A slice of Jersey on State Road 70
If you moved down from New York, New Jersey or New England, you already know what you are looking for, and you already know it is hard to find in Florida. Thin crust that holds together when you fold it. Sauce that tastes like tomatoes instead of sugar. Cheese that browns.
That is what we make, every day, at Ranch Lake Plaza on State Road 70 East.
The crust
Three things, and none of them are complicated. They just take time and cost more, which is why a lot of places skip them.
The dough rests overnight
We mix our dough in-house every morning and let it rest overnight before we use it. That slow rest is what gives the crust its chew and the blistering along the bottom edge. Dough that gets mixed and used the same day will not do that. It comes out flat and bready.
The sauce is tomatoes, salt and oregano
That is the whole recipe. We use local tomatoes. There is no sugar carrying it, which is the thing most transplants notice first about Florida pizza.
We shred the cheese ourselves
Pre-shredded mozzarella comes coated in starch or cellulose so the shreds do not clump in the bag. That coating is also why it can turn rubbery and release water instead of browning. We buy blocks and shred them in the store, which is a nuisance and worth it.
Then every pie gets hand tossed and stretched thin. A large is 16 inches, and a slice off one should fold.
Where it comes from
Sunday dinners at Nana and Grandma V’s house are where our recipes come from. Theirs were handed down from their own mothers and grandmothers in Venice, Capri and Sicily, and the rest we picked up over thirty years of doing this.
The meatballs, the sausage, the marinara and the salad dressings are all made here, the same way they were made then. Under new ownership since February 2024, still the same recipes.
Start here
Order a plain cheese pie. That is the honest test of any pizzeria, and it is the one we would rather be judged on.
After that, four worth knowing about:
Brooklyn
Thin square crust with garlic, basil and fresh mozzarella. Large only.
Boardwalk
Extra thin crust, basted in olive oil, mozzarella on the bottom and sauce over the top. If you grew up on Jersey shore pizza, this is the one. Large only.
Sicilian
Thick square crust. Call ahead, because it needs up to an hour. Large only.
White
Mozzarella, ricotta, garlic and olive oil. No sauce.
Prices and the full list are on the menu page.
What people say
“Authentic Jersey slices in Florida. As a former NJ native, I’ve had this spot on my list for years.”
Google reviewWe hear a version of that most weeks, usually from someone who has been looking for a while.
Questions
Where can I get New York style pizza in Lakewood Ranch?
Jersey Brothers Pizza & Pasta, at 8744 State Road 70 East in Ranch Lake Plaza. We make traditional thin crust pizza with dough rested overnight and mozzarella shredded in the store.
What is the difference between New York style and Sicilian?
New York style is a thin, hand-tossed round crust cut into wedges, thin enough to fold. Sicilian is a thick square crust baked in a pan and cut into squares. We make both. The Sicilian needs up to an hour, so call ahead.
Do you sell pizza by the slice?
Yes. Slice specials are available in-store only and are not on the online ordering menu. Call 941-782-8820 to see what is in the case.
Is your dough made fresh?
We mix it in-house every morning and rest it overnight before using it. We also sell it by the ball if you want to make your own at home.
What sizes do you offer?
Small 12", medium 14" and large 16". Boardwalk, Brooklyn and Sicilian are large only. We also make a 10" gluten free cauliflower crust.
Are you open on Mondays?
No. We are closed Mondays and open Tuesday through Sunday.
Come by
Ranch Lake Plaza, 8744 State Road 70 East, Bradenton FL 34202. Dine in, take out, or order ahead. Closed Mondays.
Bring a Slice of Jersey to Bradenton, one happy, satisfied customer at a time.
Ranch Lake Plaza
8744 State Road 70 East Bradenton, FL 34202
(941) 782-8820
jerseybrotherspizza@gmail.com