17 Best Pizzerias In New Jersey, From Small Towns To Big Cities
New Jersey takes its pizza seriously, and every corner of the state has its own claim to cheesy fame.
In small towns, family-owned pizzerias keep traditions alive with recipes passed down for decades, while in bigger cities, bold chefs push the limits with creative toppings and modern twists.
These 17 pizzerias showcase the very best of New Jersey’s pizza culture, serving up pies that bring together locals, travelers, and anyone who knows a good slice when they taste one.
1. Papa’s Tomato Pies (Robbinsville)
America’s oldest continuously operated pizzeria doesn’t need gimmicks – just exceptional tomato pies since 1912.
The mustard pie, their signature creation, adds tangy yellow mustard between the dough and cheese for an unexpected flavor bomb.
Current owner Nick Azzaro, grandson of founder Giuseppe Papa, maintains the family legacy. The crispy-yet-chewy crust develops in their century-old ovens, creating pizza history with every bite.
2. Razza Pizza Artigianale (Jersey City)
Flour obsession defines this artisanal hotspot where owner Dan Richer sources local ingredients with scientific precision.
The New York Times once declared their pizza better than anything in NYC – fighting words in this region!
Seasonal toppings change regularly, but the bread-like crust remains consistently exceptional.
Watch for the limited-availability Project Hazelnut pie, featuring house-made hazelnut-milk mozzarella that’ll make you question everything you know about pizza.
3. Angeloni’s (Caldwell)
Old-school charm flows through this no-frills joint where regulars have been claiming corner booths since 1947. The signature rectangular trays of Sicilian-style pizza feature a paradoxically light yet substantial crust.
Cash-only and proudly stuck in time, Angeloni’s embraces its history. Their sauce strikes that magical balance between sweet and tangy, while the cheese bubbles into gorgeous golden patches.
4. Barcelona’s (Garfield)
Ultra-thin crust enthusiasts make pilgrimages to this unassuming spot where pizza gets the cracker-crisp treatment. Family-owned for generations, Barcelona’s refuses to change their winning formula.
The bar-style pies come with minimal yet flavorful toppings that never weigh down the delicate base. Sweet sauce and a light hand with cheese create perfect balance.
Want the full experience? Order the sausage pie with homemade links that snap with each bite.
5. De Lorenzo’s Tomato Pies (Robbinsville)
Thin-crust heaven awaits at this legendary spot where the ‘tomato pie’ reigns supreme. What’s the difference? The sauce goes on top of the cheese, creating a uniquely tangy experience.
Family-owned since 1947, De Lorenzo’s has perfected their coal-fired technique. The crust snaps with that perfect char, while toppings remain simple and high-quality. No slices here – whole pies only!
6. Bivio Pizza Napoletana (Montclair)
Authenticity rules at this intimate Neapolitan haven where the wood-fired oven reaches 900 degrees. Owner Tomasso Colao hand-makes just 40 pizzas daily, creating instant scarcity and devoted fans.
The Margherita showcases perfect simplicity – San Marzano tomatoes, fresh mozzarella, basil, and that gloriously blistered crust with the signature leopard-spotting.
7. Blue Steel (Bloomfield)
Pizza meets science at this innovative spot where dough ferments for 72 hours before transforming into Detroit-style rectangular masterpieces.
The signature caramelized cheese edge (nicknamed “frico”) creates an addictive crispy border. Former engineers turned pizza obsessives run this operation with mathematical precision.
Their “Upside Down” pie layers cheese directly on the dough with sauce on top, while creative seasonal specials push boundaries without sacrificing fundamentals. Small batch production means go early!
8. The Boiler Room at Congress Hall (Cape May)
Beach pizza reaches gourmet heights in this historic hotel’s underground pizzeria, housed in a former boiler room.
Brick walls and industrial elements create atmosphere while wood-fired ovens produce blistered, smoky crusts.
Summer crowds line up for specialties like the “Cape May Salad Pizza” topped with local arugula and Jersey tomatoes. The dough incorporates beer from their own brewery, adding subtle complexity.
9. Bread and Salt (Jersey City)
Roman-style pizza al taglio (by the cut) gets the artisanal treatment at this bakery-pizzeria hybrid. Rectangular slices with airy, focaccia-like bases support creative seasonal toppings that change daily.
Baker-owner Rick Easton earned James Beard nominations for his bread obsession, and that expertise shows in the perfectly fermented dough.
The potato pizza, topped with thinly sliced spuds, rosemary, and olive oil, has developed a cult following.
10. Boardwalk Pizza (Fairfield)
Shore-style pizza arrives inland at this nostalgic spot recreating the boardwalk experience. The sweet sauce and chewy, medium-thick crust transport you straight to summer vacations, no matter the season.
Generous portions define their pies, with cheese that stretches dramatically with each slice. Family-friendly and unpretentious, they’ve perfected the comfort-food aspects of pizza.
11. Novino (Mahwah)
Hidden gem alert! This upscale Italian restaurant secretly houses one of Jersey’s most innovative pizza programs.
Their hybrid style combines Neapolitan techniques with New York sensibilities for a crust that’s both tender and structured.
The woodfired oven imparts subtle smokiness while creative toppings elevate the experience. Try the wild mushroom pie with truffle honey for an umami explosion.
12. Conte’s Pizza (Princeton)
College town favorite with serious history – Conte’s has been feeding Princeton students and locals since 1950. The coal-fired oven creates distinctive charred crusts on their thin, foldable pies.
No-frills atmosphere keeps the focus where it belongs: on perfect pizza fundamentals. Their white pie with ricotta dollops and garlic has converted many red sauce loyalists.
Grab a pitcher of beer and prepare for the quintessential neighborhood pizza joint experience.
13. Italian Touch (Keyport)
Small-town charm meets big pizza flavor at this waterfront gem where three generations of the same family maintain quality control. The slightly sweet sauce recipe remains a closely guarded secret.
Generous portions define their approach – cheese extends right to the edge of their medium-thick crust. The Sicilian square pie develops a beautifully caramelized bottom during its long bake.
14. Vic’s Italian Restaurant (Bradley Beach)
Shore legend since 1947, Vic’s defines beach pizza with its distinctive thin, almost cracker-like crust and sweet sauce. The massive dining room fills with multi-generational families returning summer after summer.
Their tomato pies come with a sprinkle of grated cheese rather than mozzarella slices – a regional variation worth experiencing.
The signature move? Adding hot pepper oil tableside for a spicy kick. Beyond pizza, their Italian-American menu satisfies, but locals know the pizza remains the star.
15. Riccardo’s Pizza & Italian Restaurant (Browns Mills)
Pine Barrens treasure serving outstanding pies in an unexpected location since 1966. The dough rises longer than most, creating distinctive bubble patterns and a complex flavor profile.
Family recipes shine in their slightly chunky tomato sauce that balances sweetness with herbal notes. The cheese blend combines mozzarella with a secret mix of other Italian varieties.
16. Kate & Al’s Pizza (Columbus)
Rural pizza paradise operating from a converted farmhouse since 1975. Their signature “upside-down” pies layer cheese directly on the dough with sauce on top, creating a unique eating experience.
Farm-to-table wasn’t trendy when they started, just practical – many ingredients come from neighboring farms. The hand-tossed crust develops beautiful air pockets and a satisfying chew.
17. Delio’s Pizza (South Amboy)
Blue-collar pizza perfection where giant 24-inch pies feed entire families at budget-friendly prices. The owners’ Sicilian heritage shines through in their slightly thicker, wonderfully chewy crust.
Sauce made daily in small batches maintains consistent quality control. The cheese blend stretches dramatically with each bite – perfect for Instagram-worthy pulls.
