New Jersey’s pizza identity has never been tied to a single blueprint. Instead, the Garden State has built a reputation on innovation, craft, and a relentless pursuit of the perfect slice. Every town has its own signature approach, every neighborhood its own loyal favorite, and every generation its own story about where the best pie is found. From iconic tomato pies to decades-old tavern-style bar pies, the state’s pizza scene continues to evolve—often fueled by passionate debates, national recognition, and in many cases, surprise spotlights from traveling reviewers.
Two recent stops—Baggio’s in Fort Lee and Grumpy’s Sourdough Pizza Co. in Saddle Brook—have added fresh energy to that conversation. Both gained attention after Barstool’s Dave Portnoy rolled through North Jersey to sample their pies. While reviews like these spark plenty of chatter, they also highlight something long established: New Jersey’s pizza is not just food. It’s culture, legacy, and local identity.
Baggio’s offers a style Portnoy himself admits is hard to define—a hybrid somewhere between classic thin crust and a crisp chewiness that gives the shop a lane all its own. In Saddle Brook, Grumpy’s Sourdough Pizza Co. delivered a family-owned warmth layered with a unique sourdough dough base that immediately set it apart. The owners, longtime fans of Barstool’s pizza reviews, welcomed the visit as both a celebration of their hard work and a moment of recognition for a growing local favorite. Reviews aside, the attention shines a spotlight on the depth and diversity within New Jersey’s pizza landscape.
And that landscape is wide. Over 2,500 pizzerias operate in the state, many of them multigenerational institutions that help define the rhythm of their communities. Ask ten residents where to find the best slice, and you’ll hear ten different answers—each backed with conviction.
Part of New Jersey’s magic is that it doesn’t limit itself to one style. Instead, it blends creativity with tradition, reflecting influences that date back to early 20th-century Italian immigration. Thin crust dominates the state, often executed with a crackling crispness locals proudly call the “thinny-thin.” There is a commitment to premium ingredients—house-made mozzarella, imported San Marzano tomatoes, and crafted doughs that are fermented, stretched, and baked with precision. Even the technique of eating reflects tradition: folding the slice is practically its own statewide ritual.
Among the state’s many standout styles, the Trenton tomato pie remains foundational. Cheese and toppings go on first, then a robust, often chunky tomato sauce is ladled over the top. The result is both rustic and expressive, a layered approach that birthed some of New Jersey’s oldest continuously operating pizzerias. Papa’s Tomato Pies, founded in 1912, stands as the country’s oldest family-run pizzeria, carrying on a tradition the rest of the nation continues to admire.
Equally beloved is the classic bar pie—ultra-thin, crisp-edged, and usually personal-sized. Whether served in landmark taverns or cherished neighborhood spots, these pies have defined many childhoods, post-work meetups, and late-night gatherings. Places like the Star Tavern in Orange, operating since 1945, have helped cement the bar pie as a vital part of the state’s culinary identity.
Newer artisan-driven pizzerias, such as the nationally recognized Razza in Jersey City, have pushed the boundaries even further. These establishments bring a modern, chef-driven approach with wood-fired crusts, locally sourced ingredients, and a renewed appreciation for New Jersey’s agricultural richness. Meanwhile, destinations like Manco & Manco at the Shore and Kinchley’s Tavern in Bergen County continue to define regional styles through nostalgia and consistency.
The strength of New Jersey’s pizza culture is amplified by the sheer density of quality options. No matter where you stand—in the north, central corridor, along the coast, or deep in the suburbs—excellence is never far away. Residents don’t just eat pizza; they grow up with it, debate it, compare it, defend it, and introduce newcomers to it with pride.
For readers hungry to explore more of the state’s standout pies, from legendary institutions to emerging shops making their mark, Explore New Jersey’s curated pizza section offers an ever-growing guide to the best slices across the Garden State. Check out all of the New Jersey Pizza reviews by Dave Portnoy.
