In this week’s episode of The Montclair Pod, we set out to taste-test five beloved pizza joints—all within a few blocks of Bloomfield Avenue—and determine, once and for all, what defines a Jersey slice.
From thin-crust truck slices to sourdough squares with a 24-year-old starter, here’s what went down—and what we learned.
My Little Pizza Heaven – A Food Truck with Deep Roots
Our first stop was My Little Pizza Heaven, a local favorite parked behind Lackawanna Plaza. Co-owner Moe shared the story behind the truck’s long journey—from Two Brothers Pizzeria at Newark’s Prudential Center to its current home in Montclair.
“When COVID hit, I went out of business. And then I started this about four or five years ago,” Moe told us.
When asked to describe his style: “New Jersey. Not New York—Jersey. We have our own thing.”
And the slice? Thin, hot, nostalgic. The kind of no-frills pizza that tastes like your old neighborhood corner shop.
Luigino Parmigiana – The Lamb Flatbread That Divided the Table
Next, we sat down for an upscale experience at Luigino Parmigiana on Glenridge Avenue, best known for its elevated Italian dishes—and the pizza that technically isn’t a pizza.
Topped with slow-roasted lamb, lemon zest, ricotta, pickled onions, and olives, this Roman-style flatbread sparked debate.
“It’s not really a pizza,” said co-host Farnoosh Torabi. “It’s a meal where delicious items like lamb, olives and cheese are using bread as a vehicle to get in your mouth.”
Max Gray from Chow Town Food Tours dubbed it: “A delivery mechanism for the lamb.”
Delicious? Yes. Traditional? No. But worth ordering as a shared appetizer? Absolutely.
Ah’ Pizz – Classic Flavors, Choose Toppings Carefully
We made a quick detour to Ah’ Pizz, known for its wood-fired Neapolitan pies. The namesake pizza, topped with crushed tomatoes and mozzarella di bufala, delivered on taste—but struggled with texture.
“It’s very tasty,” said co-host Mike Schreiber. “But it’s a little soupy.”
Pro tip from the crew: Try the sausage, mushroom, or white pies for better balance.
Teglia Pizza Bar – The Crowd Favorite
This was the game changer. At Teglia (pronounced “TAY-lee-uh”), owner Joseph Catalano served up thick, square slices made from a 24-year-old sourdough starter from Sicily. The dough goes through a four-day rise, baked on day five.
“All my flour is organic. Non-bromated. No GMO. So when they say you go to Italy and eat the bread and don’t feel sick? Same thing here,” Catalano told us.
The simple marinara slice floored everyone.
“Even though it’s thick, it’s crispy. It’s really nice,” added Mike.
It wasn’t just our pick—it was the favorite among our Instagram followers, too.
Leone’s – A Buffalo Chicken Finish
Leone’s – A Buffalo Chicken Finish
We wrapped things up at Leone’s, a Montclair institution with the town’s first brick oven. Owner Michael Restaino shared how his mom brought the oven over from Sicily long before brick-oven pizza was trendy.
We tried their buffalo chicken slice—doused with hot honey.
“It’s good. Maybe a little crazy,” said Gray. “But you know what? That’s kind of what makes Jersey… Jersey.”
To hear all the stories, insights, and a few laughs along the way, subscribe to The Montclair Pod, available on Apple, Spotify.
