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The New York Times' Pete Wells Says the Best Pizza in NYC Is in New Jersey

The New York Times' Pete Wells Says the Best Pizza in NYC Is in New Jersey


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Naturally, Twitter has an opinion

The restaurant critic’s claim that a New Jersey restaurant has the best pizza in New York City has the internet up in arms.

New York Times restaurant critic Pete Wells declared that the best pizza in New York City is actually found in New Jersey at Razza Pizza Artiginale.

Razza, which is only a seven-minute ride away from the World Trade Center via the PATH train, “excels at both dough and toppings” wrote Wells in his review of the restaurant. Wells visited the Jersey pizza parlor recently along with fellow food writer Ed Levine and confessed to being a longtime fan. “Even if Ed and I had learned … that the kitchen had run out of cheese, tomatoes and the rest,” Wells wrote, “I would have asked for a pizza dressed with nothing but olive oil.”

New York Twitter is not taking too kindly to Wells’ rave review.

The only way the best New York pizza could be found in Jersey is if a pie floated across the river from @difara

— Ethan Sacks (@ethanjsacks) September 13, 2017

“The only way the best New York pizza could be found in Jersey is if a pie floated across the river from @difara,” former entertainment editor of the NY Daily News Ethan Sacks tweeted, shouting out Di Fara Pizza as the best pie in New York.

“No, @_PeteWells ,” tweeted Twitter user Herbertholler. “The best #pizza in #NewYork is not in #NewJersey . It is in Yonkers. And CT. It's name is @pepespizzeria . GET IT RIGHT.”

Other Twitter users preferred to respond to the tweet with short and firm disapproval.

“NO,” tweeted Alex Simon.

“Trigger warning jeez,” replied @Cassidyfein.

You may have your own opinion on the best pizza in New York, but here are the Daily Meal’s takes onthe best pizza in every state.


Another Jersey City Pizzeria Gets a Rave Times Review for Its ‘Lightweight’ Square Slices

Times critic Pete Wells doles out a lofty two stars for Rick Easton’s new Jersey City slice shop Bread & Salt — which serves some of the “most elevated” slices in the New York area, he writes in his latest review.

Easton’s pizza has a “noticeably lightweight” crust and an interior that’s “honeycombed with air pockets,” he writes, comparing the slice shop to other highly regarded names like Mama’s Too and Corner Slice. And the toppings are just as good, he writes:

This structural soundness is key to the pleasure. The toppings on a Bread and Salt slice are not decorations or seasonings, as they often are on round pizza. Each one is the point of its slice: a mix of fresh mushrooms with pepper, parsley and flecks of grated Parmigiano-Reggiano zucchini shaved into fine threads and showered at the last minute with mint leaves slices of late-summer red and yellow peppers picked while they still had few faintly bitter streaks of green reaching up their sides a rough, dark pesto spooned around cherry tomatoes that were roasted until their skins turned black and pulled away from the globes of pulp inside Concord grapes that blotch the dough with purple like exploded jelly grenades.

The review pumps Jersey City into pizza destination status — in 2017, Wells wrote that the best pizza in New York was in New Jersey in his three-star review of Razza, another pizzeria in the New Jersey city.

Aside from the pizza at Bread & Salt, Wells also praises Easton’s tripe stew, meatballs, a warm mortadella sandwich, and “excellent” sourdough bread. Eater critic Ryan Sutton has also stopped by, calling Easton’s “some of the finest slices in the tri-state area.”


Another Jersey City Pizzeria Gets a Rave Times Review for Its ‘Lightweight’ Square Slices

Times critic Pete Wells doles out a lofty two stars for Rick Easton’s new Jersey City slice shop Bread & Salt — which serves some of the “most elevated” slices in the New York area, he writes in his latest review.

Easton’s pizza has a “noticeably lightweight” crust and an interior that’s “honeycombed with air pockets,” he writes, comparing the slice shop to other highly regarded names like Mama’s Too and Corner Slice. And the toppings are just as good, he writes:

This structural soundness is key to the pleasure. The toppings on a Bread and Salt slice are not decorations or seasonings, as they often are on round pizza. Each one is the point of its slice: a mix of fresh mushrooms with pepper, parsley and flecks of grated Parmigiano-Reggiano zucchini shaved into fine threads and showered at the last minute with mint leaves slices of late-summer red and yellow peppers picked while they still had few faintly bitter streaks of green reaching up their sides a rough, dark pesto spooned around cherry tomatoes that were roasted until their skins turned black and pulled away from the globes of pulp inside Concord grapes that blotch the dough with purple like exploded jelly grenades.

The review pumps Jersey City into pizza destination status — in 2017, Wells wrote that the best pizza in New York was in New Jersey in his three-star review of Razza, another pizzeria in the New Jersey city.

Aside from the pizza at Bread & Salt, Wells also praises Easton’s tripe stew, meatballs, a warm mortadella sandwich, and “excellent” sourdough bread. Eater critic Ryan Sutton has also stopped by, calling Easton’s “some of the finest slices in the tri-state area.”


Another Jersey City Pizzeria Gets a Rave Times Review for Its ‘Lightweight’ Square Slices

Times critic Pete Wells doles out a lofty two stars for Rick Easton’s new Jersey City slice shop Bread & Salt — which serves some of the “most elevated” slices in the New York area, he writes in his latest review.

Easton’s pizza has a “noticeably lightweight” crust and an interior that’s “honeycombed with air pockets,” he writes, comparing the slice shop to other highly regarded names like Mama’s Too and Corner Slice. And the toppings are just as good, he writes:

This structural soundness is key to the pleasure. The toppings on a Bread and Salt slice are not decorations or seasonings, as they often are on round pizza. Each one is the point of its slice: a mix of fresh mushrooms with pepper, parsley and flecks of grated Parmigiano-Reggiano zucchini shaved into fine threads and showered at the last minute with mint leaves slices of late-summer red and yellow peppers picked while they still had few faintly bitter streaks of green reaching up their sides a rough, dark pesto spooned around cherry tomatoes that were roasted until their skins turned black and pulled away from the globes of pulp inside Concord grapes that blotch the dough with purple like exploded jelly grenades.

The review pumps Jersey City into pizza destination status — in 2017, Wells wrote that the best pizza in New York was in New Jersey in his three-star review of Razza, another pizzeria in the New Jersey city.

Aside from the pizza at Bread & Salt, Wells also praises Easton’s tripe stew, meatballs, a warm mortadella sandwich, and “excellent” sourdough bread. Eater critic Ryan Sutton has also stopped by, calling Easton’s “some of the finest slices in the tri-state area.”


Another Jersey City Pizzeria Gets a Rave Times Review for Its ‘Lightweight’ Square Slices

Times critic Pete Wells doles out a lofty two stars for Rick Easton’s new Jersey City slice shop Bread & Salt — which serves some of the “most elevated” slices in the New York area, he writes in his latest review.

Easton’s pizza has a “noticeably lightweight” crust and an interior that’s “honeycombed with air pockets,” he writes, comparing the slice shop to other highly regarded names like Mama’s Too and Corner Slice. And the toppings are just as good, he writes:

This structural soundness is key to the pleasure. The toppings on a Bread and Salt slice are not decorations or seasonings, as they often are on round pizza. Each one is the point of its slice: a mix of fresh mushrooms with pepper, parsley and flecks of grated Parmigiano-Reggiano zucchini shaved into fine threads and showered at the last minute with mint leaves slices of late-summer red and yellow peppers picked while they still had few faintly bitter streaks of green reaching up their sides a rough, dark pesto spooned around cherry tomatoes that were roasted until their skins turned black and pulled away from the globes of pulp inside Concord grapes that blotch the dough with purple like exploded jelly grenades.

The review pumps Jersey City into pizza destination status — in 2017, Wells wrote that the best pizza in New York was in New Jersey in his three-star review of Razza, another pizzeria in the New Jersey city.

Aside from the pizza at Bread & Salt, Wells also praises Easton’s tripe stew, meatballs, a warm mortadella sandwich, and “excellent” sourdough bread. Eater critic Ryan Sutton has also stopped by, calling Easton’s “some of the finest slices in the tri-state area.”


Another Jersey City Pizzeria Gets a Rave Times Review for Its ‘Lightweight’ Square Slices

Times critic Pete Wells doles out a lofty two stars for Rick Easton’s new Jersey City slice shop Bread & Salt — which serves some of the “most elevated” slices in the New York area, he writes in his latest review.

Easton’s pizza has a “noticeably lightweight” crust and an interior that’s “honeycombed with air pockets,” he writes, comparing the slice shop to other highly regarded names like Mama’s Too and Corner Slice. And the toppings are just as good, he writes:

This structural soundness is key to the pleasure. The toppings on a Bread and Salt slice are not decorations or seasonings, as they often are on round pizza. Each one is the point of its slice: a mix of fresh mushrooms with pepper, parsley and flecks of grated Parmigiano-Reggiano zucchini shaved into fine threads and showered at the last minute with mint leaves slices of late-summer red and yellow peppers picked while they still had few faintly bitter streaks of green reaching up their sides a rough, dark pesto spooned around cherry tomatoes that were roasted until their skins turned black and pulled away from the globes of pulp inside Concord grapes that blotch the dough with purple like exploded jelly grenades.

The review pumps Jersey City into pizza destination status — in 2017, Wells wrote that the best pizza in New York was in New Jersey in his three-star review of Razza, another pizzeria in the New Jersey city.

Aside from the pizza at Bread & Salt, Wells also praises Easton’s tripe stew, meatballs, a warm mortadella sandwich, and “excellent” sourdough bread. Eater critic Ryan Sutton has also stopped by, calling Easton’s “some of the finest slices in the tri-state area.”


Another Jersey City Pizzeria Gets a Rave Times Review for Its ‘Lightweight’ Square Slices

Times critic Pete Wells doles out a lofty two stars for Rick Easton’s new Jersey City slice shop Bread & Salt — which serves some of the “most elevated” slices in the New York area, he writes in his latest review.

Easton’s pizza has a “noticeably lightweight” crust and an interior that’s “honeycombed with air pockets,” he writes, comparing the slice shop to other highly regarded names like Mama’s Too and Corner Slice. And the toppings are just as good, he writes:

This structural soundness is key to the pleasure. The toppings on a Bread and Salt slice are not decorations or seasonings, as they often are on round pizza. Each one is the point of its slice: a mix of fresh mushrooms with pepper, parsley and flecks of grated Parmigiano-Reggiano zucchini shaved into fine threads and showered at the last minute with mint leaves slices of late-summer red and yellow peppers picked while they still had few faintly bitter streaks of green reaching up their sides a rough, dark pesto spooned around cherry tomatoes that were roasted until their skins turned black and pulled away from the globes of pulp inside Concord grapes that blotch the dough with purple like exploded jelly grenades.

The review pumps Jersey City into pizza destination status — in 2017, Wells wrote that the best pizza in New York was in New Jersey in his three-star review of Razza, another pizzeria in the New Jersey city.

Aside from the pizza at Bread & Salt, Wells also praises Easton’s tripe stew, meatballs, a warm mortadella sandwich, and “excellent” sourdough bread. Eater critic Ryan Sutton has also stopped by, calling Easton’s “some of the finest slices in the tri-state area.”


Another Jersey City Pizzeria Gets a Rave Times Review for Its ‘Lightweight’ Square Slices

Times critic Pete Wells doles out a lofty two stars for Rick Easton’s new Jersey City slice shop Bread & Salt — which serves some of the “most elevated” slices in the New York area, he writes in his latest review.

Easton’s pizza has a “noticeably lightweight” crust and an interior that’s “honeycombed with air pockets,” he writes, comparing the slice shop to other highly regarded names like Mama’s Too and Corner Slice. And the toppings are just as good, he writes:

This structural soundness is key to the pleasure. The toppings on a Bread and Salt slice are not decorations or seasonings, as they often are on round pizza. Each one is the point of its slice: a mix of fresh mushrooms with pepper, parsley and flecks of grated Parmigiano-Reggiano zucchini shaved into fine threads and showered at the last minute with mint leaves slices of late-summer red and yellow peppers picked while they still had few faintly bitter streaks of green reaching up their sides a rough, dark pesto spooned around cherry tomatoes that were roasted until their skins turned black and pulled away from the globes of pulp inside Concord grapes that blotch the dough with purple like exploded jelly grenades.

The review pumps Jersey City into pizza destination status — in 2017, Wells wrote that the best pizza in New York was in New Jersey in his three-star review of Razza, another pizzeria in the New Jersey city.

Aside from the pizza at Bread & Salt, Wells also praises Easton’s tripe stew, meatballs, a warm mortadella sandwich, and “excellent” sourdough bread. Eater critic Ryan Sutton has also stopped by, calling Easton’s “some of the finest slices in the tri-state area.”


Another Jersey City Pizzeria Gets a Rave Times Review for Its ‘Lightweight’ Square Slices

Times critic Pete Wells doles out a lofty two stars for Rick Easton’s new Jersey City slice shop Bread & Salt — which serves some of the “most elevated” slices in the New York area, he writes in his latest review.

Easton’s pizza has a “noticeably lightweight” crust and an interior that’s “honeycombed with air pockets,” he writes, comparing the slice shop to other highly regarded names like Mama’s Too and Corner Slice. And the toppings are just as good, he writes:

This structural soundness is key to the pleasure. The toppings on a Bread and Salt slice are not decorations or seasonings, as they often are on round pizza. Each one is the point of its slice: a mix of fresh mushrooms with pepper, parsley and flecks of grated Parmigiano-Reggiano zucchini shaved into fine threads and showered at the last minute with mint leaves slices of late-summer red and yellow peppers picked while they still had few faintly bitter streaks of green reaching up their sides a rough, dark pesto spooned around cherry tomatoes that were roasted until their skins turned black and pulled away from the globes of pulp inside Concord grapes that blotch the dough with purple like exploded jelly grenades.

The review pumps Jersey City into pizza destination status — in 2017, Wells wrote that the best pizza in New York was in New Jersey in his three-star review of Razza, another pizzeria in the New Jersey city.

Aside from the pizza at Bread & Salt, Wells also praises Easton’s tripe stew, meatballs, a warm mortadella sandwich, and “excellent” sourdough bread. Eater critic Ryan Sutton has also stopped by, calling Easton’s “some of the finest slices in the tri-state area.”


Another Jersey City Pizzeria Gets a Rave Times Review for Its ‘Lightweight’ Square Slices

Times critic Pete Wells doles out a lofty two stars for Rick Easton’s new Jersey City slice shop Bread & Salt — which serves some of the “most elevated” slices in the New York area, he writes in his latest review.

Easton’s pizza has a “noticeably lightweight” crust and an interior that’s “honeycombed with air pockets,” he writes, comparing the slice shop to other highly regarded names like Mama’s Too and Corner Slice. And the toppings are just as good, he writes:

This structural soundness is key to the pleasure. The toppings on a Bread and Salt slice are not decorations or seasonings, as they often are on round pizza. Each one is the point of its slice: a mix of fresh mushrooms with pepper, parsley and flecks of grated Parmigiano-Reggiano zucchini shaved into fine threads and showered at the last minute with mint leaves slices of late-summer red and yellow peppers picked while they still had few faintly bitter streaks of green reaching up their sides a rough, dark pesto spooned around cherry tomatoes that were roasted until their skins turned black and pulled away from the globes of pulp inside Concord grapes that blotch the dough with purple like exploded jelly grenades.

The review pumps Jersey City into pizza destination status — in 2017, Wells wrote that the best pizza in New York was in New Jersey in his three-star review of Razza, another pizzeria in the New Jersey city.

Aside from the pizza at Bread & Salt, Wells also praises Easton’s tripe stew, meatballs, a warm mortadella sandwich, and “excellent” sourdough bread. Eater critic Ryan Sutton has also stopped by, calling Easton’s “some of the finest slices in the tri-state area.”


Another Jersey City Pizzeria Gets a Rave Times Review for Its ‘Lightweight’ Square Slices

Times critic Pete Wells doles out a lofty two stars for Rick Easton’s new Jersey City slice shop Bread & Salt — which serves some of the “most elevated” slices in the New York area, he writes in his latest review.

Easton’s pizza has a “noticeably lightweight” crust and an interior that’s “honeycombed with air pockets,” he writes, comparing the slice shop to other highly regarded names like Mama’s Too and Corner Slice. And the toppings are just as good, he writes:

This structural soundness is key to the pleasure. The toppings on a Bread and Salt slice are not decorations or seasonings, as they often are on round pizza. Each one is the point of its slice: a mix of fresh mushrooms with pepper, parsley and flecks of grated Parmigiano-Reggiano zucchini shaved into fine threads and showered at the last minute with mint leaves slices of late-summer red and yellow peppers picked while they still had few faintly bitter streaks of green reaching up their sides a rough, dark pesto spooned around cherry tomatoes that were roasted until their skins turned black and pulled away from the globes of pulp inside Concord grapes that blotch the dough with purple like exploded jelly grenades.

The review pumps Jersey City into pizza destination status — in 2017, Wells wrote that the best pizza in New York was in New Jersey in his three-star review of Razza, another pizzeria in the New Jersey city.

Aside from the pizza at Bread & Salt, Wells also praises Easton’s tripe stew, meatballs, a warm mortadella sandwich, and “excellent” sourdough bread. Eater critic Ryan Sutton has also stopped by, calling Easton’s “some of the finest slices in the tri-state area.”


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