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Jersey's Best Pizza

From Margherita to Sicilian, calzones to pasta, these spots are the best of the best.


Readers shared with us their favorite Jersey pizza places. From Margherita to Sicilian, calzones to pasta, these spots are the best of the best. 

Reader's Picks:

Alfonso's Trattoria & Gourmet Pizzeria (Somerville)

Nestled in the heart of historic downtown Somerville, this family restaurant has been a local dining staple since Aniello Ianniello brought his authentic Neapolitan recipes to Jersey in 1978. The family-sized portions, complimentary salad and focaccia bread, and half-priced Mondays and Tuesdays (hello, $5 pizza!) make this pizzeria an indisputable reader favorite.

Delorenzo's Pizza (Hamilton)

After opening in 1938, Italy-via-Trenton immigrants Pasquale and Maria DeLorenzo quickly discovered what would soon become their claim to fame—the Tomato Pie (think a saucier Sicilian slice). Decades later, the DeLorenzos are still serving the same recipe, hot from 50-year-old ovens.

Manco & Manco Pizza (Ocean City)

If you’re in search of pizza with a side of entertainment, head to the Ocean City Boardwalk. Chefs make each pizza in front of your eyes from their ‘50s-style open kitchen, complete with twirling dough and showering cheese. And, speaking of cheese, our readers suggest the White Pizza—a Manco & Manco classic that’ll make you question why pizza even needed sauce in the first place.

Editor's Pick:

Villa Barone (Collingswood)

In a town where the pizza competition is high, Villa Barone is a standout. Its wood-fired brick oven, ingredients imported from Italy, homemade pasta, and authentic pizza Napoletana are all big parts of the draw. The made-from-scratch bread tastes as good as it smells, and there’s a variety of pizzas, flatbreads, and panini on the regular menu to choose from, plus a reasonably priced children’s menu. For dessert, go for classics like the the homemade tiramisu or the triple chocolate mousse cake (not homemade, but the kids won’t care). The place can get crowded on the weekends, so go early or on a weeknight.

Reader's Picks:

Emma's Brick Oven Pizza and Café (Cranford)

Emma’s may be a relative newcomer to the Jersey pizza scene, but don’t be fooled—since its 2004 opening, this old world Italian restaurant has been turning out brick oven fired pizzas that put the more established joints to shame. And it’s not just the traditional pies that’ve got our readers hooked: The constantly-changing menus, the out-of-thisworld rice balls, and the BYOB option are all part of the allure.

Star Tavern World Famous Pizzeria (Orange)

For the past 65 years, Star Tavern has been a hub for two things: family dinners and great pizza. Their famous crispy-thin crust pizza is made in front of customers in an open kitchen, giving kids a dough-flipping, topping-swirling, pre-dinner show. And if that doesn’t quite hold your kids’ attention, the arcade will!

Vinny's Pizza & Pasta (Cranford)

Vinny’s Pizza & Pasta isn’t owner and chef Vinny Savinelli’s first rodeo. In fact, it’s his fourth! After growing up in his father’s restaurant and owning three pizzerias before this one, readers agree that he’s got pizza-making down to an art, especially the Grandma’s pies, served with homemade sauce and a crisp crust.

Editor's Pick: 

Arturo's Osteria & Pizzeria (Maplewood)

One of the most superlative pizza experiences in New Jersey, this restaurant is much more than a pizzeria. The focus here is on local ingredients (their salad specials involve delicious produce combinations sourced from nearby farms) and achieving the perfect brick oven crust—crispy on the outside, light and delicate on the inside. (If your kids are likely to object to the darkened crust this produces, just ask to have your pizza cooked “light.”) Order a side of meatballs, which come in a saucy bowl perfect for pizza-crust dipping, or one of their star pastas like the wild mushroom ravioli. Due to Arturo’s popularity and no-reservations policy, there are often long waits—try to get there early for dinner or visit for lunch.

Reader's Picks:

Anthony's Pizzeria (Rockaway)

From Margherita and Sicilian pies to calzones and sandwiches, Anthony’s has all the Italian classics, and then some. While their enormous menu covers every possible craving, don’t miss the Cracker Pizza which is Anthony’s spin on thin crust. Readers say this is a must-try.

Frank & Son Pizzeria (Parsippany)

At Frank & Son, pizza is a family affair. For more than 40 years, four generations have kept this neighborhood pizza place on the map, and readers like Cathy from Parsippany are clear about the number one order: “They make the best Sicilian pie.” Next time you’re in the area, be sure to grab a slice.

Frank's Pizza (Flanders)

From classic pies to more unique combinations (think Bruschetta and Chicken Francese), it’s no wonder our readers love this place. With pizza crust that’s always thick and never doughy, you’re sure to be their newest biggest fan.

Editor's Pick:

Nonna's (Florham Park)

This popular spot has a huge menu of pizza options, starting with the choice of a Sicilian (round) or a Neapolitan (square) pie, on to which over 20 toppings can be added. There’s also a selection of specialty pies like the popular Nonna’s Pizza, which is from “Grandma’s own special recipe” featuring an extra thin crust pan pizza layered with mozzarella and a San Marzano tomato sauce. With a lunch rush and plenty of customers at dinnertime, this restaurant can get crowded, so don’t be surprised if you have to wait to be seated or if it takes more than a few minutes to find a space in the parking lot.

Reader's Picks: 

Pizzaiolo Brothers (Midland Park)

Owner Nino Mazzola achieved nearinstant fame through his delicious Sicilian pies at Pizzaiolo Brothers. Family owned and operated, our readers love the hearty slices and laid-back atmosphere.

Brooklyn's Brick Oven Pizza (Hackensack & Teaneck)

Brooklyn’s Brick Oven Pizzeria’s traditional style is one that made Frank Sinatra and other stars dub the original location “Their Place.” Now, owner John Grimaldi and family continue that legacy with fresh ingredients, homemade mozzarella, and, according to Yadira, from Englewood, their “brick oven pizza is made to perfection” (at 1,000 degrees!).

Kinchley's Tavern (Ramsey)

Readers love Kinchley’s Tavern’s great pies, great drinks, and great atmosphere. Their famous pizza hails from a 78-year-old recipe that our readers believe is the best there is. What’s more, the restaurant’s nationwide shipping means you can get a pie anytime, anywhere.

Editor's Pick:

Patsy's (Paterson)

If you’re one of those people who believe all pizza is the same, you clearly haven’t been to Patsy’s Tavern in Paterson, where you’ll have one of the most superlative pizza experiences around. For 83 years, it’s been their rustic, simple, and unforgettable pies that have put this little pizzeria on the map. Don’t miss the rice balls and broccoli rabe while you’re there.

Reader's Picks: 

Gennaro's Pizzeria & Restaurant (Westfield)

Gennaro’s has been keeping Westfield in pizzas for two delicious decades—and according to our readers, this place gives New York pizza a run for its money. Try the specialty pies like baked ziti and BBQ chicken or any one of the non-pizza offerings, like hot subs, pasta, generously stuffed calzones, and fresh seafood.

Dimaio's (Berkeley Heights)

Eleven years ago, former Food Network Kitchen member and “Emeril Live” guest Sal Passalacqua brought his culinary expertise to the pizza-loving state of New Jersey as the chef and owner of Dimaio’s. Split into two—the formal, sit-down Dimaio Cucina and the on-the-go Upper Crust Pizza—Dimaio’s offers both Italian cuisine and fresh, homemade pizza. Made with their famous tomato sauce, classic pies like Bianco and Margherita are a must-order, as is their signature Rigatoni and Homemade Sausage.

Vinny's Pizza & Pasta (Cranford)

Vinny’s Pizza & Pasta isn’t owner and chef Vinny Savinelli’s first rodeo. In fact, it’s his fourth! After growing up in his father’s restaurant and owning three pizzerias before this one, readers agree that he’s got pizza-making down to an art, especially the Grandma’s pies, served with homemade sauce and a crisp crust.

Editor's Pick:

Santillo's Brick Oven Pizza (Elizabeth)

Since 1950, three generations of fathers and sons at Santillo’s Brick Oven Pizza have been making pizza in a huge antique oven that’s over 50 years old. Owner Al Santillo was born into the pizza business and has been working at the restaurant since he was 5 years old. “We still use the original recipe that my grandfather used and no one else can replicate it,” he says. Customers rave about the traditional, thin crust and Sicilian pizza, as well as the fresh baked bread. The restaurant is take-out only (but they are affiliated with several taverns in the area that allow you to bring in their pizza). The entrance is located on the side of building down a driveway—a little hidden, but well worth the search!

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