15 Top Pizzerias In New Jersey For The Ultimate City-By-City Showdown

New Jersey’s pizza scene is a battleground of crusts, sauces, and fiercely loyal fans. From coal-fired classics to inventive Roman slices, each city brings its own swagger to the pie.

We scoured the Garden State to spotlight pizzerias that define their neighborhoods—and spark delicious debate. Ready to find your next slice obsession and crown a city champion?

1. Razza (Jersey City)

Razza’s devotion to ingredients turns a simple margherita into a manifesto. The dough ferments patiently, yielding a crust that’s airy, blistered, and deeply flavorful.

Tomato brightness and creamy mozzarella balance with a whisper of smoke from the wood oven. Seasonal pies showcase New Jersey produce with rare respect, like local kale, honey, or heirloom squash.

The room buzzes with anticipation as pies land hot and fragrant. Service is dialed in but unfussy, always eager to explain the flour and farms. Expect a wait, but the first bite justifies it. Razza earns its legend, slice by meticulous slice.

2. De Lorenzo’s Tomato Pies (Robbinsville)

At De Lorenzo’s, the cheese goes down first, then the bright, chunky tomato sauce—Trenton tradition in every square-cut slice. The crust stays incredibly thin, crisp, and lightly charred, supporting clean flavors without grease.

Order the classic tomato pie with garlic and basil to appreciate the balance. Staff move like clockwork, and tables turn quickly, but the vibe remains warm.

The menu stays focused, avoiding gimmicks. Each bite tastes of time-honored technique and family lore.

Long-time regulars mingle with first-timers documenting every slice. This is a pilgrimage spot for East Coast pie purists seeking subtlety over spectacle.

3. Star Tavern (Orange)

Star Tavern defines the New Jersey bar pie: whisper-thin crust, cheese to the very edge, and a caramelized halo. The pepperoni cups curl and char, releasing salty spice into each bite.

Slices snap cleanly yet remain tender, ideal for chasing with a cold beer. Service is swift, friendly, and no-nonsense. The room hums with locals, sports chatter, and clinking glasses.

Keep toppings simple to appreciate the balance; sausage and onion is a favorite. Prices are fair, and pies arrive hot and fast. It’s a masterclass in restraint, delivering maximum flavor via minimal thickness.

4. Santillo’s Brick Oven Pizza (Elizabeth)

Santillo’s is a time capsule: a historic brick oven, hand-lettered signage, and a pizza maker who treats bake times like sacred scripture. Order by style and year—like a 1964 or 1940 pie—to tweak thickness and texture.

The crust carries deep, smoky character with crackle and chew in equal measure. Tomatoes taste bright and clean; cheese is measured, never heavy.

Service is personal and quirky, often with recommendations from the counter. Expect takeout most of the time and follow reheating instructions for magic at home. This is pizza for enthusiasts who appreciate craft, lineage, and heat’s alchemy.

5. Denino’s Pizzeria & Tavern (Hoboken)

Denino’s brings Staten Island tavern heritage to Hoboken with a crisp, flavorful crust and standout toppings. The sausage and onion pie remains the crowd favorite—savory, sweet, and perfectly balanced.

Cheese integration is even, letting tomato acidity shine. Pies arrive cut small for easy sharing over pints. The room combines family-friendly energy with game-day buzz.

Service is practiced and quick, ideal for group nights. Stick with classics; they execute them flawlessly. It’s the kind of spot where one pie becomes two, because the table can’t stop reaching for another slender, blistered slice.

6. Bread and Salt (Jersey City)

Bread and Salt treats pizza like bread-first art, baking Roman-style al taglio slabs with astonishing lift and crunch. The crumb shows open holes, the crust shatters, and olive oil perfumes every bite.

Toppings shift with seasons—think sweet cherry tomatoes, silky stracciatella, or earthy mushrooms. Slices are cut with scissors, encouraging mix-and-match grazing.

The bakery counter displays focaccia and pastry, making the aroma irresistible. Staff love to guide newcomers through the day’s standouts.

Expect lines and sellouts, especially weekends. This is a celebration of fermentation and seasonality that feels both casual and quietly revolutionary.

7. Kinchley’s Tavern (Ramsey)

Kinchley’s is a North Jersey institution for wafer-thin pies that vanish slice after slice. The crust is crackly, the cheese stretches lightly, and toppings are generous without heaviness.

Order the Kinchley’s Special for the full tavern experience. Families, teams, and locals pack the booths, creating cheerful bustle.

Service is efficient and upbeat, with pies landing quickly. Draft beer flows freely, balancing the salty, savory edges.

The menu keeps tradition alive while avoiding trend-chasing. It’s comfort in circular form, delivering consistent, craveable pizza that rewards both nostalgia and appetite.

8. Patsy’s Tavern & Restaurant (Paterson)

Since 1931, Patsy’s has served thin pies that whisper old Paterson charm. The crust strikes a rare balance: delicate yet sturdy, with charred bubbles and crisp edges.

Sauce leans savory with a hint of sweetness, complementing restrained cheese. Order well-done to coax extra character from the bake.

The dining room wraps you in nostalgia—wood paneling, framed photos, red-sauce warmth. Staff are attentive and seasoned, guiding first-timers to house favorites.

Pies arrive promptly, perfect for sharing before veal or pasta. It’s a timeless neighborhood anchor where tradition tastes fresh every visit.

9. Maruca’s Tomato Pies (Seaside Heights)

Maruca’s is synonymous with the Shore: boardwalk breezes and a dramatic spiral of bright tomato sauce over cheese. The crust is thin with light chew, ideal for seaside snacking.

Each slice delivers sauce-first tang, followed by creamy, lightly salty cheese. Grab a slice and stroll, or settle at a picnic table for the full beach-town energy.

Lines move quickly, even on summer weekends. The staff keep pies cycling so slices stay fresh. It’s a signature Jersey experience—simple, photogenic, and deeply satisfying with sand still on your shoes.

10. Brooklyn Square Pizza (Jackson)

Brooklyn Square’s namesake square is a lesson in contrast: cloudlike interior, crunchy base, and a bright, garlicky sauce ladled on top. Cheese beneath sauce keeps the crumb tender while the bottom crisps beautifully.

Portions are generous; two squares satisfy most appetites. Order the Grandma or the famed Brooklyn Square for benchmark bites. Staff are friendly and quick with recommendations.

Reheats exceptionally well if you somehow have leftovers. It’s comfort food engineered with precision, turning a simple square into a craveable ritual. Arrive hungry and leave planning your next visit.

11. Al Santillo’s Classic 1964 Pie (Elizabeth)

Order the 1964 style at Santillo’s for a medium-thick pie with caramelized edges and layered flavor. The bake lands between bar-thin and deep-dish heft, giving chew without heftiness.

Tomato brightness leads, with cheese acting as a gentle cushion. The crust’s toasted notes linger pleasantly, especially on the rim. Minimalist toppings shine—try pepperoni or anchovy for classic snap.

Service remains quirky and charmingly direct. Expect careful instructions for carryout success. It’s a style that rewards patience, precision, and respect for heat, reminding you why this oven has a cult following.

12. Aumm Aumm Pizzeria & Wine Bar (North Bergen)

Aumm Aumm marries wood-fired technique with a polished wine-bar setting. The cornicione puffs dramatically, blistering into leopard spots that crackle under tooth.

San Marzano tomatoes and buffalo mozzarella keep flavors bright, creamy, and balanced. Consider the Diavola for a touch of heat or a classic Margherita to taste the dough’s nuance.

Staff can pair pies with Italian reds or crisp whites. The ambiance skews date-night chic without losing warmth.

Service is attentive, pacing courses thoughtfully. It’s an elevated slice of Naples overlooking the Hudson, ideal for lingering and sipping.

13. Federici’s Family Restaurant (Freehold)

Federici’s serves wafer-thin pies that stretch across the table, legendary in Freehold for clean flavor and consistent crispness. Cheese and sauce meld into a savory blanket punctuated by tiny charred bubbles.

The crust stays snappy to the last slice, never sagging. Pepperoni, mushrooms, or plain are all winning choices. Families fill the room, and staff keep things moving with practiced grace.

Prices are fair, portions generous, and the experience deeply comforting. It’s the kind of place where traditions form effortlessly. One pie becomes a family story, retold over decades of dinners.

14. Porta (Asbury Park)

Porta brings beach-town energy to serious pizza craft, baking leopard-spotted Neapolitans in a lively, music-filled space. The dough is soft yet structured, with a billowy rim and tender center.

Try the Carbonara or the classic Margherita to appreciate balance and heat. Brunch crowds blend with late-night revelers, keeping the vibe electric.

Service is upbeat, cocktails are fun, and shareable apps round things out. The space is gorgeous and ideal for groups. It’s as much a social hub as a pizzeria, making each pie feel like a celebration under string lights.

15. Nellie’s Place (Waldwick)

Nellie’s specializes in personal bar pies with delicate, lacy edges that crunch and caramelize. The sauce tilts savory, offset by mild, creamy cheese.

Ask for well-done to maximize crispness and browning. Hot cherry peppers add a zippy counterpoint without overwhelming. The room feels neighborly and unpretentious, perfect for weeknight cravings.

Service is quick, friendly, and used to regulars’ exacting preferences. Pies arrive piping hot and disappear fast. It’s a reliable North Jersey standby where small pies deliver big, addictive flavor.