Sergio's Pizza

Sergio's in South Jordan

(South Jordan) Let’s get something out of the way first: I’m a pizza snob. Not the kind who folds his arms and lectures you about fermentation times or San Marzano tomatoes. I’m talking about the kind of pizza snob who grew up just north of New York City, where pizza shops sell a slice so good it could bring you to tears. Or at least make you say “this’ll do” out loud before your second bite with a chef's kiss to the pizza maker.

The different pies behind glass cases is as New York as it gets

So when I moved to Utah, I braced myself. Don’t get me wrong, there’s some good pizza here. But it’s often of the Utah good variety. You know, where you compliment the crust because it’s polite, even though it flops over like a tired bookmark and the cheese slides off like it just gave up on life. Then along came Sergio’s in South Jordan. All it took was one bite and my inner New York pizza judge lit up. In an instant, my taste buds remembered what a proper slice of pizza is supposed to taste like.

Two slices of sausage for starters, properly cut horizontally

The crust is thin, crispy, and holds its shape when you lift it. No two-handed slice support. No plate needed. It’s pizza like it’s supposed to be, foldable, but not floppy. The first time I saw the horizontal slices of sausage, I almost got emotional. Real ones know. That’s a move straight out of NYC. That’s not just a topping. That's heritage.

Garlic powder at a Utah pizza shop?! I'm home!

Then I saw the shakers of garlic powder, crushed red pepper, parmesan, oregano. Not some sad trio of ranch, ranch, and mystery sauce. These are the tools of the trade. The condiment Mt. Rushmore of any respectable slice joint.

Parmesan cheese chilling in a refrigerator

Since I live less than five miles away, I’ve spent more money at Sergio’s than I care to admit. I’ve also spent more time standing at the counter, looking at all the different types of pies behind a glass case. It's exactly what you would see in a New York pizza shop. When the worker asked me what I want, I make pretend I’m deciding between pepperoni and sausage... when we all know I’m getting both. And maybe a slice of cheese for "balance." Or a sicilian. Don't forget the garlic knots.

Look at all those pies behind glass and a pizzaiolo ready for any order not already there

Sergio’s somehow took a corner of New York, wrapped it in parchment paper, and dropped it into a strip of stores in South Jordan. South Jordan may not be a “small town” by population anymore, but Sergio’s gives it the neighborhood pizza shop feel I’ve missed since moving west. That's why I'm including it in my "small town eats" section of my website. It is a place where the slices are hot, the environment is just right, and nobody judges you for going back up to the counter for “just one more.” I love Utah, but it sure is nice to have pizza that tastes very close to what I grew up on. It's not perfect New York pizza, but it's as close as I have found since living in Utah.

The outside of Sergio's Pizza

Sergio's also has calzones, stromboli rolls, pasta, salads, spaghetti, ziti, lasagne, ravioli, chicken cutlet parm heros, meatball parm heros, and almost anything else you would expect to find in a New York style pizza shop. So if you’re in the Salt Lake Valley and find yourself craving a taste of the East Coast, something with thin crust, real toppings, and that magical “they get it” feel, I think you will love Sergio’s. No offense to Utah pizza places. A lot of local Utah shops have very good pizza. But those of us who grew up back east just know.

I have spent way too much money here through the years

LOCATION:

3537 West, 11400 South, Suite A

South Jordan, Utah 3537 W 11400 S Suite A, South Jordan, UT 84095 WEBSITE: https://www.sergiosnypizza.com/south-jordan-ut/

Just look at these garlic knots and marinara sauce

FUN FACTS ABOUT NEW YORK PIZZA: 1. Thin Crust Royalty: New York-style pizza is known for its thin, foldable crust with a crispy edge. True fans eat it folded, one hand, no plate, no exceptions.

2. It’s in the Water: Some say the secret to NYC’s perfect dough is the tap water, rich in certain minerals. (Yes, some pizzerias ship in NYC water to replicate the magic!)

3. Slice of History: The first pizzeria in the U.S., Lombardi’s, opened in NYC in 1905. It's still around today and still slinging slices.

4. The $1 Slice: New York’s famous dollar slice joints are a cultural icon, proving that pizza doesn’t have to cost much to be life-changing.

5. Pizza by the Slice? Thank NYC. While whole pies were once the standard, New York popularized the by-the-slice option, making pizza the perfect street food.

6. Those Shakers Matter: Garlic powder, oregano, red pepper flakes, parmesan... those little jars are non-negotiable in an authentic shop. Bonus points if they’re slightly sticky.

Tables at Sergio's

Lots of different pies

All the spices you'll need