NEWARK, N.J. — The long-standing rivalry between New Jersey and Connecticut has spilled into a new arena: pizza.
Governors Phil Murphy of New Jersey and Ned Lamont of Connecticut are at odds over which state truly deserves the title of pizza capital of the world. At the center of the debate are two competing styles—New Jersey’s pizza, often dismissed as a cheap knockoff of New York’s, and Connecticut’s acclaimed thin-crust pizza, most notably from the city of New Haven.
Governor Lamont recently touted New Haven’s pizza as the best in the country, emphasizing the city’s rich tradition of coal-fired, thin-crust pies that have garnered national attention. Iconic pizzerias such as Frank Pepe Pizzeria Napoletana and Sally’s Apizza have solidified New Haven’s reputation, attracting pizza enthusiasts from all over.
Connecticut locals argue that these pizzerias serve the gold standard of pizza, a claim that has infuriated some of their neighbors to the south.
Governor Murphy, however, has defended New Jersey’s pizza culture, though his Massachusetts roots have led some to question his credibility in the pizza wars. New Jersey, often overshadowed by its proximity to New York, has carved out its own pizza identity. Yet, critics argue that the state’s pizza offerings are little more than a second-rate version of New York’s famed slice.
Fueling Connecticut’s claim is the endorsement of Dave Portnoy, founder of Barstool Sports and a self-proclaimed pizza aficionado. Portnoy’s “One Bite” pizza reviews have often hailed New Haven as the pizza capital of America, with Frank Pepe’s and Sally’s consistently earning top marks. Portnoy’s backing of New Haven has only intensified the debate, leaving New Jersey pizza loyalists in a tough position.
The core of the rivalry is a fundamental difference in pizza style. New Haven’s thin-crust “apizza” is known for its charred, crisp edges, often cooked in coal-fired ovens that impart a unique flavor. New Jersey pizza, while varied, often follows the classic New York formula—thinner than Chicago’s deep-dish but doughier than New Haven’s cracker-like crust. It’s this distinction that has led many to dismiss New Jersey’s pizza as a lesser version of New York’s, despite the state’s own cherished spots like Star Tavern in Orange and Santillo’s Brick Oven Pizza in Elizabeth.
Governor Murphy, who has frequently expressed pride in New Jersey’s pizza, faces an uphill battle in convincing critics. His Massachusetts upbringing—where pizza is not held in particularly high regard—has done little to bolster his credibility in the pizza debate. Some have even suggested that his perspective might be “a bit warped” due to Massachusetts’ notoriously mediocre pizza.
Now, that’s not to say New Jersey pizza is bad. Most of it is doughy, New Jersey football pizza. There are some exceptions. Vic’s, Pappa’s, DiLorezo’s, DeLucia’s, Conte’s, Federicci’s, and the list goes on. But, they are the exception in New Jersey.
For now, the feud between New Jersey and Connecticut rages on, with both governors and their constituents standing firm in their belief that their pizza reigns supreme. Whether it’s New Haven’s thin-crust apizza or New Jersey’s take on the classic New York slice, the question of who truly owns the title of pizza capital remains far from settled. What’s clear, though, is that this battle over dough and sauce is far from cooling down.
