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.