2 New Jersey Pizzerias Just Made One of the Most Respected Pizza Lists in the World

By Peter Candia

May 30, 2026

Photo via Razza

By Peter Candia

May 30, 2026

Peter Candia

Peter Candia

New Jersey pizzerias have a habit of showing up on national best-of lists. This year is no exception.

50 Top Pizza, an Italy-based culinary guide widely considered one of the most authoritative voices in the pizza world, released its 2026 ranking of the best pizzas in the United States. Two New Jersey spots made the cut: Jersey City’s Razza at No. 3—and among the top 100 in the world—and Haddon Township’s Bricco at No. 31.

Both also appear on our own list of the 75 best pizzas in New Jersey.

Razza – Jersey City

What the New York Times once called “the best pizza in New York” comes from a Jersey City address—and it’s been stacking accolades ever since. Owner and pizzaiolo Dan Richer is less a pizza maker than a dough philosopher, and Razza makes that abundantly clear.

The long-fermentation dough is the foundation of everything; tomatoes, cheeses, and vegetables are sourced locally and seasonally. As Richer often puts it, every pizza begins in a field—the oven is just the final step.

When they have it, the Pork Pie is a must-try: guanciale and cubes of reduced pork glace melt into the dough, creating an unctuous, unforgettable pie. Razza was also named No. 69 in the world by the same organization, per their 2025 global ranking.

50 Top Pizza described it this way: “At Razza, greatness lives in the essentials.”

Bricco – Haddon Township

Camden County has kept Bricco a closely guarded secret for years, but now they’ve broken containment. The coal-fired pies have plenty of chew and flavorful char, and when the crust, sauce, and cheese are this good, a Margherita is always the right call. That said, the corn pie—when it’s in season—is worth planning a trip for.

50 Top Pizza noted Bricco’s roots in the tradition of Italian immigrants who turned to charcoal when wood was too expensive, a cooking method that has since become a signature amongst many of the top pizzas in America. The result is an old-school New York-Neapolitan hybrid, with deep Italian roots and an unapologetic American personality.

Bricco now has a second outpost in nearby Cherry Hill.

Peter Candia

Peter Candia is the Food + Drink Editor at New Jersey Digest. A graduate of The Culinary Institute of America, Peter found a passion for writing midway through school and never looked back. He is a former line cook, server and bartender at top-rated restaurants in the tri-state area. In addition to food, Peter enjoys politics, music, sports and anything New Jersey.