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Long-running (since 1918) counter-serve Sicilian standby serves brick-oven pies & hot sandwiches.
Address and Contact Information
Address: 639 S Broad St, Elizabeth, NJ 07202
Phone: (908) 354-1887
Website: http://www.santillopizza.com/
Menu Photos
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Santillo’s Brick Oven Pizza – Ship Nationwide
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31K followers · 11K posts · Third generation Italian brick oven Baker since 1918 Ship Nationwide on Goldbelly® @santillopizza.
Last Updates
Reviews
Michael L
For those like me (and the Barstool Sports guy) that like their piza well done and crispy, this pizza was everything I could ask for.
My friends and I got the 1957 Style Pizza Extra Thin 18″ pie, nicely cooked, exceptional flavor, as thin as pizza can get while still maintaining stuctural integrity.
We also got the white pizza 16″- opening the box maybe 15 min after opening the first, and somehow the slices were still crispy- hold it by the crust and there is ZERO flop. You would think it was a side of a cardboard box, but the flavor- so good, so creamy from the ricotta. It was heaven.
Honestly, the only down side I have (and I came all the way from Park Slope, Brooklyn to try this) is that as large as the building is, there is NO DINE IN SERVICE. Pizza tastes best (to me) when consumed where it was made, and like sushi, the longer you let it sit, the duller the flavors become.
Go and try this, both Dave Portnoy and I agree!
… moreMy friends and I got the 1957 Style Pizza Extra Thin 18″ pie, nicely cooked, exceptional flavor, as thin as pizza can get while still maintaining stuctural integrity.
We also got the white pizza 16″- opening the box maybe 15 min after opening the first, and somehow the slices were still crispy- hold it by the crust and there is ZERO flop. You would think it was a side of a cardboard box, but the flavor- so good, so creamy from the ricotta. It was heaven.
Honestly, the only down side I have (and I came all the way from Park Slope, Brooklyn to try this) is that as large as the building is, there is NO DINE IN SERVICE. Pizza tastes best (to me) when consumed where it was made, and like sushi, the longer you let it sit, the duller the flavors become.
Go and try this, both Dave Portnoy and I agree!
Michelle Mercado
Wow. This is what I call great pizza. I’ve been meaning to order from this pizza shop for a while now but I always forget they’re only open on Friday’s, Saturday’s, and Sunday’s. I got the 1957 which is a thin crust. I got it light golden, which is 7 minutes and probably a minute too long for thin pizza (but that’s my fault for not knowing). I added sesame seeds to the crust and chicken, mushrooms, and truffle Parmesan as toppings. The pizza was indeed thin and delicious. I also ordered the Sicilian, also light golden and this crust was perfect. I think is this their star pizza. I added pepperoni, mushroom and fresh garlic, and sesame on the crust and wow this was my favorite. The ingredients were so fresh and delicious. The sauce had some kind of kick to it and you can see the ingredients. The dough was soft but the edges were crispy so it was a perfect balance. This place is pricey compared to most pizza places but it is worth it. I’ll definitely be back to try other varieties and items on the menu.
… moreMichael
Pizza perfection. Hours restrict how often someone can frequent this establishment during the week but I’ve never had any issues picking up deliciously crispy pizza whenever I’ve craved it. A true North Jersey pizza staple.
… morekoopsicle
Hidden gem that is home to pizza royalty. Walking down that alley to the oven around back, always brings a smile to my face. This ole time pizza factory will turn out any type of pie your heart can desire, and each will please you down to the soul. Almost as good as the pizza, is getting to talk to the true pizza historian that is Al Santillo. It is always truly a pleasure.
1964, 2012 and 1957 are the gotos. Dont forget the pepperoni bread or the garlic bread with cheese.
… more1964, 2012 and 1957 are the gotos. Dont forget the pepperoni bread or the garlic bread with cheese.
Cancio Vazquez
Got the 1964 and it was okay. I think a plain cheese pie would’ve been better but overall great pie. The garlic bread with cheese however is next level. You can smell the garlic as soon as you get the box handed to you, crunchy outside soft and warm bread on the inside. Cheese was perfect on both pie and garlic bread. 9/10
… moreWill Penfold
Went to Santillos a month or two before it burnt down. Sad to see and hope the shop gets back up and running soon. The pizza was absolutely amazing. Sauce, cheese and pepps were spectacular. The crust was nice and crispy. Definitely one of the best pizzas in New Jersey.
… moreJorge Santos
I was extremely disappointed with eating here. I’ve heard so many good things from family and friends alike. I’m from Elizabeth and there are just better options in my opinion. Not being able to dine in or order by the slice is disappointing. The crust of the pizza came out burnt where it was just inedible. The flavor wasn’t that bad. It also wasn’t something to rave about. Maybe I just caught them on a bad day. For me there are plenty of better options around the city for much better pricing
… moreNelson Wyatt
This place is a Hidden Gem. It is a little pricey but you get what you pay for. The pizza is top quality one of the best I ever had and I travel from state to state looking for a good pizza. The owner was cool he told me to come around the counter and take a pic of my pie because it was beautiful and that was the truth. I get the Sicilian the best hands down it is lighter than normal with a beautiful olive oil taste
… moreDomenico Tripodi
Absolutely amazing! Cooked to perfection! Had 3 toppings and wasn’t floppy. Every bite was crispy. I came from North Jersey (2 minutes from the gwb), definitely worth the trip down. Cant wait to go again
… moreMike Eye
Heard there are 2 great Pizza sites in Elizabeth, NJ. Santillo is one them. An old bakery that made only bread. Family made a choice to try Pizza and ever since it turned out to be a gold mine. Limited menu and everything is a treasure of flavors. Strictly cash.
… more