If you care about pizza, you’ve probably heard someone mention Razza.
Maybe a friend swore it was the best they’ve ever had.
Perhaps you saw it top a “best pizza” list.
Or maybe you rolled your eyes at the idea that a Jersey City spot could outshine New York.
But then you take a bite. And suddenly, the hype makes sense.
So, what makes Razza a pizza joint that people obsess over?
We’ll get into the details—how the dough is made, which pies are worth ordering, and more.
Here’s everything you need to know.
The Story Behind Razza Pizza Artigianale
When Dan Richer opened Razza in Jersey City in 2012, he wasn’t new to the pizza world.
He had already made a name for himself at Arturo’s, a small pizzeria in Maplewood, where he honed his skills and developed a reputation for taking a meticulous approach to dough and ingredients.
At Razza, he took things even further, treating pizza-making as a craft that demanded constant refinement.
That meant starting from the ground up—literally. He studied flour, learned how fermentation affected texture and flavor, and tested local tomatoes to find the right balance of acidity and sweetness.
Even the butter served with Razza’s house-made bread went through rounds of adjustments to get it right.
It didn’t take long for word to spread. Locals were lining up, food critics took notice, and soon, the small pizzeria was earning national recognition.
The New York Times gave it a three-star review and asked if New York’s best pizza was actually across the river.
And even with the praise, Richer kept tweaking, adjusting, and pushing to make every pie better than the last.
But What Makes Razza’s Pie So Special?
Every great pizza starts with great dough, and at Razza, Jersey City, that process is fine-tuned to the smallest detail.
A sourdough starter, fed daily, gives it complexity, while a mix of three different flours changes throughout the week to get the right balance.
After a long fermentation, the dough bakes in a wood-fired oven a little longer than a traditional Neapolitan pie, creating a crust with just the right crisp and chew.
The sauce isn’t a one-recipe-fits-all kind of thing. Razza rotates between three different marinara blends, adjusting for the oven’s heat and the ingredients on each pizza.
Seasonal produce plays a big role here—Jersey tomatoes, basil, and garlic appear in the summer, asparagus and peas in the spring, and foraged mushrooms by the fall.
Even something as simple as bread and butter gets the same attention.
Naturally leavened loaves come out fresh daily, served with house-made cultured butter from grass-fed Pennsylvania cream.
Most places don’t bother with this kind of detail, but at Razza, as we can see, nothing is an afterthought.
Must-Try Dishes at Razza
The menu at Razza isn’t huge, but every pie earns its spot.
As you know, the pizzas change with the seasons, but these are the ones that keep people coming back.
The Margherita is a solid place to start. It’s exactly what it should be—great sauce, fresh mozzarella, and a crust that holds its own.
The Jersey Margherita swaps in local tomatoes and mozzarella from Jersey Girl Cheese. A little sweeter, a little brighter—same idea, different spin.
The Funghi leans toward bold flavors: roasted mushrooms, caramelized onions, and Parmigiano—savory, a little sweet, and hard to stop eating.
Then there’s the Asparagus Pie, which feels like a springtime pizza. Fresh asparagus, ricotta, Parmigiano, and a squeeze of lemon to bring it all together.
There are no bad picks here—just good Jersey City pizza made with care.
Which one of these pies will you opt for?
The Razza Experience: Ambiance & Dining Setup
Walking into Razza Pizza Jersey City, you know you’re in for something good.
The place has a warm feel: exposed brick, wood details, and an open kitchen where you can watch pizzas go in and out of the fire.
Seating is split between two rooms. One is open and lively, the other a little more tucked away if you’re looking for a quieter meal.
And when the weather’s nice, there’s outdoor seating, which is always a win.
There are no reservations, so you’re probably waiting unless you show up early. Most people don’t seem to mind, though—grabbing a drink at a nearby bar is part of the routine.
And honestly, once you finally get your table, you forget you even waited.
What to Know Before You Go
Razza is right in the middle of Jersey City at 275-277 Grove Street, so it’s an easy trip whether you’re coming from across town or heading in from Manhattan.
The PATH train drops you a few blocks away at Grove Street, and if you’re coming from Hoboken or beyond, the Hudson-Bergen Light Rail is another solid option.
They don’t take reservations, so expect a wait, especially during peak hours.
Also, if you’re looking to avoid the crowds, and I imagine you are, getting there early is your best bet.
But perhaps you just want to grab your pie and go; if so, online ordering for pickup is sometimes available, but it’s worth checking ahead to see if it’s an option that day.
And although prices are on the higher side, this isn’t your typical slice shop. The ingredients, process, and attention to detail all add up.
When you’ve had a bite, it’s hard to argue with the price.
Final Thoughts on the Best Pizza in Jersey City
Razza has built a following for a reason.
The dough ferments for days, the ingredients are carefully sourced, and every pizza is made with real attention to detail.
Nothing feels rushed or thrown together, and that’s the beauty of this place.
The wait can be long, and there’s no calling ahead for a table, but that hasn’t slowed anyone down.
People keep coming back because the pizza hits the spot every single time.
So, if you care about great pie, it’s worth the trip, no doubt about it.
