garlic on the tables. A light sprinkle over your tomato pie adds an extra savory boost.

Planning a sit-down meal? The last seating for the dining room happens thirty minutes before closing time.

So arriving a little early is a smart move, especially on weekend nights. Nobody wants to miss out because the clock beat them there.

If you’d rather eat at home, takeout is another option. Either way, the pies leave the same oven.

Pasta Fans Won’t Feel Left Out

Pizza might be the headliner, though the rest of the menu brings plenty of backup. Papa’s Tomato Pies serves a full lineup of Italian-American comfort food.

The pasta list includes spaghetti, rigatoni, ravioli, cavatelli, and gnocchi. Rigatoni is on there too, for anyone who likes a creamy sauce.

Starters cover a lot of ground. You can pick from chicken fingers, meatballs, sausage and peppers, or fried calamari.

Salads include house, Caesar, Caprese, and antipasto options. Those make a nice fresh partner for a crispy pie.

Sandwiches show up as well. Steak, cheesesteak, sausage, and meatball choices give hungry diners another direction to go.

This variety helps when your group can’t agree. One person gets the mustard pie, while another happily twirls spaghetti.

Picky kids usually find something too. Chicken fingers have a way of solving a lot of family dinner debates.

One small tip is worth remembering. Papa’s sells whole pies only, not single slices, so plan your order with your crew in mind.

Save Room For Cannoli, Seriously

Cannoli and tiramisu wrap up the menu on a sweet note. After a tangy tomato pie, a creamy dessert feels like the right finish.

Cannoli are a classic in Italian-American kitchens. The crisp shell and sweet filling make a fun contrast with a savory meal.

Tiramisu offers a softer, layered treat. It’s a good pick for anyone who prefers something smooth over something crunchy.

Thirsty? The pizzeria is BYOB, which means you can bring your own drink along.

Birch also gets plenty of love from people who visit. It’s a soda that fits the nostalgic mood surprisingly well.

Here’s a friendly game plan. Share a pie with your table, split a salad, and leave a little space for dessert.

Because pies come whole, sharing is pretty much built in. That leaves everyone with room for a cannoli.

Dessert might not be what made this place famous. Even so, skipping it would feel like leaving a story without its last page.

Big Names Keep Putting This Pie On Their Lists

Awards and shout-outs have piled up over the years. Papa’s Tomato Pies has earned attention from food writers across New Jersey and beyond.

In 2010, it picked up a Munchmobile Pizza Patrol award. That honor placed it among the best pizzas in New Jersey.

Two years later, it was ranked among the top 35 best pizzas in America. Not bad for a shop that began with a 17-year-old.

Dave Portnoy also featured it in his Barstool pizza reviews. Thrillist and other food critics have recommended it too.

A News 12 story noted that many generations of families have enjoyed the pies. That kind of loyalty doesn’t happen by accident.

Ready to see what the fuss is about? The restaurant is open seven days a week, starting at 11 AM.

It closes at 9 PM most nights and 9:30 PM on Fridays and Saturdays. Plan accordingly, since the dining room’s last seating comes earlier.

Order a plain tomato pie, then add a mustard half. Your pizza world might never look the same again.