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In every pizza lover’s world lives the wish that the process of ordering, receiving and consuming the delicacy would be much faster.

This dream has fi nally become reality at EZ Pizza of Lodi. The innovative Essex Street eatery is using a conveyer belt-driven convection oven to cook a pizza pie in just three minutes.

“This fast-paced area needs more things like this,” said Mark Albunia, co-owner and founder of EZ Pizza.

Albunia and his partner, Atul Sheldia, came up with the initial idea and name while working for E-ZPass New Jersey. Albunia was working in fi nance and Sheldia was working in Internet technology when both got laid off.

Albunia landed a fi nancial job at Hackensack University Medical Center, but decided to give it all up to pursue his dreams of making EZ Pizza a reality.

“I was doing really well working for the hospital, it was hard to leave,” Albunia said. “But it was just a great opportunity and I couldn’t pass it up. I knew it would take off.”

He opened a drive-through EZ Pizza in Pequannock and recently opened the doors at a dine-in EZ Pizza in Lodi.

Although Albunia’s resume may not refl ect restaurant experience, his father Alfonso has 30 years in the service industry. Alfonso Albunia has owned multiple restaurants and his son was never far behind him, working in the kitchens, helping with sauces and pies. Now the roles have been reversed and father is helping son get his business off the ground.

EZ Pizza may be fast but it’s also diverse, offering 50 different toppings, ranging from beets to sauerkraut to tuna and kale. Guests can select from three types of focaccia-style crusts: classic, thin and whole wheat. EZ uses Grande cheese, a brand of fine Italian cheeses, low-fat mozzarella, cheddar and its own blend.

Diners are free to come up with their own concoctions, but EZ also offers specialty combinations such as the New Yorker, which comes with Italian sausage, pepperoni, green peppers, tomato sauce and mozzarella cheese.

“Quality, choice, consistency, ”is EZ Pizza’s recipe for success, according to Albunia.

Although each pie is made in three minutes, nothing is frozen. Everything is made fresh daily. The pizza crew is currently comprised of six employees who chop up vegetables and prepare fresh sauce each morning.

EZ Pizza also offers diners the opportunity to create their own salads with a choice of four of the 50 toppings. Soup, Buffalo wings, and apple pie pizzas for dessert are also available.

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EZ Pizza doesn't have a phone. Well, not one you can call, anyway. If you want to order a pie from the unlisted pizza shop on Essex Street in Lodi, you have to do it in person. Oh, stop whining - it takes only three minutes.

"If people call up, then this is just another pizzeria. They don't really know what we do," said co-owner Mark Albunia on why he doesn't take orders. "Everything's done in just about three minutes, too. So you really can't call ahead or get it delivered."

Once you get there, you'll understand. The 8-inch, focaccia-style crusts are pre-prepared (but not frozen, Albunia said) and ready to be smothered with four different cheeses and any of the shop's 50 fresh toppings, which include standards like pepperoni, onions and garlic and more bizarre ones such as kale, tuna and beets.

"People do ask for almost all the toppings - sliced potatoes, honey mustard," Albunia said. "I've had almost every order except for sauerkraut."

Once the personal pie is assembled at the "pizza bar" -which looks more like a salad bar - it goes through a gas-powered convection oven via conveyor belt and comes out the other end cooked evenly on the top and bottom. The concept originated with Albunia's dad, who wanted to make a quick pizza place that was "fresh, fast and consistent." The name, however, is all Albunia's.

"I used to work for E-ZPass in finance. That's where I came up with the name," said Albunia, who worked there with co-owner Atul Sheladia. "The name says it all. It's easy pizza."

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If you haven’t tasted EZ PIZZA yet, don’t wait any longer. This is a place that will put smiles on the faces of the entire family. It is totally different than the traditional pizzerias. It’s EZ PIZZA because it really is easy.

First, you select the crust you want: thin, classic thick or whole wheat. The next step is a choice of fifty toppings (believe me, I actually counted them). You also have a choice of four different cheeses as well.

This hand made focaccia style pizza will now be made right before your eyes in three minutes or less. Most importantly, it is made to order. The end result is a delicious tasting pizza with an outrageously fresh crust and ingredients. So now your entire family can have the individual pizza that each enjoy the most.

Just recently, the demand for the EZ Large Pizza has been granted. Just $7.99 for a large thin crust EZ Pizza and WOW.

If you’re planning a party or event, make life EZ with their EZ catering packages. You can personalize each EZ Pizza to suit your guests taste. What a hit it will make at your party.

Hurry on over to EZ PIZZA today. It’s the only place that gives you a choice. Visit them at 184 Essex Street, Lodi, in the Essex Square next to National Liquidators. Remember, no need to call ahead because it just takes a few minutes and your made to order pizza is ready to go. They are open seven days and you will just love it, I personally guarantee it myself

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