11 Best Pizzerias In New Jersey For The Ultimate City-By-City Showdown
Growing up in Jersey, pizza wasn’t just food – it was practically a religion!
From the bustling streets of Jersey City to the quiet corners of Keyport, the Garden State boasts some seriously mouthwatering pizza joints.
Each city has its own pizza personality, with recipes passed down through generations and local twists that make them unique.
Ready to discover which slice reigns supreme in this epic New Jersey pizza battle?
1. Razza: Jersey City’s Wood-Fired Wonder
Last month, I finally made the pilgrimage to Razza after hearing my pizza-snob cousin rave about it for years. Holy mozzarella, was he right! Owner Dan Richer treats dough-making like a science experiment, and you can taste the difference in every bite. The crust achieves that magical balance – charred and crispy outside, airy and chewy inside.
Their signature Buffalo mozzarella pie uses Jersey-fresh ingredients that would make an Italian grandmother weep with joy. What makes Razza special isn’t just the pizza – it’s the obsession with quality. They ferment their dough for days, source ingredients from local farms, and cook everything in a blazing wood-fired oven that turns out perfectly imperfect pies. The wait can be brutal, but trust me, your taste buds will thank you for your patience.
2. Renato’s Pizza Masters: Jersey City’s Old-School Champion
Whenever I’m feeling nostalgic for classic Jersey pizza, Renato’s on Central Avenue is my go-to spot. Walking in feels like stepping back in time – the same red checkered tablecloths, vintage photos, and that heavenly garlic-tomato aroma that’s been wafting through the place since 1965. Their thin-crust pies come out of the oven with that signature crackle-when-you-fold perfection.
No fancy toppings or artisanal nonsense here – just honest, no-frills pizza that reminds you why Jersey is the pizza capital of the universe. The DiRenzi family still uses the original recipes, and you can taste the heritage in every slice. My personal recommendation? The sausage and onion pie with extra cheese. Just be prepared for the friendly argument about whether to cut it in squares or triangles – a debate that’s been raging at Renato’s for generations.
3. Papa’s Tomato Pies: Robbinsville’s Century-Old Legend
Y’know what’s wild? I’m munching on pizza from the oldest continuously operating pizzeria in America! Papa’s has been slinging pies since 1912, making it a true Jersey treasure that predates most pizza joints by decades. The Azzaro family’s mustard pie is their claim to fame – a bizarre-sounding but mind-blowing creation with a thin layer of spicy brown mustard under the cheese. I was skeptical until that first bite changed my pizza worldview forever.
The place itself is unassuming, with photos of four generations of pizza-makers lining the walls. What I love most about Papa’s is how they’ve resisted change – they’re using the same coal-fired oven techniques and recipes that great-grandpa Papa used over a century ago. History never tasted so good or had such perfectly crispy edges!
4. De Lorenzo’s Tomato Pies: Robbinsville’s Thin-Crust Masterpiece
My first date with my wife was at De Lorenzo’s, so I might be biased, but this place truly makes pizza worth falling in love over! The De Lorenzo family has been perfecting their tomato pies since 1947, creating what many consider the ultimate expression of Trenton-style pizza. What’s the difference between a tomato pie and regular pizza?
Here, the cheese goes down first, with crushed plum tomatoes dolloped on top – not sauce, mind you, but actual chunks of tangy tomato that caramelize slightly in the oven. Their crust is impossibly thin yet manages to hold up to the toppings without getting soggy. The sausage is homemade, the atmosphere is no-nonsense, and they don’t take reservations or credit cards. Cash only, my friends, just like the good old days! Pro tip: try the clam pie for something truly special.
5. Angeloni’s: Caldwell’s Hidden Gem With Giant Slices
I stumbled upon Angeloni’s during a rainstorm three years ago, and now I deliberately drive 30 minutes out of my way just for their massive slices! This family-run spot in Caldwell doesn’t look fancy from the outside, but inside, pizza magic happens. Their signature move? Slices so huge they barely fit on the paper plates. The crust somehow manages to be both thin and substantial, with that perfect New York-style chew that makes you want to fold it in half.
The sauce is slightly sweet with a hint of basil that cuts through the richness of their perfectly melted whole milk mozzarella. What keeps me coming back isn’t just the pizza – it’s watching Mr. Angeloni himself, now in his 70s, still tossing dough with the energy of someone half his age. When he recognizes you, he might just throw in an extra garlic knot – which, by the way, are life-changing.
6. Barcelona’s: Garfield’s Brick Oven Revolution
Confession time: I once drove an hour through a snowstorm just to satisfy my Barcelona’s craving! This Garfield institution has been firing up their brick ovens since 1933, and their unique rectangular pies have developed an almost cult-like following. The secret weapon here is their thick, focaccia-like crust that gets incredibly crispy on the bottom while staying fluffy inside.
Each corner piece is fought over like treasure because of the magical caramelization that happens where the cheese meets the edge of the pan. Barcelona’s doesn’t try to be authentic Italian or New York style – they’ve created their own category of pizza that defies classification. The dining room feels frozen in time with wood paneling and vintage light fixtures, but that’s part of the charm. My go-to order is half plain, half with their homemade sausage, which they make in-house using a recipe that’s older than most of their customers.
7. Federici’s: Freehold’s Historic Pizza Institution
My grandpa first took me to Federici’s when I was seven, and I swear their pizza hasn’t changed a bit in all these years! Tucked inside a historic building in downtown Freehold, this place has been serving their signature ultra-thin pies since 1946. The Federici family’s pizza is so thin it practically shatters when you bite into it – in the best possible way.
Their cheese blend is a closely guarded secret, but whatever it is, it creates the perfect balance with their slightly sweet tomato sauce. Beyond the pizza, there’s something magical about eating in a place where Bruce Springsteen used to hang out (his booth is still there!). The walls are covered with photos of local celebrities and sports teams from the past 75 years. Federici’s isn’t just serving pizza – they’re serving a slice of Jersey history with a side of hometown pride. Don’t miss their famous antipasto salad while you’re waiting for your pie!
8. Vinnie’s Mootz: Lyndhurst’s Cheese Paradise
I nearly crashed my car the first time I drove past Vinnie’s because the smell wafting from their ventilation system was so distractingly delicious! This relative newcomer to the Jersey pizza scene has quickly developed a devoted following thanks to their obsession with one ingredient: mozzarella. As the name suggests, “mootz” is the star here.
They make their own cheese daily, stretching it by hand the old-school way. The result is a pie with cheese so fresh and flavorful it’ll make you question every other pizza you’ve ever eaten. The owner, Vinnie (yes, he’s real), learned pizza-making from his Sicilian grandmother and combines traditional techniques with creative modern toppings. My personal addiction is their Honey Pie with hot sopressata, fresh mozzarella, and a drizzle of hot honey that creates a sweet-spicy-salty combination that’s basically edible perfection. Get there early on weekends – they often sell out by 8 PM!
9. AMA: Hillsborough’s Farm-To-Pizza Phenomenon
I accidentally discovered AMA while taking a shortcut through Hillsborough last summer, and it’s become my weekend ritual ever since! This unassuming spot tucked into a strip mall is revolutionizing pizza by focusing on hyperlocal ingredients. Owner Andre Martinez (the “A” in AMA) partners with nearby farms to source everything from the tomatoes in his sauce to the flour in his dough.
The menu changes seasonally, which means you might find anything from asparagus and pancetta in spring to butternut squash and sage in fall. The wood-fired oven produces a crust that’s somehow both rustic and refined – slightly irregular in shape with beautiful leopard spotting. What I appreciate most is how the toppings never overwhelm the perfect dough foundation. Their “Jersey Corn” summer special with sweet corn, bacon, and basil cream sauce is worth setting a calendar reminder for – it only appears for a few precious weeks each August when local corn is at its peak.
10. Coniglio’s Old Fashioned: Morristown’s Grandma Pie Specialists
The first time my Italian-American mother tried Coniglio’s square pie, she actually teared up and said, “This tastes like my childhood!” That’s the magic of this Morristown gem – they’re making pizza exactly the way Italian grandmothers made it in home kitchens across New Jersey decades ago. Their signature “Nonna pie” is a square, pan-cooked masterpiece with crispy edges, a focaccia-like middle, and toppings that go all the way to the corners.
The sauce is chunky and herb-forward, with visible pieces of basil and oregano throughout. What makes Coniglio’s special is their refusal to cut corners. They still use the slow fermentation method for their dough (minimum 48 hours), hand-crush San Marzano tomatoes for sauce, and finish each pie with a drizzle of olive oil that’s imported from a small family farm in Sicily. Pro tip: their eggplant pie with ricotta dollops is worth every delicious calorie!
11. Italian Touch: Keyport’s Waterfront Pizza Paradise
After a day of fishing at the Jersey Shore last summer, a local pointed me toward Italian Touch, and my pizza standards have never been the same! This waterfront spot in Keyport combines stunning bay views with what might be the perfect balance of crispy-yet-chewy New Jersey pizza. Family-owned for three generations, they’re famous for their signature “upside-down pie” – cheese on the bottom, sauce on top – which prevents the thin crust from getting soggy.
The slightly saltier sauce perfectly complements the maritime setting. What I love most is the time-capsule feel of the place – wood-paneled walls covered with fishing photos, red plastic baskets for serving, and those classic shaker containers of oregano and red pepper flakes on every table. The owners are always there, greeting regulars by name and treating first-timers like family. Their white clam pie with garlic, olive oil, and fresh parsley is a must-try, especially when eaten on their deck overlooking the Raritan Bay.