What are these comments .... "HANDFUL OF PLACES?" ... Y'all are insane and have no taste. NJ is swamped with fantastic pizza places all over, you don't have to look too hard. I've lived all over, including in Brooklyn, and speaking truthfully the fact is that Jersey pizza on average is better than NY. The four good spots in Manhattan don't weigh the average high enough!
Here are my recommendations:
Pizza Town, Rt46: Solid, pretty classic flavor. IMO, better slices out there, but best known for their deep fried calzones. Pizza Town definitely got me through a lot of party nights.
Clifton Village Pizza, Allwood/Clifton: Great selection of specialty slices available usually all the time. Cheese pizza is above average, their service is always good and they use quality ingredients. Good sauce to mozz ratios. My only complaint is that their crust is pretty inconsistent in thickness, especially on busy days/times.
Ralphs in Nutley: As others said, it's very good. Their crust is always consistently thin but still structurally sound for holding/folding.
Brick & Dough, Montclair: Fantastic wood fired pizza, "tavern" style. And my favorite crust around the area.
San Vito's, Bayonne: The sauce is the boss here, just a classic little italian spot, cheese slices reign supreme for me here. The ratios are golden, the crust is delicious, the sauce recipe is at least 50-60 years old...
Here are my recommendations:
Pizza Town, Rt46: Solid, pretty classic flavor. IMO, better slices out there, but best known for their deep fried calzones. Pizza Town definitely got me through a lot of party nights.
Clifton Village Pizza, Allwood/Clifton: Great selection of specialty slices available usually all the time. Cheese pizza is above average, their service is always good and they use quality ingredients. Good sauce to mozz ratios. My only complaint is that their crust is pretty inconsistent in thickness, especially on busy days/times.
Ralphs in Nutley: As others said, it's very good. Their crust is always consistently thin but still structurally sound for holding/folding.
Brick & Dough, Montclair: Fantastic wood fired pizza, "tavern" style. And my favorite crust around the area.
San Vito's, Bayonne: The sauce is the boss here, just a classic little italian spot, cheese slices reign supreme for me here. The ratios are golden, the crust is delicious, the sauce recipe is at least 50-60 years old...