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Lucali
(Photo: Julien Jourdes) |
DiFara Pizza
1424 Ave. J, at E. 15th St., Midwood, Brooklyn; 718-258-1367.
Domenico De Marco makes unworldly Neapolitan pies amid the jumble of laundromats and kosher bakeries along Brooklyn’s Avenue J.
franny's
295 Flatbush Ave., nr. Prospect Pl., Park Slope, Brooklyn; 718-230-0221.
A pair of farmers'-market addicts ply their resilient, light pies with high-grade, locally grown toppings.
Lucali
575 Henry St., nr. 1st Pl., Carroll Gardens, Brooklyn; 718-858-4086.
Old-fashioned, thin-crust, brick-oven pizzas made by a pizzaiolo with monklike seriousness.
Totonno Pizza Napolitano
1524 Neptune Ave., nr. 16th St., Coney, Island, Brooklyn; 718-372-8606.
The properly charred crust, sloppy splash of sauce, and the city’s sweetest, freshest mozzarella makes it the best of the coal-oven shacks.
Una Pizza Napoletana
349 E. 12th St., nr. First Ave.; 212-477-9950.
Anthony Mangieri, a stickler for authenticity, serves only four types of pie—all of them fabulous.
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