The New Jersey Pizzeria Putting 4 Pounds of Pepperoni on a Single Pie

I just drove from New York City down to Atlantic City, New Jersey on a beautiful December day. My mission? To visit one of the most over-the-top, insane pizzerias in the entire world. It is called Tony Boloney's. They are famous for putting an absurd amount of pepperoni on their pizzas, their viral taco pizza, and monstrous lobster trap subs. I met up with chef Mike to see how the magic happens. The result? Pure food heaven.

The Swine Fighter Pizza

First up was the legendary Swine Fighter pizza. Mike started by coating a pan with homemade Sicilian olive oil harvested in Sicily. He dropped the dough into the pan. Look at that fermentation. He gently pressed it out to keep all those beautiful gas bubbles intact. After letting it sit, it was ready for the oven.

Then came the toppings. A base of rich vodka sauce made with heavy Jersey cream and pecorino cheese. Next was low-moisture dry-aged mozzarella, smoked mozzarella, and fresh mozzarella made from scratch.

Then it was swine time. Mike piled on a mind-boggling 4 pounds of smoked, extra crispy cup pepperoni. Look at that pile! He baked it until it was perfectly crispy with charred cheese on the crust. He drained the glorious pepperoni grease straight into a container to mix with homemade buttermilk ranch. Drenched. They cut it into 16 thick pieces and drizzled that pepperoni grease ranch right on top. Unreal.

The Smash Burger Pizza

Next was the "I Will Smash You" pizza. If you love a good smash burger, this is your dream. Mike laid down a generous layer of smash sauce and dry-aged mozzarella on a sesame seed crust. He loaded it with real smash burger patties and melted cheese. It came out of the oven bubbling with love. They topped it with even more smash sauce. It is the elite burger pizza experience.

Next-Level Mozzarella Sticks

Mike then showed me his 2,000-square-foot mozzarella laboratory where they hand-make everything from scratch. I tried the "Hottie" which features a super spicy smoked breadcrumb crust. Then came the "Truffler" made with real truffles imported from Piedmont, Italy and a panko truffle crust.

But the craziest one? The Lucifer Stick. This thing is jet black from activated charcoal and packed with a 2.9 million Scoville unit Carolina Reaper pepper mozzarella. It is an absolute game-changer for spice lovers.

The Lobster Trap and The Taco Pizza

We also checked out the Lobster Trap sub. It features fresh Maine lobster steamed and poached in a heavy bayou butter filled with garlic, dill, and celery salt. It gets loaded onto a sub roll with garlic aioli and melted cheese. Forget New England rules. This is Atlantic City style.

Finally, we tasted the viral Taco Pizza. This beast features a Jewish Passover brisket sauce mixed with traditional Mexican mole. They top the pie with Mezcal-marinated ribeye steak, mole Oaxacan brisket, and Victoria beer-marinated grilled chicken. Then they pile high multiple orders of real tacos, guacamole, cilantro, and pickled jalapeno crema right on top of the pizza.

Chef Mike started this shop in 2009 in a literal convenience store feeding casino construction workers. When the construction company went under, he decided to just make everything from scratch and compromise on nothing. Today, it is a legendary destination. You will never walk out of here hungry.