The Definitive Guide to Brooklyn's Coal & Wood-Fired Pizza
From the legendary 900-degree ovens of Lucali and L'Artigiano to century-old coal ovens in South Brooklyn, here is where to eat the best pizza in the borough.
Ask three Brooklynites for the borough's best pizza, and you're liable to ignite a passionate family debate spanning three generations. Brooklyn's pizza identity isn't just about sauce and dough; it's a testament to immigrant ambition, masonry engineering, and relentless obsession with fermentation.
1. The Cult of the Blistered Crust in Carroll Gardens
At Lucali on Henry Street, Mark Iacono turned a neighborhood candy store into an international pilgrimage site. The pies arrive blistered, their thin crust charred just enough to impart smoke without overpowering the sweet brightness of crushed San Marzano tomatoes and fragrant basil leaves.
2. The Contemporary Neapolitan Renaissance in Williamsburg
Further north, venues like L'Artigiano Wood-Fired Pizzeria emphasize 72-hour cold-fermented doughs fired at 900°F in imported refractory brick ovens. The hallmark here is leopard-spotted cornicione (crust) topped with imported burrata, hot honey, and aged soppressata.
How to Tour Brooklyn Pizza Like a Pro
- Arrive early for dinner services: The borough's premier brick-oven spots don't do standard reservations; queues begin as early as 4:00 PM.
- Always order a calzone: If a pizzeria hand-dips their whole-milk ricotta, skipping the calzone is a cardinal culinary sin.
- Embrace the BYOB culture: Many of Brooklyn's top pizzerias remain proudly BYOB, allowing diners to bring their favorite Chianti or local craft IPA.
Giancarlo Moretti
The Brooklyn Food Guide editorial staff uncovers the culinary heartbeat of NYC's greatest borough — from 100-year-old family bakeries to cutting-edge natural wine bars.
