The Pizza Shop

Pizza looked incredible, great cheese and sauce, amazing crunch. May have been just too done because the crust overpowered the taste of the pizza, almost burnt taste at spots.

Was amazing had it like a week ago nice charred crust would recommend

Best pie in Hoboken so far since moving here. Perfect cook, great sauce, even with roni not overly greasy

There’s good and bad. In plight terms, it’s not worth the mental deterioration. They refuse to let you eat in the dining room for one. When I ordered, it gave a pickup time of, let’s say 7:15. I had a 15 minute walk to get there to pickup. I got a text 31 minutes before pickup time that it was already ready. The pizza was ice cold by the time I picked it up and brought it back. It’s a shame because, it’s actually pretty good. Solid undercarriage and good sauce. But external factors are hurting this pizza shop. Dissapointed.

Won’t let you order pizza in the dining room. Said that it’d ready in 45 mins but was ready in 15. Good za but be prepared for a headache

🚨BEST OF NEW JERSEY ALERT🚨 Fairly new & somewhat trendy, there’s a decent amount of hype surrounding this takeout & delivery only Hoboken pizza shop, leading to lofty expectations & rather high hopes. Aesthetically, this is an absolute masterpiece; a super sharp-looking picturesque kaleidoscope of color: popping plum tomato red sauce, splashes of glowing green basil, golden crisped crust, truly special & glamorously gorgeous pizza. With magnificent char matching remarkable crisp, the texture is elite. They use TPS organic flour to make the dough which is universally crunchy from the center of the pie to the crust to go along with an unbelievably firm undercarriage. Straddling the line between well done & burnt in some areas, the dough is delicious and rivals some of New Haven’s best coal-fired pies. Providing a phenomenal foundation for the rest of the pizza’s components, the dough is at the crossroads where texture meets taste together in blissful harmony. With a significant amount of cheese & crushed red tomato sauce atop, this is a surprisingly weighty & heavy pie. The hand-pulled fresh mozzarella appears to be layered above & below the sauce, not just smattered about in splotches like typical Margherita style pizza. Combined with outstanding consistency & texture, the cheese is sharp & poignant but also creamy & delectable, with a wonderful sprinkling of shaved Parmesan for added flavor atop the pie. Possibly the most polarizing aspect of this pizza is the make-or-break sauce. Loaded with Bianco DiNapoli crushed tomatoes & a mesmerizingly stunning red hue, the sauce is shockingly not sweet. Slightly bitter & tart, the sauce is somewhat sophisticated with dulled sweetness & subdued flavor. While I usually prefer a much more saccharine sauce, this blend is not without its merits. Some fresh basil adds crisp flavor to compliment the undersweetened sauce, while also creating a visual delight. The synergy among all of the ingredients working together is sensational. Along with incredible-looking specialty pizzas, they offer a Square Pie that they refer to as “an ode to DiFara.” Truly classy pizza, this is one of the best pies you’ll find in the Garden State. I’m opening the doors to the hallowed Hall of Fame for this destination pizza in historic Hoboken, New Jersey. Thanks for a sincerely special 500th review. 🍕 #500

Excellent slice, crispy crust. Sauce is great and cheese as well.

If you have Portnoy's exact taste—crackery thin crust, crunchy, chewy, dry pizza, no grease/no flop pizza—you're gonna think this is phenomenal. It's essentially that, plus it's New Haven influenced but fancy on top. I thought I'd like it, that sounds up my alley, but I didn't this. And I do like apizza. My main thing is I *really* didn't like the dryness of the crust and pizza overall. The crust is closest though not quite Sally's crust out of the big 3 in New Haven, it's closer to a crackery pan pizza crust than a traditional hand tossed crust. There's not much air the crust and it's dense. That's not something I like. Not to be insulting, but think about Elio's crust. It's like that but thinner. That's not helped by the fact that contrary to it *visually* looking like it has lots of sauce, it's actually lacking sauce and the cheese is also lightly applied. And that's even with this being closer to a margherita than a plain, but it also lacks any creaminess from the cheese *or* fattiness from olive oil. Shards of parmigiana are there but I could barely taste them. Basil was too fresh, almost tart tasting. Though I do appreciate both are there as finishing topings and that the pie is well done pie, to note two good things. Hard to rate something I know other folks are really gonna like and I don't think is "objectively" bad. I actually give them props for bringing this style to Hoboken. But I barely liked it more than typical slice joint stuff. Then again, I'd rather have a pizza place like this near me than those. The square is probably great.

Everything you want in a pizza - crisp, taste… the works! I was very impressed and can’t believe this place just opened. I’m starting to think that the surrounding states serve up better pies than NY… just a thought

This was a top five pizza of my life. I have tried almost all of the big name New York spots and this beats anything on the island itself, with only brooklyn still competing. The crust was perfect, crisp yet chewy with an incredible flavor. Ratio of ingredients was spot on, the sauce was delicious, as well as the cheese with a mix including a finish of either grana padano or parmagiano couldn’t quite tell. I would travel so far for this pizza, I know it’s a newer spot, but it’s an instant classic for me.

Beautiful pie with taste that comes close to matching. Tasty sauce, well proportioned. Crunchy crust with some substance. Could use a bit more of a chew on the crust edges.

Went with the square pie as their homage to DiFara’s and I gotta say it gets pretty close. The dough is nice and airy, my fault probably asking for it well done as the crisp underneath was almost to much but still extremely enjoyable from the buttery flavor being cooked in the tray. The sauce is the hot ticket here, sweet, tangy and so fresh matched with the basil is were the comparison with DiFara is most apparent. Cheese is amazing and fresh but overshadowed by how good the sauce is and from the crunch of every bite. As a newer place it knocks it out of the park and is another great addition to Boken’s pizza game. Place had very friendly service, wish they’d have dine in but is what it is. The only thing that could’ve made it a little higher for me is a bombing of a hard cheese like a grana or pecorino. Either way top tier stuff, must try pizza!!!

A pie for the ages. Pizza shop is a gem. Firm crust. Flavorful mozz. Good sauce. Basil ties it all together nicely.

Very crispy. Great sauce.

Wow. I was not expecting something this good when I ordered here. This pizza is very very good. The cheese and sauce are real nice, and the basil really adds to the flavor. There is almost no flop and a constant crisp. I have yet to have a bad pizza in Hoboken even though I have only tried a few places. Definitely highly recommended.

Sorry the pizza was finished before I thought about the review. Lowballed by Dave for sure this is a titan.

Wow. This pizza was amazing. The best sauce I’ve ever had on a pie. Cooked perfectly with a nice crunch and charred crust. The taste of the pie made me go wow. Perfect cheese to sauce ratio also. Only flaw is I wish the shop was dine in being takeout only was sort of bummy nonetheless, get this pie ASAP

Ordered a Delfino pie and it was excellent. The crust was crisp, perfect ratio of sauce and cheese and both were delicious. The Delfino has sausage, onions and hot chili sauce making it the perfect combination. I’ll definitely be back.