Santillo's Brick Oven Pizza

(Before the fire) the one and only santillos in Elizabeth NJ. Incredibly good in every way.

The owner is the real deal.

Not good but god bless

Everything about this place should be 9s. The pizza I got looked beautiful, but was overly charred on the bottom where you could taste the burned taste with every bite. Also, they use corn flour to dust the crust which is a gigantic no-no in my book.

Solid pie….

Top notch experience and pie

Piping hot like my women with a bit of a bad attitude as burned the shit outta my mouth. nice charred crust, maybe a lil overdone. Slight flop on this sombitch, with the cheese and sauce having a lotta green sprinkled in providing a nice sassy bite and difference maker here. Roni was solid at hit the spot

The 67 is soo good

We finished off our vacation driving over an hour the opposite way to finally try this place. Zero flop, sauce had such great tang to it loved all the herbs in the sauce. Crust was crisp with such an electric bite. Meeting Al was just the icing on the cake. Definitely worth the drive from Canada.

Does this pizza look good? Yes. Does it also taste exactly like a slice from Costco? Absolutely.

Finally checked this iconic place off the bucket list. It was worth the wait and the trip. Walking up to the side entrance you take in the aroma (Al is correct in describing it as heavenly). The pizza was even better. Ordered the regular round pie. Very well made and well crafted pizza. Not greasy. Great crisp as expected. Very unique pie. I realize taste in pizza is different for everyone, but can’t understand how anyone wouldn’t like this pie. Yes, the sauce is a little darker than normal for pizza, but it’s absolutely delicious! Why would you want to go to a place like this and have it taste like every other place? Not me. This is elete pie and it’s a 9.0. Great job Al. I will be back soon.

1964 style with 1/2 pepperoni

Worth the drive. Sauce a little sweet for me. Great crust.

I'm gonna be honest but give Al Santillo a break, apparently he wanted to pull out of the One Bite Fest multiple times because he didn't think the weather or his pizza would be up to snuff compared to his brick oven pies. Unfortunately, I think he was right. Siclian isn't my favorite style to begin with plus I got a corner slice with barely any cheese or sauce to really evaluate the pizza on. Pretty sure the last two reviews were also from folks at the One Bite Fest, who had a similar experience. This was the biggest disappointment of the night, pizza-wise. I basically just tasted barely flavored crust. Santillo's is still a must visit for me. But this definitely put a damper on that.

Sometimes you feel like a square and sometimes you don't. The crust and undercarriage was perfectly cooked but that's about it for this brick oven Sicilian slice.

I’m surprised how stellar this pie was. This is the 1964 pie. It has stellar sauce and cheese, with excellent flavor, and the crust was cooked to perfection. Easily deserves a drive to get one

Good crust, flavor was kinda generic. Def not hyped as it should be. Got the 1964 maybe other styles woulda been better

Unbelievable Pizza - that guy is class 😂

My first time visiting Jersey from Miami and this was a while ago but it was amazing and definitely lived up to the hype . Got to meet the man Al Santillo .. great place , must go there no matter where you are

This is a solid bar pie. We’ll done just how I love it and super thin and crisp. Perfect amount of sauce. The crust is what makes this pie.

Had the 57 and 64. I liked the 64 better. Great pies, but it didn't live up to the high expectations. Yet, still a high quality pie and very unique style. The under body of the pie was strong, zero flop. They need to get hot cherry peppers. Seemed weird that an Italian restaurant didn't have those. A dining area would have been good too. Had to wait 15-20 minutes before having a first bite. Sauce needs a little more tang to it. The 57 had a spice to it; got a canned gravy vibe from it. The 57 tasted good cold. The 64 lost some flavor the next day. There's so many varieties that I'll def be coming back.