There's hope for gluten-free pizza lovers: Salugo Pizzeria's crispy GF crust is gussied up with high-quality toppings, from spicy sopressata to fresh, sautéed spinach.
Millie's Old World, a snazzy new spot on Morristown's main drag, has not one, but two types of ovens. The first, a wood-fired import from Naples, is capable of churning out Neapolitan pizzas in 90 seconds flat; the second, a coal-burning oven, yields a chewier (but equally flavorful) crust. Why not pick just one style of pizza? According to Marlene Carrabba, mother of sibling owners Vince and Brandon, her boys each had a favorite and couldn't choose between the two. So, in true Jersey style, they went with both.
Conte's in Princeton is the kind of place that remains unchanged by trends or the passage of time. No freshly made, hand-pulled mozzarella blankets the pies; no artisanal hand-milled flour goes into the crust; and the craziest topping on the menu is anchovy. And that's why people love it.
Pizza Hut's new Big Pizza Sliders aren't going to change the way you eat pizza forever—at least, not until they throw a few more topping on those things...
The pizza at La Casa Bianca in Whitehouse Station, NJ, boasts a bunch of special-ingredient toppings like broccoli rabe, fried calamari, and baby clams, but it's the brick oven-fired crust that gets top billing.
Looking for a classic example of pizza rustica (also known as Italian Easter bread or pizza gain)? You'll find a great specimen of the meaty, cheesy, eggy two-crust pie at Avellino's in East Hanover, NJ.
Jioio's Pizza, just east of Pittsburgh in Greensburg, PA, has one of the most unusual crusts you'll encounter: sweet like a pie crust, and pan-baked thin and crispy.
Coffaro's in South River, NJ, has been a community fixture for more than 60 years, but its basic cheese pie doesn't come with bells and whistles.
Vic's in Bradley Beach is a Jersey Shore institution, where regulars flock each summer for thin crust tomato pies loaded with homemade sliced meatballs or sausage.
If not the best in New Jersey, the Sicilian slice at Nino's in Harrison is most definitely in the top five. And I say that as someone who's not particularly a fan of the Sicilian style most days.
Rocco's, which has made its home near Notre Dame University since 1951, calls itself "the other South Bend tradition" and that's really no exaggeration. Football Fridays are a mob scene for the restaurant's topping-decked pies and massive lasagna.
The pizzas at Barcelona's in Garfield, NJ, are a little too heavy on the cheese, but you can't beat the atmosphere or the price.
Everyone's got a favorite set of pizza toppings, and mine just happens to be black olives and pineapple. Try before you judge.
Front St. Trattoria in Red Bank has been packing 'em into its exposed-brick sliver of a restaurant for almost 30 years, and I suspect it's the superior bread and dough that keeps families coming back.
Called to jury duty in Passaic County? Center City Pizza, adjacent to the courthouse, makes doing one's civic duty a bit more satisfying with super-stuffed pepperoni rolls.
Its slogan is "fresh ideas in pizza," and Luigi's Pizza Fresca delivers on that promise, with house-made sausage, creamy ricotta, and pizza toppings renowned throughout South Jersey.
If you've ever been stuck in the rage-inducing stop-and-go traffic along northern Jersey's Route 22, I feel for you. I've been there, stuck with the glorious scenery of big box stores and chain fast food. But there's an oasis beyond the Raymours, Flanigans, and Paneras: Springfield's Saporito Pizza.
Blaze, the newest wood-fired pizza restaurant in Bar Harbor, brings high quality toppings to a somewhat lackluster crust. Here's hoping they fire things up for next season.
Baggio's in Fort Lee is a neighborhood standby known for its thin crust pizza, but floppy, soggy crusts didn't stand up to its reputation.
Pete & Elda's in Neptune, NJ turns out huge pizzas with crusts as thin and crunchy as Carr's water crackers. It's an acquired taste, but makes for addictive lunch or late-night snacking.
CiCi's Pizza and its 28 varieties of pies are making a push for pizza buffet domination, but it's the breadsticks that steal the show.
The Perfetta at Princeton, NJ's Teresa Caffe is an Ivy League pizza on a student budget: a satisfyingly salty mix of prosciutto, grana padano, and farm-fresh arugula.
With 21 pre-composed pizzas and a list of more than 50 vegetable, meat, and sauce options, Geddy's in Bar Harbor, Maine, makes it tempting to build the Dagwood of pizzas. Most of the flavor combinations work incredibly well despite the over-the-top, let's-pile-it-all-on approach.
Queen Margherita's soft and pillowy crust is a delight to sink your teeth into, but watch out for the bony anchovies on the Marinara pie—they bite back.
Landmark Tavern in Livingston, NJ, is the kind of local haunt that looks like it's been around for years—and it has, inhabiting a building that's been standing since 1882. But its bar pies span the gap between the old world and the new, with classically crispy crusts and modern combos of fresh toppings.
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