The North Maple ($18)
Named after the Connecticut street where Hyland grew up, this pizza from the New World menu is topped with smoked mozzarella and thick-cut bacon from M & S Prime Meats, maple syrup, and pecans. This pizza also appears on their brunch menu.
Roberto Patriarca at the Meat Slicer
Caesar Salad ($9)
A Caesar salad, with anchovies, parmesan cheese, and pizza croutons.
Matt Hyland (aka BKMatt) and His Oven
The oven at Brooklyn Central is a wood burning Stefano Ferrara, imported from Italy. They cook the pizzas at 900-1000 degrees, for only 90 seconds.
The DOC ($15)
Tomato, buffalo mozzarella from Italy, and basil. A classic pizza from the Old World side of the menu.
This glorious-looking horn holds buffalo mozzarella, ricotta, ham, tomato, and basil. It's made of the same dough as all of the pizzas.
This New World menu creation has got a lot going on: pepperoni from M & S Prime Meats, house-pickled jalapenos, and, for a hit of sweet, honey. On the side is a saucer of their spicy house-infused oil.
The restaurant won't have its liquor license for another few weeks. Until then, the bar taps are filled with Kombucha.
S'mores Calzone ($8)
This dessert calzone is filled with a gooey mass of marshmallows and chocolate. The outside dough is encrusted with graham cracker crumbles before baking.
A simple drink of lime, mint, and seltzer. Hyland had to have the striped paper straws after he tried one at DeKalb Market.
B and G ($4)
Basil, grapefruit, seltzer, and honey.
A simple and elegant pie of buffalo mozzarella, cherry tomatoes, basil, and sea salt.
Brooklyn Central's espresso machine is a manual one, which requires a lot of attention to detail to get right.
A charcuterie plate with cheese, meats, pickles, and fired slices of pizza dough.
A view of the wood in the oven. It's basically a fireplace that cooks your pizza.
Hibiscus Twist ($4)
A pretty and pink drink of hibiscus, cranberry, seltzer, and lemon.