North Jersey Eats' Slice Showdown: Vote now in Round One for your favorite pizza!
We never get tired of talking about pizza — probably because we never get tired of eating pizza. It's the perfect food: crunchy crust or pillowy dough, sweet and tangy tomato sauce, velvety cheese, and plenty of garlic and spices to boot.
But all pizza is not created equal. The way those simple ingredients meld together can drastically change the end result. The amount of olive oil drizzled, the type of cheese sprinkled, the variety of tomato simmered — all of these factor into what could be a fantastic or failed pie.
And that's where you come in.
We want to know your favorite pizza. And — with a nod to our friends in the college basketball tournament — we're asking you to vote for your favorite March Madness-style, in brackets of elimination rounds.
Here's a rundown of what you need to know, followed by the polls.
Round of 32 voting guide
Voting begins at 12:01 a.m. Wednesday, March 1, and ends at 11:59 p.m. Thursday, March 2.
You can vote once per matchup, per round.
Sweet 16 voting will begin on March 7, featuring winners from the previous round.
North Jersey Eats' Favorite Pizza dates
Round of 32: March 1-2
Sweet 16: March 7-8
Elite 8: March 14-15
Final Four: March 21-22
THE FINALS: March 27-28
Winner announced Friday March 31
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Razza vs. Blaze Pizza
Razza chef and owner Dan Richer is an unabashed fanatic about pizza. Nearly two decades ago, he opened up his stylish spot that has become a veritable magnet for pizza fans. There are a bunch of pies to choose from, but Richer will tell you that the best way to judge a pizza joint is by its Margherita pie. It can't hide underneath a mountain of toppings. Richer's doesn't need to hide; it shines. Go: 275-277 Grove St., Jersey City; 201-356-9348; razzanj.com.
Blaze, a fast-casual chain is said to be the Chipotle of pizza. The pies are fast-fired thin crust, the toppings gathered while you watch and then baked in three minutes. You can get a pie ready-made, but those in the know highly recommend a BYO (build your own). Go: 65 Route 4 West, Paramus 201-244-3495; 1400 Willowbrook Mall, Wayne 973-288-7990; 5 Teterboro Landing Drive, Teterboro; 201-381-4675, blazepizza.com.
Lodi Pizza vs. Aumm Aumm
Frank Scaturro started working at Lodi Pizza, his family's pizza shop, when he was 14. Today he is 50-something. "We must be doing something okay," he told us. What they're doing right apparently is Sicilian pies. The black metal pan the pies are cooked in are 16-inch by 16-inch squares, which yield 12 slices. Go: 19 Route 46, Lodi; 973-478-3306.
Aumm Aumm means "hush hush" in the Neapolitan dialect. And while the word is out that the Neapolitan pizza here is terrific (among them, the Capricciosa with black Gaeta olives, marinated artichokes and prosciutto cotto, and the Napoli with anchovies), what may surprise is how extensive and good the wine selection is: 150-plus choices. Go: 7701 Broadway, North Bergen; 201-713-9937, aummaummnj.com.
Patsy’s vs. Millie's Old World Meatballs & Pizza
Only two people are allowed to make the dough at Patsy's, a beloved thin-crust pizza mecca in Paterson founded by Italian immigrant Pasquale "Patsy" Barbarulo in 1931: his grandsons Steve and Gary Barbarulo. "We use the same recipe my grandfather used," Steve says. And they bake their pies similarly, too, using an old, seasoned brick-oven. The brothers were going to remodel the rustic tavern, but then realized that its history is part of its charm. "We keep to our roots," Steve says. Go: 72 7th Ave., Paterson; 973-742-9596.
Not sure which type of char you like best on your pie: one created by wood fire or one created by coal fire? Millie's Old World Meatballs & Pizza in Morristown has both. Here's some fodder: coal-cooked pizzas take longer to cook, so officially are not Neapolitan, but they produce a Neapolitan-like pie with a crispy exterior and bready inside. They are often used for old-school New York pizza. At Millie's you can try a white clam pie (first made famous by New Haven pizza institution Frank Pepe) and, of course, all sorts of meatball pies. Go: 60 South St., Morristown; 973-267-4992, milliesoldworld.com.
Reservoir Tavern vs. Ralph's
Current chef and owner Nicola Bevacqua's grandfather, also called Nicola, founded Reservoir Tavern, opening its doors in 1936. Not much has changed. The pizza sauce is made using a special family recipe. And the dough? Take your pick: thin, thick, Sicilian. What sells the most, Bevacqua reported, is the white clam and garlic pie, and the vodka sauce and shrimp pie. Go: 92 Parsippany Blvd., Boonton; 973-334-5708, therestavern.com.
Ralph's opened in 1961. "There's a lot of history here," owner Pasquale "Pat" Custode told us. And while much has changed over the years — Custode has added a well-appointed 40-seat dining room and a party room for 70 — the quality of the pizza has stayed high. Custode, who cooks alongside his daughter and another staffer, bakes his pizzas in a round pan twice — once at a high temperature (around 700 degrees), and then at a lower temperature to ensure that all of the toppings completely cover the dough. Go: 564 Franklin Ave., Nutley; 973-235-1130, ralphspizzeria.com.
S.Egidio vs. John's Boy
S.Egidio's Neapolitan pizzas are made with finely milled “Le 5 Stagioni" flour, San Marzano tomatoes imported from Italy that owner Tim Hanley "tried in Italy and loved," house-made cow's-milk mozzarella, and sometimes imported buffalo-milk mozzarella. The 12-inch pizzas are cooked on the floor of the oven for no more than 60 seconds. "The quick cook allows the dough to retain high hydration," he said. The restaurant takes no reservations and has 32 seats. Go: 17 N. Broad St., Ridgewood; 201-389-3525; segidiopizza.com.
At John's Boy Pizzeria, the pizza is made fresh every day; the sauce is homemade, too. As John's Boy's website says, "Pizza tastes best fresh out of the oven — that’s why you won’t find a delivery truck at John’s Boy." Go: 206½ Rock Road, Glen Rock; 201-652-8188, johnsboypizzeria.com.
Aquila Pizza Al Forno vs. Brooklyn's Pizzeria
Every one of Jerry Arcieri's artisan pizzas at Aquila Pizza Al Forno is made by Arcieri. At his tiny (15 tables), BYO spot, he makes his own mozzarella, too — and his own dough. "The dough is the base for everything," he told us. "You can spend $10,000 on imported prosciutto, but without really good dough it doesn't matter." There are only five pizzas on his menu, though he offers a weekly special pie. Go: 7a Paterson Ave., Little Falls; 973-256-0050, aquilaforno.com
The story of Brooklyn's Pizzeria begins in the 1900s in New York City, where Patsy Lancieri began to use a coal-burning brick oven to make pies. Fast forward some 80 years, and Patsy's nephew opens a coal-brick oven spot in Brooklyn. In 1993, his relatives bring the pizza to New Jersey, first to Hackensack, then Edgewater (that location closed in November 2022), and finally Ridgewood. The shop offers two pizzas only: cheese and tomato or cheese and garlic. Then customers can add on whatever they want. Go: 161 Hackensack Ave., Hackensack, 201-342-2727; 15 Oak St., Ridgewood; 201-493-7600 brooklynspizza.net.
Coniglio's vs. Esposito's
Nino Coniglio — a nine-time Las Vegas world pizza champ as well as a "Chopped" champion — makes his own dough: he has a wild yeast starter and uses 0 flour. He adds Campania-styled tomatoes, locally produced fresh mozzarella and fresh basil. He produces exceptional pies, which aren't cheap, ranging between $24 for "a Brooklyn round" (basil, mozzarella, tomato sauce and parmesan Reggiano pie) to $29 for a square "Smoky Roni" pie (plum tomatoes and pepperoni). Go: 11 South St., Morristown. coniglios.com. Coniglio's is BYOB and does not take reservations nor orders over the phone.
Esposito's in Mahwah makes a variety of pizzas, but it is known for its grandma pie. How come? "Other people don't know how to make it," owner Angelo Mazzucco told us. "I'm using my grandmother's recipe, and though it's simple, in Italian food, the simpler the better." He said the secret is in the fresh-made tomato sauce and fresh-made dough. "Nothing is pre-made," he said. Go: 425 Forest Road, Mahwah; 201-848-7411, espositospizzamahwah.com.
Star Tavern vs. Uncle Louie's
"The Star," as longtime pizza joint Star Tavern is affectionately called, is famous for its thin-crust pizza served in a neighborhood family-friendly, 66-year-old restaurant. It has garnered praise from just about every publication and blogger in the region. Go for the pizza, stay for the fun lively atmosphere. As one Yelper put it: "As soon as I saw the '70s orange formica bar, wood paneling and a couple arcade games, I knew I was in for a treat." Go: 400 High St., Orange; 973-675-3336, startavern.net.
Uncle's Louie's claims on its website that its "Grandma pies are to die for." The dough and the sauce are handmade, from recipes passed down through generations. Uncle Louie's also offers a Grandpa pie — which is thicker than a Grandma. Go: 754A Franklin Ave., Franklin Lakes; 201-485-8840, unclelouiespizza.com.
Kinchley's Tavern vs. Tony D's
Not much has changed at the legendary Kinchley's Tavern, a pizza roadhouse fixture in Ramsey since 1937. The tablecloths are still red-checked; the walls are still wood paneled; it's still cash only; it still does not offer delivery; and the pizzas are still ultra-thin. "We have never changed our brand," says manager Gerry Calderwood. How does Kinchely get its crust so thin and crisp? "We roll it as thin as possible and the shortening keeps it crisp," Calderwood says. Go: 586 N. Franklin Turnpike, Ramsey; 201-934 -7777, kinchleyspizza.com.
Tony D's doesn't have fancy website. It barely has any indoor seats, just a couple of 2-top tables. But owner Tony DiFabrizo manages to sling pizza that mavens can't get enough of. "We just try to make a really good pie that stands out,” he told us. What differentiates Tony D's from many others is that he offers square pies, too, with thin crusts. "We stretch the dough thin and cut it thin," he said. Go: 3 Hanford Place, Caldwell; 973-228-9500, tonydpizza.com.
Nellie's vs. SQ Pizza
Legend has it that someone who worked at Kinchley's brought the recipe for its thin-crust pizza to Nellie's, ergo the similar crust. True or false, pizza enthusiasts just care that Nellie's thin crust is really, really good. As one Yelper put it: "Nellie's has the best thin crust you're gonna find around here. Crispy crust, gooey cheese and delicious sauce. I can devour at least one large pie by myself, no problem." Go: 9 Franklin Turnpike, Waldwick; 201-652-8626, lliesplacenj.com.
It takes George Georgiades three days to make the dough for his pizza at SQ Pizza. It's created using unbleached flour that is hydrated in water, and eventually fermented for two days with yeast. The pizza is cooked in a 600-degree oven in big steel pans for around 10 minutes, turning out a light, charred crust with lots of air bubbles. "In your hand, it's so light it feels like air," he told us. He offers a variety of pies, including a pie with Brussels sprouts and caramelized onions. Go: 380 Route 17 South, Mahwah; 201-642-4114, sqpizza.com.
Song' E Napule vs. Grumpy's
Owner Ciro Iovine, an Old-World pizzaiolo who came to America from his hometown of Naples, opened the New Jersey location of Song' E Napule in Rutherford in 2020. (The original, in Greenwich Village, is teeny.) His pizzas and pastas are made with flour, olive oil and meats imported from Italy. Iovine recommends trying the Capricciosa pie with prosciutto, mushrooms and artichokes. Go: 106 Park Ave., Rutherford; 201-347-9339, songenapule.nyc.
Marcello Segura opened the doors to Grumpy’s just over a year ago, but he has developed enough of a following to earn a berth in Pizza Bowl 3 — a statewide competition arranged by Jersey Pizza Joints, a Facebook group with 68,000 members. He finished third in the North Jersey sectional finals. It’s an old school pizza joint: counter, a few tables, refrigerator for drinks. Nothing fancy. Segura uses a sourdough starter, which makes a for a lovely dough, crispy and flavorful. Go: 522 Saddle River Road, Saddle Brook; 201-880-0555, grumpysnj.com.
Porto by Antonio vs. Barcelona's
Parking may be difficult, and snagging a table at Porto by Antonio may be problematic, too, but these are insignificant inconveniences considering how darn terrific Antonio Dinis's Neapolitan pies are. From the dreamy house-made mozzarella to the gorgeous blistered crust, Porto's 12-inch pies are so good that you may swear off eating any others. Go: 8921 Old River Road, North Bergen; 201-941-7107, portobyantonio.com.
No thrills, just good eats, one Trip Advisor wrote about Barcelona’s, an 80-plus-year-old joint with a menu as long as a diner's. It's got sandwiches, spaghetti, steaks, meatballs, chicken, veal, seafood, appetizers, salads, desserts and, of course, pizza, which Barcelona proclaims are "famous." The decor? Looks somewhat like a Rotary Club meeting room with a bar. But you didn't come here for the decor, right? You came here for good old-school pizza and that's what you'll get. Go: 38 Harrison Ave., Garfield; 973-778-4930 or 973-772-6960, barcelonasnj.com.
Blue Steel Pizza Co. vs. Luigi's
This funky, boisterous, 10,000-square foot, two-story restaurant's slogan is “scratch kitchen, cocktail parlor & pizza too.” Blue Steel slings Detroit-style pizza, the kind of pizza that is as rare in the Garden State as Renaults in Detroit. After you sink your teeth into Blue Steel’s pie — made with a blend of mozzarella cheese and traditional Wisconsin brick cheese that melts down the side of the pie, making for a burnt, gooey, cheesy crust — it just might become your favorite. Go: 285 Glenwood Ave, Bloomfield; 973-678-1873, bluesteelpizzaco.com.
Seventy-something-year-old family-owned Luigi's is all-time favorite, with crispy dough and great flavor. Try the white pizza, popular with regulars. And Luigi’s website suggests adding an order of french fries to your meal. Who are we to argue? Go: 54 Mount Vernon St., Ridgefield Park; 201-641-9869, luigisridgefieldpark.com.
Dozzino vs. Rudy's
At Dozzino, chef and owner Marc Magliozzi sources his cheese from Caputo Brothers Creamery in Pennsylvania, his sauce is made from Bianco DiNapoli tomatoes from California, and his flour comes from The Central Milling Company in Utah. “I just want to showcase a great product,” he told us. Go: 534 Adams St., Hoboken; 201-656-6561, dozzino.com.
Rudy’s has been slinging pizza in Closter Plaza since 1963. It was originally owned by Adolfo Coniglio, who then sold it to current owners Charlie and Fred Osso in 1977. According to Charlie, the dough is made with flour, yeast, water and salt — no sugar, no basil, nothing to mess with the flavor. The sauce is a simple mash of California tomatoes (one time he tried to add garlic and people rebelled). The cheese is aged for about 15 days so it gets firmer and lays on the pizza better. Go: 55 Vervalen St., Closter Plaza, Closter; 201-768-8444, rudysitalianrestaurant.com.
Pizza Town USA vs. Bruno's
For more than six decades, families from North Jersey and well beyond have flocked to the roadside, neon-lit, red-white-and-blue circus-tent-topped building on Route 46 to dig their chompers into one of Pizza Town USA's beloved old-fashioned pies — and its perhaps-even-more-loved fried calzone. No need to worry, assure its new owners, Elio Suriano and Bobby Martinelli. They do not plan to change the menu one iota (except to add a “healthy salad”), and they are planning some non-food changes to spiffen it up a little. Go: 111 Route 46, Elmwood Park; 201-797-6172.
Bruno’s, a strip-mall neighborhood spot, uses three different types of tomatoes for its sauce and mixes in a spice blend. Then, before it is put into an oven, the thick, crunchy, moist house dough is sprinkled with mozzarella, then slathered with a thick layer of sauce and spices, and showered with some Parmesan. "The resulting slice is simply wonderful," said Nick Solares on popular food blog Serious Eats. Go: 1006 Route 46, Clifton; 973-473-3339, brunospizzaclifton.com.
Lido Pizza vs. Adrian's Jersey Pizza Co.
The original Lido in Hackensack, an unassuming 122-seat spot that sits on the first-floor of a two-story building, was completely restored soon after it was sold to Kevin Parany and members of his family. The menu for the most part, however, was kept the same, including Lido's famous thin-crust pizza and open-faced sliced steak sandwich. Go: 701 Main St., Hackensack; 201-487-8721, facebook.com/pg/LidoRestaurantNJ.
The grandma pie at Adrian's Jersey Pizza Co. is made to look like a checkerboard. But instead of black and white squares, it's red and white, with fresh basil and fresh garlic. The square pie yields six slices. Go: 200 Hackensack St., Wood-Ridge; 201-728-8600, jerseypizzacomenu.com.
Check back March 7 to see the winners and vote in Round Two.
This article originally appeared on NorthJersey.com: North Jersey's best pizza: Vote for your favorite in our bracket
