Best Pizza in Monmouth County Announced

When Red Bank-area residents think of pizza, recently the first thing that usually comes to mind is fresh Italian ingredients cooked to crisp perfection thanks to the restaurant who has pizza making down to a fine art, Undici Taverna Rustica.

Best Pizza in New JerseyUndici Restaurant is known for having the best pizza in New Jersey, and after the recent Asbury Park Press article featuring Undici’s rustic pizza, it is no secret why residents continue to hail Undici as the best.

Besides its rustic Italian interior, Undici owner, Victor Rallo, has a classic Italian centerpiece, a wood burning brick oven. Italian brick pizza ovens are a staple in Italy, where they are able to run almost a hundred degrees hotter than Undici’s, which runs at 700-800 degrees. Compared to commercial gas ovens that run at 500 or 550 degrees, the brick oven provides a whole other measure of heat and the slightest hint of smoky flavor.

In order to make the classic Naples-style pizza, Undici must keep the fire burning at the right temperature, no easy task. Since there’s no thermostat, Undici chefs have another way of testing the temperature. If the oven is too hot the pizza gets burnt and if it is too cold the pizza doesn’t properly rise or obtain the proper color.

“Getting the top heat and the bottom heat proper is a process that took 2,000 pizzas to get it right on this oven,” Rallo said.

Pizza all Napoletana NJ

Rallo is able to bring the type of pizza you would find while roaming the Italian countryside in Naples, the home of pizza, to your dinner plate at his Undici Restaurant. Undici successfully brings authentic Naples-style pizza, one of the best things you can eat, across the Atlantic. Undici pizza are circular pies that are inspired by one of the two popular types of pizza found in Italy, the ‘old-fashioned pizza Italia.’

Using only ‘la materiale prima’ or the best materials and ingredients for making Undici pizzas, Rallo sets the bar high. Classic San Marzano pureed plum tomato sauce, imported Buffalo Mozzarella, fresh basil, Italian flour, proscuitta di Parma, arugula, pecorino Romano cheese, and every other ingredient is picked because of its freshness and flavor.

Undici’s Italian pizza flour, perfect for cooking at high temperatures, is not bromated or bleached and contains no preservatives, caramel malt for color, or rising agents. The imported Buffalo mozzarella melts well in high heat and remains sharper and softer than other cheeses, perfect for the best pizza in New Jersey.

“A proper pizza is in a sense gourmet,” Rallo said. “It’s simple, but it’s gourmet.” Undici Restaurant makes pizza an art, just like it has been in Italy for centuries. Rallo successfully ups the quality of pizzas in America by making them truly Italian at heart.

To view Undici’s Italian inspired menu visit

Fans Can’t Stop Talking About the Best Pizza in NJ

Here at Undici Taverna Rustica in Rumson, we take our pizza seriously. Already a haven for Italian food lovers, Undici’s owner Victor Rallo set out to create the best pizza Napoletana in New Jersey.

Cooked in an all wood burning oven, the recipe for Undici’s pizza Napoletana was created with the help of pizza guru Anthony Mangieri. In a matter of a few short weeks, the best pizza in NJ was created in Rumson – pizza Napoletana.

The authentic pizza Napoletana is a huge success at Undici, with fans coming from all over NJ to get a taste of the Bianco, Margherita, Originale, or Filetti and Arugula e Prosiutto pizza. Each is made with fresh, authentic, all Italian ingredients and cooked in the all wood burning oven.

Here’s just a taste of what our customers are saying about our pizza Napoletana, the best pizza in NJ:

“Can I just say WOW about their pizza? Yes, it is WOW. The crust is pure perfection, cooked in a brick oven. Has just the right consistency, thin crust, with that great slight charred taste to it. I want to eat every bite of the crust each time!”
-Laura G., Woodbridge, NJ

“I was absolutely blown away by the superb flavor and terrific toppings. The pizza didn’t even have any cheese on it and its one of the best I’ve ever eaten, and I know pizza. I’ve worked in the past for five years as a pizza chef at another Italian restaurant. The entire pizza was delectable down to the crust, fresh with a hint of zesty spice, and best of all a great smokey flavor from the oven. Undici’s pizza is one of a kind and a must try!”
-Brian W., Lavellette, NJ

“It’s hard to find a pizza that has healthy, fresh ingredients, and is delicious too. At Undici, I had the most perfect Marguerita pizza ever.Thin crusted, perfect amount of basil and just enough mozzarella so it wasn’t overbearing.”
-Robin H., Rumson, NJ

It’s No Small Change to Make The Best Pizza in NJ

Wood Fired Pizza Oven at Undici Restaurant in NJUndici Taverna Rustica in Rumson is a well known authentic Italian restaurant owned by Victor Rallo.  For the past 2 years, the restaurant has become somewhat of a landmark for Italian food lovers from all over NJ.  Just recently, Rallo went out on a limb, daring to change his recipe for success, in an attempt to make and serve the best Pizza Napoletana around. 

When Rallo opened his NJ Italian restaurant 2 years ago, he rounded out his authentic Italian menu with piping hot, oven fresh pizza.  Contrary to the way pizza is cooked in Italy, Rallo reluctantly made his pizza in a wood/gas burning oven, not a customary all wood burning oven.   “Although I knew this was not the traditional Naples way, I also knew that I had no training in using only wood fire.  And because the oven never reached the high temperatures of 800-850 degrees Fahrenheit of a solely wood fired oven, I had to tweak the ingredients because the pizza needed more time to cook. In Naples a pizza cooks in 2-3 minutes.”

A few months ago, an opportunity presented itself for Rallo to work with renowned pizza guru Anthony Mangieri, the man behind Una Pizza Napoletana, a famous pizza destination in NYC.  Mangieri had just sold his NYC landmark and was getting ready to move to San Diego to open another.  Before he moved, Rallo seized the opportunity to have Mangieri show him the ropes of a wood burning oven. 

In a matter of a few short weeks, Rallo converted his combination gas/wood oven to an all wood burning oven and began testing recipes.  According to Rallo, it was no small change fine tuning the formula for his new pizza.  “We started on a Monday and it was almost a disaster, but we quickly learned from our mistakes and were back at it on Tuesday.  After about two weeks and 500 pizzas, we were ready to make the change and were confident everyone would appreciate our new authentic Pizza Napoletana.”

best pizza in nj at undici restaurant in rumsonThe authentic pizza Napoletana is a huge success at Undici, bringing in people from all over NJ who want to try New Jersey’s best pizza Napoletana.  Undici’s  pizza menu now consists of five Naples style pizza choices; Originale, Bianco, Margherita, Filetti and Arugula e Prosciutto.  Each is made using authentic, all Italian ingredients.

To learn more about Undici’s pizza menu, visit