The Unassuming New Jersey Spot Serving Pepperoni Pizza Locals Call The Best In The State

Have you ever stumbled on a place so legendary you wonder how you almost missed it?

Santillo’s Brick Oven Pizza at 639 S Broad St, Elizabeth, NJ 07202, United States doesn’t bother with neon signs or gimmicks – its reputation has been carried for generations by word of mouth alone. Blink and you might stroll right past, but locals know this side-door treasure like it’s part of their DNA.

The aroma of dough crisping in the brick oven and cheese bubbling to perfection hits you before you even step inside.

By the time you reach the weekend line, you realize New Jersey’s pizza pride lives right here. Santillo’s isn’t just another slice; it’s a Garden State institution, revered by pie purists who swear nothing else compares.

So why do people cross state lines for a bite? Why do fans say the pepperoni follows them into their dreams?

Why does this humble shop dictate weekend plans like a rock concert?

Because Santillo’s is more than pizza – it’s a pilgrimage, and we’re about to reveal why this Elizabeth landmark sits at the very top of every serious pizza lover’s must-visit map.

A Family Legacy Baked Into Every Pie Since 1918

Walking into Santillo’s means stepping into living history that stretches back over a hundred years. What started as a simple bread bakery in 1918 transformed into one of New Jersey’s most celebrated pizza destinations when the Santillo family decided to try their hand at making pies.

That decision changed everything for pizza lovers across the state. The family stuck to traditional methods even as trends came and went, keeping their original brick oven burning and their recipes authentic.

Al Santillo now runs the operation, carrying on traditions passed down through generations of pizza makers. His passion for the craft shows in every conversation, every carefully monitored pie, and every customer interaction.

Customers often mention how Al himself takes time to explain the different pizza styles, share stories about the bakery’s history, and make recommendations based on personal preferences. That personal touch makes visitors feel like they’re part of something special rather than just another transaction.

Operating only on Fridays, Saturdays, and Sundays keeps demand high and quality consistent. This limited schedule might seem inconvenient, but it ensures every pizza gets the attention it deserves.

The family approach means they’re not churning out hundreds of pies per hour like chain restaurants. Instead, each order receives individual care, from dough preparation to final presentation.

Reviews consistently praise how the pizza actually improves over several days when stored properly, a testament to the quality ingredients and time-honored techniques used in preparation. That kind of lasting flavor simply doesn’t happen with mass-produced pizza made from shortcuts and preservatives.

The Legendary Brick Oven That Makes Magic Happen

Behind the counter sits the heart of Santillo’s operation, a massive brick oven that has been turning out perfect pies for decades. This isn’t some modern gas contraption trying to imitate traditional methods.

The authentic brick oven provides even heat distribution that creates the signature crispy crust customers rave about in review after review. Watching pizzas slide in and out of this historic oven feels like witnessing culinary art in action.

Temperature control in a brick oven requires skill developed over years of practice. Al Santillo monitors each pie carefully, adjusting position and timing to achieve the exact level of doneness requested by customers.

Some folks want their pizza light golden at seven minutes, while others prefer the well-done crispiness that comes from extra time in the intense heat. The brick retains and radiates heat differently than metal ovens, creating a cooking environment that caramelizes cheese perfectly and chars crust edges just right without drying out the toppings.

Customers ordering can specify exact cooking times, a customization option that shows confidence in the product and respect for individual preferences. The oven’s consistent performance means pizzas come out reliably excellent whether you visit in summer or winter.

That reliability built over generations keeps people coming back and recommending Santillo’s to friends. One reviewer drove all the way from Brooklyn specifically to experience pizza from this legendary oven, and another flew in from Ireland just to taste what this brick beauty produces.

When cooking equipment becomes part of a restaurant’s reputation, you know something truly special happens inside those ancient walls.

The Famous 1957 Style Extra Thin Crispy Perfection

Picture a pizza so thin you might mistake it for cardboard, except this one tastes absolutely incredible. The 1957 Style represents Santillo’s take on ultra-thin crust pizza that somehow maintains structural integrity despite being impossibly delicate.

Hold a slice by the crust and experience zero flop, a quality that impresses even the pickiest pizza critics. This style earned praise from Barstool Sports founder Dave Portnoy, whose pizza reviews carry serious weight in the tri-state area.

Creating thin pizza that stays crispy requires perfect dough consistency and precise oven timing. Too thick and you lose that signature crunch, too thin and the pizza falls apart before reaching your mouth.

Santillo’s has mastered the balance through decades of practice and refinement. The 1957 gets its name from a specific year in the bakery’s history, connecting each bite to a moment in time when this particular style emerged.

Customers can add sesame seeds to the crust for extra flavor and texture, a popular modification that enhances the already outstanding base.

Reviews frequently mention how the 1957 stays crispy even fifteen minutes after leaving the oven, defying the usual pizza physics that turn most pies soggy quickly. That staying power means you can actually enjoy your pizza at home without rushing through slices while they’re still hot.

The thin profile also means more surface area for that beautiful char and caramelization that happens in the brick oven. Toppings shine on this style because the crust doesn’t compete for attention, instead providing a perfect crispy foundation that lets cheese, sauce, and pepperoni take center stage in every delicious bite.

The Signature Sicilian That Steals Hearts

Forget everything you think you know about Sicilian pizza because Santillo’s version rewrites the rulebook entirely. This isn’t the heavy, doughy square pizza found at most shops.

Instead, their Sicilian achieves a magical balance between fluffy interior and crispy exterior that makes each bite an adventure in texture. The olive oil flavor comes through beautifully without making the pizza greasy, and the edges develop a golden crunch that customers specifically request in their orders.

Multiple reviews identify the Sicilian as Santillo’s star offering, the pizza that keeps people driving from far away just for another taste. The dough rises perfectly, creating air pockets that make the interior soft and light rather than dense and heavy.

Toppings sit atop this pillowy base, with sauce that has a distinctive kick customers notice immediately. Fresh garlic, mushrooms, and pepperoni are popular additions that complement the base without overwhelming it.

The cheese gets slightly burnt on request, adding another layer of flavor that fans absolutely love.

Size options let you order what fits your appetite and budget, though prices reflect the premium ingredients and time-intensive preparation methods. A small Sicilian easily feeds two people, while larger sizes work great for family gatherings or parties.

The pizza actually tastes better over the following days according to the owner, an unusual claim that customer reviews support enthusiastically. Reheating brings back that crispy exterior while the flavors seem to deepen and blend more completely.

That quality means you can order extra without worrying about wasting food, making the higher price point more reasonable when you calculate cost per satisfying meal rather than cost per initial purchase.

The Mysterious 1964 Style That Divides Opinion

Among the various styles offered, the 1964 remains something of an enigma that generates mixed reactions from first-time visitors. This particular preparation method represents another specific moment in Santillo’s evolution, though details about what makes it unique stay somewhat mysterious until you actually taste it.

Some customers find it just okay compared to the plain cheese or Sicilian options, while others consider it their personal favorite worth ordering repeatedly. That variation in opinion makes the 1964 an interesting choice for adventurous eaters willing to form their own conclusions.

The style appears to involve specific dough handling and cooking techniques that create a different texture profile than the 1957 or standard Sicilian. Reviews mention the crust characteristics differ noticeably, though pinning down exact descriptions proves challenging since experiences vary.

One customer noted their 1964 came out well but felt a plain pie might have suited their preferences better. Another praised it alongside the garlic bread as highlights of their visit.

That range suggests personal taste plays a huge role in whether this style becomes your go-to order or a one-time experiment.

Customization options apply to the 1964 just like other styles, meaning you can request specific cooking times and add sesame seeds to the crust. The ability to fine-tune your order helps ensure satisfaction even with styles that might not immediately grab everyone’s attention.

Trying multiple styles over several visits lets you compare and contrast, eventually discovering which Santillo’s pizza speaks to your particular palate. The 1964 serves as a reminder that pizza preferences are deeply personal, and what doesn’t work for one person might become another’s obsession worth driving an hour to satisfy regularly.

Cash Only Policy That Keeps Things Old School

Stepping up to order at Santillo’s means coming prepared with actual paper money because credit cards won’t help you here. The cash-only policy frustrates some modern customers used to tapping phones for every purchase, but it also keeps operations simple and costs down.

No processing fees, no waiting for electronic payments to clear, just straightforward transactions the way business happened for most of the twentieth century. Bring exact change if possible, as making change can sometimes present challenges during busy weekend rushes.

This payment requirement appears in numerous reviews, with some customers only discovering the policy upon arrival. No ATM exists inside the shop, so plan ahead by stopping at a bank or convenience store before picking up your order.

The cash requirement ties into the overall traditional approach Santillo’s maintains across all aspects of their business. While some view it as inconvenient, others appreciate the commitment to keeping things uncomplicated and authentic.

The policy also means prices stay more stable since credit card fees aren’t built into the cost structure.

Orders placed online still require cash payment upon pickup, so the digital ordering system simply reserves your spot rather than completing the full transaction. Prices occasionally adjust to reflect ingredient costs and economic realities, with some customers noting slight increases between menu prices and actual charges.

Those adjustments get explained as necessary responses to rising costs, a reality every restaurant faces. Bringing a little extra cash beyond the expected total prevents any awkward situations at pickup time.

The cash policy might seem like a hassle initially, but regular customers adapt quickly and consider it a small price for accessing pizza this exceptional and historically significant in Garden State culinary culture.

The Side Entrance That Adds To The Adventure

Finding Santillo’s requires paying attention because the main action happens on the side of the building rather than a front-facing storefront. First-time visitors sometimes walk right past before realizing they need to look for the side entrance where benches sit and the menu gets posted outside.

That unconventional setup adds character and makes discovering the place feel like you’re in on a secret the rest of the world hasn’t figured out yet. The alley leading around back to the oven brings smiles to regular customers who know what delicious rewards wait at the end of that short walk.

No dine-in service exists, a fact that disappoints some visitors who prefer eating pizza fresh from the oven at the location where it was made. The counter-service model means you order, receive a pickup time, and either wait outside or return later to collect your food.

Benches provide seating for those choosing to wait, creating an informal gathering spot where pizza lovers chat and share their anticipation. The lack of indoor seating keeps operations streamlined and focused entirely on pizza production rather than managing dining rooms and servers.

Limited hours and counter-service only might seem restrictive, but these choices ensure quality stays consistently high. The building itself carries history in its walls, a working pizza factory that has fed Elizabeth residents for generations.

Some customers mention bringing their pizza to nearby Corner Bar at 747 Edgar Road, where buying drinks lets you enjoy your Santillo’s pie in a social setting. That partnership between businesses shows community spirit and provides a solution for folks who want the full dining experience.

The side entrance, the limited hours, the cash-only policy, all these quirks combine to create an experience that feels authentic and refreshingly different from sterile chain restaurants.

The Pepperoni That Deserves Its Own Fan Club

Quality pepperoni makes or breaks a pizza, and Santillo’s clearly sources the good stuff that cups up and crisps beautifully in the brick oven heat. Reviews consistently praise how the pepperoni tastes spectacular, developing those coveted crispy edges while staying juicy underneath.

The meat provides the perfect salty, spicy contrast to creamy cheese and tangy sauce. Watching pepperoni curl into little cups that hold pools of flavorful oil might not sound appetizing in description, but seeing it happen on your pizza creates genuine excitement for that first bite.

The amount of pepperoni applied seems generous based on customer feedback, with slices getting good coverage that ensures every bite includes some of that delicious cured meat. Some reviews mention ordering half pepperoni on Sicilian pies to compare plain cheese against topped sections.

That comparison consistently favors the pepperoni version, suggesting the topping adds significant value beyond the base pizza. Fresh mushrooms, sausage, and other additions also get mentioned positively, but pepperoni remains the superstar topping that appears most frequently in glowing reviews.

Combining quality pepperoni with the brick oven cooking method creates something special that regular ovens struggle to replicate. The intense heat renders fat quickly, crisping edges while the oven’s even temperature prevents burning.

Cheese bubbles around the pepperoni pieces, creating texture variations that make each bite interesting. The pepperoni also adds visual appeal, with its reddish color popping against white cheese and golden crust.

When locals call Santillo’s pepperoni pizza the best in New Jersey, they’re recognizing how every element works together perfectly, with the pepperoni playing a starring role that elevates the entire experience beyond ordinary pizza into something truly memorable and worth seeking out repeatedly.

The Sauce With A Kick That Surprises First Timers

Sauce often gets overlooked in pizza discussions, but Santillo’s version demands attention with its distinctive flavor profile that customers notice immediately. Multiple reviews mention the sauce having some kind of kick, a subtle heat or spice that sets it apart from typical sweet tomato sauces found elsewhere.

You can actually see ingredients in the sauce rather than a smooth puree, suggesting fresh preparation and quality components. That texture and flavor complexity means the sauce contributes actively to the overall taste experience instead of just providing moisture between crust and cheese.

Opinions on the sauce vary more than other elements, with some customers finding it pungent or bland depending on personal preferences and style ordered. The Sicilian sauce seems to generate particularly strong reactions, either loved for its distinctive character or criticized for not meeting expectations.

That polarization actually suggests authenticity since mass-market sauces get engineered to offend nobody while exciting nobody. Santillo’s clearly makes their sauce according to family recipes rather than focus group testing, resulting in a product with actual personality and point of view.

The sauce-to-cheese ratio appears carefully calibrated to avoid drowning the pizza or leaving it dry. Adequate sauce provides flavor and moisture without making the crust soggy, a balance that requires experience to achieve consistently.

The brick oven’s heat also affects how sauce behaves, concentrating flavors as water content evaporates during cooking. Some customers bring their own red pepper flakes or garlic powder to customize flavor further, though Santillo’s provides these additions at the pickup counter for anyone wanting extra kick.

The sauce might not win universal acclaim, but its distinctive character contributes to making Santillo’s pizza memorable and different from the countless generic pies available across New Jersey and beyond.

The Garlic Bread That Rivals The Pizza For Attention

Sometimes the side item steals the show, and Santillo’s garlic bread with cheese earns that distinction regularly according to customer reviews. The smell hits you immediately upon receiving your order, with garlic aroma so powerful it fills your car before you even open the box.

That intense fragrance promises big flavor, and the bread delivers completely with its crunchy exterior giving way to soft, warm interior perfectly balanced with melted cheese. Multiple reviews rank the garlic bread as next level, sometimes even better than the pizza itself.

The preparation clearly involves generous amounts of real garlic rather than powder, creating authentic flavor that garlic lovers crave. Cheese melts into every crevice, and the bread develops a golden crust from the brick oven heat that adds textural contrast.

Eating this garlic bread feels indulgent, like treating yourself to something special rather than just filling space in your stomach. The portion size appears substantial based on reviews, making it worthwhile for groups or for having leftovers that reheat beautifully the next day.

Ordering garlic bread alongside your pizza seems almost mandatory based on how enthusiastically customers recommend it. The combination gives you variety in your meal and ensures everyone in your group finds something they absolutely love.

Some folks even order garlic bread as their main item, skipping pizza entirely in favor of this aromatic side dish. That versatility and standalone appeal demonstrate how Santillo’s excellence extends beyond their famous pies into every item they produce.

The garlic bread serves as a reminder to explore the full menu rather than focusing solely on pizza, because hidden gems wait throughout their offerings ready to surprise and delight anyone willing to venture beyond the obvious choices everyone else orders automatically.