New Jersey’s Pizza Legacy: Exploring Iconic Pies from Upside-Down Sicilian to Neapolitan Classics

New Jersey claims the best pizza in the world. To back this up, the state assembled a list of 75 top pies. The list spans traditional slice shops, thin-crust bar pies, upside-down Sicilian slices, Trenton tomato pies, and dozens of other varieties scattered across 8,722 square miles.

According to the Digest Online, the Garden State offers what supporters say is unmatched variety, quality, and quantity. A plain slice from a local shop beats most pies elsewhere in the country — with exceptions made for Connecticut and New York.

Coniglio's Old Fashioned in Morristown earned recognition just years after opening. Owner Nino Coniglio spent years perfecting dough structure through trial and error.

Razza in Jersey City earned praise from the New York Times as "the best pizza in New York." Owner Dan Richer runs the spot, which serves quick-fired pies. The Pork Pie features guanciale and pork glace that melts into the dough when available.

Bread and Salt in Jersey City takes a traditional approach. Thin, crisp crust, simple toppings, and Roman-style offerings are stretched into oblong shapes and cut into rectangles. The shop uses a long fermentation process to create air pockets in the crust.

Bar pies represent a major category across the state. Federici's in Freehold has served thin-crust pizza since the 1940s after opening in 1921. Star Tavern in Orange features cheese that spreads to the edges and caramelizes, creating a lacy crust.

Upside-down Sicilian pizza defines multiple locations. The Original Mr. Bruno's Pizzeria in Lyndhurst serves squares with low-moisture mozzarella on the bottom and sauce on top. The style has inspired multiple shops in the area since the location opened.

Trenton tomato pies offer another distinct style. De Lorenzo's Tomato Pies in Robbinsville features a thin, crunchy crust with low-moisture mozzarella and crushed plum tomatoes. Papa's Tomato Pies in the same township serves a mustard pie with Gulden's spicy brown spread on the dough.

Third Proof Pizzeria in Pine Brook opened near the end of 2025 and became one of the hardest pies to get. The shop uses a three-day cold ferment for sourdough pizzas. People wait hours for a taste of the neo-New York style offerings.

Santillo's Brick Oven Pizza in Elizabeth remains closed following a 2024 fire but is rebuilding. Owner Al Santillo bakes in a century-old bread oven and names menu items by era rather than traditional names. The shop sells pies nationwide through Goldbelly while reconstruction continues.