12 New Jersey Arguments Locals Will Never Settle About Pizza Slices

New Jersey’s pizza culture runs deep, woven into the fabric of everyday life. In towns and cities across the state, pizza lovers gather in pizzerias where conversations heat up over the perfect crust, sauce balance, and cheese blend.

Discussions about the best regional styles, cooking methods, and slice sizes happen regularly, fueled by long-standing traditions and family recipes passed down through generations.

Every neighborhood boasts its own beloved spots, each claiming their slice reigns supreme. These passionate debates reflect the pride locals have for their pizza and the unique flavors that define New Jersey’s vibrant food scene.

1. Trenton Tomato Pie Vs. Classic New York-Style Slice

Trenton’s upside-down approach flips everything you know about pizza construction. Cheese goes down first, then sauce on top, creating a tangy experience that locals swear by.

Some folks claim this method keeps the crust crispier and prevents sogginess. Critics argue that burying the cheese robs you of that stretchy, melty goodness you get with traditional pies.

The debate gets heated at family gatherings, where half the table defends Trenton’s heritage while others stay loyal to New York’s influence on Jersey pizza culture.

2. Bar Pie Vs. Regular Slice

Bar pies earned their name from being served in taverns, where their thin, cracker-like crust pairs perfectly with conversation and good company. These personal-sized pies cook fast and develop wonderfully crispy edges that crunch with every bite.

Regular slices offer more substance and that satisfying fold technique Jersey folks have mastered. The choice often depends on your mood and hunger level.

My uncle Frank refuses to eat anything but bar pies, claiming regular slices are just “too much bread.”

3. Plain Cheese Vs. Toppings

Purists insist that plain cheese reveals a pizzeria’s true skill. Quality sauce, fresh mozzarella, and perfectly baked dough need nothing else to shine.

Others find plain cheese boring and believe toppings like pepperoni, sausage, or veggies add necessary excitement. Why settle for basic when you can have flavor explosions in every bite?

This argument splits families down the middle, with some members ordering plain while others pile on everything available. Neither side budges, and frankly, that’s part of Jersey’s charm.

4. Sicilian Vs. Grandma Slice

Sicilian slices stand tall with their fluffy, focaccia-like base that soaks up sauce while maintaining structure. The thick crust provides a hearty, filling experience that satisfies serious appetites.

Grandma slices go thinner and lighter, with sauce applied before cheese for a rustic, homestyle feel. The crust gets crispy on the bottom while staying tender inside, creating textural contrast that fans adore.

Both have devoted followings who won’t hear criticism of their preferred square.

5. Coal-Fired Vs. Gas Oven

Coal ovens reach incredibly high temperatures, creating those signature charred spots and smoky flavor that traditionalists crave. The intense heat cooks pies in minutes, producing a distinctive taste that gas ovens struggle to replicate.

Gas ovens offer consistency and control, making them practical for busy pizzerias. They’re cleaner, easier to regulate, and still produce excellent results without the romance of coal.

Old-school pizza makers defend coal like it’s sacred, while younger operators appreciate gas oven efficiency.

6. Best Pizzeria In North Jersey

North Jersey claims some of the state’s most legendary pizza spots, and residents will fight you over rankings. Names like De Lorenzo’s and Kinchley’s get tossed around with reverence usually reserved for historic landmarks.

Every town swears their local joint makes the best pie, leading to endless debates at workplaces and social gatherings. Someone always knows a hidden gem that supposedly beats all the famous places.

This argument never ends because taste is personal, and loyalty runs deep in these communities.

7. Best Pizzeria In South Jersey

South Jersey residents get defensive when North Jersey folks claim pizza superiority. Down here, spots like Papa’s Tomato Pies and Conte’s have been slinging exceptional pies for generations, earning fierce loyalty from locals.

The tomato pie tradition runs strong in this region, influencing the overall pizza culture. Some argue South Jersey pizza has more character and less pretension than its northern counterparts.

Cross-state pizza rivalries get surprisingly intense, with each region convinced they’ve perfected the craft.

8. Thin Crust Vs. Thick Crust

Thin crust advocates love the crispy snap and the way toppings take center stage. Less dough means you taste more of everything else, and the crunch factor can’t be beaten.

Thick crust supporters want that pillowy, bread-like foundation that fills you up and provides substance. They argue thin crust leaves you hungry and doesn’t offer enough structural support for generous toppings.

I’ve watched friends nearly end relationships over this divide, with neither side willing to compromise on pizza night orders.

9. Slice Size: Jumbo Vs. Regular

Jumbo slices make a statement, hanging off plates and requiring two hands to manage. They’re impressive, Instagram-worthy, and seem like a better value for your money at first glance.

Regular slices offer better balance and easier handling. The sauce-to-crust ratio works better, and you can actually fold them properly without making a mess everywhere.

Some pizzerias push jumbo sizes as gimmicks, while others maintain that standard proportions respect the pizza-making craft and ensure proper cooking throughout.

10. Cold Pizza: Breakfast Delight Or Not?

Cold pizza for breakfast has a cult following who claim the flavors meld overnight, creating something entirely different and delicious. The firm texture and concentrated taste make mornings better, they insist.

Opponents find the whole concept gross, arguing pizza should always be hot and fresh. Eating cold, congealed cheese seems wrong to them, no matter how convenient it might be.

This splits households, with some family members raiding the fridge at dawn while others reheat every single slice properly.

11. Pizza Etiquette: Folding Vs. Not Folding

Folding creates a pizza taco that channels toppings toward your mouth while preventing drips. It’s the New York way that Jersey adopted, and folders consider it the only civilized approach to slice consumption.

Non-folders prefer experiencing the full surface area and believe folding squishes out sauce and oil unnecessarily. They use utensils sometimes, which horrifies the folding crowd even more.

Watch tourists eat pizza in Jersey, and locals immediately judge their technique, silently rating their folding skills.

12. Best Pizza In New Jersey

Asking which pizzeria makes Jersey’s best pizza starts arguments that last hours. Everyone has their champion, backed by childhood memories, family traditions, and deeply held convictions about what makes pizza perfect.

Some swear by coal-fired joints in Newark, while others pledge allegiance to Shore town spots or suburban hidden gems. Regional pride factors heavily into these passionate declarations.

Truth is, New Jersey has so many exceptional pizzerias that picking just one seems impossible, but that won’t stop anyone from trying.