Brooklyn is known for some of the best pizza on the planet. But, with a pizzeria on virtually every block, it’s important to go into BK with a plan of action.
You want the best? We’re giving you nothing but the hits. Here is your guide to the best pizzerias that Brooklyn has to offer:
Best Pizza – Williamsburg (Order for delivery or pickup)
The name doesn’t lie. This slice shop from Vice celebrity Frank Pinello churns out some of the most delicious pizzas we’ve ever had.
Pinello cut his teeth at some of New York’s most esteemed restaurants and got his big break in 2010 when friends and investors bought into his vision. Initially, some around him were skeptical about his unorthodox methods, such as including sesame seeds in the crust. In time, he turned everyone into believers. Today, his pizzeria is famous, and people trek from far and wide to come to this legendary Brooklyn institution.
The pies to try:
- White pizza (mozzarella, ricotta, caramelized onions, pecorino, and parsley)
- Thin-crust pepperoni pizza
- Grandma pizza
Di Fara Pizza – Midwood and Williamsburg (Order for delivery or pickup: Midwood, Williamsburg)
How good is Di Fara Pizza? For years, locals and tourists built entire days around schlepping to the sleepy Brooklyn neighborhood of Midwood so that they could wait in line for this pizza. Yup, it’s that good.
Since 1964, owner Dom DeMarco has worked the ovens at his celebrated pizzeria. To say he takes great pride in his ingredients and methods would be an understatement – DeMarco and his limited circle of trusted aides take their time to build what many call the ideal pizza. From the fermentation of the dough to the baking that results in a trademark charring of the crust, every action is deliberate. That typically adds to the wait time but, hey, this is great food, not fast food.
Thankfully, DeMarco has embraced technology in recent years – you can order pickup or delivery from either Di Fara location on the Slice app.
The pies to try:
- Plain thin crust
- Plain regular
L’Industrie Pizza – Williamsburg (Order for pickup or delivery)
At L’Industrie Pizza, you can customize your slice with just about any topping you can think of.
Craving savory portobello mushrooms? Fluffy clouds of ricotta? Decadent burrata? Figs? Creme Fraiche? You get the idea – if you can dream it, L’Industrie can do it.
Can’t decide what to get at this rising Brooklyn star? That’s what we’re here for.
The pies to try:
- Parma White Pizza (mozzarella, ricotta, prosciutto di Parma, truffle sauce)
- New Yorker Pizza (tomato sauce, mozzarella, pepperoni, sausage, ricotta)
- Mike’s Pizza (tomato sauce, ricotta, Italian ham, Mike’s Hot Honey)
L&B Spumoni Gardens – Gravesend
L&B makes a solid round thin-crust pie, but, please, don’t waste your belly room – go straight for the heavenly Sicilian squares at this South Brooklyn landmark.
Oh, and no need to muck it up with toppings, either. The focaccia-like crust tastes like pure butter and the sauce achieves a perfect tang-to-sweetness ratio. You’ll be Thanksgiving full off of anything more than two slices, but, trust us, the food coma will be well worth it.
The pies to try:
- Sicilian
Paulie Gee’s – Greenpoint
Paulie Gee’s serves up remarkable Neapolitan-style pizzas with some of the most inventive topping combos around. You won’t find a pie in Naples with fresh mozzarella, mild gouda, brisket, and pickled pineapple, but, so what? This isn’t Naples, and anything goes in Brooklyn.
Even though the menu selections at this dine-in only joint are decidedly out-of-the-box, the flavor, texture, and color of the Neapolitan crust is as authentic as it gets. You can also opt to keep it simple with options like the “Brian DeParma” (tomatoes + Parmigiano Reggiano) or the “Arugula Shmoogula” (tomatoes, baby arugula, olive oil, and shaved Parmigiano Reggiano), but we suggest mixing it up with new-school takes on old-school flavor profiles.
Added bonus – Paulie Gee’s also offers a wide selection of vegan options that are every bit as delicious as their regular counterparts.
The pies to try:
- Hellboy (fresh mozzarella, Italian tomatoes, Berkshire soppressata picante, Parmigiano Reggiano, and Mike’s Hot Honey)
- Ricky Ricotta (Italian tomatoes, sweet Italian fennel sausage, Pecorino Romano, post-oven fresh ricotta dollops, baby arugula, and olive oil)
- Cherry Jones (Fresh mozzarella, Gorgonzola, prosciutto di Parma, dried Bing cherries, and orange blossom honey)
— Zach Links is an L.A.-based sports journalist who is equally concerned with the outcome of the game and what he’ll be eating at halftime. In addition to serving as a staff writer for The Sauce, he’s also the lead writer and editor of ProFootballRumors.com. You can follow him on Twitter @ZachLinks and on Instagram @FatZachLinks.
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