Norma, I'll address issues about Joey's and Papa's in this post.
Your pics tell the story. The pies you show from Joey's don't look like the one I had there in June 2011. In fact, they look great. I may have to try Joey's again. I must have hit them on a bad day.
The other Joey's issue about cleanliness, I agree with you the place is very clean and I loved the atmosphere. My complaint was that he was folding pizza boxes and the bottom box was sitting on the floor. Even with a clean place, I never want to see a pizza box sitting on the floor.
I ate at Papa's just one time about 1 year ago. I thought the pie was exceptionally good and it was not burnt on the bottom as your pics show. My only complaints about Papa's was the lack of secure parking and the drinks were too small. Two drinks would have been too much and one drink was not quite enough.
So I think the lesson learned is that we can't totally base our opinions on just one visit to any pizza shop because it seems none of them are consistent in their quality controls. It might even be helpful to mention the day and time of our visit because quality might depend upon who's baking the pie. In other words, a day shift might yield different pizza than an evening shift.
Anyway, next time in the Trenton Area, I hope you get to try Delorenzos', and Corleones. Corleone's has one unique feature... a free bag of Zeppoles with each order!
Maybe you did hit Joey's on a bad day and I might have also just had the only pizza at Papa's that was burnt on the day I was there. Papa's was fairly busy when we were there and no one elses pizzas looked burnt on the bottom crust.
I can understand your concern about a pizza box sitting on the floor, even if the pizzeria is clean.
I only had water at Papa's so I really don't know how big their regular drinks are.
I also agree that the lesson that is learned is we can't totally base our opinions on just one visit to any pizza shop. When a group of us went to NY there was one place that we visited that was supposed to have really good pizzas, but most of us didn't think that pizza was really good. We also could have visited too early, or just had bad pies on that day.
If you are interested, look what BOARDWALKER posted after my Reply at 1711 http://www.pizzamaking.com/forum/index.php/topic,9068.msg254567.html#msg254567
Those pizzas at Mack's are considered “tomato pies” too. I don't know how Mack's manages to be so inconsistent either. I think Joey's is related to Mack's and Manco & Manco, but I sure don't know how all that happened, but it was supposed to have happened in Trenton, NJ. I have to see if I can find more information about that. I do know though even though I watch each of my pizzas when I made them and bake them, none of them are exactly the same. Maybe in the future I will be calling my pizzas at market Trenton “tomato pies” instead of “boardwalk pizzas”.
Bill is supposed to call Forconi Foods in Hamilton this week. He knows the owner and says that they are the distributor for Joey's. Hopefully, Bill can find some things about Joey's pizza.
I also hope I get to try De Lorenzos and Corleones tomato pies in the future. I would also love a free bag of Zeppoles. I would have gone to those two pizzerias on Sunday, but Bill was showing me other things and really didn't want to drive all around the next day.