Neapolitan is one of the five main styles of pizza you’ll find in New Jersey. Neapolitan style pies, cooked quickly at high temperatures in wood or coal-burning ovens, usually emerge with a bubbly, randomly charred crust. They can be oblong instead of round and are usually smaller than the standard Jersey pie. Fresh San Marzano tomatoes, buffalo mozzarella and basil (the “Margherita”) are common toppings, but you’ll also find creative interpretations with honey, fried eggs, etc. Try some of Jersey’s best at Razza or Talula’s.