Jersey City holds one of the ten best pizzerias in the world. Does it hold anything else?
Two records, and this guide would rather say so than pad the number. Dan Richer's Razza on Grove Street leads the city. Its discipline is deliberately left as other: no source found calls Richer's pizza by any named tradition, and inventing one to fill the field would be exactly the failure this guide's rules exist to prevent. Rick Easton's Bread and Salt in the Heights makes Roman-style al taglio on a naturally leavened multi-flour dough. Behind them, the field genuinely thins. Vesta Wood-Fired is in East Rutherford and Urban Coalhouse in Hoboken — both checked, both outside the boundary, both excluded. One World Pizza in McGinley Square is a real in-boundary lead with no named chef or dough detail found, so no record was built for it. Jersey City is a two-record city with one house well clear at the top. Like Puteaux, it is here partly to show what a top-heavy field looks like when the depth dimension is measured rather than assumed.
Dan Richer opened Razza in a former theater on Grove Street in 2012 and built its reputation on long-fermentation dough and hyper-local, seasonal New Jersey ingredients rather than a claim to any single national tradition. The wood-fired ovens stand behind a bread counter, and the condiments, butter and accompaniments are made in house.
Verified 2026-09-18
Rick Easton, a James Beard Award semifinalist baker who learned pizza al taglio in Rome, opened Bread and Salt in the Jersey City Heights in June 2019 after closing his Pittsburgh bakery of the same name. The dough is naturally leavened from a multi-flour blend with a days-long fermentation, and the shop operates as essentially an oven and a counter rather than a full kitchen, selling Roman-style pizza al taglio by the slice alongside focaccia and Italian provisions.
Verified 2026-09-18
