Best Pizza

c/o The New York Times

33 Havemeyer Street
Brooklyn, NY 11206
view map
718.599.2210

Cuisine: Pizza
Our Rating: ★ ★ ★ ★
Cards: All major
Price: Moderately Priced
Hours: Mon-Sun Noon-10pm
Booze: None
Subway: L to Lorimer St.
Delivery: No
BK 365 says:

Located on the sleepy block between North 7th and 8th Street on Havemeyer in Williamsburg, Best Pizza has opened for business. Taking over the former Brooklyn Star space, the three amigos Frank, Gavi, and Akhil (ah-keel) are turning out some incredibly tasty slices with prices in line with far more average pizza joints.The team putting this together? One of the former Brooklyn Star owners Joaquin Baca and the Bushwick crew from Roberta’s are backing the venture. They’ve tapped pizzaiolo Frank Pinello who’s hopping over the East River from Keith McNally’s restaurant on the Bowery, Pulino’s Bar & Pizzeria. For those that pay attention to the world of pizza in this city, a pedigree worth attention.

The spot is bare bones with all of the signage consisting of either masking tape or paper plates with friend-emblazoned graffiti. One of the best labels in the joint is above the beer tap ($4/pint or $13/pitcher) that reads No Weeezing The Juice. There are 16 chairs in the white walled dining room looking into the kitchen where you can watch the guys slice and dice the fresh ingredients and feed them into the wood burning stove.

They’re serving up slices at $3-$5 with toppings from the Brooklyn Grange (when the season permits). The menu features a handful of staples, but the best way to order is just by walking up and asking what’s coming out fresh. Upon my visit that happened to be the Grandma Slice (plum-tomato sauce, hint of anchovie, local mozz), which held the perfect ratio of crisp to doughiness on a thin (but not too thin) crust with the proper level of sauce and cheese.

There’s a lot of pie in this city and as far as a by-the-slice spot goes, Best Pizza isn’t a title that rings hollow.

Blackbook Mag says:

Brick Oven Gallery’s century-old cooker put back to its original purpose, cranking out classic New York pies. Serious skillz in the kitchen between pizzaolo Frank Pinello and Roberta’s and Brooklyn Star backing. Hubris suggested by the name, but the ’za is all that. Available by the slice (try the grandma) or full pies for a nice civilized meal.

This entry was posted on Friday, October 29th, 2010 at 4:23 pm. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.