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Best Pizza in Brooklyn, NY

Best Pizza in Brooklyn, NY

Brooklyn is always on trend and on point when the conversation turns to innovative bars, restaurants and cafes. Pizza is part of the fabric of society in Brooklyn.

Foodies from across the city long ago embraced this hardworking and creative Borough as a culinary game-changer.

From Williamsburg and Green Point to Fort Greene and Prospect Heights, every neighborhood has a favorite watering hole, Italian restaurant or brunch spot that the locals think are the best of its' kind in the entire city. Brooklyn residents, after all, are prideful men and women. But they also know a thing or two about good food.

Everyone has an opinion when it comes to a great slice or pizza pie. Brooklyn residents are no different. In fact, when discussing just which part of the city can lay claim to having the best pizza, Brooklyn takes a back seat to no one. Sure, the pizzaiolos in Little Italy have a long tradition dating back to the late Nineteenth century.
But, so do Brooklyn's pizza maestros. Many of Brooklyn's first Neapolitan immigrants went into business for themselves, selling fresh from the oven slices of pizza out of a tiny store front.

Keste - Williamsburg

No matter where you happen to live in the city, all pizzeria and Italian restaurant chefs and owners claim to have the "best" pizza in town. Hey, there is nothing wrong with having a little self-confidence. After all, if you don't believe in your product, how can you attract new customers and keep your old ones happy ?

The problem is that many pizzerias serve pies and slices that, despite the chef's best efforts, can only be described as average.
But, when you dine at Keste', rest assured that you will be in for one delicious treat. This is gourmet style pizza, the likes of which you have never had before. Great, not merely good, pizza starts with the pizzaiolo, as well as the quality of ingredients that are being used. Here at Keste', you get the very best of both worlds.

All ingredients are locally sourced from area farms and purveyors. Doing things this way might be a touch more expensive for the owners, but the effort and expense are well worth it. Particularly when the chef and pizzaiolo see the smiles on the faces of their customers.

Giorgia Caporuscio , one of the only female pizzaiolas in the United States, personally trained the staff at Keste'.

Keste

Giorgia was born into the pizza business. She is the daughter of acclaimed pizzaiolo Roberto Caporuscio. Born and raised in Terracina, Italy , Giorgia spent years learning the fine art of Neapolitan pizza making. Whenever Dad made pizza in the family kitchen, little Giorgia was right by his side.

A pizza prodigy, Giorgia's first internship and job were in Naples, at the restaurant owned by Antonio Starita, the legendary pizzaiolo who mentored her father.
In Naples, Giorgia honed her craft, gaining tremendous respect from her peers in what was, ( and still is) a male dominated industry. Eventually, Giorgia went on to win first place in the "Classic" pizza category of Naples most prestigious pizza competition, with over 500 pizza-makers taking part.

When the family emigrated to the States, Giorgia used her business savvy to help her Dad open several pizza restaurants in both Delray Beach Florida as well as Brooklyn and Manhattan.

But, the crown jewel in the Caporuscio's mini pizza empire is Keste in Williamsburg.

The menu at Keste' is varied and mouth-watering. There is so much to choose from.

Almost all of the regular customers go for their signature appetizer, the Frittatina, which is a traditional spaghetti cake with Italian baked ham and smoked buffalo mozzarella.
Another popular favorite is the Montanarina. A delicious snack that originated in Genoa, this dish consists of a fried dough puff that is topped with cream, pork, onions ,pancetta and cheese.

Arancini are a popular item at most pizzerias. However, Chef Giorgia does her rice balls with a blend of fresh mozzarella and Truffle cream. The arancini is slightly crunchy on the outside but has a moist center.

There are ten salads on the menu and each one makes for a perfect complement to your pizza. You will absolutely adore the Rustica, which is a hearty bowl filled with fresh Spring mix, prosciutto di Parma, artichokes, Gaeta olives, lemon juice ad extra virgin olive oil.
There is also a taste tempting salad which features fresh as can be strawberries with baby arugula and a dusting of Parmigiano cheese.

Now, however, it's time to take a look at Kestes' incomparable line-up of pizza.

The pizza del papa ( Popes' pizza) is simply outrageous. A drizzle of extra virgin olive oil brings out the flavor of toppings like butternut squash, roasted peppers, zucchini ,basil and smoked buffalo mozzarella.

Sausage, porchetta ,salami, prosciutto, mozzarella and tomato sauce make up the aptly named Macellaio ( Butcher's) pizza.
The noci and porcini pie consists of porcini mushrooms, evoo , basil, grana padano cheese , mozzarella and cream of walnuts.

One of the pies that made Giorgia and her dad famous is the Norma, which has grape tomatoes, mozzarella and mounds of eggplant that are seasoned with various herbs and a sprinkling of grated cheese.

The Vesuvio is one impressive pizza. This stuffed specialty is meant to be shared. Not even a ravenously hungry lineman from the New York Giants could polish this pie off in one sitting.
Inside the tender crust you will find fresh ricotta and mozzarella as well as salami. As if that's not enough, the pie is topped with red sauce, Italian ham, assorted mushrooms, more mozzarella and artichokes.

If "pizza heaven" exists on earth, you'll find it on 12th street in Williamsburg at a place called Keste'.

Location and Hours

232 North 12th Street
Brooklyn, NY 11211
(917) 909-1183
www.kestepizzeria.com

Hours

Monday to Thursday 5 PM to 10 PM
Friday 5 PM to 11 PM
Saturday 11:30 AM to 11 PM
Sunday 11:30 AM to 10 PM

Lean Crust Pizza - Fort Greene

At first glance, Lean Crust Pizza doesn't appear to be any different from the dozens of small, nondescript store front pizzerias that dot the Brooklyn landscape.
But, as we all know from experience, looks can be deceiving. What you see isn't always what you get. Especially within the environs of Thin Crust Pizza.

There's a lot going on behind the counter and in the kitchen of this friendly, family-owned pizza palace.

The concept behind their mouth-watering pizza is simple. Over the last decade, there has been a growing emphasis on healthy eating, better nutrition and farm to table ingredients among both foodies and the restaurant industry.
However, the owners of lean Crust felt that pizza was being left behind in this culinary conversation. In many circles, a slice or a pie was regarded as being in the same downtrodden league as, hamburgers, greasy fries and other fast food fare.

The pizza maestros who founded Lean Crust have pizza sauce in their blood. The art of creating a delicious pizza is a family tradition. They wondered; why can't pizza obtain the same cache' as other celebrated dishes from Italian cuisine ? Well, it turns out that pizza can get the respect that it deserves. It all depends, though, on who's tossing the dough!

With gluten-free and Vegan options, as well as pies that resemble small gardens, they have so many vegetables on them, the pizzaiolos at lean Crust have come up with a pie ( or a slice) that you don't have to feel guilty about eating. Now, that's pizza love at its' finest.

The motto here is,"From our kitchen to your table, we make sure that everything is just right".

Every item on the menu is made to order. And that's why there's artisanal taste in each and every slice.
The healthy, better for you options, by the way, are not just confined to pizza.

The kitchen here is famous for their spaghetti and meatballs. The ground beef used is extra lean and you can ask for whole wheat pasta instead of regular spaghetti. There is even a gluten-free option available for Penne alla Vodka.

For a very modest additional charge, you cant transform any pizza into a gluten-free delight.

Their cheese pie is a classic re-invented. The tomato sauce is made from scratch and it's not overly sweet. Just right. The pizza guys don't overwhelm your pie with cheese. But, they put more than enough to satisfy those mozzarella cravings.

One of their most popular pies is the Al Caprino. The delectable red sauce and perfect crust is topped with goat cheese, fresh mozzarella, baby arugula, red peppers and roasted eggplant.

The menu offers several options without tomato sauce including the mushroom and white truffle oil pie. The Bianca is topped up with cherry tomatoes, Parmigiana, Fontina and Mozzarella. Fontina is a cheese that has a very distinctive flavor. You really don't see it used on pizza very often. But, it does add something quite special to the overall taste.

That's what Lean Crust Pizza is all about.......personality and pizzazz. Better for you does not have to be bland and boring.

Location and Hours

737 Fulton Street
Brooklyn, NY 11217
(718) 852-7567
www.leancrustfultonst.com
Hours

Sunday to Thursday 12 PM to 10 PM
Friday and Saturday 12 PM to 11 PM

Amorina Cucina Rustica - Prospect Heights

For years, Amorina Cucina Rustica has been the place to go, in the trendy, up and coming neighborhood of Prospect Heights, for Roman style thin crust pizza and hearty, hand crafted pasta dishes.

Owners Ellen Fishman and Albano Ballerini have created a menu that attracts hungry foodies from all parts of the Borough.

Dedicated to the Italian farm to table tradition, Ellen and Albano have developed strong relationships with local farmers as well as purveyors of the finest meats and cheeses. Whenever possible, the kitchen uses organic ingredients.

The restaurant takes its' name and inspiration from Albano's grandmother Amorina. After the Second World War ended and Italy was being rebuilt, this enterprising woman opened a small cafe in a town on the beautiful Adriatic sea coast.

Amorina's grandson grew up in the family business. Starting off as a bus boy, Albano did a little bit of everything. But what he loved the most was watching his grandma or Nonna cook. Her food made people happy. It was then that Albano knew what he wanted to do with the rest of his life.

Bringing his hopes and dreams to America, Albano settled in Brooklyn, eventually achieving success at his own restaurant. Nonna would have been proud.

Amorina

The restaurant has a warm ambiance and is decorated with mementos from Amorina's cafe in Italy. Albano is, in a very real sense, never far from the woman who inspired him to reach for the stars, so many years ago.

Albano and Ellen know most of their regular customers by name. A part of the Prospect Heights community, this charming, down to earth couple live just a few blocks from the restaurant.

Lunch and dinner here are treated like a social occasion, just as it is in Italy. No one is rushed through their meal. Good conversation is encouraged, between every bite of their superb food.

They offer over a dozen varieties of pizza, each one more delicious than the last. There are no wrong choices here. Just go wherever your mood and taste buds take you.
The Carbonara pie, a riff on the traditional pasta dish, is made with fresh mozzarella, pancetta, a couple of organic eggs, Parmigiano cheese and black pepper. Another pie that you're going to love is the Gorgonzola cheese with wine-soaked figs, caramelized pears and honey.

Two other pies that should be on your pizza bucket list are the Zucchini and basil pesto pie and the capricciosa, which features artichokes, green olives and rosemary together with mushrooms, sausage and mozzarella.

When you dine at Amorina Cucina Rustica in the Summer, you'll be able to enjoy ice cream and gelato personally made by Albano.

If you're not having the best of days, then make a plan to stop by and visit Albano and Ellen for some stellar pizza, al dente' pasta and a heaping helping of Italian sunshine. You'll feel like a new person when you leave, filled and content.

Location and Hours

624 Vanderbilt Avenue
Brooklyn, NY 11238
(718) 230-3030
www.amorinapizza.com

Hours

Sunday to Wednesday 5 PM to 10 PM
Thursday to Saturday 5 PM to 11 PM

Graziella's Pizza - Clinton Hill

The perfect recipe for a romantic evening to remember is great food, a little wine and a lot of laughter. That's what life's special moments are all about. Graziella's is your go-to place to escape from the everyday hustle and bustle.

Since 2004, when Vito Randazzo and his father-in-law Louis DeVivo first opened their doors; Clinton Hill couples and families have celebrated life and all it has to offer at this intimate and cozy restaurant.

The decor is classic Italian trattoria but with a modern, made in Brooklyn flair. After dark, small string lights illuminate the back yard patio. Here you can toast your love under the stars. The patio looks like something straight out of Martha Stewart Living. There is a cute picket fence, wood paneling and a pergola.

It's hard to believe that this was once an abandoned garage space. Vito, Louis, and their team worked hard to transform what was once a dilapidated eyesore into a neighborhood gem.

At Graziella's you will get generous portions as well as some of the best pizza in the area.

The Food Network's Ted Allen is a huge fan. Ted voted the pies at Graziella's as among the best pizza he has ever eaten. That is a tremendous compliment, coming from someone who really knows food. His favorite is the arugula and Parmesan pie.

Graziella's serves up authentic, wood-fired pizza. They do a very tasty veggie pie with mushrooms, an olive mix, roasted tomatoes and broccoli rabe'. Their Carne delight pie certainly lives up to its' name with tons of savory sliced sausage, pepperoni and prosciutto.
For those who like things hot, try their signature Pizza Inferno with spicy capicola salami, jalapenos and cherry peppers. Just make sure to have plenty of ice water on hand.

If you're looking for a change from the same old pizza varieties, then order their signature clams and pancetta pie or the Pizza Luigi, comprised of roasted red peppers, anchovies and olives.

Most foodies consider the calzone to be pizza's first cousin or best buddy. The odds are that wherever pizza hangs out, you'll also find a calzone or two on the menu.

The kitchen turns out everything from a mozzarella and ricotta filled cheese calzone to meatballs and roasted garlic as well as the off the charts spinach, mushroom and broccoli calzone. Each one is a complete meal.

Earlier in the article, we talked about Graziella's impressive portions. You will see exactly what we mean when you order dishes like the Rigatoni Bolognese, made from scratch lasagna, ravioli of the day or the shrimp scampi with spaghetti.

When you make a reservation at Graziella's, look forward to being pampered as you enjoy an evening away from the cramped kitchen in your Brooklyn apartment.

Location and Hours

232 Vanderbilt Avenue
Brooklyn, NY 11205
(718) 789-5663
www.graziellasmenu.com

Hours

Monday to Wednesday 3 PM to 11 PM
Thursday to Sunday 11 AM to 11 PM

Forno Rosso - Clinton Hill

Brooklyn has an undeniable eclectic charm going for it. You can find cute little boutiques, art galleries, bakeries, coffee bars and restaurants in so many out of the way, unexpected places. This blue-collar borough is known for having a gritty industrial vibe. It's not for everyone.

Other than places such as Prospect Park, green spaces tend to be few and far between in Brooklyn.
Forno Rosso, though, a beautiful Italian restaurant that opened in 2013, provides some much-needed respite from the edginess and reclaimed warehouses and centuries' old buildings of the area.

Chef and owner Roberto Petrosini have managed to transform a section of Gold Street into a heavenly slice of Naples.

Thanks to chef Roberto's time honored family recipes and the restaurant's gorgeous ambiance, you feel as though you're enjoying your meal on Via Francesco Carracciolo with the bay of Naples just down the road. It's a street that holds many dear childhood memories for Roberto.

Do as they do back in the chef's hometown and start off your leisurely meal with a glass of wine or a refreshing cocktail.

You're frazzled and beyond tired from running errands all day. So, a drink like the Amalfi Breeze is definitely in order. This mix of Bacardi rum, fresh muddled basil, house limoncello and simple syrup will both relax your mood and re-energize you.

FornoRosso

A great way to ease into your evening is by sipping the Sicilian Nectar, a thirst-quenching blend of blood orange juice, Ford's gin, Aperol, Gallo sweet vermouth, ginger syrup and a dash of mint.

Roberto and his sous chefs have conjured up a menu of culinary treats, some of which change seasonally.

The very Mediterranean grilled octopus and Hummus served with fava beans goes quite well with a glass of imported wine, direct from a vineyard near Naples.
The salmone alla Siciliana is a dish that Roberto grew up eating. You, too, will enjoy this tender filet of salmon that is cooked in a light sauce of butter, lemon juice and capers. One of the most popular dishes at Forno Rosso is the veal and mushroom stuffed tortellini in an addicting Chardonnay cream sauce.

Chef's Neapolitan-style pizza is made staying true to traditional methods. Your pie is served soft, tender and slightly charred, straight from the oven

The Forno Rosso signature pie has a crust that is stuffed with Ricotta cheese. Another pie, with your name on it, for sure, contains creamy, imported Burrata, smoked prosciutto and Provolone cheese.

Foodies adore Roberto's savory beef and veal sauce. Well, you don't have to order pasta in order to enjoy this one of a kind Bolognese sauce. The Pizza Bolognese is topped with this juicy meat-lover's sauce as well as both Parmesan and Mozzarella cheese.

Feeling creative? Got your imaginary chef's hat on? Then go for Forno Rosso's make your own pizza option.
The base price is only ten dollars and it's well worth the money. This is a fantastic ice-breaker if you are out on a date or chilling with a group of friends.

Just choose either Rossa (red) or Bianca (white pizza, no sauce) and let your imagination run wild.
Use the pizza dough as a canvas and add ( for a modest additional charge per item) specialty sauces like pesto or truffle and other ingredients such as veggies, various meats and cheeses or even seafood ( jumbo shrimp or anchovies).

Location and Hours

327 Gold Street
Brooklyn, NY 11201
(718) 451-3800
www.fornorossonyc.com

Hours

Sunday to Thursday 11:30 AM to 11 PM
Friday and Saturday 11:30 AM to 12 AM

Oregano - Williamsburg

Oregano is all about the seasonings. Hence, the name. After all, oregano is one of the most popular spices in the Italian cook book, particularly when it comes to enhancing an already great slice of pizza.

The first thing that greets you, upon entering the premises is a massive, dome-shaped pizza oven. The counter guys work around this mountain of an oven as though it were a prop in a Broadway show.
Watch as, with a theatrical flourish, one of the pizzaiolos stretches the dough, tosses it into the air with a near miss of a catch ( perhaps on purpose to dazzle the customers), and then tops the dough with sauce, shredded mozzarella and savory sausage. The finished product is gently placed in the oven and all you have to do is wait, while your mouth waters in anticipation.

A large blackboard, mounted on the exposed brick wall, highlights the chef's specials of the day.
Oregano is one of those hidden away neighborhood places that locals would prefer to keep to themselves. With foodie fame comes long lines and difficulty in securing reservations.

Another big draw is the lovely back garden, which just so happens to be one of the most romantic books you will find in any Italian restaurant, anywhere in the city.
As a regular ( and we know that you'll become one after you try Oregano out ), divide your visits between the sumptuous entrees' and pizza.

The must-try signature dishes here are the Gnocchi Vodka with salmon, chicken Caprese, which is topped with heirloom tomatoes and fresh mozzarella and the Squid Ink Frutti di Mare. This delightful dish consists of hand made fettuccine, sauteed shrimp, mussels and clams in a light tomato sauce.

When it comes to pizza; there is an almost unlimited selection to choose from.

One of their very best pies is the Williamsburg, which features ricotta cheese and hot soppressata in a traditional Margherita-style pizza.

The kitchen works wonders with fish. Their salmon pizza contains a nice portion of smoked salmon along with fior di latte, goat cheese, capers and crushed lemon. You might think that having any kind of fish ( other than anchovies) on a pizza is a little strange, but you won't after you taste this pie.

Other pies in the spotlight here include the salad-centric arugula, the four cheese with truffles and the ultimate pepperoni.
The standout pizza is the Oregano. This signature pie is topped with shallots, tomatoes, labneh and arugula. But, the main ingredient is Zaatar, a blend of house made oregano, thyme and sesame seeds.

When you dine at oregano, do yourself a big favor and leave room for dessert. The Tiramisu is extra-good as are the Profiteroles.
The chocolate souffle' makes everybody's best dessert list and there are several good reasons why, including warm chocolate cake, a molten lava center of hot fudge and a big scoop of vanilla gelato. This is one dessert that is guaranteed to send you home deliriously happy.

Location and Hours

102 Berry Street
Brooklyn, NY 11211
(718) 599-5988

Hours

Monday to Friday 5 PM to 11 PM
Saturday and Sunday 12 PM to 11 PM

Sottocasa - Boerum Hill

In Italian, which is the language of love, food, fashion and so much else, the word sotto means under and casa is home.
And that's exactly where this hip, contemporary pizza cafe is located. Sottocasa is a few steps down from the busy Atlantic Avenue sidewalk, nestled underneath a quaint brick townhouse.

But, in the words of owners Luca and Laura Arrigoni, being Sottocasa is ...."less about a physical location and more about a feeling or vibe. It involves being friendly, convenient and warm That's how you'll feel when you walk through our doors. Welcome home !"

This personable husband and wife duo have a story that is as intriguing as their captivating pizza and antipasti.

Originally from the style capital of Europe, Milan; Luca and Laura both have a strong professional background in the theatrical arts.
Working as actors in Italian television, the couple decided to move to New York and pursue their dreams in America. Like most aspiring actors, Luca and Laura ended up in the restaurant business to support themselves.

Between auditions, Luca worked as a waiter, manager and cook while Laura did some front of the house work as a hostess and server. What the hard working Italians soon came to realize is that they had a strong passion for food and the hospitality industry in general.
Doing a career 180, Luca decided to train as a pizzaiolo while Laura immersed herself in the business end of running a restaurant.

Their first joint venture was a catering company that specialized in Italian cuisine. It was a rousing success with everyone from hipsters and families to local offices in the neighborhood who were looking for a something other than the usual salads and sandwiches for their office parties and meetings.

Sottocasa

Luca and his wife then went on to the next step of their culinary adventure and scouted for an empty space that they could transform into a Milanese style pizza cafe. They found exactly what they were looking for in the on the rising neighborhood of Boerum Hill.

Luca feels that pizza making is an art and a joyful one, at that. It's all in the details. At Sottocasa, nothing is left to chance when creating your masterpiece of a pie.

They source only premium flour and organic tomatoes from Italy. All of the cheeses are sourced locally, so they travel less and are as fresh as can be. Every morning, the pizzaiolos break the mozzarella by hand to ensure just the right texture. Luca's special dough is comprised of only flour, yeast, salt and water.

Prior to becoming your pizza, the dough sits for at least, 48 hours. This process lends itself to the creation of a light and flavorful pizza that goes down easy and won't sit on your stomach.

Luca and Laura are particular about what kind of olive oil they use. Their EVOO is imported directly from Sicily and is labeled exclusively for Sottocasa.

The restaurant is a great place to meet up with friends. Conviviality is always in the air. Just order up some appetizers (antipasti) along with a couple of pizzas and you are good to go.

And, while you and your group are celebrating, don't forget the adult beverages.

Besides a nifty selection of imported reds and whites, you can wash your pizza down with craft beers from an Italian micro-brewery.
Birra Menabrea is Sottocasa's house beer and it's available in both lager and amber ale.

Antipasti options include a well-curated meat and cheese board, Focaccia bread with an Italian olive medley and tuna fish and chick pea salad.

Luca's pies tend to favor seasonal herbs and vegetables. The Verdure is an eggplant lover's dream. Layers of this delicious and underappreciated purple vegetable are joined by sliced tomatoes, mushrooms, mozzarella and caramelized onions to make one terrific pizza.

Capers, oregano, mozzarella and ricotta deliver big time taste on the Romana pie. The Laura is a delicate blend of speck, Rosemary, tomatoes and Mascarpone cheese.

One thing that you will really like if you are a fan of pizza, is that Luca's crust is not overly thick. Some pizzaiolos overdo the crust to the point that it's almost like eating a chunk of crusty Italian bread. Too dry and much too chewy. That won't be an issue at Sottocasa.

Location and Hours

298 Atlantic Avenue
Brooklyn, NY 11201
(718) 852-8758
www.sottocasanyc.com

Hours

Monday to Thursday 5 PM to 10:30 PM
Friday 5 PM to 11 PM
Saturday 12 PM to 11:30 PM
Sunday 12 PM to 10:30 PM

Evil Olive Pizza Bar - Williamsburg

Owner Jason Tennant likes to say that The Evil Olive Pizza bar is 100% Brooklyn in terms of attitude, creativity and work ethic. But, you don't have to be from Brooklyn to appreciate what Jason and his crew have to offer at their very hip and modern pizza bar.

The decor resembles what you would find at a lounge in Chelsea or the meat-packing district. Cool does not even begin to describe the ambiance here.

However, despite the upscale, trendy surroundings, Evil Olive is a place where people from all walks of life can feel comfortable. Everyone from blue collar workers, sports fans, foodies, artists and actors to families come here to enjoy delicious pizza and craft beer.
If you're into supporting local businesses, then you'll appreciate the fact that Jason purchases his suds from the beer masters at Brooklyn Brewery and Bushwick's own Braven Brewery.

Besides showing every game imaginable on their HD-TVs, Evil Olive plays host to the Capicu Cultural Showcase, a dynamic open mic night that encompasses spoken word, poetry slams, comedy and music.

The winner of Spike TV's Hungry Investor show, Jason used his prize money to open the Evil Olive. A neighborhood guy to the core, Jason opened Evil Olive just down the street from the block where he grew up.
With impeccable working class credentials, Jason has been an active member of the electrical worker's union for over twenty years. Those skills certainly come in handy when you own a brick and mortar business of any kind.

Jason's business partner, chef Travis knows how to put together a classic Brooklyn pizza shop hero.
They've got all your favorites like sausage and peppers, chicken Parmigiana, grilled chicken Caesar and meatballs with red sauce. Travis also has a knack for creating soon to be Evil Olive classic heroes like the chicken and artichoke with mushrooms, mozzarella, garlic, basil and secret house dressing.

The old school Brooklyn Pizzeria tradition continues with garlic knots, pepperoni wheels and spinach rolls.

Evil Olive's pies come in three sizes, personal, medium and large. Some might say that their pizza is just a little on the pricey side. But, in terms of taste and value, it is so worth your time and money. The cute and funny names of the various pies on the menu are almost worth the price of admission.

The Mysta Mushroom features a bountiful harvest of garlic sauteed mushrooms, spinach leaves, onions and mozzarella with seasoned Panko.
One of their heartier pizzas is the Brooklyn Besh't, with sweet and hot sausage direct from Emily's, broccoli rabe', fresh mozz and tomato sauce.

Pesto Presto makes magic happen with plum tomato sauce, caramelized onions, spinach, Asiago and Romano cheese along with pesto sauce that is so good, it might just become addictive.
Blue cheese crumbles paired with marinated artichokes and plum tomatoes are the taste temptations that make the King of Hearts one of the best pizzas in the borough.

Location and Hours

198 Union Avenue
Brooklyn, NY 11206
(718) 387-0707
www.brooklyncraftpizza.com

Hours

Monday to Thursday 11 AM to 11 PM
Friday and Saturday 11 AM to 12 AM
Sunday 12 PM to 10 PM

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