My father, Arty, made a passable Ellios microwave pizza growing up. But I feel if his destiny was truly to make good pizza, his parents would have named him Arturo (despite being Swedish). This maple bacon was truly stupendous from Arturo’s. The maple is ample even though it is hidden. The bacon is plentiful, and the best is when you can get some onion in your bite with the bacon. It is like those onion bits on White Castle burgers you crave but on steroids and on artisanal pizza. The bread was also exceptional, but my only qualms are that the crust could be crispier and less doughy and these slices are almost desert tasting filling wise as well as in their aftertaste. Then again, I went with the maple bacon because when in Maplewood, why not maple bacon.
ryan.rutherford10/28/20, 6:43 p.m.
This is one of those spots that has speciality pies that are so good, it wouldn’t be fair to judge on just a cheese pizza alone. But let’s start with the plain cheese. It’s super soft & doughy, somewhat thick, with a decent char but absolutely no crisp. Very salty and a little light on the sauce. They appear to use a quite heavy whole milk mozzarella that’s surprisingly greasy. The dough is pretty flavorful but the sauce and cheese don’t pull their weight. It’s still good overall, just not great. Settles in at a 7.4 rating for the plain cheese. Also pictured you’ll notice a gorgeous Margherita pie with prosciutto di parma. Believe it or not, this pie tastes even better than it looks. First of all, this is some of the most delicious prosciutto I’ve ever eaten. This is a must-try topping. The fresh mozzarella is outstanding...smooth, rich & creamy, as perfect as melted mootz gets. Similar to the plain pie, the dough is incredibly soft, lacking crispness, despite a nice char. The sauce is definitely better on the margherita, but still a little light, couldn’t certainly use more. You can taste the sea salt, olive oil & fresh basil in each bite. The pie overall has terrific balance and exquisite flavor. This is the spot if you’re looking for a fancier specialty pizza in North Jersey. This pie gets a fantastic 8.8 score that would make its way to the 9s if you could get it crispier. Combined with the plain pizza, that averages out to an 8.2 overall and well worth the trip if you enjoy top notch specialty pies.
rob.deso8/28/20, 6:16 p.m.
Excellent pizza, and excellent food. There’s really only two pizzerias worth trying in NJ that can compare to Brooklyn places. Here and Razza in JC.
marcos.novoa7/31/20, 1:25 a.m.
Very good flavor! Pizza was cold and crust was no longer crunchy. I feel as if there was a bit too much crust.
john.dekenipp6/24/20, 12:20 p.m.
Good pizza. Aesthetically it was very appealing, but as far as taste goes it was missing a little something that could have put it into the mid 8’s. However, I polished off the entire pie so that should speak for itself.
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meron.rubinowitsch3/7/20, 6:26 p.m.
Plain (not margarita) def the way to go. Cheese has great flavors and sauce has good sweetness. The dough is void of crunch in middle but makes up for it w the crust( true to most super hot pizza ovens ) no real flop even w the lack of crunch in middle
john.purcell2/16/20, 10:52 p.m.
Great crust. Great burn. Tomato sauce simple and good. Miss this pizza since my son left Seton Hall
fredtesta1/23/20, 10:53 a.m.
Arturo's Osteria & Pizzeria one bite everybody knows the rules nice little place good food and service pizza nice and crispy good sauce doesn’t need salt just wish there was more sauce would
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mike.scalice12/7/19, 3:21 p.m.
Fresh crust, great sauce, cheese was a little salty. Overall a great pizza with classic wood fire flavor.
jonathan.johnson310/26/19, 2:10 a.m.
Absolutely incredible dough and flavor on this pizza Santo, sausage, onion and roasted chili oil. The char and texture of this crust was unbelievable.
brettbthepizzaslinger12/20/18, 10:58 p.m.
alright frankie gud za overall 8.2, 8.3. ill give it an 8.3
john.smith399/30/18, 12:44 a.m.
Pizza is incredible if you can get a table! Crostini are the best appetizer