The 15 Best Pizzerias Across New Jersey’s Small Towns And Big Cities
When it comes to pizza, New Jersey doesn’t play second fiddle to anyone.
From century-old family taverns with coal-fired ovens to modern wood-burning spots run by chefs trained in Naples, the Garden State delivers slices that rival anything you’ll find in New York.
Whether you’re wandering the shore, tucked into a suburban strip mall, or exploring a busy downtown, you’re never far from a pie that locals swear is the best they’ve ever had.
These 15 pizzerias capture the state’s true pizza spirit—a perfect blend of tradition, innovation, and unapologetic Jersey attitude.
1. Angeloni’s: Caldwell’s Crown Jewel
Tucked away on Bloomfield Avenue, Angeloni’s has been my Friday night salvation for decades. The moment you walk in, that heavenly aroma of bubbling cheese and sauce made from tomatoes they import from Italy hits you like a warm hug.
Their crust achieves that magical balance – crispy outside, chewy inside – that pizza perfectionists dream about. My personal favorite? The white pie with ricotta, mozzarella, and roasted garlic that made my Italian grandmother nod in approval (no small feat).
Family-owned since 1945, they still use the original brick oven that gives their pies that distinctive smoky flavor. The wait can stretch to an hour on weekends, but trust me – you’d happily wait twice that once you’ve tasted their pizza.
2. Barcelona’s: Garfield’s Slice Of Heaven
Holy moly, Barcelona’s changed my pizza standards forever! Last summer, I stumbled into this unassuming Garfield joint after a recommendation from a cranky but trustworthy neighbor. Their signature thin-crust pies emerge from the oven with those magical little char bubbles that make pizza aficionados weak in the knees.
Barcelona’s sauce deserves its own fan club – slightly sweet, perfectly seasoned, and applied with a generous hand. The owners, originally from Sicily, bring authentic techniques passed down through generations.
Don’t miss their Grandma pie, a rectangular marvel with crispy edges and fresh basil that’s worth the drive from anywhere in Jersey. Cash only and no frills in the dining room, but that’s how you know they’re focused on what matters: phenomenal pizza.
3. Bivio Pizza Napoletana: Montclair’s Neapolitan Masterpiece
Confession time: I once drove 45 minutes in a snowstorm just to get Bivio’s Margherita pizza. The owner, Tomasso, trained in Naples and brought back the real deal – importing a wood-fired oven that reaches 900 degrees and cooks each pizza in just 90 seconds.
The result? A crust with that perfect leopard-spotted char, pillowy edge, and thin center that practically melts in your mouth. They’re serious about ingredients too – San Marzano tomatoes, fresh mozzarella made daily, and basil picked minutes before topping your pie.
With only eight tables in this intimate Montclair spot, reservations are essential. Fun fact: they make exactly 40 balls of dough daily, and when they’re gone, they’re gone! I’ve literally seen grown adults pout when told they’ve sold out.
4. Coniglio’s Old Fashioned: Morristown’s Time Machine
Stepping into Coniglio’s feels like teleporting back to 1960s Jersey. The checkered tablecloths, vintage neon signs, and the same family running the place for three generations create an atmosphere that no corporate chain could ever replicate.
Their sauce recipe remains a closely guarded secret – rumor has it only three people know it! Whatever magic they’re working, it results in a tangy-sweet perfection that complements their perfectly chewy crust. My nephew once tried to bribe the owner’s son for the recipe with his entire allowance.
The sausage is made in-house every morning, and you can taste the difference in their legendary sausage and pepper pie. Pro tip: ask for it “well done” for extra crispy edges that’ll make you close your eyes in pure pizza bliss.
5. Pizzeria ‘Lucci: Belmar’s Beach Town Treasure
After surfing the Belmar waves one scorching July afternoon, I stumbled upon Pizzeria ‘Lucci, sandy and starving. Their outdoor patio, strung with twinkling lights and potted herbs used for toppings, instantly became my summer happy place.
The owner, Maria, learned pizza-making from her Neapolitan grandfather and combines old-world techniques with creative Jersey Shore twists. Their clam pie, topped with freshly shucked local littlenecks, garlic, olive oil, and a sprinkle of parsley, tastes like the ocean in the best possible way.
Everything’s made from scratch daily – I once watched them turn away a customer rather than serve dough that wasn’t perfectly proofed. During summer, expect a wait, but grab a local craft beer and enjoy the shore vibes. The pizza is absolutely worth it.
6. Patsy’s Tavern & Restaurant: Paterson’s Historic Pizza Haven
When my grandfather wanted to celebrate his 90th birthday, he had one request: Patsy’s thin-crust pizza, the same kind he’d been eating since 1931. This Paterson institution hasn’t changed much in its nearly century-long existence – the vintage bar, worn wooden booths, and photos of local heroes create a time capsule effect.
Their rectangular thin-crust pies come on metal trays, edges perfectly crisped against the pan. The cheese goes on first, then the sauce on top – a reversed method that prevents the crust from getting soggy and creates a unique flavor profile.
The tavern itself feels like something from a Scorsese film, with third-generation regulars occupying the same stools their grandparents sat on. Cash only, no reservations, and absolutely no substitutions – old-school rules for old-school pizza perfection.
7. Casano’s Pizza Parlor: Rutherford’s Slice Of Nostalgia
My first date with my wife was at Casano’s in 1998, and we still celebrate our anniversary there every year. This Rutherford gem has the kind of pizza that haunts your dreams – perfectly foldable slices with a crust that somehow manages to be both thin and substantial.
The owner, Jimmy, knows most customers by name and remembers their orders. When our daughter was born, he sent a heart-shaped pie to the hospital! Their sauce has a distinctive sweetness balanced with just enough garlic and oregano to make it unforgettable.
The walls are covered with photos of local sports teams they’ve sponsored since the 1970s. Look for the faded picture of the 1983 Little League champs – yep, that skinny kid holding the trophy is me, already a Casano’s devotee even then.
8. Dominick’s Pizzeria: Totowa’s Taste Sensation
Never judge a pizzeria by its strip mall location! I learned this lesson at Dominick’s, where I stopped reluctantly during a rainstorm and discovered pizza nirvana. Their dough ferments for 72 hours, creating complex flavors that mass-produced pies can’t touch.
The owner, a former chemistry teacher, approaches pizza-making with scientific precision. He installed special water filtration systems to replicate New York City water, believing it’s the secret to perfect crust. My personal addiction is their vodka sauce pie with fresh mozzarella and basil.
Dominick’s also boasts the coolest pizza boxes in Jersey – each one features artwork from local elementary school students. My daughter’s drawing made it onto their boxes last year, and she tells everyone we meet about her pizza box fame.
9. Aquila Pizza Al Forno: Little Falls’ Wood-Fired Wonder
I stumbled upon Aquila during a wrong turn in Little Falls and thank my poor navigation skills every day for that happy accident. Their massive wood-burning oven, imported from Italy, dominates the open kitchen and produces pies with that distinctive smoky flavor that gas ovens just can’t replicate.
The menu changes seasonally based on what’s fresh at local farms. Last fall, I had a pizza topped with roasted butternut squash, caramelized onions, and gorgonzola that made me temporarily forget my name. They make their own mozzarella every morning – I’ve watched the stretching process through the kitchen window.
Bring your own wine and settle in at one of their rustic farm tables. The owners, a husband and wife team who trained in Naples, visit each table to explain the day’s specials with infectious enthusiasm that makes you feel like family.
10. Nancy’s Towne House: Rahway’s Hidden Place
Nancy’s looks more like your grandmother’s living room than a restaurant – floral wallpaper, mismatched chairs, and crochet doilies under water glasses. But appearances deceive! This Rahway institution serves bar pies so thin and crispy they defy physics.
Their signature “Skinny” pie measures just 10 inches across but packs more flavor than pizzas twice its size. The edge-to-edge toppings reach all the way to the cracker-thin crust’s perimeter, creating the perfect ratio in every bite. My brother-in-law once drove from Philadelphia just for Nancy’s thinly-sliced pepperoni pie.
The place hasn’t changed since 1970, including some of the staff! Marge, the server who’s been there 40+ years, remembers every regular’s order and won’t hesitate to suggest what you should try. When she approves your order with a wink, you know you’ve chosen wisely.
11. Bucky’s Pizza: Chatham’s Cheesy Paradise
I’ve started family arguments by declaring Bucky’s the best pizza in Morris County, but I stand by it! This Chatham mainstay, operating since 1973, makes the kind of pizza that ruins you for other slices. Their crust achieves that magical textural contrast – shatteringly crisp on the bottom while maintaining a chewy interior.
The real star is their cheese blend – a closely guarded secret mix of three different mozzarellas plus something else they refuse to reveal. Whatever witchcraft they’re practicing, it creates the perfect melt and stretch factor. During my college years, I’d drive 40 minutes from campus just for their pepperoni and hot honey pie.
The walls feature decades of Little League photos and local newspaper clippings. If you look closely at the 1992 championship team photo, you’ll spot me with a Bucky’s slice in one hand and a trophy in the other.
12. Star Tavern: Orange’s Legendary Bar Pie Destination
Some nights, the line outside Star Tavern stretches down the block, and nobody complains. We all know what awaits is worth every minute of waiting. This Orange institution has been crafting the quintessential bar pie since 1945 – ultra-thin, crispy crust that somehow supports a generous layer of their signature sauce and cheese.
The tavern itself feels frozen in time – wood-paneled walls, vintage beer signs, and a horseshoe-shaped bar where regulars debate Yankees vs. Mets over perfect slices. Their pepperoni curls into tiny cups that fill with delicious oil, creating flavor bombs in every bite.
Celebrity sightings aren’t uncommon here – I once shared the bar with a famous director who flies their pies to California. But Star Tavern never lets fame change them; they’re still the unpretentious neighborhood spot serving pizza perfection without the fuss.
13. Santillo’s Brick Oven Pizza: Elizabeth’s Time-Traveling Pizzeria
Walking into Santillo’s feels like stepping through a pizza time machine. This Elizabeth legend still operates out of a 1920s brick oven, and you can literally order your pizza by year – 1964 style (thin), 1975 (thicker), or my personal favorite, the 1940s style with a perfectly charred undercarriage.
Al Santillo, the third-generation owner, is a pizza savant who tends his coal-fired oven like it’s a living being. There’s no dining room – just a tiny pickup window where you collect your pizza in a brown paper bag. I’ve eaten mine on my car hood in the rain rather than wait to get home.
Their sauce has a distinctive tang that complements the smoky flavor from the ancient oven. Each pie is a work of art, with those beautiful blackened bubbles that only come from extreme heat and decades of pizza-making wisdom.
14. Papa’s Tomato Pies: Robbinsville’s Historic Pizza Institution
When you’re eating at Papa’s, you’re literally tasting history – they’re officially the oldest continuously operating pizzeria in America, slinging pies since 1912! Their relocation from Trenton to Robbinsville a few years back caused minor panic among devotees (myself included), but the pizza remains unchanged perfection.
Their signature “mustard pie” sounds bizarre but tastes revolutionary – a thin swipe of spicy brown mustard goes on the crust before the cheese and sauce. The combination creates a tangy depth that’s completely addictive. My daughter initially refused to try it until she saw me enjoying my third slice!
The walls are covered with historical photos and newspaper clippings documenting over a century of pizza-making. The current owner, Nick, is the grandson of founder Giuseppe “Papa” Azzaro and still uses the original recipes and techniques passed down through generations.
15. De Lorenzo’s Tomato Pies: Robbinsville’s Other Pizza Royalty
Robbinsville somehow scored two pizza legends within a mile of each other! De Lorenzo’s, which also relocated from Trenton, creates tomato pies that haunt your dreams – sauce on top of cheese, creating an intensely concentrated tomato flavor that makes regular pizza seem bland by comparison.
The crust achieves that perfect thin, crispy texture with just enough chew to satisfy. My ritual is always the same: arrive early to avoid the inevitable line, order the clam pie (sounds weird, tastes amazing), and watch the open kitchen where pizza-making looks like choreographed dance.
Sam, the owner, has flour-dusted hands that have been making pies for over 40 years. He once caught me trying to peek at his dough recipe and winked, saying, “Three generations of my family would haunt me if I shared that.” Some secrets are worth keeping when they result in pizza this perfect.