You have to let it cool more than 5 mins. I don't mind the extra cheese and bubbles but I don't like when the edges too thick. It would be too much breading for me. I respect your opinion as everyone has a preference.
Yup. Too much cheese. People don’t realize that too much cheese ruins the balance of the pizza. It’s funny how they’d compare it to Sally’s - my guess would be from the color and shape? But Sally’s actually uses less cheese than majority of places. They use like half the amount of cheese that would be typical for New York style pizza.
it used to be a thing in NY and LI to order a pie with "extra cheese," I never felt the need for that, myself. At least back in the 70s and 80s when the pizza didn't fucking suck most of the places nowadays are like, they suck. Not all, but most. Back in the day the better places near home you didn't need extra cheese, the pizza was perfect as it was.
@@thiscorrosion900 that’s what’s always interesting, hearing about New York style pizza in the 70s. I was never there, but from what I read online, it sounds like people are saying the “New York style” wasn’t exactly the same as it is now? It sounds like you’re saying it had more cheese back then? I’ve also heard some people say the super super crispy pizza wasn’t necessarily thought of as “superior” and that the pizza was more foldable/floppy. Is that accurate? Or was crispy pizza always what New York style is supposed to be?
@@lovesgibson That's for sure. Most of the local LI joints I grew up with (all gone now) didn't offer 500 varieties, they had either basic pies or Sicilian. With toppings, etc. or extra cheese. Nobody bitched about a flop the pies were coming right out of the Bakers Pride oven and piping hot, molten, even. No reheated nothing. Well usually the average pie then had a good amount of cheese on it and good quality, not like the dodgy plastic stuff they often use today. I didn't have NYC pizza since I grew up in Levittown, LI, but the best pizza there then was like that. No frills, but high quality. And not usually real greasy or oily. It was definitely more foldable and not over crispy at all, yet the back crust there had some nice airines and bubbling going on. But it wasn't like a cracker pizza! LOL One of the best places I grew up with Lenny's in Hicksville (was in a strip mall) closed about eight years ago--last I saw it was being run by Arab folks with hijabs, and was not even serving pizza. Then that was the end. But it hadn't been owned by the orig. family since probably the mid 1990s. Very sad.
The Sicilian killed me 😂. Still waiting for you to try Candys in montage. I know it’s in the middle of nowhere but you can make a trip out of it and hit tons of other great Jersey spots on the way
I plan on visiting there soon, but I won't review it. I speak to Andrew Bellucci often and I don't review restaurants that are owned and operated by people I know well. I will not give any scores.
@@pizzareviewsonthego Theres a place called rizzos fine pizza thats pretty close to belluccis actually. Have you tried it before? If not give it a shot, they're known for their squares
Knowing the style you prefer it doesn't surprise me that you'd like this pizza, given the fact that it's also still family run. I guess we all have our preferences, I respect that.
Seen you review so many pizzas in NJ that looked off the chain. As soon as you opened the box I knew this one was trouble. Someone actually compared this place to Sally's? OMG! I'm a little rusty on the Sicilian dialect...please translate lol. Can you link the new site on this channel?
LOllll.... if I say something in Sicilian it's because I'm unhappy and disappointed and don't want to be too harsh, and so hopefully no one will understand. I will let you know in the members only sections. lol
Right out of the box, I was rather unimpressed with the look of that one. I will say that I thought it gave off a little bit of a DeLucia’s‘ vibe, but it looked sloppy. I had to go back and rewatch DP‘s review of this place because I remember him giving it an 8.9. You know I don’t ordinarily care about his ratings, but I had to at least take another look at it and see what it looked like in a different review. In that one, it look like there was definitely less cheese and it had a different color to it. I don’t know, maybe there was just somebody on staff today that didn’t know what they were doing, or maybe the place has gone downhill, or maybe it was just always overrated. I could tell from your first bite that you were less than wowed with it.I wasn’t expecting this one to break into the 8s for sure, but I at least expected it to break into the low 7s. Oh well. Hopefully the drive up there was nice, at least.😂
I've heard good things about Conte's in the past, but just seeing the pizza in your video really took my excitement away. That sort globbiness just doesn't look good and wouldn't be the kind of texture I would prefer in a pizza. It almost looked like fondue! Still, I know what you mean about preferring it over Domino's and Pizza Hut. Even though it may not be perfect, it's nice to have something a bit more original and unique.
Very overrated in my opinion. It was still nice to experience an American style bar pizza that is usually commonly sold in the outer regions of Jersey, and the East Coast. We don't see these pizzas in NY too much. The ingredients are not too great but they are still their own style of pizza. The trip wasn't for nothing, I enjoyed walking through the Princeton University campus and I had a fabulous dinner at Schouse, one of my favorite authentic Szechuan restaurants.
Always a disappointment when a longstanding pizzeria is hyped to high heaven and it doesn't live up to it's rep. I feel like sometimes people just look at how many years a place has been open and how long the family has operated it and think it has to be great. But sometimes a pizzeria is just a local legend and that's all…
I ambled down to Leonardo's in Massapequa L.I. NY last night, near the LIRR station. Never been there, heard good things, I got myself a small pie (which was a very large small pie), cost me nearly $26 with soda and tax, not cheap, but the quality was 5 stars. With meatball. The main thing is it was fresh, good, and not over or underdone, plenty of cheese on the pie but the sauce was repping too. Pricey but I can say it was worth the drive, which usually isn't the case anymore. So many shit joints around now.
Antonio my friend went there 6 times times the 6 pies that he got looked nothing like that it was totally different don't know what happened With your pie very sorry I told you to go there
It's all good, it was a different style that I don't have often but it's nice to have once in a while. I didn't totally hate it but I would not order this again.
I had Conte’s this summer and it was a huge disappointment. Bland taste and excessive flour on the bottom crust. Cool place but absolutely flavorless food.
THROWBACK! used to work and study nearby, fantastic joint.
Princeton alumni? Glad you enjoyed the video.
Totally agree. Big under performer. 🍕
Yeah man...
You have to let it cool more than 5 mins. I don't mind the extra cheese and bubbles but I don't like when the edges too thick. It would be too much breading for me. I respect your opinion as everyone has a preference.
I went here once too 7.7 for me Your review was very accurate for me
The bubbles means dough was to fresh no enough proof
I have had better there
Great review has always 👌
The place looks cute, the pizza not too sure. Thanks for sharing!
Yup. Too much cheese. People don’t realize that too much cheese ruins the balance of the pizza.
It’s funny how they’d compare it to Sally’s - my guess would be from the color and shape?
But Sally’s actually uses less cheese than majority of places. They use like half the amount of cheese that would be typical for New York style pizza.
No comparison, Sally's uses San Marzano tomatoes and good cheese...I don't mind a cheesy pie if its good cheese.
it used to be a thing in NY and LI to order a pie with "extra cheese," I never felt the need for that, myself. At least back in the 70s and 80s when the pizza didn't fucking suck
most of the places nowadays are like, they suck. Not all, but most. Back in the day the better places near home you didn't need extra cheese, the pizza was perfect as it was.
@@thiscorrosion900 that’s what’s always interesting, hearing about New York style pizza in the 70s.
I was never there, but from what I read online, it sounds like people are saying the “New York style” wasn’t exactly the same as it is now?
It sounds like you’re saying it had more cheese back then?
I’ve also heard some people say the super super crispy pizza wasn’t necessarily thought of as “superior” and that the pizza was more foldable/floppy. Is that accurate? Or was crispy pizza always what New York style is supposed to be?
@@lovesgibson That's for sure. Most of the local LI joints I grew up with (all gone now) didn't offer 500 varieties, they had either basic pies or Sicilian. With toppings, etc. or extra cheese. Nobody bitched about a flop the pies were coming right out of the Bakers Pride oven and piping hot, molten, even. No reheated nothing. Well usually the average pie then had a good amount of cheese on it and good quality, not like the dodgy plastic stuff they often use today. I didn't have NYC pizza since I grew up in Levittown, LI, but the best pizza there then was like that. No frills, but high quality. And not usually real greasy or oily. It was definitely more foldable and not over crispy at all, yet the back crust there had some nice airines and bubbling going on. But it wasn't like a cracker pizza! LOL One of the best places I grew up with Lenny's in
Hicksville (was in a strip mall) closed about eight years ago--last I saw it was being run by Arab folks with hijabs, and was not even serving pizza. Then that was the end. But it hadn't been owned by the orig. family since probably the mid 1990s. Very sad.
Great review brother, I don't want any bubbles in my pizza!!! No , great job brother
Doesn't look like the pie I got the last two times. Probably slinging pies too fast on a Friday.
Should have stopped at Joe's pizza in Hillsborough, about 15 minutes north of Conte’s.
Love that Sicilian dialect TOTO
Lolllll....I hope not to speak it again
The Sicilian killed me 😂. Still waiting for you to try Candys in montage. I know it’s in the middle of nowhere but you can make a trip out of it and hit tons of other great Jersey spots on the way
Nice, thin Italian style bottom 👌
That Pizza looks super delicious.
Yeah it just wasn't my favorite type of pizza, I get why others would like it but I'd take a Neopolitan over this any day.
$16 worth of cheese! Savage score of 6.7 for an hour drive. Thanks for saving me a 3 hour drive! Who recommended this place!
We all have our preferences, you might like it.
Try bellucci's pizzeria in astoria they have a good tomato pie style. im surprised theres no reviews on it yet on youtube
I plan on visiting there soon, but I won't review it. I speak to Andrew Bellucci often and I don't review restaurants that are owned and operated by people I know well. I will not give any scores.
@@pizzareviewsonthego Theres a place called rizzos fine pizza thats pretty close to belluccis actually. Have you tried it before? If not give it a shot, they're known for their squares
Looks like they went downhill. I went there in 2018 and it was fantastic. The pie you got dont look as good as a few years ago.
Knowing the style you prefer it doesn't surprise me that you'd like this pizza, given the fact that it's also still family run. I guess we all have our preferences, I respect that.
@@pizzareviewsonthego It dont look as good as a few years back. Luigis Espresso Tommys Brothers aka Quintissential NY pizza is my favorite style.
Seen you review so many pizzas in NJ that looked off the chain. As soon as you opened the box I knew this one was trouble. Someone actually compared this place to Sally's? OMG! I'm a little rusty on the Sicilian dialect...please translate lol. Can you link the new site on this channel?
LOllll.... if I say something in Sicilian it's because I'm unhappy and disappointed and don't want to be too harsh, and so hopefully no one will understand. I will let you know in the members only sections. lol
Right out of the box, I was rather unimpressed with the look of that one. I will say that I thought it gave off a little bit of a DeLucia’s‘ vibe, but it looked sloppy. I had to go back and rewatch DP‘s review of this place because I remember him giving it an 8.9. You know I don’t ordinarily care about his ratings, but I had to at least take another look at it and see what it looked like in a different review. In that one, it look like there was definitely less cheese and it had a different color to it. I don’t know, maybe there was just somebody on staff today that didn’t know what they were doing, or maybe the place has gone downhill, or maybe it was just always overrated. I could tell from your first bite that you were less than wowed with it.I wasn’t expecting this one to break into the 8s for sure, but I at least expected it to break into the low 7s. Oh well. Hopefully the drive up there was nice, at least.😂
Spot on the pie DP had was exactly yellow on top and crispy
I think Dave got the thinny thin
No the pie he had was also greasy and floppy. Go watch it again.
The pie in his review looked exactly the same, floppy, greasy, etc. He even said it was greasy. I definitely think it's overrated.
@@pizzareviewsonthego I thought the cheese looked a lot more orange in that video.
I wouldn't mine eating it after cooling down. Less flop and less sloppy. Like you, I like pizza and definitely would eat it.
Overrated though IMO.
@@pizzareviewsonthego Too far to travel to Staten Island, Brooklyn or NYC for those pizza lovers in Princeton, NJ. LOL.
New Part Tavern in East Rutherford. Much better bar pie. 🍕
I hope to find a good one in Jersey I really do.
Calabria’s in Livingston is one you should try. Nice area and really cool place. They did a lot of charity work during the pandemic.
That was a " I can't believe they made me drive over an hour for this" type of review...lol
RBI you would not like this one...
I've heard good things about Conte's in the past, but just seeing the pizza in your video really took my excitement away. That sort globbiness just doesn't look good and wouldn't be the kind of texture I would prefer in a pizza. It almost looked like fondue! Still, I know what you mean about preferring it over Domino's and Pizza Hut. Even though it may not be perfect, it's nice to have something a bit more original and unique.
Very overrated in my opinion. It was still nice to experience an American style bar pizza that is usually commonly sold in the outer regions of Jersey, and the East Coast. We don't see these pizzas in NY too much. The ingredients are not too great but they are still their own style of pizza. The trip wasn't for nothing, I enjoyed walking through the Princeton University campus and I had a fabulous dinner at Schouse, one of my favorite authentic Szechuan restaurants.
Always a disappointment when a longstanding pizzeria is hyped to high heaven and it doesn't live up to it's rep.
I feel like sometimes people just look at how many years a place has been open and how long the family has operated it and think it has to be great. But sometimes a pizzeria is just a local legend and that's all…
Well said, I totally agree.
Where in Sicily is the family from?
Catania.
@@pizzareviewsonthego judging by the accent I figured it was close to Siracusa where my father is from.
Don't don't don't believe the hype! Yeeeeah boy!
It was never great but it has definitely looked better.
You know me and what I like, some might like this but not for me.
I don’t know why but the medium there is never as good as the large.
They sometimes put the same amount of cheese for the large on the mediums...it happens a lot in many places. Not sure if the case here.
Pizza definitely is sloppy. A little overkill on the cheese
Looks very different to DP’s pizza. Different color and looks a little more doughy. Also, not as tight of a pie. Must have been a bad day.
I ambled down to Leonardo's in Massapequa L.I. NY last night, near the LIRR station. Never been there, heard good things, I got myself a small pie (which was a very large small pie),
cost me nearly $26 with soda and tax, not cheap, but the quality was 5 stars. With meatball. The main thing is it was fresh, good, and not over or underdone, plenty of cheese
on the pie but the sauce was repping too. Pricey but I can say it was worth the drive, which usually isn't the case anymore. So many shit joints around now.
WOW 6.7 I think this is the lowest score I've seen you give a pizza. I didn't like the way the crust and sauce looked and 17 dollars is expensive.
Oh I've given way lower lol
That Sicilian flow 😂😂🍕
Well we know Conte’s isn’t consistent because that pizza looked nothing like Portnoy’s
@@Jesse-t4z perhaps 🤔
Antonio my friend went there 6 times times the 6 pies that he got looked nothing like that it was totally different don't know what happened With your pie very sorry I told you to go there
It's all good, it was a different style that I don't have often but it's nice to have once in a while. I didn't totally hate it but I would not order this again.
Waiting for a table ordered drinks had to stand and drink my drink while children sat at bar, thought kids can't sit at bar bartender sucks
Portnoy gave it Conte's a 8.9
I didn’t like it
Portnoy got a much better pie.
Disagree. Wholeheartedly. One of the best pizza joints in NJ.
Culture channel?
Too long of a review. Give key points, rate and move on. We know you don’t like bar pies. Just too much information that no one cares to know.
My videos are shorter now.
This looks like they weren't trying at all, not good. Reject! I wouldn't even give that a 2.5 on Portnoy's Scale.
According to his scale he gave this an 8.9. I'd still take this pie over pizza hut.
I had Conte’s this summer and it was a huge disappointment. Bland taste and excessive flour on the bottom crust. Cool place but absolutely flavorless food.
Yeah I hear ya