For years, it seemed like the dozens of boardwalk pizzerias along the Jersey Shore from Wildwood up to Asbury Park all served the same, big, basic, floppy, underdone slices that you could only hope to salvage with a generous sprinkle of red pepper flakes, oregano, garlic powder, or all of the above. Generations of families swear by Ocean City’s Mack and Manco-turned-Manco and Manco, or Mack’s and Sam’s in Wildwood, or the Sawmill in Seaside Heights, but those places just never did it for me.
In recent years, however, the pizza scene at the shore has improved dramatically. No longer is it just pedestrian pies and slices engineered to keep sunburned kids full and happy. Venture away from the boardwalk a little bit and you can find some truly exceptional pizza in towns up and down the shore.
Based on research and recommendation, I sampled a number of Jersey Shore pizzerias and am highlighting my favorites below.
One quick thing before we get to my faves:
Many will undoubtedly read this list and tell me to go pound sand because I didn’t mention their favorite pizzeria. While your shore pizza spot of choice may indeed be great, please keep in mind that it’s pretty much impossible to know about every single pizza joint at the shore. These are the best places among those I have tried. If you’d like to recommend a pizzeria that’s not on my list, I welcome your input.
Bakeria 1010, Ocean City
Bakeria 1010 is going on its third summer of serving up creative square and round pies (and slices) in the heart of Ocean City. I stopped in recently and ordered a half margherita, half cup pepperoni square pie that was somewhere between Detroit-style and NEPA tray-style with cheese baked right up to the golden edges and a nice kick of heat from the pepperoni. They use a sourdough starter from Naples to ferment their dough and it shows. Bakeria 1010’s crust was chewy, airy, and full of flavor like fresh baked bread straight from the oven. Pizza snobs and kids just craving a big old slice alike will love this stuff. FYI: it’s cash only.
Pizzeria ’Lucci, Belmar
Thin and crispy lovers, put this shopping center spot on your list. One of the best pies I’ve had so far this year came from Pizzeria ’Lucci: the ’Lucci Pepperoni with tomato, a mozzarella blend, red onion, garlic, parm, fresh basil, and—you guessed it—pepperoni. It was perfectly charred on top and bottom, with a nice balance of heat and sweetness between the pepperoni, onion, basil, and garlic. Warning: this pie is light enough that you can put back an entire one by yourself if you’re not careful. Not that there’s anything wrong with that.
Porta, Asbury Park
Porta has a lot going on for it: It’s located just off A.P.’s famed boardwalk, has a full bar with great cocktails, and a seasonally-focused menu with plenty of non-pizza fare like salads and sandwiches. But we’re here to talk about pizza. Porta specializes in authentic Neapolitan pies that range from elevated (I loved the Crossroads pie, with Parmigiano crema, fingerling potatoes, and leeks) to more traditional pies of the Margherita/red sauce variety. It’s a big, lively spot that’s perfect for family meal, or a date night dinner.
Queen City Crust, Long Beach Island
Seems like everybody and their brother is doing Detroit-style pies these days. But few are doing them as well as Queen City Crust, located in Beach Haven on Long Beach Island. I cannot recommend their Bacon Onion Jam white pie (with bacon, chives, and whipped garlic parm cream) highly enough. If you’re in a red pie mood, their pepperoni with Mike’s Hot Honey, and sausage pie with banana peppers and onions are both stellar.
Roise’s Pizza, Point Pleasant
This tiny takeout spot in downtown Point Pleasant specializes thin and crispy round pies that are perfectly charred and full of flavor from the sourdough crust to the toppings (everything from vinegar peppers, to meatball, to artichoke hearts, to hot honey, to arugula, to pepperoni) and cheese options (aged mozzarella, aged provolone, ricotta). Rosie’s square pies are beautifully charred and crispy as well, with cheese right to the edges. I highly recommend the square version of the Spinach Special white pie. It’s somewhere between a grandma pie and a Sicilian, with a super crunchy crust and a blend of cheeses (mozzarella, provolone, parm, and crema) that provides a sweet base beneath a blanket of charred spinach leaves.
Squares & Fare, Somers Point
Speaking of square pies, Squares & Fare, a hidden gem in sleepy Somers Point, started serving its creative square pies (think very elevated Sicilian-style) a few years ago as a pop-up. Now set up for business in a standalone shop on a residential street, that underground spirit remains with menu offerings like the black truffle pie with vodka sauce, and the Modern Pep, which has a nice heat factor thanks to cup pepperoni and Calabrian chili salt. Don’t sleep on their white pies either. The Verdissimo (with baby spinach, lemon zest, and artichoke) was magnificent.
Talula’s, Asbury Park
Much like Porta, Talula’s in the heart of downtown Asbury Park is more than just pizza. They also do a great brunch and lunch (and dinner). But who says you can’t do their sourdough thin crust pies for brunch or lunch? The BEC-19 (a “folded” pie, with bacon, egg, aged gouda, sharp cheddar, arugula, garlic, hot sauce, evoo, and sea salt) is a great brunch option, while the Beekeeper’s Lament (featuring local honey and hot Calabrian soppressata) is a go-to for lunch and dinner. Fun fact: the Beekeeper’s Lament is referenced in the New York Times best seller “Gone Before Goodbye.”
Tony Baloney, Atlantic City
Located a few blocks from the boardwalk in the shadow of the casinos and hotels, Tony Boloney’s has earned a reputation for being a somewhat “out there” pizzeria (Taco pizza, anyone? How about a lobster roll pie?) And while those bold pizza choices are very much part of the shop’s identity, Tony Baloney’s simply does great pizza. It’s miles beyond anything you’ll encounter on the boardwalk: thin and crispy with just a bit of flop for folding, great sauce, and lots of options for slices, with everything from lump crab, shaved ribeye, and buffalo chicken mac-and-cheese on top.
Tony’s Baltimore Grill, Atlantic City
In business for almost 100 years (and operating from its current location for 61 years) Tony’s Baltimore Grill is a vibe, with its 24-7 bar, late-night dining, jukeboxes in the booths, and signature 12-inch thin-crust bar pies that just seem to taste a little better after midnight (they’re available to 2 a.m. on weeknights, 3 a.m. on weekends). Which is not to say TBG’s pies aren’t worth having any other time of day—they are. The whole experience just hits a little different when you roll in there at 1 a.m. and 15 minutes later, you’re throwing back a Peroni and a pie. There’s a reason Anthony Bourdain loved this joint.
Vic’s Italian Restaurant, Bradley Beach
Further north on the shore is another old-school Jersey Shore institution: Vic’s, which has been going since 1947. Vic’s is a classic Jersey Italian restaurant that serves incredibly un-fancy, yet wholly, satisfying pizza. It’s a little greasy, with a bit of flop, a sweet sauce, and a thin cornmeal-dusted crust with great texture. Imagine a Jersey bar pie meets a very elevated boardwalk slice and you’re in the ballpark. It’s also a great spot for a night out with friends or a family dinner.
