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The 'New York Times' on South Brooklyn Pizza

Posted by Adam Kuban, June 18, 2008 at 7:20 AM

South Brooklyn Pizza, as told by the New York Times:

Although sometimes inconsistent, South Brooklyn’s $12 pizzas usually come from the coal-fired oven with the right amount of char on a crunchy crust, which is slightly thicker than what one might find at the end of a long wait at Di Fara.

The pie is oval, slicked with olive oil and bright with San Marzano tomatoes and a nudge of basil. The cheese is predominantly fresh mozzarella, although bits of fontina and Parmesan play supporting roles.

Although Kim Severson deems it "delicious," I'd advise you to go with low expectations. I've only been once but would not wholeheartedly recommend on that one visit, as the crust was very tough and rather bland. Still gathering tasting intel before forming a more gelled opinion on the place, though. Many people on Chowhounds have reported liking it.

South Brooklyn Pizza

451 Court Street, Brooklyn NY 11231 (at 4th Place; map)
718-852-6018

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Tags: Brooklyn, Carroll Gardens, Coal-Oven, New York Times, NYC, P. J. Hanley's, South Brooklyn Pizza