- Mushroom Hunting (and Cooking) Lessons from an Expert Forager
- Pot-au-Feu: The Ultimate French Comfort Food
- Top 10 Food Moments Every 'Girls' Fan Will Remember
- Potage Parmentier: The Perfect Potato and Leek Soup in Any Language
- 5 Reasons Why Pie Is the Best
- Where to Eat While You Bet on March Madness in Vegas
- What It’s Like to Eat Six Bowls of Ramen in a Single Day
- 3 Bittersweet Drinks to Make with Amaro di Angostura
- 8 Unexpected Ways to Top a Pizza
- Everything You Need to Know About Oolong Tea
You'll need this for your next pizza crawl.
New York pizza’s supreme greatness has long been established, and each borough has its own claims to the fame. Here, we’re breaking down the best of Brooklyn’s best, old and new, by neighborhood. Just because we think you deserve it.
Williamsburg, Greenpoint and Bushwick
At Emmy Squared, in Williamsburg, the focus is pizza that plays by the four major rules of the Detroit style: It should be baked in a pan and served in squares; have a crisp, almost fried cheesy crust; be airy in the middle and not too dense; and the sauce should be ladled on in stripes after baking.
Cooking at Manhattan's BLT Fish would not seem like the first step toward making great pizza. But Mathieu Palombino found that he liked specializing in one kind of food. And he loved pizza. So he traveled from Italy to California, tasting pies and perfecting a bready, well-salted crust for Motorino in Williamsburg and for a second outpost in the East Village.
Made with aged mozzarella and San Marzano tomatoes, the New York slice at Williamsburg Pizza embodies a classic in every way. Chef Nino Coniglio teamed up with pizza-lover Aaron McCann to create this sensation—with slices fired up in a gas oven and served on paper plates—that shows no signs of slowing down. Don’t forget to order a grandma slice, too.
A century-old wood-burning oven and a chef with Sicilian heritage are to thank for the consistently charred-to-perfection pies that are turned out at Best Pizza. Housed in a former bakery, this pizzeria offers up well-tuned versions of the classics. And a kale pie.
The eponymous Paul Giannone channeled his life-long pizza obsession into this popular Greenpoint spot. The expansive list of creative pies includes the fan-favorite Hellboy, topped with pools of fresh mozzarella, soppressata picante, a sprinkling of Parmigiano Reggiano and a finishing drizzle of Mike’s Hot Honey. Meatless diners take heart: vegan options emerge from the massive wood-fired oven too.
This hipster hangout has the requisite industrial setting (it's in an old garage in Bushwick) and the irreverent flourish (there's an army green military tent out back). It also has exquisite pies like the Crispy Glover, topped with guanciale and breadcrumbs, along with excellent plates like the juicy lamb breast.
Prospect Heights, Clinton Hill, Crown Heights and Bed-Stuy
This beloved spot by Francine Stephens and Andrew Feinberg is best known for its brick oven-fired pizzas—most notably the clam, chilies and parsley pie. Plus, the neighborhood staple does its best to use seasonal, locally-sourced ingredients.
At Emily, the original Clinton Hill restaurant from Emily Hyland and her husband Matt, you'll never be sorry if you order a pizza. The menu is split up into The Reds, The Pinks (vegetarian vodka sauce), The Greens (tomatillo sauce) and The Whites. The Emily, a white pizza with mozzarella, pistachios, truffle sottocenere and honey, might just be our top pick.
Revered as Crown Heights’ best pizza, you can expect Neapolitan brick oven pizzas with a crispy crust. Chef/owner Ron Brown apprenticed in the art of Neapolitan pizza-making with the Naples, Italy company from which he bought Barboncino’s wood-burning oven.
Located in a 100-year-old former bar, liquor store and auto parts shop, Speedy Romeo uses a hardwood-fired Italian pizza oven to expertly char its pies. With unique names like The Dick Dale (speck, pineapple, provel, grilled scallions) and The Dangerfield (pork and veal meatballs, ricotta, bechamel, garlic chips), both your mind and mouth will be amused.
Thin crust is the word at this Carroll Gardens neighborhood haven. Diners are encouraged to bring their own wine and beer and indulge in brick oven pizzas and gooey calzones. Just remember to bring cash!
From pizza legend Patsy Grimaldi come classic and specialty coal-oven pies that you don’t want to miss. Named affectionately after Patsy’s mother, Juliana, the place has Italian roots running deep. With four classics and six special pizzas, Juliana’s keeps it simple and delicious.
Midwood, Gravesend and Coney Island
Long before the Neapolitan pizza wars of 2009, Domenico DeMarco was turning out exceptional pies, like his stellar plain cheese pizza and the baby-artichoke pizza—just a few reasons why this Midwood pizzeria is still among the city's best.
Since 1939, L&B Spumoni Gardens has been pleasing crowds with its iconic Sicilian square pizza. It’s simply a Brooklyn must, as is the signature Spumoni ice cream.
Coney Island’s thin-crust, coal-oven pizza joint has been serving pies to the masses since 1924. With dough made daily, the spot is still family-run and popular as ever.