Feraro’s gets a mention in “Pizza Today” magazine
Feraro’s Jersey Style Pizza, 1862 S. 10th Street in Soulard (and now in the old That’s a Nice-a Pizza space at 11726 Baptist Church Road in South County) got a nice mention in the “Places That Rock” Section of the August “Pizza Today” magazine:
“Located in a historic district of St. Louis, this mom-and-pop shop is actually a mom-and-son shop. Feraro’s goal is to bring a taste of New Jersey to St. Louis, and they’ve done it well. From the continuous loop of Springsteen, Bon Jovi and Sinatra to the walls lined with Atlantic City postcards and Jersey-shore snapshots, the Garden State is well-represented. Here, you’ll find thick crusts and pizza by the slice. We’ll take a giant ‘The Boss,’ please. It’s piled high with pepperoni, sausage, mushrooms, onions, bell peppers and black olives with a touch of garlic!”
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Joe Bonwich has been the restaurant critic for the Post-Dispatch since 2002 and has covered the local food scene for various publications for more than 25 years. He does his best to maintain his anonymity so that he isn't recognized in restaurants (which is why his picture looks like it does). 
I SORRY BUT MY FIRST EXPERIENCE WAS NOT REAL TREAT. WE COULD NOT WAIT FOR THE SO.COUNTY STORE TO OPEN AND WAS QUICKLY DISAPPOINTED. WE ORDERED ONLY TWO TOPPING PIZZA AND FOUND THE CENTER OF PIZZA VERY RAW AND DOUGH JUST WARM.I THINK IT WILL BE AWHILE BEFORE TRYING AGAIN.
A second location, and by far the best pizza this side of Italy. I have traveled the country for the past 7 years and have to tell you, for anyone who knows real pizza (as opposed to crackers with “provel” and catchup) this is the real thing. Brick oven Pizza, just like the Boardwalk.
I can not wait to get back, and the Boss, what a great dish, and the Calzone is to die for.
St. Louis you have a diamond here.
I typically prefer thin crust pizza but this stuff is incredible. Many an evening in Soulard has ended at Ferraro’s. Can’t wait to get back soon.
Hey THEMERC! I am truly sorry for your bad experience. I will be the first one to admit that we have had a few challenges with the new ovens, however have gotten them retro-fitted and amped up and ready to go 110%! You were obviously there on a challenging day and I am sorry. New restaurant. I would like to treat you and your family or friends to dinner on me. Please call and ask for me at the shop 843-3456. You will not be disappointed…as I assure you…we have worked out the kinks. Everything is awesome!
Jon