Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > South Brooklyn Pizza

South Brooklyn Pizza

Critic's Pick Critics' Pick

451 Court St., Brooklyn, NY 11231 40.67769 -73.998088
nr. 4th Pl.  See Map | Subway Directions Hopstop Popup
718-852-6018 Send to Phone
See other locations >>

  • Cuisine: Pizza
  • Price Range: $$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    4 out of 10

      |  

    6 Reviews | Write a Review

Photo by Stephanie Land

Share this listing

Hours

Daily, 11am-4am

Nearby Subway Stops

F, G at Carroll St.

Prices

$12

Payment Methods

Cash Only

Special Features

  • Reservations Not Required

Alcohol

  • Full Bar

Reservations

Not Accepted

Profile

The dimly lit and oddly configured annex of the Carroll Gardens Irish bar P.J. Hanley’s produces credible pies in the unlikeliest of surroundings. “It takes balls to call a place South Brooklyn Pizza, and it takes balls not to have any toppings,” says owner Jim McGown, a real-estate developer turned pizzaiolo. He bought Hanley’s over in 2006, inherited a dilapidated coal-burning bakery oven and restored it to pizza-making condition, and then polled the neighborhood cognoscenti for pizza-making tips. “Leonardo’s was very helpful, Caputo’s was helpful,” says McGown. “But not knowing anything is really the secret.”

This unabashedly amateur approach has given rise to a distinct style: ovoid in shape, medium-thin-crusted, with a simple sauce of crushed San Marzano tomatoes and a medley of cheese, including fresh mozzarella, fontina, Asiago, and Parmigiano-Reggiano (but not, McGown takes pains to ensure, all in the same bite). It’s not the cheese combo, tasty as it is, that sets South Brooklyn apart, but its signature char. “It’s gotta be borderline burnt, so it doesn’t have that doughiness,” says McGown. But the pies we tried went beyond that and had sections as blackened as Paul Prudhomme’s favorite frying pan.

Another way McGown achieves his desired texture is by serving the pies on oak boards—a pizza epiphany that came to him at the Home Depot. The ubiquitous tin tray is a crust’s worst enemy, he believes, as it fosters liquid reabsorption, which is why the first slice at most fabled joints tastes terrific, but “the second one sucks.” Still, McGown appreciates aspects of the venerable pizzerias that came before him, most of them represented in the photos adorning South Brooklyn’s walls. “They’re not my competition,” says McGown, who restricts his menu to the single-style pie, free bread sticks, and brick-oven chocolate-chip cookies. “These are my brethren.”

Ideal Meal

You don’t have a choice: pizza and a chocolate-chip cookie.

Related Stories

New York Magazine Reviews

Featured In

Advertising
Advertising