9 New Jersey Pizza Joints That Don’t Deliver But Are 100% Worth The Drive

I’ve spent years on a mission to find the absolute best pizza in the Garden State, and let me tell you, the most unforgettable pies often come from places that don’t deliver.
These nine New Jersey pizza havens have perfected their craft to such a degree that locals happily jump in their cars and drive for miles, all for a single, glorious slice.
Whether it’s a century-old family recipe or a bold, modern twist on tradition, each spot brings something special to the table. These aren’t just pizza joints, they’re destinations, proving that sometimes the journey is half the flavor.
1. Bread and Salt (Jersey City)

Tucked away in The Heights neighborhood, Bread and Salt serves Roman-style pizza al taglio – rectangular slices with airy, focaccia-like crusts that changed my understanding of what pizza could be. Owner Rick Easton’s background as a bread baker explains the exceptional dough.
You’ll find no menu here! Just point to whatever looks good behind the counter. The offerings change daily based on what’s fresh and inspiring.
My first bite of their tomato pie, nothing more than perfect crust, bright sauce, olive oil, and a sprinkle of salt, nearly brought tears to my eyes. This place operates until they sell out, which happens embarrassingly early most days.
2. Santillo’s Brick Oven Pizza (Elizabeth)

Walking into Santillo’s feels like stepping through a time portal to 1957. Al Santillo, third-generation pizza maker, works magic in a century-old brick oven down a narrow alleyway in Elizabeth. You literally pick up your pizza through a window in the back of the building!
The menu offers pizzas by year, want a 1964-style pie? You got it. My recommendation? The 1964 with extra cheese and that signature slightly sweet sauce.
Call ahead with your order and specific pickup time. No seats here, just pizza perfection to go. The crisp-bottomed, chewy-topped crusts have that unmistakable flavor only decades of seasoning in the same oven can create.
3. Star Tavern (Orange)

Star Tavern has been slinging what many consider the definitive bar pizza since 1945. My first visit happened by accident during a wrong turn in Orange, and it turned into one of my luckiest mistakes ever.
The impossibly thin, crispy crust somehow supports a generous layer of slightly sweet sauce and perfectly browned cheese that stretches to the very edge. No wasted real estate here! The tavern itself maintains that classic Jersey bar vibe, unpretentious and focused on what matters.
Order the sausage and hot pepper pie with a cold drink. The combination of the thin crust, spicy toppings, and the tavern’s lively atmosphere creates pizza magic that’s worth every mile of your journey.
4. Razza (Jersey City)

The line outside Razza forms early for good reason. Chef Dan Richer’s obsession with locally-sourced ingredients transforms simple pizzas into culinary masterpieces. I still dream about their bread-and-butter appetizer, yes, you read that right.
The wood-fired oven produces a crust with that perfect balance of char and chew. Each seasonal topping gets special treatment, from Jersey tomatoes to foraged mushrooms.
My personal favorite? The Project Hazelnut pie featuring house-made mozzarella and nutella-like spread. The tiny space means you’ll wait, but watching pizza perfection happen before your eyes makes time fly by.
5. De Lorenzo’s Tomato Pies (Robbinsville)

Let me settle an ongoing debate: yes, tomato pies are different from regular pizza, and De Lorenzo’s makes the quintessential version. The cheese goes down first, then that bright, chunky tomato topping that gives this style its name.
The crust achieves the perfect balance, thin and crispy yet substantial enough to hold its toppings. Family-owned since 1947, they’ve maintained strict quality standards even after moving from their original Trenton location.
Skip the fancy toppings and go with the classic tomato pie with just an extra sprinkle of grated Romano. Cash only, closed Mondays and Tuesdays, and they won’t box half-eaten pies, these quirky rules exist because they can afford them when you’re this good.
6. Papa’s Tomato Pies (Robbinsville)

Family rivalry creates greatness! Papa’s proudly claims the title of America’s oldest continuously operated pizza restaurant (since 1912). My grandfather first took me here decades ago, and the recipe hasn’t changed a bit.
Their mustard pie, yes, mustard!, sounds bizarre but creates an unexpected tang that perfectly balances the sweet tomato and salty cheese. The thin crust develops those magical dark spots from their well-seasoned oven.
Owner Nick Azzaro represents the fourth generation making these legendary pies. The restaurant’s move from Trenton to Robbinsville in 2013 changed nothing about the quality. The walls covered with historical photos tell the story of a family that defined New Jersey pizza history.
7. Bivio Pizza Napoletana (Montclair)

Blink and you’ll miss this tiny 24-seat jewel box of a restaurant. Owner Tomasso Colao built his Neapolitan oven by hand and makes just enough dough for one night’s service. When I asked about the secret to his ethereal crust, he simply smiled and mentioned something about the water.
The menu features only a handful of pizza options, exactly as it should be. Their Margherita achieves that perfect balance of sweet San Marzano tomatoes, creamy fior di latte, and fragrant basil.
Reservations are practically required, and they’re only open Wednesday through Saturday. The charred, puffy-edged crust with its tender center represents the most authentic Neapolitan pizza experience you’ll find without a passport. Pure pizza poetry.
8. Blue Steel (Bloomfield)

Named after the intense heat of their custom-built steel oven, this newcomer has rapidly developed a cult following. My skepticism vanished with the first bite of their Detroit-style rectangular pies with those signature crispy cheese edges.
The sourdough crust ferments for three days, creating complex flavors that stand up to creative topping combinations. Their “Upside Down” pie layers cheese directly on the dough, toppings in the middle, with sauce applied in racing stripes across the top.
Owner Mark Vieira experiments constantly, I once had a seasonal corn and hot honey creation that haunts my dreams. The small storefront offers limited seating, but the pizza travels surprisingly well if you can wait until you get home (spoiler alert: you probably can’t).
9. Pete & Elda’s / Carmen’s Pizzeria (Neptune City)

“Eat the whole extra-large pizza by yourself and get a free t-shirt!” This challenge has been making heroes (and very full customers) since 1961. The ultra-thin, cracker-like crust practically shatters when you bite it, a style unique to this Jersey Shore institution.
Don’t let the no-frills bar atmosphere fool you. Generations of families make pilgrimages here after beach days. The pizza comes on raised serving stands, and the toppings somehow stay put on that wafer-thin base.
My summer tradition involves their clam pie with extra garlic, simple, briny perfection that tastes like vacation. The wait can stretch to hours during peak season, but watching first-timers’ eyes widen at the massive, paper-thin pies makes the time pass quickly.