Santillo's Brick Oven Pizza

For those like me (and the Barstool Sports guy) that like their piza well done and crispy, this pizza was everything I could ask for. My friends and I got the 1957 Style Pizza Extra Thin 18" pie, nicely cooked, exceptional flavor, as thin as pizza can get while still maintaining stuctural integrity. We also got the white pizza 16"- opening the box maybe 15 min after opening the first, and somehow the slices were still crispy- hold it by the crust and there is ZERO flop. You would think it was a side of a cardboard box, but the flavor- so good, so creamy from the ricotta. It was heaven. Honestly, the only down side I have (and I came all the way from Park Slope, Brooklyn to try this) is that as large as the building is, there is NO DINE IN SERVICE. Pizza tastes best (to me) when consumed where it was made, and like sushi, the longer you let it sit, the duller the flavors become. Go and try this, both Dave Portnoy and I agree!

Went to Santillos a month or two before it burnt down. Sad to see and hope the shop gets back up and running soon. The pizza was absolutely amazing. Sauce, cheese and pepps were spectacular. The crust was nice and crispy. Definitely one of the best pizzas in New Jersey.

Best in the world - Was in NYC from Ireland, rented a car just to drive to NJ to try it - Exceeded my expectations - Got the 1957 with half sesame seed crust - Al Santillo is a gentlemen

Wow. This is what I call great pizza. I’ve been meaning to order from this pizza shop for a while now but I always forget they’re only open on Friday’s, Saturday’s, and Sunday’s. I got the 1957 which is a thin crust. I got it light golden, which is 7 minutes and probably a minute too long for thin pizza (but that’s my fault for not knowing). I added sesame seeds to the crust and chicken, mushrooms, and truffle Parmesan as toppings. The pizza was indeed thin and delicious. I also ordered the Sicilian, also light golden and this crust was perfect. I think is this their star pizza. I added pepperoni, mushroom and fresh garlic, and sesame on the crust and wow this was my favorite. The ingredients were so fresh and delicious. The sauce had some kind of kick to it and you can see the ingredients. The dough was soft but the edges were crispy so it was a perfect balance. This place is pricey compared to most pizza places but it is worth it. I’ll definitely be back to try other varieties and items on the menu.

Pizza perfection. Hours restrict how often someone can frequent this establishment during the week but I've never had any issues picking up deliciously crispy pizza whenever I've craved it. A true North Jersey pizza staple.

I don't even know where to begin. I'd heard about Santillo's for years, always because of their well known, long standing history and delicious pizza. I always got confused about where the location was however. Finally, after being born and raised around the area, I got the opportunity to come by. It was my sons birthday and all I wanted to do was bring home a pizza from Al Santillo's!! So I went on my way. Took a little walk there (which was a bit of nostalgia for me). Or you can take a bus, or drive, or run there. However you do it ...I insist you do it. And the very next time you need some delicious, homemade, true authentic food. It's a place you walk up to and place your order, very simple - just review the menu posted right outside the door (go on the side of the building where the benches are, you'll see it). Then you go in the door to a counter, place the order, and are given a time to come back and pick up ***I didn't call ahead but my food was still done quickly I wanted to try a standard pie and I was able to wait outside and just enjoy a bit of mama alone time before going back inside to get my food. When I tell you this food is worth every single dollar, I mean it. And as a mama of two growing, hungry, little guys I need affordable yet quality food. Santillo's fits the bill. You can taste the experience, the care, and ingredients that are the best around. I didn't even get a block away before I felt the need to eat a slice! I brought it home to the kiddos who inhaled their slices. And it tastes even better reheated the next day. Al has garlic and red pepper flakes and napkins at the door before you go if you want to add a little something (but it really doesn't need a thing). Al himself is right in the middle of it all, doing everything for his business and keeping it truly a local institution for some of the greatest pizza you will ever taste. ***Just remember, you can customize what you order to a T. So try everything you can until you discover your perfect pizza. Santillo's has got what you want and need covered! And you are supporting a business with over a 100 years of experience and local standing but with national recognition. You can't go wrong.

Hidden gem that is home to pizza royalty. Walking down that alley to the oven around back, always brings a smile to my face. This ole time pizza factory will turn out any type of pie your heart can desire, and each will please you down to the soul. Almost as good as the pizza, is getting to talk to the true pizza historian that is Al Santillo. It is always truly a pleasure. 1964, 2012 and 1957 are the gotos. Dont forget the pepperoni bread or the garlic bread with cheese.

Got the 1964 and it was okay. I think a plain cheese pie would’ve been better but overall great pie. The garlic bread with cheese however is next level. You can smell the garlic as soon as you get the box handed to you, crunchy outside soft and warm bread on the inside. Cheese was perfect on both pie and garlic bread. 9/10

The pizza is unlike anywhere else and Al is a legend. Can't wait until they reopen! From how you order to the vibe in the space, Santillo's is worth the trip from anywhere.

Not sure what the hype is. Overrated. Definitely did not meet my expectations given the numerous reviews. Definitely not worth the ride. Pizza was dry, not flavorful.

Well worth the over 45 minute drive. Al works his magic again and both pizza and eggplant parmigiana sub were incredible!

Santillo's is a 30 minute drive from where I live but it's always worth it. The pizza's fantastic and it's always great talking to Al.

Preface: I was in only one night. Ordered delivery to hotel. Got this because of the great review from barstool. This was at best a high 6 maybe low 7. I really give it 3.5 stars but due to the price cant really give them the benefit of the doubt. I don't hold the delivery against them. I truest don't think this would have been much better fresh. Crust had good crisp but not much flavor. Not a fan of pizzas that use corn meal on their crust texturally. Nothing was particularly wrong with this pizza. They cooked it probably exactly how they intend to. I'm just not a fan of this particular style. Cooked sauce is pretty thick and rich, just ok flavor but too rich for my taste. Good amount of cheese but other flavors overpower, appreciated how thin it was and held up its crisp. When you bring everything together I wasn't a fan. Everything good could be countered by something I didn't like. It didn't feel like a particularly high end ingredient pizza. Not worth the hype or price.

So, after seeing so many people post great things about this pizza, I finally drove over there to try it. The place is a little whole in the wall, and you get your pizza through the window as you can't come inside. They make the pizza to order, which is great, and you know it's fresh. The service was ok and they guy on the phone emphasized bring cash. To be honest, the pizza does not look appetizing, and it was just ok. The crust was great, but the sauce was missing something. I expected a bit more flavor. I liked it but not a place I'd be driving 20 minutes for.

Back in town for work on a very rainy Sunday night. I have had pies from here over the years and I have never been disappointed in my orders. Yes, you have to take your order to go as there is no wait staff or dining area. Just Al himself taking your order and making it. There are several types of pies that you can order we had a 1964 and a Sicilian square with mushrooms and cheese. We took them down to the local bar and consumed our meal. One of the patrons asked if that was a pie from AL and I took him over two pieces to share with his date. We got into a very interesting conversation with several of the "locals" who support Al's when the purchase pies. Yes, some people will not like the oven baking pie because of some "charring" of the crust but that is part of the magic Al puts into his pies. If you are looking for Pizza Hut or Dominos type pie please go else were and do not slam the mans work. If you want a true Old World taste and flavor by all means go and find out what all of the buzz is about Al's pies.

If you know pizza then you can tell how it tastes just by looking at the pictures! That simple.

Is it possible to extract all flavors and taste from a pizza? Because somehow, they pulled it off. May God strike me and my family dead if I am lying... this is the WORST PIZZA EVER. Microwave pizza is much better. DID SOMEONE PAY THE NEWSPAPERS TO SAY THIS PIZZA IS AMAZING? The sauce is like out of a can without any taste. Zero taste. How is that possible? And the way they run the business through the side door, it's like a drug deal. With the surrounding A/C blasting so loud around you, you have no idea what they are saying. And they won't open the f*kn door. You have to talk down through the bottom of the door, like they don't even have a business and you are intruding on their family time. "Sorry to inconvenience you, can I get some overpriced cardboard pizza?" Like the pizza business is an afterthought, and they were never really going to have a restaurant at all. Are you trying to tell customers f*ck off? That's a good way of doing it. You can't see who you are talking to. You can't see who is taking your cash. Bought some pies... had 1 slice from each... gave the rest to my pets. So far no animal has been hurt in the process, but they might gag later. How are you charging over $20/pie for cardboard tasting trash? What f*kn nerve? If I see my pets laying face down tomorrow in the field... I will let you know. F*ck the newspapers for promoting this place. (Take from best food reviews on net) Call 7-Eleven, maybe they can teach you how to make a slightly better pizza. *If you're thinking of coming here, just save your $ ... Get a cracker, ketchup, and Cheez Whiz. This would be a better... cheaper option. If they would have let you buy 1 slice at a time, instead of having you commit to an entire pie, I wouldn't even bother writing a review. But it looks like I ended up paying $20 /slice, after I tossed most of this sh*t. Btw, I also gave the pizza to other humans, which I am sure violated some laws according to The Geneva Conventions of 1949 regarding torture. They were like WTF? I think I lost a friend.

Good but pricey. Like many people, I had seen the review on One Bite, and wanted to try this place when I was in the area. Was up there Friday, visiting family and went for it. I got the 1964, the standard pie (on left), and a 2020 (pictured on the right.) You have to order from the outside, and wait there for your pie. We all agreed that we preferred the 1964. Very tasty pizza, tangy sauce, cooked to perfection. Just as Dave Portnoy said in his review, the crust is amazing. We were all impressed with the texture of the crust. We all agreed the pizza was very good. Just pricey. The two pies pictured cost $55. I guess that's OK for an occasional treat. This is real artisan pizza, made by someone who was born into the business and has been baking pies all his life. If I were to go back, I would just stick with the 1964.

Was our go to pizza when we lived up north, now we travel an hour from Toms River to get the best pizza there is. We eat some of it hot in the car then we bring some home to freeze and have in between our trips up north. Excellent pizza, worth the trip to get!!!

Mr. Santillo, you have created a legendary pizza joint that hopefully many people will get to enjoy at least ONCE in their lifetime, BUT..... This menu is unique and the different variations of pizza that can be had here will keep you coming back for more and more. Unfortunately, the price tag on a singe pie will leave you wondering if you'll ever come back any time soon to try any other menu options. The flavors are there... zesty, saucy, gooey, melty, crispy, chewy and tasty! The competition in the pizza world will give Santillo's a great score. I can't deny how well designed my creation was, but at $43 for a: large Sicilian with half sausage, half San Marzano tomatoes, full of fresh garlic with a sesame crust - will make you wonder did I break a window while I was here?!?! AND, I didn't even get the feel that there was a topping in every bite!!! The hours are also quite bizarre... only Friday-Sunday (3 days). What are we doing here? Teasing us with only weekend hours, astronomical prices, and cash only (or Venmo). Business fundamentals are not in favor for the patrons. Put this on your bucket list, but this might be one of those once in a lifetime eats or if you win a scratch off and are looking to splurge ALL of your winnings at Santillo's.

Where's the six star button??? We finally got to head over to Elizabeth to try Santillo's famous Pizza. I read a lot of reviews on this place. My mind is getting ready for what we're about to eat. This can not possibly live up to the hype. We make a right into S. Broad and there it is. The iconic sign we see on social media. Now let me paint this picture for you.... There's a church to the left with a parking lot and a parking lot to the right. We parked in the church being that it appeared that we're not active at the moment. We ordered online via Santillo's website. If you go in person, it's cash only but if you order online, you can pay with your card. You walk down a little alley and there's a door leading into the kitchen. Unfortunately, due to the pandemic, we didn't get a view of the historic brick oven but I still be back plenty of times and I'm looking forward to seeing this in action. Before I even get into what we had, the owner, Al greeted us at the door. This guy is one of the most personable human beings I have met. First of all, the pride he has in the food he makes and the history of his establishment is bar none. Before he even gave us our pizza, he had no doubt we were going to be blown away. Now at this point, I'm still skeptical. How can it be this good??? Then we start talking about life in general. We went from talking pizza to talking about what's better... The Godfather film or the book. Al says the book, so now I have to read it. What did we order? We got the 2020 (you order the pie based on the year it was popular. ) He'll make you a 1957 which is a tomato pie, 1962, 1967. Check out the menu. You'll get the picture. The 2020 is fresh mozz and San Marzano tomatoes. Then you tell him how many minutes you want it cooked. We went with 8 minutes which is golden brown crust. Plus we got half with meatball after hearing the meatballs are made from scratch along with the eggplant While there, we're eyeing up the sausage bread, so yes, we had to get that as well. To wash it down, this establishment has a soda brand that they get exclusively. Like old style sarsaparilla? Creamy birch? Great way to wash it down. Al, I'm calling him like he's family because that's how he makes you feel, hands us the box and tells us to open it and look while he gets the sausage bread. Oh my God. This pie looked phenomenal. We then grabbed the sausage bread and I had to get a quick picture with this pizza legend. We get back to the car and grab the first slice. Fuhgedaboudit. This is hands down, the best pizza I've ever had. The ingredients are out of this world. I challenge you to match it. The meatballs were absolutely delicious. I'm now dying to go back to get a meatball sandwich. We haven't even gotten to the sausage bread. I believe he gets the sausage fresh from a local butcher. The bread is made consistently from the family recipe that brought the Santillo name to where it is. I usually avoid end pieces because it's mostly bread and little sausage... This bread is so good, you'll want to just eat the bread. Take the drive. His hours are tight. Friday, Saturday and Sunday. We went straight from work. I promise you, you will not be sorry!

True Score: 5 Classic Stars Rear 5 star review. My favorite pizza in NJ. Been around the entire state and this is a special place. No one cooks a pizza like Al out of that amazing oven. We've only been able to grab take out since the pandemic so I haven't been able to meet the Al the legend yet. We've order several different styles, 57, 64, grandma. All great. TIP: Get the pie cooked to at least 7 or more. Bread needs to be crispy. This is a legendary place where the owner does NOT take shortcuts and you will get the highest quality pizza you can. The hard work shows. The only issue is that these pizzas are not cheap. A couple of pizzas with a couple of toppings is going to cost you at least 50 bucks. You get what you pay for so be prepared. ALWAYS AN ICON, you'll never have another pizza like it. Thanks

This does NOT live up to the hype. There was nowhere to park for pickup and had to go around the corner. They hand you pizza through a tiny slit in the window. I got the 1964 pizza and garlic bread. I have no idea who would want to go and order that pie for $30. The crust was super hard, and the sauce was not great. The cheese was just ok. Tje garlic bread was maybe a step up from a basic homeade one, but for $18, I just would not order that. I would never go back, and I would never recommend it. It is so easy to find better pizza for less money.

Hey Al, what's up? I can understand a price increase but not a decrease in quality! The Sicilian pie I got today was nothing more than a regular pie stretched out. I order the Sicilian because I want a thick crust. Get back to the basics and the thick crust.

Too saucy. I know a lot of people who stan this place, who love the sauce, the crust etc. In my opinion it is too saucy.

Overpriced and very flavorless pizza. The service is good and the vibe in this place is cool, just wish the pizza was as good as some reviewers claim.

This man and his pizza are legendary! We came from Florida and will be back for more. The 1964 round pie was super crisp and delicious.

Pizza was good. Calzone was good. Good spot if you are local but definitely not worth the time to travel here. The prices are expensive and so is the hype.

Amazing but under repairs from a recent fire in the Elizabeth location. Looking forward to them reopening

I'm the type of guy that enjoys a unique tasting pizza; one that doesn't quite stick to formula. Santillo's crust is outrageously good, and the sauce has a distinct spice to it. The 1957 style is fabulously retro, and offers a refreshing reminder of how pizza used to be (and should be). The service experience was a bit weird, but hilarious nonetheless. They only have takeout at the moment, so shouting our order into the pizzeria through a locked screen door was a bit awkward - but it's all good. If you're looking for a place with old school attitude, this is your place. For a family spot with delightful service... you're better off elsewhere.

The most DELICIOUS PIZZA EVER!!!! Just wow!!! Everything was perfection. The sesame crust is a must. The sausage and jalapeño combination was delicious. The only thing that would have made it would be the sesame crust. Pro tip: There's only street parking and no parking lot. You can park at the church parking lot and eat in your car. Do not park in the lot on the other side of Sangillo- it's private property!

Respect. Real Deal. Worth driving into Elizabeth, as much as that is a pain. Worth waiting in the alley. Worth trying to find a parking spot. Worth it to say I met The Man. This is TRFGS! GIVEITAME!!!

I was really excited about trying this place. I've read so many articles and post where they are mentioned as having the best. For 37 bucks for one pie, this ought to have been the best damn pizza ever. We asked for golden crust. Instead we got a thin crust, hard and burnt pie with hardly any cheese. I'm so confused as to why they think this is worth 37 bucks. Maybe it's only the Sicilian that's the best ‍

I had the 1964. It was good but for me the Parmigiano and sauce overwhelmed the taste of the pizza. If it was lighter on both I would have loved the pie. The Sicilian or square is another story. It was really good. Good flavors and well cooked. A warning specify how you like ypur pizza cooked. If you don't it will cooked towards the well done side

Had high hopes for the pizza here. Between the online reviews and a recommendation that I got on a flight I was severely let down. The plain cheese well done ( one of my favorite styles). Just didn't do it for me. I shared it among co worked with the same result. We also got a Sicilian and it was better than the plain. Still fairly average and not drive out of your way quality. Not worth the hype for me.

Been coming regularly for almost 15yrs weekly and it hits every time. Nobody can say that. The legend is true.

Lorraine's meatballs are the best ever! The pizza is good but everything else is as well

Wanted to try this place since it's 4 stars and had many positive reviews. Paid $50 for the San Marzano Tomatoes over the cheese and large pepperoni, light golden since the pictures show golden crust to be too burned. Even with light golden the pizzas were so hard to chew and pepperoni pie was burned. The San Marzano tasted bland and the tomato sauce on the pepperoni tasted like it's from the canned. The only reason we ate it was because we were starving. We normally save leftover pizzas but opted to chuck it out as we know we definitely won't be eating it again. Also my upper palate are scratched after eating the pizza. I don't like leaving negative reviews but this was not good.

Ordered pizza from here since it was one of the old classic pizza places in Jersey. Wasn't sure what to expect though since the other Yelp reviews are very mixed. Overall the pizza was good but I wouldn't come back so fast. Here are my thoughts: 1) others are right that it may not really matter what number crust you order. We ordered a 7 minute (light golden) crust XL round with extra sauce and the crust was crispy and almost burnt in spots 2) XL round looked like the size of a round and the dough is definitely stretched thin so they really get their money's worth by charging XL prices for maybe a medium/large amount of dough. 3) the thin crust is nice and makes the pizza very light and easy to eat 4) there is definitely a lot of oregano and spice in the sauce so you don't need to add any extra as others have said. If you like a classic tomato sauce, you may not like the sauce on this pizza 5) the cheese is spread on lightly which I prefer and is not too greasy but if you like a decent amount of cheese on your pizza, you will need to order extra 6) the price is high at almost $30 but you could tell they use quality ingredients 7) when you arrive there are a couple of fake doors in the front that don't open. You need to go around to the side down the alley where there is another door that doesn't open. On the side door, there is a mail slot large enough for a xl (that's actually a large) size pizza box to fit through. You have to tell your name through the door and the guy goes and gets the pizza and slides the pizza through the slot to you. He doesn't say much and if he does, you can't here him too well through the door. Not sure if the door is locked for security reasons or if he just doesn't want to talk to or deal with anyone. If the place wasn't so hyped up, maybe I would have had lower expectations but since it was a classic spot to visit, I was hoping for more. It was a good quality pizza but just not something I would crave or rush back for. Maybe a different style like the Sicilian would have been better but when there are 40 different permutations to choose from when picking a pizza, it may take a lot of visits to figure out what is good or what you like.

Santillo's is a true New Jersey pizza experience - one that every Jerseyian should have at least once. I won't go into too much history of the place but they've been around for over 100 years and the art of baking has been passed down through the generations. When you order a Santillo's pizza, you are getting a pizza made by non-other than Al Santillo - a guy that knows a thing or too about pizza. Take a look at the menu and it will take you through a brief history of the pie - dating all the way back to 1940 Genuine Tomato Pie. But Al has got you covered throughout the decades with likes of the 1967 Pop's Style to 1990 to 2020 style. Al also provides the option of 'doneness' measured in minutes - 6 for a soft crust up to 10 for brown/black crust. Our group checked out some photos and decided on two 64 style pies - one round, one square, each cooked at 8 minutes. We also got a loaf of pepperoni and mozzarella bread. We all agreed that the pies were delicious from the cheese, to the sauce down to the crust. But secretly, I liked the pepperoni bread a tad more - it was still super hot, even after being transported home and was generously filled with slightly gooey pepperoni and cheese. Don't forget, Al is a baker and knows a thing or two about bread. It's not the best pizza I've ever had, especially for the price. And not the best in Jersey but that's also personal preference. I would definitely order again and try a different pie, possibly cooked longer or shorter depending on the pizza. Santillo's may not have as many combinations as Domino's but they sure as hell beat them in the quality department. Like I said, everyone needs to try it at least once. If you haven't done so yet, then what are you waiting for?

We travel hours to get back to this place. I miss living in Jersey and having this around.

3 years ago This is a made man throwing the pies here! Best in the NY & NJ and we claim the real Italian's outside of Italy!

One of the worst slices of pizza I've ever had. Oily and sauce on a jar. The customer service is downright awkward and there's no place to sit. Portnoy lies.

Im serious, this place is by far the best pizza on the east coast. Get it while you can because it won't be here forever. No clue what the schedule is but its open when it's open. Get a couple different pies and choose your favorite.

Came here after seeing the Portnoy review of this place. For sure, the pizza at first glance is different from any other cookie cutter pizza. The pizza is surprisingly devoid of any grease, almost like they dabbed it off. I personally prefer a little bit of grease on top. The crust and undercarriage of the pizza is probably the crunchiest that I ever had with even browning from center to edge. The sauce is a bit salty, and heavy, but overall decent flavor. I would come again and try another style of pizza since the regular cheese pie isn't my favorite.

The 1957 thin crust pizza is by far my favorite from Santillos. We also got their Sicilian pie with peppers, pepperoni, and sausage. Tasty and saucy ! Not a place to sit just pick up but it is 100% worth it. My friends and I have been countless times and eaten in the parking lot!

The pie here is absolutely tremendous! Got the 1964 and the 2020 and they both had great (and distinct) flavor. Al really is a master because these pies were delicious but at the same time unique. Each pie had its own truly unique flavor profile. And the crust on both of these pies was unreal. I can see why Al won so many awards. Every single bite Every had a delicious crispy crunch to it. EVERY. SINGLE. BITE. Probably the best crust I've ever had in my life. By the time I got to the end, I was really savoring each little bite of the buttery crust. Al is a real character and all heart. Got the chance to talk to him for a little bit and you can tell he truly loves what he does and it shows in everything he does. When I told him I came all the way out from Queens to try his pizza he said "I love meeting people who are as excited about good pizza as I am!" The 1964: --slightly sweet sauce --FULL OF FLAVOR and Italian spices. --delicious all around flavor The 2020: --THIS ONE FOR ME WAS MY FAVORITE. The fresh mozz and San Marzano tomatoes take this pie to a whole other level. --Delicious buttery crust --Tomatoes taste like they were plucked right off the vine, then seasoned, and then cooked right on my pizza. So so so fresh!!!! PRO TIPS --Be sure to look at the menu and see how you want it cooked. Each pie is baked to order so for me, I ordered my pizzas Dark Golden Crust and I'm gonna order it like that every time. --Let the pizza cool off for a few minutes and you'll really get a chance to taste even more flavors. --No credit card. Pay with EXACT cash or VENMO.

Toppings were good and tasty. But the crust was terrible... really burned. At almost $50 for 2 large pizzas, I did expect more. Note: -they allow parking in the church parking lot next door -cash only -takeout only -takes at least 30min to prepare

Let's start with the hours and the ordering- the guys is flakey as hell with his business hours. Worse than that- when it's busy he does not answer the phone. That's some BS way of doing business and not answering g the phone- disrespectful. Let's move on to the space, since he did not answer the phone I ordered in person and had to wait in an alley in the winter. Dude, you have a huge building- make a waiting room area. Again with the disrespect. The price- this is nuts. Be prepared to pay 50-100% more for this guys pie. The pizza, I got the 1964 and it is a very good pie. Should anyone drive more than 15 minutes for it- hell no! The eating experience, the guy grossly over charges you for the pizza and then again disrespects you by having no dining area. You either live nearby or you eat on the street. There is no place to eat. His website says he has an agreement with the "Corner Bar". A local bar (about 3/4 mile away). They will let you eat in there but it is an old time, dirty, dive bar(and the bathrooms- gross)- definitely not a place to eat. So the pizza is good, pizza is grossly over priced, guy does not answer phone, makes you wait outside, no place to eat, and sends you to a dirty dive bar to eat. 2 stars is generous for the disrespectful service , inflated price and lack of a dining room.

I've tried numerous styles. The pizza is good but there better pizza places out there to try. Could be nicer to their customers. I felt I was inconveniencing them when picking up my pie.

Wow. This is what I call great pizza. I've been meaning to order from this pizza shop for a while now but I always forget they're only open on Friday's, Saturday's, and Sunday's. I got the 1957 which is a thin crust. I got it light golden, which is 7 minutes and probably a minute too long for thin pizza (but that's my fault for not knowing). I added sesame seeds to the crust and chicken, mushrooms, and truffle Parmesan as toppings. The pizza was indeed thin and delicious. I also ordered the Sicilian, also light golden and this crust was perfect. I think this is the star of the menu. I added pepperoni, mushroom and fresh garlic, and sesame on the crust and wow this was my favorite. The ingredients were so fresh and delicious. The sauce had some kind of kick to it and you can see the ingredients. The dough was soft but the edges were crispy so it was a perfect balance. This place is pricey compared to most pizza places but it is worth it. I'll definitely be back to try other varieties and items on the menu.

High quality ingredients & a lot of love put into it. First time I've come here and I will be back again. I've seen the grandma pie with San Marzano tomatoes and pecorino romano cheese and I just had to try it. The San Marzano tomatoes add a really nice sweet flavor to the pie, with a nice crisp all around the pizza. Cheese had that nice burnt spots around it as well. I got the light golden crust and it was fantastic. This place has been around since 1918, a family owned spot that I hope is here for many, many years. You're going to pay a little more here then the typical pizzaria, but from what I've tasted, you're getting really good quality for the money. I'll be trying the Sicilian pie next time.

I recommend the version of the Sicilian pizza it's not as thick as it would be in New York but that seemed to be the way to goI recommend the version of the Sicilian pizza it's not as thick as it would be in New York but that seemed to be the way to go. A little hole in the wall it is but the take out pizza was fantastic. We tried to order bread to go with the pizza just to try it because I hear it's very good and they were all out by the time we got there to pick up our pizza.

A super solid 4. I was in the area and had to stop by after seeing Dave's review. I struggled with the menu, since there are so many options, but went with their traditional 1964 pie as was recommended by the guy at the door (not Al, his employee). I also got the "garlic knots". The pizza was cooked beautifully. I'll admit it wasn't for me at least not one of the best tasting pies I've ever had but it was because of the type of pie, which is intentionally more oily and with Parmesan. I felt the cheese flavor was a bit overwhelming. It's definitely not a usual pie. That said, it was still very good and clearly very high quality. The garlic knots were more like a Long Island bagel twist with garlic. Delicious. Overall, I really enjoyed it, am excited to try it again in a few hours, and would definitely come back to try some of the other styles. Really really good place.

Me and my brother go around to pizza places that were reviewed by Dave Portnoy and do our own rating. Of the 25+ we have been to so far, this place ranks #1! Amazing pizza that was the perfect thickness, cooked perfectly and high quality ingredients. This place is takeout only and cash only as well. We paid about $20 for the plain pie but was well worth it.

Burnt crust/pizza. Terrible sauce. Rude customer service. Wouldnt refund. Won't order again. Waste of money

The best pizza in NJ for sure. It lives upto the hype. Well crusted, not soft crust. Don't open the door, speak your name through the small window. Terrible customer service but the pizza is worth all of that. We ordered 20 inch 1964 pizza- 30$. Also got the vanilla icecream soda which was excellent. Would recommend to all

One bite everyone knows the rules. The sauce really good not tangy, thick a slight sweet. I do think it could be thicker as it was a bit thinner than what I am used to for a Sicilian.