David Sheridan may make the best Neapolitan-esque pizza south of Prospect Park, a land ruled by the likes of Di Fara and Totonno’s. But his meatball calzone is a thing of beauty, one that might ...

Make mine a steaming hot pocket of golden-brown dough with hand-crimped edges, crispy exterior and yielding interior, well-layered meat, vegetables and cheese, and a light swipe of sauce. That’s my ...

Dan Richer didn’t have a white whale. He had a clam calzone. And it came to him in his sleep. “I had a dream, probably seven or eight years ago,” Richer, the owner of Razza Pizza Artigianale, told NJ ...