Brick-Oven-Pizza Perfection Comes to Carroll Gardens
Slavering outer-borough Chowhounders have recently been storming the unmarked gates of Carroll Gardens's newest brick-oven pizzeria, a rustic establishment being compared on that contentious, cultlike Website to such sacred pizza cows as Di Fara's. It's not only the posters who've evoked that mythic name — chef-owner Mark Iacono has as well. "My favorite pizza is Di Fara," says Iacono, who looks a little like a Pope of Greenwich Village–era Eric Roberts. "The recipe is pretty much the same. Difference is, mine is made in a brick oven." His pie is also imbued with a feisty smokiness, courtesy of a wood fire, and has a flavorful crust that's comparatively soft and puffy, closer to classic coal-oven practitioners like Totonno's and Grimaldi's than Di Fara's. "I call it old-school-Brooklyn style," he says. "That's what I'm going for."