c/o Flickr

179 Bedford Avenue
Brooklyn, NY 11211
view map
718.599.4550

Cuisine: Pizza
Our Rating: ★ ★ ★★
Cards: Cash Only
Price: $
Hours: Sun-Thurs 11am-11pm; Fri-Sat 11am-2am
Booze: None
Subway: L to Bedford Ave.
Menu: Click Here
Delivery: Yes
New York Mag says:

For Williamsburg hipsters who are slowly being priced out of their hood, Anna Maria’s provides a taste of the old days when thing were still cheap and authentic under the L train. Two dollars will buy a thickish slab of cheese pizza–slightly oily but better than average, and large enough to keep a hipster’s jeans safely around his hips. $3.50 will buy some more vitamins, in the form of a specialty slice topped with a veggie and/or meat combo. A soggy $4 calzone is worth it only if you need to fulfill your RDA of grease, but 8 smackers will buy a bona fide hot meal, like chicken cutlets or tortelloni, albeit on a disposable plate. All of this affordable nourishment is available late into the night, so starving artists, as well as crowds of drunken bar-goers, can fuel up whenever inspiration strikes.

Metromix says:

When the bars on Bedford Ave. let out, finding a post-debauchery nosh can be somewhat difficult. Enter Anna Maria Pizza, open until 2 a.m. on the weekends and 11 p.m. during the week. Heavy on the toppings and convenient to the L train, Anna Maria is difficult to refuse. For your more sober moments, try their hot lunch specials.

c/o Brownstoner

204 Grand Street
Brooklyn, NY 11211
view map
718.599.6599

Cuisine: Italian/Gourmet Pizza
Our Rating: ★ ★ ★ ★
Cards: All Major
Price: $$$
Hours: Mon-Thurs 12pm-4pm (Lunch), 5pm-Midnight (Dinner); Sat 12pm-4pm (Lunch), 5pm-1am (Dinner); Sun 12pm-4pm (Lunch), 5pm-Midnight (Dinner)
Booze: Full Bar
Subway: L to Bedford Ave.
Menu: Click Here
Delivery: Yes
Time Out New York says:

Though its name means “hugs and kisses” in Italian, Baci & Abbracci carefully balances its grandma-style Italian rusticity with a Euro-chic sensibility. Subtle architectural touches, like saucer-shaped light fixtures and a chrome-furniture-filled back garden, lend the casual eatery a modern, space-age look. The old-world influences pop up in the kitchen. The bulging wood-burning oven (imported from Naples) evokes the homeland, and Sorrento native Francesco Mastellone tosses the pies. In addition to pizzas, the menu includes classic dishes like sauteed calamari and veal milanese. We especially liked the polpa e patate appetizer, meaty hunks of octopus and boiled potato slices tossed with slivers of zesty raw garlic, olive oil and plenty of parsley. We also enjoyed a sauceless pizza topped with chewy smoked mozzarella, strips of mild pancetta and caramelized onions. Unfortunately, the crust lacked the crispness of a perfect thin-crust pie. A dessert, torta di nonna, with custardy sabayon, chocolate-cream piping, and crushed, toasted pine nuts and pecans, was named for — you guessed it — grandma.

NY Magazine says:

Patrons of this casual, low-fanfare eatery can bank on a warm welcome, if not the kisses and hugs promised in the restaurant’s name. The decor is inviting, too, with rustic tables, a wood-burning pizza oven, marble countertops, and Italian tilework. Balancing confident panache with unpretentious ease, B&A isn’t edgy or superhip and doesn’t strive to be. The kitchen favors solid, well-crafted renditions of antipasto, pasta, and pizza, including the welcome familiars linguini with clam sauce and four-cheese pie (quattro formaggi). Antipasti, served in generous, easy-to-share portions, focus on fresh vegetables and shellfish, and set off richer sauced dishes like pasta with fennel in cream sauce and the visually ravishing violette di Parma, jewel-toned red beet gnocchi in cheese sauce. But pizza is the high point here: With crusts that are tender, chewy, and crispy in all the right places, these pies boast decision-defying toppings like smoked mozzarella, pancetta, and caramelized onions, and fresh bufala mozzarella, cherry tomatoes, and arugula. Lucky locals say that this newcomer is sure to give the now-established Fornino, which opened in 2005, a hearty run for its well-beloved pie. Mangia bene, Williamsburg. Weekend brunch features frittatas and eggs Benedict along with eggs to order and a breakfast pizza, topped with tomato, mozzarella, egg, and diner’s choice of ham, sausage, or smoky pancetta. Recommended Dishes: Lattuga alla Trentina salad, $9; Baci & Abbraci pizza , $13; verdure ripiene, $11

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.

c/o Metromix

436 Union Avenue
Brooklyn, NY 11211
view map
718.218.8770

Cuisine: Pizza/Italian
Our Rating: ★ ★ ★
Cards: All Major
Price: $
Hours: Mon-Sun Noon-Midnight
Booze: Beer and Wine
Subway: L to Lorimer St.
Menu: Click Here
Delivery: No
Metromix says:

The pizza at Graham Avenue’s Carmine’s proved so popular that the owners decided a sequel was in order. And thus, Carmine’s II was born. Unlike Hollywood, this second offering is just as good as the original. How could it not be when they’ve got the pizza? Carmine’s: The Sequel delivers the same gourmet pan pies that made the original a hit. The lasagna option is topped with meatball and ricotta, and the pizza alla maya loads on the grilled chicken, portabella, roasted peppers and smoked mozzarella. They’ve also got a number of pastas and other Italian dishes. It’s nothing too fancy, but they have you covered if you need a chicken parm fix. This location even improves on the original: They’ve got a small garden in the back where you can slurp up the marinara sauce in the open air. Perhaps a trilogy is in order?

Citysearch says:

The third location of the well-loved New York chain, this Carmines serves up the same hearty Southern Italian cuisine. Fill up on the generous portions of pizza and pasta, and take advantage of the outdoor seating in the Carmines II garden.

Carmines

358 Graham Ave.
(Between Conselyea St & Metropolitan Ave)
Brooklyn, NY 11211
view map
718.782.9659

Cuisine: Pizza, Italian
Our Rating: ★ ★ ★ ★
Cards: All Major
Price: $
Hours: 11:30 am-10pm Daily
Booze: None
Subway: L to Graham Ave.
Menu: Click Here
Delivery: Yes, $10 Minimum
Metromix says:

You do not have to be a Yankees fan to eat at Carmine’s, but Yanks aficionados might find the restaurant’s collection of memorabilia an especially compelling reason to grab a slice. Try their unique chicken Caesar pizza (available in personal pan and regular pie size). Carmine’s also features a dizzying array of sandwiches, wraps and hot dishes.

Dieci Pizzeria & Osteria

10 Devoe St
New York, NY 11211
view map
347.599.2009

Cuisine: Italian
Our Rating: ★ ★ ★ ★
Cards: All major
Price: Moderately Priced
Hours: Tue-Sun 12pm-11pm
Booze: Full Bar
Subway: L to Lorimer Street

Menu: Click Here
Delivery: Yes
Blackbook Mag says:

Dieci Pizzeria & Osteria brings a taste of Campania to East Williamsburg. Sustainable pizza ingredients get the wood-burning oven treatment. The menu fills out with antipasto, panini, and entrées like braciola stuffed with raisins and pine nuts. The outdoor space is as quaint as a southern Italian courtyard, should the weather ever break.

Time Out New York says:

This taverna features simple Italian fare, including pizzas (speck, rucola, shaved Parmigiano), fresh pastas (gnocchi in a creamy Gorgonzola sauce) and polpette di verdure (fried zucchini-eggplant-and-tomato patties served with arugula and goat cheese). The 100-seat spot features light yellow walls, ceramic-tiled floors and a stained-wood bar.

c/o Pizza Rules

558 Driggs Ave
Brooklyn, NY 11211
view map
718.782.4826

Cuisine: Pizzeria
Our Rating: ★ ★
Cards: All Major
Price: $
Hours: Sun-Wed 10am-10pm; Thurs-Sat 10am-11pm
Booze: Beer & wine
Subway: Bedford Stop on L train
Menu: Click Here
Delivery: Yes
Metromix NY says:

You get much more than a slice at Driggs Pizza, you get a bit of Williamsburg history. Since 1968, this family-owned pizzeria has served up hot pie and traditional Italian pasta and seafood dishes. Along the way they have developed a faithful following of locals and non-Brooklynites alike. Expand your horizons with the upside down pizza.

Slices Of The City says:

Originally recommended to us by the girl at Built by Wendy, this was actually our third trip to Driggs, and certainly won’t be our last. Driggs is an all around great shop, with good atmosphere, service, and most importantly, pizza. We tried three different slices on our visit. The plain slice was excellent. The cheese was fresh and gooey. There was minimal sauce but it was very tasty. In addition to a great plain slice, Driggs offers some delicious specialty slices. Instead of the usual dried out ricotta and ziti slice Driggs has the Grandma and Grandpa slices. Both are Sicilian style square slices with a medium thick crust. The Grandpa has a base of red sauce and cheese topped with fresh, extra garlicky, bruschetta. The Grandma is topped with a mixture of pesto, fresh mozzarella, and finely diced tomatoes. Both of these specialty slices were very good and much better than what you normally find for the price. Combined with the great plain slice and the cozy dining area, this is an overall excellent pizzeria.

Forcella

485 Lorimer St
Brooklyn, NY 11211
view map
718.388.8820

Cuisine: Pizza
Our Rating: ★ ★ ★ ★
Cards: All Major
Price: $$
Booze: None
Subway: L to Lorimer St.
Menu: Click Here
Delivery: Yes
Gothamist says:

If you like the delicious Neapolitan-style pizza at OLiO in the West Village,  you’re bound to dig Forcella, the new Williamsburg restaurant from chef Giulio Adriani, the hipster-looking “pizzaiolo” who started out at OLiO. When that restaurant opened last year we presciently noted that “award winning Pizzaiolo Giulio Adriani comes direct from Naples, but could immediately blend in in Bushwick with his thick goatee, designer frames and trucker cap.” Close enough; Forcella is now open for business in Williamsburg, which isn’t exactly desperate for Neapolitan pizza, but Adriani is the real deal.

The casual restaurant is the first of two Forcellas; a second “flagship location” will open in Manhattan later this summer. For now you can feast on Adrani’s pies on Lorimer Street at Grand Street, where an Acunto-manufactured oven imported from Italy turns out pies such as the Margherita (mozzarella, tomato sauce, basil), San Gregorio (mozzarella, pesto, truffles, tomato) and the Fuorigrotta (mozzarella, lemon, arugula, pecorino). We’re told the mozzarella cheese used at Forcella is made daily on premises by Adriani, and the pizza options are supplemented by traditional Italian dishes and salads “coupled with a decadent dessert menu.”

Brooklyn Exposed says:

Williamsburg welcomes a new pizzeria, Forcella, as it opens its doors today, June 2nd.  Its full name is Forcella Pizaa di Napoli and was started by award-winning Italian Pizzaiolo and Chef Giulio Adriani, who will feature traditional Neopolitan pizzas and dishes. What you can expect from Forcella is authentic coal-fired pizza from their beautiful custom mosaic tiled oven that grabs your attention as you walk in. This casual eatery will also offer other Italian dishes as well as some favorite desserts.

Fornino

187 Bedford Ave.
Brooklyn, NY 11211
view map
718.384.6004

Cuisine: Gourmet/Brick Oven Pizza
Our Rating: ★ ★ ★ ★
Cards: All Major
Price: $$
Hours: Sun-Thu, noon-11pm; Fri-Sat, noon-midnight
Booze: Beer and Wine Only
Subway: L to Bedford Ave.
Menu: Click Here
Delivery: Yes
Citysearch says:

Pizza for the next generation: Fantastic Williamsburg pizzeria pays homage to the classics while adding a few twists of its own. The glow from the restaurant’s wood-burning oven carries a warm welcome to the unpretentious neighborhood crowd. The narrow front room lined with wooden tables opens into an indoor/outdoor back dining room, overlooking potted herbs that top the pies. Unfortunately, the uninformed service doesn’t honor the carefully selected ingredients (organic flour, artisanal cheese and local produce). Though pizza reigns supreme, the starter of clams baked in a tangy broth of capers, lemon, garlic and herbs is a lovely diversion. Generous toppings grace the more than 20 pies, organized by first, second and third generation. Even on the classic, normally spare, margherita, the rich mozzarella nearly overpowers the sweet tomato sauce; yet the richness is addicting. The thin crust, charred black around the edges, adds a smokey dimension, which pulls together the oddball Salsiccia Di Agnello, with lamb sausage, two cheeses and pistachios. Save room for the light tiramisu.

Slice says:

Fornino is a somewhat recent addition to the artisanal pizza scene, having opened in October 2004, and it’s not to be missed. Rare are the pizzas that have no flaws, but this may be one of them. The light buffalo mozzarella on our Margherita was dreamy, and the standard mozzarella wasn’t far behind. The sauce was bright and tasty with a perfect balance: not too spicy, not too tangy. Even the crust, the most difficult part to master, was superb: very thin, with no sag. The gas-assisted wood-fired oven produced a surprisingly respectable char on the crust, cooked evenly across both pies we ordered. If you enjoy Nick’s Pizza in Forest Hills, a Slice favorite, you’ll love Fornino. Nick’s is considerably less experimental, as Fornino offers a menu filled with sometimes offbeat toppings: soppressata, goat cheese, and portobello mushrooms are among the Fornino varieties. Our second pie had eggplant, anchovies, and black olives. The consensus was positive, but the standard Margherita was superior to a degree that an otherwise worthy topping can only weaken it.

Fratelli Brick Pizza Joint

159 Grand St
Brooklyn, NY 11226
view map
718.599.5600

Cuisine: Pizza
Our Rating: ★ ★ ★ ★
Cards: All Major
Price: $$
Hours: Sun-Wed 11am-11pm; Thu-Sat 11am-midnight
Booze: None
Subway: L to Bedford Ave.; J,M,Z to Marcy Ave.
Menu: Click Here
Delivery: Yes
NY Mag says:

The scent of fresh, brick-oven baked pies fills this Williamsburg pizzera that’s on par with other slice joints like Anna Maria. A counter displays a dozen or so different options for grabbing a slice on the go; the barbeque chicken comes generously covered with meat and the owner stands by the creamy vodka pizza as the most popular. The menu proffers even more signature pies along with a of choice over 25 toppings—pesto sauce, chopped artichoke,s and grilled shrimp joining all the basics—so you can design your own. Basic Italian appetizers, heroes, and entrees round out the menu. Metal tables and matching chairs serve as a dining area, but most of the occupants are awaiting takeout orders; you can pass the time naming the 30 or so cartoon characters in a full-wall mural of Grand Avenue.

Blackbook Mag says:

Homegrown spot has a lock on neighbors’ loyalty thanks to affable staff, well-liked owners. Fresh ingredients, singular sauce, expansive menu options, and loaded salads keep Billyburgers happy. Vodka slice is habit-forming. Space is nothing special, so takeout might be the way to go.