These 2 NJ Pies Are Among ‘The 27 Best Pizzas In America Right Now’

NEW JERSEY— Two pizzerias in the New Jersey are redefining pizza, according to Food & Wine magazine’s new list of “The 27 Best Pizzas in America Right Now.”

America’s pizza scene has come a long way from the old arguments over New York thin crust versus Chicago deep dish.

Food & Wine said a new generation of pizza makers is putting its own stamp on the American pie, experimenting with dough, toppings and techniques, while the masters of traditional styles keep finding ways to make a good thing even better.

For pizza lovers, it’s a delicious time to be alive. There’s more variety, more creativity and more reason than ever to venture beyond the neighborhood pizza joint, even if it means hopping on a train or taking a road trip.

For example, a Philadelphia pizzeria tops its pies with corn. For a pickle on your pizza, head to Minneapolis. Vivid green pizzas topped with chile chutney are found at a Los Angeles restaurant.

In New Jersey, Food & Wine editors were impressed with the East Coast Margherita at Razza Pizza Artigianale and the Mozzarella at Bread & Salt, both in Jersey City.

Razza, near the cross streets of Grove Street and Bay Street, is known for its exceptional pizza crafted by pizzaiolo Dan Richer.

Once described by former New York Times restaurant critic Pete Wells as the best pizza in New York, Razza reflects Richer’s meticulous attention to detail, from monitoring oven temperatures to perfecting every pie.

The East Coast Margherita stands out with crushed tomatoes, mozzarella from Pennsylvania-based Caputo Brothers, and a chewy, tangy crust.

Bread & Salt, located at 435 Palisade Avenue, is the home of chef Rick Easton’s acclaimed Roman-style pizza.

Originally opened in Pittsburgh in 2015 before relocating to Jersey City, between Griffith Street and Hutton Street, the restaurant focuses on two classic varieties: pizza rossa, topped with tomato sauce, olive oil, and oregano, and mozzarella pizza, featuring tomato sauce and mozzarella.

Available as whole pies or halves, the simple offerings showcase Easton’s airy, long-fermented dough and high-quality ingredients, earning the restaurant growing recognition among pizza enthusiasts.