PJ’s Pancake House, a Princeton favorite, is evolving. Known for its popular breakfast and brunch options, the restaurant is now offering artisanal brick oven pizza. New signs around the establishment, reading “We’re not just breakfast anymore!” and “Now Serving: Artisanal Brick Oven Pizza,” reflect this shift in focus.
PJ’s has been a local staple for 62 years, famous for its pancakes, including over 20 varieties and rotating specials. Since 2011, after a change in ownership, the menu has expanded to include more lunch options, catering to vegan, vegetarian, and gluten-free diets. Now, PJ’s is introducing pizza to its offerings, filling a gap in the town’s dining scene.
Co-owner John Procaccini explained that PJ’s pizza stands out because of its high-quality ingredients. “Our sauce, cheese, and oil are all imported from Italy, and the flavor is completely different,” he told The Daily Princetonian. The dough is made with double zero flour, known for creating a soft, stretchy, and crispy crust. The sauce is made in-house using San Marzano tomatoes, with other ingredients also imported from Italy.
Despite its casual diner atmosphere, PJ’s is serious about its pizza. Procaccini mentioned that the restaurant spent weeks installing a new brick oven, which is now used exclusively for baking pizzas.
The decision to add pizza was based on what Procaccini sees as a shortage of quality pizza options in town. “There’s a lack of quality pizza where students can easily walk to,” he said. While there are other pizza places in Princeton, Procaccini believes PJ’s offers something different with its “artisanal” recipes. Coming from an Italian-American family, he learned to make pizza from his mother, who always made it better than the shops.
Currently, pizza is available at the Nassau Street location after 4 p.m. to boost dinner sales. The other PJ’s locations feature a full bar, attracting evening customers, but the Nassau Street spot lacks one. Still, pizza sales have been strong, with sales doubling each week as more people discover the new menu item. While most sales have been from sit-in diners, Procaccini hopes to increase takeout orders as the word spreads.
Procaccini is confident in the pizza’s quality, saying, “All my life, I’ve been trained to understand pizza.” With its new brick oven and family recipes, PJ’s is adding something fresh to its beloved menu.
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