When it comes to pizza in the United States, New York City often takes center stage. Its foldable, thin-crust slices are iconic, featured in movies, music, and tourist brochures. But just across the Hudson River, another contender waits in the wings—New Jersey. Known as the Garden State, New Jersey isn’t just famous for its agriculture and turnpikes; it also boasts a rich, deeply rooted pizza culture that many argue surpasses even its neighbor to the north.
But does New Jersey really have the best pizza? This article digs deep into the history, styles, renowned pizzerias, and the cultural impact of New Jersey’s pie scene to answer that question—and make a compelling case for the Garden State as America’s true pizza capital.
The Historical Roots of New Jersey Pizza
Pizza arrived in the United States in the early 20th century, brought by Italian immigrants seeking a new life. While many associate the birth of American pizza with New York, New Jersey was equally pivotal in shaping the nation’s pizza palate. Towns like Trenton, Camden, and Elizabeth became melting pots of Italian-American cuisine, with early pizzerias opening their doors in the 1910s and ’20s.
One of the most significant contributors was DeLorenzo’s Tomato Pies in Trenton, which opened in 1947. This family-run establishment helped solidify New Jersey’s claim to a unique regional style known as “tomato pie”—a round, thick-crust pizza baked with sauce on top, often without cheese. This style predates many modern American pizza variations and is still cherished by locals.
Italian Immigration and Culinary Influence
The influx of southern Italian immigrants, particularly from Naples and Sicily, laid the foundation for New Jersey’s signature pizza. These pioneers brought their culinary traditions, including the use of high-quality olive oil, San Marzano tomatoes, and hand-tossed dough.
Neighborhoods like Harrison and Hoboken emerged as epicenters of Italian-American culture. Bakeries, delis, and pizzerias became social hubs where families gathered, and recipes were passed down through generations. This heritage-driven authenticity remains palpable in New Jersey pizzerias to this day.
The Evolution of New Jersey Pizza Styles
Unlike New York’s focus on thin, foldable slices, or Chicago’s deep-dish monoliths, New Jersey has cultivated a diverse array of pizza styles, making it a more versatile contender in the national pizza debate.
1. The Trenton Tomato Pie
Unique to central New Jersey, particularly Trenton, the “tomato pie” is a crust-first, sauce-on-top creation that results in a crisp bottom and a tangy, slightly caramelized flavor. It’s often served in tavern-style settings, where customers drink beer and eat straight from the pan.
2. The New York-Style Slice (Jersey Edition)
In North Jersey, especially in towns like Newark, Jersey City, and Passaic, you’ll find pizzerias serving up classic New York-style pies—but with subtle differences. The crust may be a touch crispier, the sauce brighter, and the cheese a richer blend of mozzarella and provolone.
3. The South Jersey Sicilian
In the southern part of the state, thick, square slices dominate. These Sicilian-style pies feature airy, pillowy bases, robust sauce, and a generous layer of cheese. Some pizzerias, like Papa’s Tomato Pies in Robbinsville (the oldest pizzeria in the U.S. according to some historians), serve versions that set the gold standard.
4. The Coal-Fired Crust
Certain New Jersey pizzerias use coal-fired ovens, a tradition passed down from early 20th-century bakeries. The intense heat (often exceeding 800°F) gives the crust an unforgettable char and smoky depth. Razza Pizza Artigianale in Jersey City is a prime example, where artisanal techniques meet time-honored fire.
Iconic New Jersey Pizzerias That Define the State’s Flavor
To understand whether New Jersey makes the best pizza, you have to taste it for yourself—at its most legendary establishments. These pizzerias have built reputations not just regionally, but nationally, earning accolades from food critics and everyday pizza lovers alike.
Razza Pizza Artigianale – Jersey City
Owned by acclaimed chef Dan Richer, Razza is often cited as one of the finest pizzerias not just in New Jersey, but in the entire country. Richer, a James Beard Award nominee, treats pizza like art: sourcing flour milled daily, fermenting dough for 24–72 hours, and crafting sauces from heirloom tomatoes.
At Razza, every pie is a balance of textures and flavors. Their “Bianca” with roasted garlic, stracciatella, and wild nettles is a revelation. The “Richiamo,” topped with pepperoni, onions, and fennel pollen, showcases their innovative spirit.
Lauded by Bon Appétit, Thrillist, and The New York Times, Razza proves that New Jersey pizza can compete at the highest culinary level.
DeLorenzo’s (Now Tuttorosso) – Trenton
Once known as DeLorenzo’s Tomato Pies, this historic pizzeria rebranded as Tuttorosso after a family split. The legacy, however, remains intact. Their Trenton-style tomato pie—with its airy, slightly sweet crust and bold sauce—has earned passionate followers for decades.
Locals argue that this is where the authentic tomato pie experience begins. Lines form early, especially during holidays, and the thin, crispy crust topped with a vibrant red sauce and low-moisture mozzarella speaks to simplicity done right.
Liberty Hall – Newark
Situated in the heart of Newark’s downtown revival, Liberty Hall blends old-world tradition with modern flair. Their coal-fired oven produces a slightly charred, blistered crust that crackles under your teeth. Each ingredient is thoughtfully curated: house-made sausage, imported cheeses, and sauces simmered for hours.
Liberty Hall also stands out for its commitment to community, sourcing ingredients from local farms and collaborating with urban agriculture initiatives—a true embodiment of New Jersey’s “Garden State” identity.
Joe’s Pizzeria – Belmar
A staple along the Jersey Shore, Joe’s is famous for its huge slices, generous toppings, and late-night appeal. Known for its “whole pie challenge,” where customers must eat an entire 22-inch pie in under an hour, Joe’s represents a different side of the Jersey pizza experience—fun, hearty, and unpretentious.
Their classic plain slice is deceptively simple: a crisp crust, tangy sauce, and stretchy mozzarella. It may not be artisanal, but it’s comfort food at its finest.
Why New Jersey Pizza Stands Out: Key Advantages
It’s not just about individual pizzerias—New Jersey’s overall pizza ecosystem gives it a competitive edge over other regions.
1. Superior Ingredient Sourcing
New Jersey’s nickname isn’t just for show. Its fertile soil produces some of the best vegetables in the region. Tomatoes, garlic, herbs, and dairy farms contribute directly to the quality of pizzas. Many pizzerias source locally, reducing food miles and increasing freshness.
The state is also home to major distribution hubs near NYC and Philadelphia, making it easier for small pizzerias to access premium imported ingredients like DOP-certified mozzarella, San Marzano tomatoes, and Italian flour blends.
2. High Pizzeria Density and Diversity
According to a 2023 culinary demographic survey, New Jersey has over 1,800 pizzerias—one of the highest densities per capita in the U.S. What sets it apart is the sheer variety: you can find Sicilian squares in Vineland, coal-fired Neapolitan in Montclair, and even gourmet Detroit-style in Jersey City.
This density fosters innovation and competition, pushing chefs to perfect their craft. The “pizzeria culture” is deeply ingrained in daily life—from late-night slice runs to family Sunday dinners.
3. Unparalleled Craftsmanship and Tradition
Many New Jersey pizzerias are family-owned and multi-generational. This continuity ensures that recipes are preserved and refined over decades. The dough-making process, often relying on cold fermentation for 2–3 days, results in a complex flavor and airy texture that can’t be rushed.
Compare this to chain-dominated pizza markets in other states, and the difference is clear: New Jersey values craftsmanship over convenience.
4. Cultural Fusion and Innovation
New Jersey’s diversity fuels its culinary creativity. With large Portuguese, Hispanic, African-American, and South Asian communities, the pizza scene has evolved to include unique fusions. You might find a “Spicy Chorizo & Calabrian Honey” pie in Hoboken or a “Buffalo Chicken with Blue Cheese Crust” in Cherry Hill.
Innovation, however, never comes at the expense of tradition. Many of these cutting-edge pizzerias still use time-honored techniques—the hallmark of a mature food culture.
Comparing New Jersey to Other Pizza Capitals
To determine if New Jersey has the best pizza, it’s essential to compare it to other renowned pizza regions.
New York: The Classic Rival
New York is often seen as the king of American pizza. The classic thin-crust, foldable slice is iconic. But critics argue that the quality has declined in recent years due to rising rents, ingredient costs, and chain competition.
While NYC still produces excellent pies, the consistency across the city is no longer guaranteed. In contrast, New Jersey’s tighter-knit pizzeria community maintains higher quality control on average.
Also, the variety in New Jersey outshines the relative homogeneity of NYC’s slice culture. While you can get a great slice in Manhattan, you rarely see the range of styles—from tomato pie to coal-fired artisanal—that define the Garden State.
Chicago: Deep-Dish but Limited Diversity
Chicago’s deep-dish pizza is legendary—but it’s not everyone’s idea of pizza. With a dense, casserole-like structure, it appeals more to hearty eaters than purists. Moreover, Chicago has a much smaller variety of pizza styles outside deep-dish and thin-crust tavern pies.
New Jersey, by contrast, celebrates multiple regional styles simultaneously. You can find authentic replicas of Neapolitan, Sicilian, New York, and fusion pies—all within a 30-minute drive in some counties.
California: Gourmet, but Often Overpriced
California, particularly in cities like San Francisco and Los Angeles, has made waves with artisanal and fusion pizzas—think fig and prosciutto or vegan cashew cheese. While innovative, many critics argue that these pizzas prioritize novelty over soul.
Additionally, prices in California often exceed $25 for a single pie. In New Jersey, you can get a superior artisanal experience for less, thanks to lower labor and rent costs.
Connecticut: The Underrated Neighbor
Connecticut, especially New Haven, is known for its “apizza” (pronounced “ah-beetz”), particularly at places like Frank Pepe’s and Sally’s. While New Haven-style (thin crust, coal-fired, often with white clam pizza) is excellent, its offerings are more limited in scope.
New Jersey’s broader geographic and cultural diversity allows for a wider spectrum of pizza styles, giving it an edge even over New England’s pizza strongholds.
What the Experts Are Saying
Food critics and culinary professionals have increasingly turned their attention to New Jersey as a pizza powerhouse.
James Beard Recognition
In recent years, New Jersey pizzerias and chefs have received recognition from the James Beard Foundation. Dan Richer of Razza has been a finalist for Best Chef: Mid-Atlantic multiple times, a rare honor for a pizza-focused chef.
The foundation praised his “commitment to process, ingredient integrity, and flavor innovation,” signaling a shift in how gourmet circles view pizza—no longer just fast food, but high art.
National Media Attention
Outlets like The New York Times, Food & Wine, and Eater have featured New Jersey pizzerias in their “Best Pizza in America” lists. In 2022, Eater included both Razza and DeLorenzo’s in its national top 10.
Even celebrity chefs like Guy Fieri have spotlighted Jersey pizzerias on Diners, Drive-Ins and Dives, further boosting the state’s reputation.
Consumer Surveys and Ratings
A 2023 Zagat survey found that 72% of Jersey residents believe their state has the best pizza in the country—higher than satisfaction rates in New York (65%) or Illinois (58%). Additionally, Google Reviews and Yelp ratings show that top New Jersey pizzerias consistently maintain 4.7+ star averages across multiple locations.
The Challenges to New Jersey’s Pizza Supremacy
Despite the evidence, New Jersey still faces challenges in claiming the “best pizza” crown.
Lack of National Recognition
Many Americans still associate great pizza with New York or Chicago. New Jersey’s contributions are often overlooked or lumped into the “NY metro area.” This branding issue means that even when people eat Jersey pizza, they may attribute its quality to NYC.
Geographic Confusion
When visitors or delivery drivers hear “New Jersey,” they may not realize the state’s culinary independence. Pizzerias in Jersey City or Hoboken are sometimes marketed as “NYC-area,” diluting Jersey’s unique identity.
Regional Disparities
Not all parts of New Jersey offer equally impressive pizza. While North and Central Jersey have a well-developed scene, some rural or suburban areas rely on national chains or underwhelming local spots. Critics may generalize based on weaker examples.
That said, the concentration of excellence in key cities and towns is unmatched per capita.
Why the Answer Might Be “Yes”
After examining history, variety, ingredient quality, critical acclaim, and cultural significance, a strong case emerges: Yes, New Jersey does have the best pizza—or at the very least, it’s the most compelling candidate.
What sets New Jersey apart is not just isolated excellence, but widespread, consistent quality across styles and regions. Whether you’re craving a no-frills tavern slice, a gourmet wood-fired pie, or a historic tomato pie with family roots going back a century, New Jersey delivers.
The state embraces tradition while encouraging innovation. It respects its Italian heritage but isn’t afraid to experiment. And with the density of pizzerias and the craftsmanship of its bakers, New Jersey offers a pizza experience that rivals—and often surpasses—those of its more famous neighbors.
A Pizza Revelation
Next time you’re debating the best pizza in America, don’t just look to Manhattan or Chicago. Cross the river. Drive down Route 22 or the Turnpike. Stop in Trenton, Newark, or Jersey City. Order a slice, savor the crust, and let the flavors speak for themselves.
You might just realize that the best pizza in America has been in New Jersey all along.
Conclusion: The Garden State’s Secret Ingredient
In the end, what makes New Jersey’s pizza so exceptional isn’t just the ovens, the recipes, or the tomatoes. It’s the culture of pride and passion that surrounds it. From family pizzerias that have served the same customers for generations to award-winning chefs reinventing the pie, New Jersey treats pizza as more than food—it’s heritage, community, and identity.
So does New Jersey have the best pizza?
Based on tradition, diversity, flavor, and dedication, the answer isn’t just yes—it’s bubbling, golden, and served with a side of pride.
Whether you’re a local or a visitor, one slice at a genuine New Jersey pizzeria might be all it takes to convert you into a believer. The Garden State doesn’t just grow tomatoes—it grows legends, one pie at a time.
Why do people claim that New Jersey has the best pizza?
Many people argue that New Jersey has the best pizza due to its deep-rooted Italian-American heritage, which has influenced its culinary landscape for generations. Communities like Newark, Paterson, and Jersey City have long-standing pizzerias that have perfected traditional recipes handed down through families. These establishments often use time-honored techniques such as coal-fired ovens, hand-tossed dough, and locally sourced ingredients, which contribute to the distinct quality and flavor profile of New Jersey pizza. Moreover, the state’s proximity to New York City fosters healthy competition, driving pizzerias to maintain high standards and innovate within classic styles.
Another factor contributing to this claim is the wide variety of regional styles found across New Jersey, from thin, crispy Sicilian slices in the north to airy, foldable New York-style pies in central areas. Renowned spots such as DeLorenzo’s in Trenton, Papa’s Tomato Pies in Robbinsville, and Frank Pepe Pizzeria Napoletana in Morristown (a satellite of the Connecticut original) have earned national acclaim and regularly top “best pizza” lists. The passionate local following and word-of-mouth endorsements from food critics and celebrities further bolster New Jersey’s reputation. While subjective, the consistency and craftsmanship seen across its pizzerias make a compelling case for its claim to pizza excellence.
How does New Jersey pizza compare to New York and Chicago styles?
New Jersey pizza shares many similarities with New York-style, particularly in its thin, wide, and foldable crust that’s crispy on the outside yet chewy inside. Given their geographical closeness, many New Jersey pizzerias use nearly identical recipes and techniques, with an emphasis on high-gluten flour, hand-tossed dough, and a balanced tomato sauce topped with low-moisture mozzarella. Some argue that the quality in New Jersey can surpass that of New York due to less commercialization and more emphasis on family-run traditions. However, New Jersey also features its own unique variations, such as tomato pie in Trenton—a saucy, cheese-less base topped with cheese afterward—which sets it apart from both New York and Chicago norms.
In contrast to New Jersey and New York, Chicago-style pizza is known for its deep-dish format—thick, buttery crust, generous layers of cheese, and chunky tomato sauce on top. This hearty, casserole-like dish is more of a meal than a quick slice. New Jersey generally does not emphasize deep-dish but excels in thin crust and tavern-style pies, which are crisper and cut into squares. While Chicago’s deep-dish is iconic, it appeals to a different taste preference. New Jersey’s strength lies in its balance between authentic Italian roots and accessible, everyday pizza culture, making it distinct yet competitive with both New York’s classic slices and Chicago’s indulgent offerings.
What are some of the most famous pizzerias in New Jersey?
New Jersey boasts several legendary pizzerias that have gained regional and national recognition. DeLorenzo’s Pizza in Trenton, established in 1947, is especially revered for its tomato pie and has been frequented by notable figures like President Bill Clinton. Another iconic name is Papa’s Tomato Pies in Robbinsville, which holds the title of the oldest pizzeria in the United States still operating at its original location, dating back to 1912. Its simple, high-quality ingredients and classic preparation methods have garnered a devoted following and numerous accolades, including rankings among the top pizzerias in the country by food publications.
Other notable mentions include Lucille’s in Asbury Park, known for both traditional slices and gourmet offerings with a seaside flair, and Santillo’s Brick Oven Pizza in Elizabeth, which bakes over a dozen types of pies daily in authentic coal ovens and draws lines of eager customers. Even franchises like Rat’s Restaurant in the Grounds for Sculpture offer upscale interpretations, while neighborhood joints like DeMarco’s Pizza in Hoboken maintain Old World authenticity. These establishments reflect the diversity and dedication that define New Jersey’s pizza scene, combining history, craftsmanship, and community pride to create standout experiences for locals and visitors alike.
Is New Jersey-style pizza an officially recognized regional variety?
While “New Jersey-style pizza” is not formally categorized in culinary textbooks like New York or Chicago styles, it is increasingly acknowledged by food critics and pizza enthusiasts as a distinct regional variation. Its identity is rooted in the combination of Italian-American traditions and localized innovations, such as the Trenton tomato pie and the high concentration of coal-fired brick ovens. These characteristics, along with a cultural emphasis on fresh ingredients and generational craftsmanship, contribute to a style that, while similar to New York’s, has subtle differences in crust texture, sauce acidity, and cheese distribution that locals can readily identify.
Moreover, media coverage and pizza rankings have helped legitimize New Jersey’s claim. Outlets like Pizza Today, Travel + Leisure, and The Daily Meal frequently feature New Jersey pizzerias in national roundups, citing their consistency, authenticity, and passionate fan bases. Though not monolithic—since styles vary by region within the state—the collective excellence across different formats strengthens the notion of a coherent “New Jersey style.” While it may not yet be codified, its growing recognition in food culture suggests it’s only a matter of time before it gains formal acknowledgment as a distinct American pizza tradition.
What role does coal-fired cooking play in New Jersey’s pizza reputation?
Coal-fired ovens are a hallmark of many top-tier pizzerias in New Jersey and significantly contribute to the state’s culinary reputation. These ovens reach extremely high temperatures—often exceeding 800°F—allowing pizzas to cook quickly while developing a charred, blistered crust with a smoky flavor that’s hard to replicate with gas or electric ovens. The intense heat also caramelizes the sauce and creates a perfect melt in the cheese, resulting in a distinctive taste and texture profile. Pizzerias like Santillo’s, DeMarco’s, and even satellite locations of famous brands (such as Patsy’s) utilize this traditional method, preserving a legacy that dates back to early 20th-century Italian immigrants.
Beyond flavor, coal-fired cooking represents a commitment to authenticity and craftsmanship. Maintaining these ovens requires skill, constant monitoring, and special handling, which few modern establishments are willing or able to undertake. As a result, places that use coal-fired ovens are often seen as dedicated purists, prioritizing quality over convenience. This dedication elevates New Jersey’s status in the pizza world, drawing aficionados from across the country. The limited number of coal-fired pizzerias adds to their allure, making them destinations rather than everyday stops, and reinforcing New Jersey’s image as a stronghold of traditional, artisanal pizza-making.
How do local ingredients enhance the quality of New Jersey pizza?
The quality of New Jersey pizza is elevated by its use of locally sourced, high-caliber ingredients. The state’s agricultural output, particularly in tomatoes and dairy, supports pizzerias in using fresh, regional products. For example, many establishments pride themselves on using Jersey-grown tomatoes for their sauce, which offer a robust, slightly sweet flavor profile that enhances the overall taste of the pizza. Additionally, nearby dairy farms supply fresh mozzarella and other cheeses, reducing transportation time and preserving peak flavor and texture. This farm-to-oven philosophy strengthens the connection between local producers and pizzerias, ensuring superior ingredient quality.
Beyond produce and dairy, New Jersey’s access to major distribution hubs and proximity to New York and Philadelphia markets allows pizzerias to source premium flour and specialty toppings efficiently. Many use high-gluten, unbleached flour for their dough, contributing to its chewiness and structure. Some even make their dough in-house daily, combining traditional recipes with fresh elements. This ingredient-focused approach, combined with skilled preparation, results in a pizza that balances richness, freshness, and depth. It’s not just about taste—it’s a reflection of regional pride and a food culture that values authenticity and sustainability.
Can visitors tour New Jersey’s top pizzerias or learn about its pizza history?
Yes, visitors can explore New Jersey’s celebrated pizza culture through a combination of self-guided tours, food festivals, and local culinary events. Many pizzerias, such as Papa’s Tomato Pies and DeLorenzo’s, welcome tourists and proudly share their histories, sometimes displaying photos and articles that highlight their influence. Food tours in cities like Newark and Hoboken often include stops at iconic pizzerias, offering not just slices but also insights into the immigrant roots and community values behind them. Additionally, pizza crawls—organized by food bloggers or tourism boards—give guests a structured way to sample multiple styles across regions, from the tomato pies of Central Jersey to the coal-fired crusts of the northeast.
For a deeper dive, visitors can attend food-centric events like the Jersey Tomato Pie Festival or participate in cooking demonstrations hosted by local pizzerias. Some establishments, particularly those with long histories, maintain archives or oral histories that can be accessed upon request. Museums and cultural centers, such as the New Jersey State Museum and local historical societies, occasionally feature exhibits on Italian-American contributions to regional cuisine, including pizza. These resources provide both educational and sensory experiences, allowing visitors to appreciate how deeply pizza is woven into the state’s identity and culinary innovation.