Bobby Flay Goes To This Spot In New Jersey For 'Some Of The Best Pizza In The World'

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The longtime Food Network personality, scribe, and repeat restaurateur Bobby Flay has a lot of feathers in his culinary cap. The host of shows like "Food Nation," author of books like "Bobby Flay Cooks American," and owner of eateries dotting the country has spent years establishing the bona fides that just give his recommendations more gravitas than most. So, when Flay names a New York staple's superior fries, or gives his celebrity chef's kiss of approval to a California bakery, one might want to add said spots to their own short list. And he has similarly asserted that the Jersey City, New Jersey, spot Razza Pizza Artigianale makes "some of the best pizza in the world" in a TikTok video.

Flay is making his own mushroom pie in the clip when he mentions that his Razza pal Dan — that would be proprietor Dan Richer — taught him how to make the dough, which ultimately bakes up crisp with just the right amount of crust puff under tomato sauce, fontina, mozzarella, and the fungi. But Flay refuses to betray his partner in pizza-making's proprietary preparation for the internet audience to recreate at home. All the casual viewer can really surmise is that Flay's dough is made with King Arthur all-purpose flour, plus what appears to be salt and water, all fermented for two days. So, not totally out of the realm of the expected, but it still leaves a ton of room for error for anyone endeavoring to approximate this mysterious recipe. A trip to the Garden State might actually be a more efficient way to capture this highly recommended taste of Razza.

Jersey City, New Jersey, is close enough to Lower Manhattan in New York City that you can get to Razza Pizza Artigianale in as little as 15 minutes by public transportation. When you arrive, you'll find a cozy, casual destination with a wide variety of pizzas topped with expertly sourced, often local ingredients like fresh arugula and cherry tomatoes, corn and caramelized onions, and good old pepperoni, all crowning crusts not unlike what Bobby Flay was tossing together on TikTok. Wood-fired pies like these have caught not only Flay's attention since Razza first opened in 2012, but also that of major media outlets and, perhaps the most discerning critics of all, amateur restaurant review platform users everywhere.

Visitors should expect a seasonally updated menu and small plates like kale Caesar or beet salads and meatballs to accompany the frequently refreshed pizzas. Although Flay suggests cracking open any rosé to sip with his Razza approximation, the restaurant offers a more studiously curated beer and wine list for more pointed wine and pizza pairings. It also sells copies of Dan Richer and co-writer Katie Parla's book, "The Joy of Pizza," which should help illuminate what makes Razza's crust so great, even as Flay remains mum on the matter. (Bonus: The book also reveals that Razza uses local mozzarella from Jersey Girl Cheese.)