Here’s a Secret About This 97-Year-Old Atlantic City, NJ Pizza

I have been dining at Tony’s Baltimore Grill in Atlantic City, New Jersey for more than 46 years.

Purely by accident, I recently learned a little “secret” about how they make their legendary pizza.

Immediately following a New Jersey League of Municipalities event, I ordered take out from Tony’s Baltimore Grill.

FYI, I ordered two dinner orders of spaghetti and meatballs and a pizza with sausage.

While I was waiting, I caught a view that I had never seen before of the pizza preparation assembly and cooking process.

The cooking begins with each pizza, perfectly turned in the metal 12-inch pizza pie pan.

I always thought that the entire cooking process takes place in these pans. And sometimes… Many times, it does.

However, I saw the pizza chef remove the pizza from the cooking pan and place it directly on the surface of their professional vintage pizza oven.

This delivers a different texture, especially on the bottom of the pizza.

This is something I never knew about the cooking process.

Heres how a Tony’s Baltimore Grill pizza is made:

First, let's talk about the dough. It has been made by Rando's Bakery since 1987. Before that. It was made by Formica Brothers Bakery.

As important as the dough is, the way it's assembled is also a big factor.

• It is placed in a well oiled metal pan.
• The pizza is topped with Tony's sauce recipe, consisting of crushed California tomatoes.
• garlic powder.
• sliced whole milk, low-moisture mozzarella cheese.
• The pizza is perfectly baked in a vintage pizza oven.

My favorite Tony's Baltimore Grill pizza is with sausage. Here’s how they do it.

The sausage is put on the pizza raw and cooked for 20 minutes. Now you know why you have to wait a bit for your pizza ... but, it's certainly well worth the wait.

The sausage has always been made locally on a daily basis and you can tell by the freshness and wonderful flavor.

Here is a look at a Tony's sausage pizza that we had recently. It was cooked to perfection, with just a hint of char.

Tony's Baltimore Grill is also famous for their Spaghetti and Meatballs. You can also see a great pizza at the top of the photo (see directly below):

The meatballs are great. You can have them on a sandwich, with pasta or as a topping with pizza.

The meatballs have a wonderful soft texture ... they are all-beef meatballs, infused with Tony's great spice mixture, along with grated parmesan and are hand-rolled on a near daily basis.

More important than the great food, which they are consistent in delivering … is the service … atmosphere and great memories that you’ll make at Tony’s Baltimore Grill.

Finally, I'm also a huge fan of the owners, Ronald Nolan Aspell and his wife Julie. They do it the right way.

Below, are some wonderful photos of delectable seafood crabs and more pictured immediately below, you're going to want some ASAP.

Bon appétit.