Not all pan pizzas are created equal. At Fusaro’s Pizza & Pasta in Manahawkin, NJ, pan pizza isn’t just a menu item. It’s the result of a meticulous two-day process, premium Italian flours, and a genuine commitment to getting every detail right. If you’ve been searching for pan pizza near Manahawkin that actually delivers on its promise, here’s everything you need to know.
Pan pizza has seen a serious resurgence across the US, and for good reason. Done well, it offers a thick, golden crust with a satisfying chew—crisp on the outside, pillowy on the inside. Done poorly, it’s dense, greasy, and heavy. The difference almost always comes down to process and ingredients. At Fusaro’s, both are taken seriously.
Art of the Pan: Premium Italian Flours Make All the Difference
Most pizza shops use whatever flour is convenient. Fusaro’s doesn’t.
For pan pizza specifically, the kitchen relies on two premium Italian flours: Caputo Americana and Infibra. These aren’t interchangeable all-purpose alternatives. They’re specialty flours engineered for particular results. Caputo Americana is prized for its protein content and elasticity, which gives dough the strength to hold structure through a long proof. Infibra brings a unique fiber profile that contributes to the light, digestible texture that sets Fusaro’s pan pizza apart.
The combination creates a dough that behaves differently from the start. It’s more extensible, more responsive to fermentation, and ultimately more flavorful. Most diners can’t name the flour in their pizza, but they can always taste the difference it makes.
48-Hour Transformation: Why Great Pan Pizza Can’t Be Rushed
Meat Lovers: Topped with bacon, cheese, ham, meatballs, pizza sauce, pepperoni, and sausage
Here’s where Fusaro’s pan pizza truly earns its reputation.
After the dough is mixed, it undergoes a 24-hour room temperature proofing process. This slow fermentation allows the yeast to work gradually, developing complex flavor compounds that simply can’t be replicated by a quick, same-day proof. The dough becomes more aromatic, more nuanced, and far more interesting to eat.
That’s only the first stage.
Once the initial proof is complete, the dough is stretched into pans, generously coated with olive oil, and left to proof for another 24 hours. This second rest is what creates the signature height and puffiness of Fusaro’s pan pizza. The olive oil also works its way into the base during this time, crisping the bottom crust to a deep golden finish while keeping the interior soft.
Forty-eight hours from start to finish. That’s the commitment behind every pan pizza that leaves Fusaro’s kitchen.
Lightness in Every Bite: Thick Crust, Without the Weight
Buffalo Chicken: Breaded chicken and buffalo sauce
Here’s something that surprises a lot of first-time customers: Fusaro’s pan pizza looks thick and substantial, but it doesn’t eat that way.
The extended two-stage proofing process allows air to fully permeate the dough. The result is a crust that’s genuinely light, flaky, and digestible—impressive in its height, but never dense or heavy. You can eat a full slice (or two) without that lead-balloon feeling that comes with lesser thick-crust pizzas.
This is the defining quality of a perfectly made pan pizza, and it’s no easy feat. It takes the right flour, precise timing, and the discipline to never cut corners. Fusaro’s has perfected all three.
Pizza Menu Built for Everyone
Grilled Vegetables: Broccoli, cheese, garlic, marninara sauce, mushrooms, onions, peppers, spinach, tomatoes
Fusaro’s pan pizza crust is available across a wide range of menu options, so there’s something for every palate.
Starting points include:
- Pan Cheese Pizza – The classic. A clean, honest showcase for the crust itself, priced at $18. Also available as a pizza roll for $10.95.
- Traditional Square Grandma – A beloved style with fresh and shredded mozzarella, Sicilian pizza sauce, Parmesan, extra virgin olive oil, and basil. Rich, layered, and deeply satisfying at $25.
- Square Grandma Vodka – The Grandma crust topped with Fusaro’s vodka sauce, for those who want something a little more indulgent at $26.
- Specialty Pizzas on Grandma/Sicilian Crust – From the Buffalo Chicken to the Fusaro Special (sausage, peppers, onions, meatballs, and pepperoni) to the Manahawkin Square, most specialty pies are available on the square crust for $27.
For those with dietary restrictions, a premade gluten-free crust is available upon request for $20. It’s a thoughtful option that ensures nobody at the table has to miss out.
Community, Convenience, and Award-Winning Service
Fusaro’s isn’t just a pizza shop—we’re a Manahawkin staple. Located at 31 N Main St, our restaurant has built a loyal following through consistent quality and genuinely warm service. Reviews reflect that: customers consistently highlight the friendliness of the staff, the cleanliness of the space, and the reliability of every order, whether it’s dine-in, takeout, or delivery.
“Andy runs a very tight ship and the food is always incredible, whether it’s catering, dine-in or takeout or delivery. It’s always perfect.” — Francis M.
Ordering is straightforward. Fusaro’s offers easy online ordering through their website, with delivery direct to your door. For those who prefer to call ahead, the team is reachable at (609) 978-3888. Catering is also available for events, with a dedicated catering menu for larger gatherings.
Pan Pizza in Manahawkin, NJ
Great pan pizza doesn’t happen by accident. It takes the right ingredients, the right process, and people who genuinely care about the outcome. At Fusaro’s Pizza & Pasta, all three come together—every single day.
Stop by at 31 N Main St, Manahawkin, order online, or call (609) 978-3888. And if you want exclusive offers and updates on new menu items delivered straight to your inbox, sign up for the Fusaro’s monthly newsletter, because the best slice you’ve ever had might just be the next one.
