Slice of Life

Jon Feraro's Jersey-style pies are the real thing

I was born and raised in Maplewood, New Jersey, about fifteen miles outside of New York City. Until I was in middle school, I never really liked the pizza available in our town. There was El Greco's, which had an overly thick, overly bready crust and too much pasty, room-temperature tomato sauce. My brother disagreed, but even at that young age I knew El Greco's pizza was just plain stupid. In South Orange, the next town over, there was Bunny's Pizzeria, where the pies were always blackened to a crisp on the bottom and unappealingly unctuous on top. South Orangers loved it; Maplewoodians tended to stay away -- which wasn't surprising, considering that pizza in the tri-state armpit is a very specific, very regional, crazily loyalist sort of thing.

Maplewood also had the Roman Gourmet, in the town center, where the cool kids (including Garden State star Zach Braff, one year behind me in school) would get Sicilian (read: square-cut, also bready) pizza by the slice on Saturday nights after the PG-13 movie let out at the theater next door. (I still hold the theory that being anointed one of the cool kids has everything to do with how cool one's parents are, and whether or not they're the sort of easygoing child-rearers who will allow their offspring to do things like hang out at a pizza joint until 11 p.m. Not only did my parents refuse to give me pizza money, but they'd be double-parked outside the movie theater at 9:30 sharp, blaring the horn like a mama elephant in heat.)

Then the Maplewood Pizzeria opened about a mile or two from our house, and suddenly my family was ordering pick-up once or twice a week. Two large pies could feed the six of us with leftovers to spare, and render all of us happy as clams. The crust was thin but not droopy or limp, with just the right amount of burnt happening on the underside to give it some structure. The tomato sauce was sweet-tinged and plentiful, but matched in quantity by the mozzarella on top. The crust (talking now about the pizza's circumference; I've always wished there were two distinct words to differentiate the bottom of the pie from its edge) was the proper width and heft. And once the rest of the slice was gone, the crust was perfect for a little after-dinner snack or for sopping up the oil and red vinegar from the salad my dad always made to go with the pizza.

Garden State of mind: Jersey native Jon Feraro prepares one of his signature pies.
Jennifer Silverberg
Garden State of mind: Jersey native Jon Feraro prepares one of his signature pies.

Location Info


Feraro's Jersey Style Pizza-Soulard

1862 S. 10th St.
St. Louis, MO 63104

Category: Restaurant > Pizza

Region: St. Louis - Soulard


Slice $1.99
The Bon Jovi (18-inch) giant $23

314-588-8345. Hours: 11 a.m.-11 p.m. Mon.-Thu., 11 a.m.-3 a.m. Fri.-Sat., 3-11 p.m. Sun.

1862 South Tenth Street

When I moved to New York after college, a slice became as much a part of my daily routine as taking the C train. The slice was how you ended a night out. I'd ask the cab driver to let me off a block away from my apartment so I could stop at Nick's for my nightcap to-go slice, which I'd sprinkle liberally with oregano, then grated Parmesan, then two shakes of salt before putting it back in its white paper bag.

Until Feraro's Jersey Style Pizza opened in Soulard about two months ago, it had never occurred to me what might differentiate a Jersey pie from a New York one. One slice, and I remembered. Jersey pizza's crust (in both meanings of the word) is a barely perceptible notch thicker than New York's. The sauce is noticeably sweeter (though still salty, a wonderful and unique combo) and pastier. If you're on the lookout for them, you'll spy morsels of canned tomatoes mixed into the marinara. But the key difference is what I like to call the "moon craters" -- the tiny, dimpled bubbles that crop up on the topside of the bottom crust, a result of the crust's extra thickness and of baking the pie right on the floor of the stone oven instead of on a rack. The craters are squishy and spongy, adding another layer of texture to the pizza. As kids, we liked to rip the cheese off the top (which would separate in one fell swoop, as there was a certain congealed quality that rendered the cheese sheet-like), eat that, then eat just the crust, with its moon craters and remaining bits of sauce.

Jon Feraro was born in Bound Brook, then bounced around the Jersey shore from Loch Arbour to the borough of Point Pleasant and neighboring Point Pleasant Beach. He started working in boardwalk pizza walk-ups as a teenager. Eventually his family moved to the St. Louis area, but his love of pizza remained firmly entrenched in the Garden State.

The restaurant's interior suggests that the 32-year-old Feraro has retained his love of many things Jersey. The walls of the shed-size space, formerly the patio of Mike & Min's next door, are cluttered with Atlantic City postcards, Feraro's family photos, snapshots of Seaside Heights and autographed headshots of celebs who only other New Jerseyans would know are from New Jersey: Meryl Streep, Jack Nicholson, Seinfeld's Jason Alexander (what, no Nutley native Martha Stewart?). There's also tons of Sopranos memorabilia, natch, and a soundtrack that seems to run a perpetual loop of Springsteen, Sinatra and Bon Jovi.

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