| New Jersey is fortunate to be among the few | | | | a combination of cheeses with a meat garnish, and |
| states with an abundance of excellent Pizza | | | | fresh herbs like oregano, basil and parsley. |
| restaurants. With a large Italian population and | | | | New York Neapolitan |
| bordered by New York on the northeast and | | | | New York Neapolitan is basically an Americanized |
| Philadelphia on the south west, both cities with large | | | | style of Neapolitan pizza and differs by being slightly |
| Italian populations, New Jersey lies in the heart of | | | | larger and thinner, more crisp and charred, and |
| what is affectionately known as the "Pizza Belt". | | | | served with more cheese and sauce. Baked with a |
| Contrary to popular opinion, pizza was not Italian in | | | | lower oven temperature than the true Neapolitan |
| origin, but it was the Italians who gave it the name | | | | Pizza to 600 degrees and cooked for 2-3 minutes to |
| "pizza", improved upon it, and introduced it in the | | | | produce a more crispy, charred crust that suits |
| United States. Pizza was invented by the Greeks | | | | American taste. |
| around several hundred years B.C. who were the | | | | New York Style |
| early pioneers and skilled bakers, settling in Southern | | | | New York style pizza is thicker both in body and |
| Italy around the Naples Region. | | | | crust with a similar soft, crisp, chewy crust on the |
| Pizza was introduced in the United States towards | | | | outside with a bread-like tastiness to it, generally with |
| the end of the nineteenth century, along with a | | | | no more than two toppings to maintain the crusts |
| wave of largely southern Italian immigrants who | | | | crispiness. It can be found with an abundance of |
| operated Italian bakeries and grocery stores. At this | | | | yellow oily trails from the fresh Grande mozzarella |
| time, pizza was primarily found in the cities with large | | | | cheese. The regular or standard New York style pizza |
| concentration of Italian immigrants like New York, | | | | comes with no toppings, just cheese. |
| Boston, and Philadelphia. | | | | Sicilian Style |
| It wasn't until the end of WW II that pizza in the | | | | A rectangular pizza with a thick crust and its toppings |
| United States became popular as soldiers returned | | | | baked directly into the crust, and usually has a strong |
| from assignments in the Naples region of Italy with | | | | presence of garlic. |
| an acquired taste for pizza. | | | | The Best Pizza Restaurants in New Jersey |
| The Crust is the Foundation of good Pizza | | | | Northern New Jersey |
| The crust is the foundation of a pizza and is largely | | | | Amano, Ridgewood, NJ -Serves thin crusted pizza |
| where the care goes into. Good pizza has a crust | | | | with close to authentic Neapolitan style, with soft, |
| that is soft, chewy and doughy on the inside and | | | | chewy, crispy, and tasty crust. |
| crusty on the outside with a bread-like tastiness to it. | | | | La Casa Bianca, Whitehouse Station, NJ - While they |
| The type of crust is one of the main things that | | | | serve up a menu of creative dishes of Italian and |
| separate the different styles of pizza. The cheese | | | | continental cuisine, all at a reasonable price, it is their |
| should be fresh made and with either fresh crushed | | | | brick oven Tuscan pizza that stands out. |
| tomatoes or tomato sauce. No oil is to be added to a | | | | Central New Jersey |
| pizza as the yellow oil like drippings should come from | | | | DeLorenzo's Tomato Pies, Trenton, NJ - When in |
| the fresh cheese. The toppings complement the pizza | | | | Trenton, pizzas are called "Tomato Pies" and |
| and should contain fresh, quality ingredients as well. | | | | whatever you call them, Delorenzo's in Trenton is an |
| Unfortunately the popularity of a pizza restaurant is | | | | institution and is one of the best places in Central |
| usually not based on the quality or the authenticity of | | | | New Jersey for pizza and is as close to it comes to |
| Italian pizza, but more on the taste and preferences | | | | authentic Neapolitan pizza. |
| of the patrons. | | | | Conte's Bar, Princeton, NJ - This tavern style |
| Types of Pizza Popular in New Jersey | | | | restaurant is ideal if you are looking for a place to |
| Authentic Neapolitan | | | | join a group of friends or family for some good pizza |
| Normally cooked in a wood-fired or brick oven, good | | | | and a beer. |
| Neapolitan pizza has a light, crisp, bubbly, chewy crust | | | | Southern New Jersey |
| with a puffy lip or end crust that is slightly charred. | | | | Tacconelli's Pizzeria, Maple Shade, NJ - They are a |
| Authentic Naples pizza is baked in an oven at 1,000 | | | | spin off of the original Tacconelli's in Philadelphia, and |
| degrees for one minute to produce the perfect crust. | | | | serve thin crust pizza that is chewy, crunchy, and |
| Crushed tomatoes and fresh buffalo mozzarella | | | | bread like tasty, with fresh cheese, sauces, and |
| cheese, and fresh basil are used. | | | | toppings. |
| Authentic Tuscan | | | | Tony's Baltimore Grille, Atlantic City, NJ - This Atlantic |
| Tuscan pizza, while still considered a thin crusted | | | | City long time favorite with the locals, is like going |
| pizza, has a thicker crust, more bread like, than | | | | into a time warp. They are noted for their great |
| Neapolitan pizza. The pizza is saucier, and usually has | | | | pizza, traditional Italian dishes, at a very low price. |