Hi Norma, Pete, and Stuart,
This is my first post on PM, I've been a curious member since 09. I started working my way through this thread on Oct. 16 and I would like to commend Norma and Pete for all their work, and Stuart for your observations.
First some background,
I lived in Philadelphia from 1984 to 2003, I now live in the suburbs 24 miles west of Philadelphia (King of Prussia area).
I started going to De Lorenzo's/Hudson in the mid 80's. I was a frequent customer (2-3 times/month) from the 80's through late the 90's, we had our first child (girl) in 99 and that cut us back to only about 5 visits a year from 99 to 02, then in 2002 baby #2 (son) was delivered by the stork and we moved to the suburbs and another 1/2 hour away from Trenton so that put the kibosh De Lo's.
Fast forward to 2011, my daughter plays soccer and lacrosse, so that gets me in the Trenton area 4-5 times a year, so we try to hit De Lorenzo's whenever we're in area, I have taken detours off the NJ turnpike for pies.
I got to Hudson St. 3 times in 2011 (1 eat in, 2 take out) before closing, and I've Robbinsville about 8 times.
I've been to quite a few of the "old school" legendary pizzerias from Boston to Philly, and to me De Lorenzo's is the best.
Now for some comments, observations and rambling nonsense,
I never asked Gary anything about pizza making, he didn't seem to open to questions, but I always observed whenever I was seated where I could see, or I would stand by the cash register when I was waiting for take out if it wasn't too busy.
When Sam was younger and worked at Hudson he was more open than Gary, but not much. The only thing he ever told me was that the sauce was a blend of 2 brands, he named them but I didn't make a note of it.
Gary and Sam's pie making skills were equal.
This summer my daughter and I were there on a Saturday afternoon about an hour and 15 minutes before opening, we were the first customers. They open at 4 and they don't open the doors until 4, so you wait outside. You can't really "dumpster dive" because the dumpsters are in a fenced in area in the parking lot (as Stuart mentioned) and the dumpsters are the large dumpsters with side doors not the smaller ones where the lid flips open, and there are several food businesses in the complex and I think they share the dumpsters. I have looked in the dumpster area several times and seen nothing, because it is kept very neat, also the dumpster area can be seen from the front windows of the shop. I think if you were caught snooping around by Sam, Gary or one of the higher-ups they would not take to kindly to it, and that's putting it mildly.
But being that we were the first ones there I got lucky because a waiter wheeled 3 garbage cans to the dumpsters and I helped him. On that day, and this is a fact, I saw Redpack, Cento (US), and 6 in 1 cans, don't know which was whole and which were crushed, because I was too worried about being busted for industrial espionage.
I will continue tomorrow because I've got to get the kids from school and start cracking the homework whip.