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From Naples

To You...


True Neapolitan pizza should be a balance 

of all its ingredients. The tomatoes should be bright.

The mozzarella—salty, sweet, and creamy. 

The basil—aromatic and vibrant and the 

olive oil should bring it all together 

with a delicate finish.


The dough (flour, water, salt, yeast- that’s it!) should be soft and chewy within yet the crust should be crisp and blistered by the 

flames of the wood fired oven.


Chef and owner, Peter Lombardi, studied the art of Neapolitan pizza making in its birthplace, Naples, Italy. 

It was here that a 

great respect and love for Italian 

culture and its cuisine began. 

Our goal is to embody that love in our food.

We hope you enjoy!


LPC news


Courier News

May 2020

A food geek's guide to takeout you should order in Central Jersey right now

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Courier News

October 2018

Four eateries make the journey from food truck to restaurant


Courier News

June 2019

Salt and fire and ink: 8 Central Jersey chefs talk tattoos


Courier News

August 2018

Lombardi Pizza in Martinsville channels Italian cooking


Courier News

June 2019

Planning a graduation party? Book these NJ food trucks

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Pizza Today

April 2018

Destinations: Lombardi Pizza Co., NJ; Scarrs, NYC; Max’s Coal Oven, GA


Lombardi Pizza Co. 


Monday-Thursday 5:00pm-8:30pm

Friday 5:00pm–9:30pm

Saturday 12:00pm–9:30pm

Sunday 12:00pm–8:30pm                  



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