An elemental, crunchy square of arugula-topped pizza at Jersey City’s Razza. Photo by Laura Moss
[RELATED: Your Guide to the Best Pizza in New Jersey]
“Jules Thin Crust in Princeton. They use a conveyor-belt type oven—it gives more even cooking. The pizza is super thin, rectangular, really a flatbread. Their Greek pizza is basically a Greek salad on top of a pizza.”
—Chris Albrecht, Ryland Inn, Whitehouse Station
“Luckily, most of my friends are foodies. We usually go to Razza [in Jersey City] and order three pies—a Margherita, a pepperoni and a special. The pepperoni discs turn into little cups that hold onto the fat and have crispy edges. I don’t trust anybody who blots their pizza with a napkin.”
—Leia Gaccione, South & Pine, Morristown; Central & Main, Madison
“I grew up in California, so we didn’t really have good pie. I’m a traditionalist—I like plain pies. My favorite is Brother’s in Hamilton. I like the one on White Horse Hamilton Road. Their crust is thin, old school, and they put extra cheese on the plain. Their Sicilian pies are really good, too.”
—Antony Bustamante, Barrio Costero, Asbury Park
“Hickory Pizza in Chatham. It’s run by two brothers. They’re hard workers, always there. And they have a great sous chef, Eduardo. Their pizza is crispy, with the perfect amount of sauce and cheese. I’m a two-slice guy. I stop by on my way to and from work.”
—James Laird, Serenade, Chatham
“Without a doubt, Davila’s in Hackettstown. Their Nonna has a super-thin, pastry-like crust. Perfect amount of sauce, cheese and fresh basil. It’s my favorite, and my family’s favorite—kids love it.”
—Bill Van Pelt, James on Main, Hackettstown
“I live two blocks from Razza. I only curse that the rest of the world found it already. A close runner-up is Pizza Rustique in Jersey City. I love their arugula-and-prosciutto pie. My favorite as a kid was Star Tavern [in Orange]. The plain pizza is exquisite.”
—Francis Schott, Stage Left, New Brunswick
“The Grandma at Cafe Antonio’s in Collingswood is pretty dynamite. It’s always a little well done, which is perfect. The thickness of the crust, the ratios of cheese and meat—everything is perfectly proportioned.”
—Mike Stollenwerk, Two Fish, Haddonfield
“I go to Arturo’s in Maplewood for their classic Margherita. I can crush a whole pie in under 10 minutes.”
—Luck Sarabhayavanija, Ani Ramen House, six locations
“I get sausage and pepper from Pete & Elda’s in Neptune. It’s thin crust, crunchy, almost a cracker, and it goes very well with beer.”
—James Avery, The Bonney Read, Asbury Park
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