New South Brooklyn Pizza--2nd Best Pizza in Hood
I'm going to make the bold declaration that the newest pizza parlor in the neighborhood is the neighborhood's second best pizza. South Brooklyn Pizza, attached to PJ Hanley's on Court between Luquer and 4th Place, is firing up a coal oven, and it's a shame the city doesn't let more coal ovens operate (and I'm not sure how this one got the go-ahead), because there is nothing like a coal-fired pizza crust.
But this is about more than just the oven. The crust, while still thin, is soft and doughy at the center yet extra crispy on the edges and bottom--audible crunches were heard at our table throughout our gorging. A generous helping of olive oil does not overwhelm the pie or the crust. It, instead, enhances the crispiness of the crust. A rich layer of mozzerella cheese (didn't ask what exact kind) and a sweet but not cloying sauce balance each other out. The pie is dressed with fresh basil and nothing else, although according to the hostess toppings are in the works. It's clear that somebody really cares about these pies, which run $12 each and are served on squares of wood.
What I liked: the coal-fired char, the doughy yet crispy crust, beer on tap (Sierra Nevada on tap is $6), and--best of all--no wait
What I didn't like: the ho-hum atmosphere
And for the record, Lucali's on Henry Street is still number one, while Vinny's on Court makes an admirable showing for overall best slice and its remarkable Grandma pie.
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Indiana is the closest I've come to Brooklyn, but is sure sounds like you know what you're talking about.
God damn son that looks good.
You just fucked up today's menu in the blognigger household.
Maybe I went on a bad night, but my pizza was very underwhelming. I waited over an hour for a $12 (small) pizza that was charred.
Don't think I have the time or patience to wait for pizza this mediocre.
We've been back several times since, and I have to admit that what's most consistent is the pizza's inconsistency. I don't think the pizza dudes have figured out their oven yet, and it's starting to show as more people come in to eat. They would also do themselves a favor to add a few toppings to the offering. It's the biggest complaint I've heard from neighborhoodies.
Inconsistent is right. If the pizza were awesome, I could expect some variation is quality - but it seems pretty haphazard. Decent one night - roasted to a crisp and late the next.
where are the toppings? They can't even seem to get the cheese right. How hard is it to add pepperoni?
Charles, I agree... where are the toppings? With Caputo's and Esposito's up the street there should be many options.
I'll still take a cheese pizza though. If I want toppings, I'll just go to Lucali's or if I'm in a rush, Vinny's.
wow.... this place was a waste of time.
The pizza was burnt and bland...and I got sick from the rancid clams they served as "toppings."
I even got attitude from the waitress when I complained about the black crust!
where do I start on this place.....this is one of the typical reviews I have to comment on. The owner Jim McGown, whom took over Hanley's approx. 3 years ago is a swindler in the real estate field. Well known by some of his former tenants, as a slumlord. South Brooklyn Pizza is over priced and terrible. The greatest is reviews like this one dated back in May 2008, which are written prior to the place opening its doors taking over a year to renovate getting summons for illegal work with no permits...guess these critics had ESP to rate his terrible pizza in advance...more like he hired a publicist to handle reviews for him, but locals know the real deal on Jim The Swindler McGown. Google his name and see all the great things written about him on various sites. Not to mention, in most interviews by McGown, he always mentions the great Frankie's 457 located in the same zip code nearby to South Brooklyn Dive Pizza, being all that McGown has in common with his dives he owns with Frankie's.