Best Pizza in the hood?
Who makes the best pizza in Prospect Hgts? I dig Amorina for going out, but I'm looking for the best regular pie delivery place. Suggestions?
Comments
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The place on washington and park. Good square pie
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don't like the local pizza ...I walk to Antonio's on Flatbush, near American Apparel (old movie theater...)
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We usually order from Amorina or the Two Boots in PS.
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Hands down, Amorina and Franny's. For "utility" pizza, we dig Roma's grandma pie on 7th Ave at Union St.
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franny's needs to use different plates for their pizza. preferably a wooden, flat dish. I say that place makes great pasta, great appz, and great cured stuff. otherwise, I pass.
amorina is good but sometimes toppings, cheese, etc don't make it close enough to the edge of the crust, thus creating a giagantor crust and, well, not a crust fan. but love how crisp their pizza is. it reminds me of for reals italian thin pizza, though the kind I truly adore is a cross between the soda cracker pizza and the amorina pizza - super thin and crisp with flavor in the dough, even if you barely get any per mouthful.
gino's on washington I gave one chance and my slice was so not crisp and flavorless (and I asked the guy not to put it in a bag - to let me hit it with the crushed red pepper first) and he ignored me, stuck it in the bag and sealed the bag in that weird foldy way they do in pizza joints. I kinda hate it when people ignore people who are giving them money in exchange for goods - especially if they don't work for a gigantor corporate entity with a reputation for sucking in the employee department.
antonio's was my go-to place. but, I recently had some pizza (courtesy of whatchuwant) with fucking fantastic crust from the new place on franklin in CH (but I'm sure they deliver to the PH side of washington).
franklin place - don't know the name of the joint, but the flavor of the crust is incredible (as were the toppings, WYW). apparently the chef makes it using expensive italian flour rather than whatever the heck other folks are using. plus, dude understands the fact that flavor in the crust adds to the flavor of the pizza. I mean, really, unless you've had 20 heart attacks or a bizarre allergy, would you eat an unsalted saltine voluntarily? bleh. it might be healthier if you have high blood pressure but then, why not use a piece of endive as a vehicle for whatever you put on crackers rather than a shitty, tasteless cracker? in any case, crust flavor is critical, especially when you have a thicker crust pizza. I say, while not in PH, it is hands down, at this point, the best "regular" pie joint available in delivery distance to PH. oh, and this place is really close to franklin park. so if you want to get a pie and some beers (sodas, whatever) with your family and hang out, for now, it works. toly, though, is going to start serving food now that the side room is finished so it might not work so well in a few months.
and yeah, I'm counting two boots. while I adore the crust there - super crunchy - the PS location, in addition to not delivering to me (or delivering to a street corner at their delivery expiration area), is just not as good as the one in the LES. or the one in the village. so, really, it's not worth the price even if you're within their delivery range.
oh, and that joint on vandy - the one across the st from amorina (but not albano's other restaurant) - is average and overpriced. don't bother. I love white slices (with either jalapenos and/or fresh tomatoes) - I asked the guy to put a "few" jalapenos on my slice, chopped into edible bits. he, instead, put a ton of halved slices on the slice, even after I protested again (yes, I'm demanding - but that slice was like $4!). so I took a few bites right away and ended up scraping off the jalapenos into the trash. I didn't want a vehicle for jalapenos - I wanted a vehicle for cheese slightly infused with jalapenos and garlic. there was like zero garlic on that slice either, and too much ricotta (picky). ended up dosing it red pepper flakes when I got home and then put it my own oven to crisp up the crust (they make it real thick and don't crisp it enough) and vaguely rescue my dinner. haven't returned.
antonio's is my go-to place for a slice or a pie -
The place Nadia's talking about is Brick Oven Pizza, but its on Nostrand and Union- and I HIGHLY recommend it to my fellow Crown Heightsters. Not sure if they'd deliver to PH (ah-ha! A place just for US!)
We had entrees there a couple of weeks ago, and the food is really impressive. More than a take out type, set up like a restaurant, but with no wait staff. Hopefully though, that's where they're headed. Nice addition to the nabe! -
Whatchuwant wrote: The place Nadia's talking about is Brick Oven Pizza, but its on Nostrand and Union- and I HIGHLY recommend it to my fellow Crown Heightsters. Not sure if they'd deliver to PH (ah-ha! A place just for US!)
ahh, I misunderstood that night, since I think there's a new pizza on franklin, too. maybe? I know it was mentioned by some CH resident at some happy hour that involved FP. good to know where it is - I'll try to get there and grab a menu for other folks who live in CH i see regularly, though they're directionally challenged the eastward way in terms of delivery, in any case, glad I know where the awesome crust is from. I kinda want to find out the seekrit to that crust. heh.
We had entrees there a couple of weeks ago, and the food is really impressive. More than a take out type, set up like a restaurant, but with no wait staff. Hopefully though, that's where they're headed. Nice addition to the nabe!
glad that they're into CH, too. I mean, really, being redlined sucks. I hate that a lot of places in PS cut off at underhill - irritating jerks.
I wonder if they have soup?
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Subject: Wow...
alafairnadia wrote: franny's needs to use different plates for their pizza. preferably a wooden, flat dish. I say that place makes great pasta, great appz, and great cured stuff. otherwise, I pass.
You REALLY know your pizza!
amorina is good but sometimes toppings, cheese, etc don't make it close enough to the edge of the crust, thus creating a giagantor crust and, well, not a crust fan. but love how crisp their pizza is. it reminds me of for reals italian thin pizza, though the kind I truly adore is a cross between the soda cracker pizza and the amorina pizza - super thin and crisp with flavor in the dough, even if you barely get any per mouthful.
gino's on washington I gave one chance and my slice was so not crisp and flavorless (and I asked the guy not to put it in a bag - to let me hit it with the crushed red pepper first) and he ignored me, stuck it in the bag and sealed the bag in that weird foldy way they do in pizza joints. I kinda hate it when people ignore people who are giving them money in exchange for goods - especially if they don't work for a gigantor corporate entity with a reputation for sucking in the employee department.
antonio's was my go-to place. but, I recently had some pizza (courtesy of whatchuwant) with fucking fantastic crust from the new place on franklin in CH (but I'm sure they deliver to the PH side of washington).
franklin place - don't know the name of the joint, but the flavor of the crust is incredible (as were the toppings, WYW). apparently the chef makes it using expensive italian flour rather than whatever the heck other folks are using. plus, dude understands the fact that flavor in the crust adds to the flavor of the pizza. I mean, really, unless you've had 20 heart attacks or a bizarre allergy, would you eat an unsalted saltine voluntarily? bleh. it might be healthier if you have high blood pressure but then, why not use a piece of endive as a vehicle for whatever you put on crackers rather than a shitty, tasteless cracker? in any case, crust flavor is critical, especially when you have a thicker crust pizza. I say, while not in PH, it is hands down, at this point, the best "regular" pie joint available in delivery distance to PH. oh, and this place is really close to franklin park. so if you want to get a pie and some beers (sodas, whatever) with your family and hang out, for now, it works. toly, though, is going to start serving food now that the side room is finished so it might not work so well in a few months.
and yeah, I'm counting two boots. while I adore the crust there - super crunchy - the PS location, in addition to not delivering to me (or delivering to a street corner at their delivery expiration area), is just not as good as the one in the LES. or the one in the village. so, really, it's not worth the price even if you're within their delivery range.
oh, and that joint on vandy - the one across the st from amorina (but not albano's other restaurant) - is average and overpriced. don't bother. I love white slices (with either jalapenos and/or fresh tomatoes) - I asked the guy to put a "few" jalapenos on my slice, chopped into edible bits. he, instead, put a ton of halved slices on the slice, even after I protested again (yes, I'm demanding - but that slice was like $4!). so I took a few bites right away and ended up scraping off the jalapenos into the trash. I didn't want a vehicle for jalapenos - I wanted a vehicle for cheese slightly infused with jalapenos and garlic. there was like zero garlic on that slice either, and too much ricotta (picky). ended up dosing it red pepper flakes when I got home and then put it my own oven to crisp up the crust (they make it real thick and don't crisp it enough) and vaguely rescue my dinner. haven't returned.
antonio's is my go-to place for a slice or a pie
H -
I personally enjoy Pino's La Fourchetta in Park Slope, but ONLY for their white pizza which is always loaded with great ricotta and mozarella.
Not a fan of their regular pies. -
Amorina is great.
I haven't been in Bklyn Pizza Factory yet. Is the general consensus still that it's awful? -
My problem with Antonio's is that it seems that everyone who works there has a pizza face and hence the place seems a bit gross to me. Just seems like an oily environment.
I like Gino's on Flatbush. Joe's. Amorina. And Pizzatown on 5th. None are perfect though.
BPFactory suxors. -
karl heart amorina
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I actually like the Pizza Factory. I've only eaten there once, but was surprised by how good the pizza was, and how fresh/stacked the veggies were on my slice. I would go there again.
A lot of the time I call Franny's to pick up a pie, but it depends on whether or not the kitchen wants to do take-out that night. And of course, it's a lot of $ for the size. -
eager to try brick oven if it delivers to ph.
meanwhile, agree with the op that amorina's is great for dining in, preferably with a glass of montepulciano, but their pizzas lose something in the delivery.
our limited experience with brooklyn pizza factory confirms the consensus on this board: mediocre, so why bother. antonio's is slightly better, but not much, and gino's is awful.
for delivery in ph, we like michael's (6th ave. and bergen, 718-636-4863). nothing fancy, but consistently good. -
I had Brookly Pizza Factory for the first time a couple of weeks ago, and I won't be going back. Unfortunately, I've been very underwhelmed by the pizza in the area (just moved here a couple of months ago from the E. Village). Some have been okay (Amorina and La Villa in PS), but nothing amazing. Still, I'm still somewhat new to the area, so I'm hoping to find something more to my tastes in the coming weeks.
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anthonycm wrote: I had Brookly Pizza Factory for the first time a couple of weeks ago, and I won't be going back. Unfortunately, I've been very underwhelmed by the pizza in the area (just moved here a couple of months ago from the E. Village). Some have been okay (Amorina and La Villa in PS), but nothing amazing. Still, I'm still somewhat new to the area, so I'm hoping to find something more to my tastes in the coming weeks.
well, you kinda moved from a place where you could get ANYTHING delivered to a fairly limited area in terms of selection (I remember being overwhelmed by the choices when I lived in the LES in 2001 - and those were just the delivery options). but there are tons of new spots opening up - the italian place near le gamin, FP's restaurants, etc. sometimes you have to travel a bit to find something delicious in bklyn, but really, it's hard to be satisfied with the choices at times when your former choices meant you got to pick between great pizza or turkish food at 4:30 a.m. after a bar crawl.
oh! forgot to mention tavern on dean's pizza. it's a little crackeresque, like soda's, but also a consistent late night snack. I believe their kitchen serves up food until 3 a.m. on weekends. -
Antonios. White. Pizza. With. Pepperoni.
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the new place on franklin (and prospect) is a slice of brooklyn. i really like it. but it being 1 block away is bad news for my current "wedding-diet".
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anthonycm wrote: Some have been okay ... but nothing amazing.
nailed it. -
Smokin' Joe wrote: [quote=anthonycm]Some have been okay ... but nothing amazing.
nailed it.
right? it's so sad compared to say, the awesomeness of franny's pasta, or the kinda scary addictive qualities of the bloody mary's at cheryl's and beast. or the fab sushi at taro and gen (yeah, technically outside the nabe but whatever). or heck, the burger at soda. in any case, there are tons of great food options here but the lack of high quality pizza or chinatown quality chinese food is irritating. -
alafairnadia wrote:
ahh, I misunderstood that night, since I think there's a new pizza on franklin, too. maybe?
Are you talking about Franklin's Pizza? It's kinda new and it's on the corner of Franklin Ave and President street. I went there a few times and the pizza was good. The only problem is that they don't put enough cheese on their pizza.I tell them I want extra cheese (+$2) and it tastes a lot yummier that way. They close at 9:30pm which sucks cuz I get my pizza cravings mostly later on at night. It's all good though cuz now I got Dominos for the late night thing. I went online and made an order to see if I would get lucky and they would actually be open to deliver my pizzas , it was 11:52pm , and they did! I got it at exactly 12:29am. They got a freakin tracker thingy online that tells you step by step what's going on with your order. When it's being prepared , when it's baking , when it's being boxed and when it's on its way to your place. The driver calls and lets you know he is close by cuz they don't get out of the car. I said , " Ok , so are you gonna like ring the buzzer?" and he said , " No , I can't get out of my car , it's a policy , you have to come out to get the pizza." Which wasn't what they used to do. I used to go down and the delivery guy would be waiting by the door and he'd come in to check my debit card and hand me the pizza. But , maybe cuz I paid cash last nite , so no card to be checked?? :scratch:
I got 3 mediums for $23 bucks with tax and a lot of left overs to eat. Hmm , yeah , I gotta go now.....I just made myself hungry. 8-[
PS - I am in now way affiliated with Dominos -ya'll already know I'm one of those unemployed people. Plus , I'd tell ya bitches if I was.
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another vote for antonios on flatbush as my go-to for pizza delivery when i am really needing Pizza [with a cap P]. it always hits the spot, and depending who is working, can even approach greatness, in terms of balance and execution [albeit, not in terms of ingredients]. i either get a plain pie or a half mushroom/onion, half plain. always ask for it 'well done,' emphatically. the idea with this type of pie, imho, is you must eat half of it per person. with extra salt, garlic, parm, dried pepper, and beer, of course. a crisp belgian or a stella. or, if wine-inclined a cheap cab or chianti.
i've also enjoyed their stuffed veggie pie, but it's a diff experience from Pizza proper and always requires more oventime.
i love amorina and franny's when i'm hankering for the other kind of pizza experience. the slow civilized pizza eating: its good stuff! but its not the kind of P you scarf and only stop to speak between slices. and definitely begs better booze accompaniment. -
i like franklin pizza as well ... i went when ninos went on a weirdo closed streak over the summer. but, their hours do suck. at least a slice of brooklyn is open to 10 and is a 2 second walk versus like 5-10 minutes. but still, not bad. nothing fancy though ... 2 boots is my fav in the city, but way too far...
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What really annoys me is the Two Boots. And it's not just the one in the area (Park Slope, I know). Why don't any of the Two Boots in NY match the quality of the one in the East Village? That one is consistently better than any of the other locations I've tried.
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anthonycm wrote: What really annoys me is the Two Boots. And it's not just the one in the area (Park Slope, I know). Why don't any of the Two Boots in NY match the quality of the one in the East Village? That one is consistently better than any of the other locations I've tried.
yeah. I agree, if you're talking about the ave A location. one job ago, when I worked at an almost completely seamless web driven firm in midtown, I'd sometimes order a pie from the grand central location at lunch, or if I already saw a late night coming, I'd order from them right before they closed. and it was never right. then I discovered an indian-italian joint in hell's kitchen and quit ordering from GC's two boots. the indian joint was the same group that owned an indian-mexican place in hell's kitchen. the purely indian, italian or mexican stuff was good, but the real magic was like chicken tikka masala pizza with fresh spinach and fresh slices of mozz. weird, and maybe not for all, but totally rockin. especially when requested extra-spicy.
I wish we had seriously solid pies in the nabe. barring that, I'd take something wacky (mmm, the gorgonzola and granny smith apple with parm-garlic cream sauce I'd get in the north end which I think was the only "fancy" meal I could afford in college - it didn't break my $10 rule - that I truly loved to have) or perfectly executed fusion. otherwise, I have to doctor every pie. really, pizza is supposed to be the perfect food on it's very own. -
Subject: Best pizza in the hood
I like Michael's (6th and Bergen St.) Good thin crust, and inexpensive. Here is a link to an article all about pizza in PS and PH. Enjoy!
http://slice.seriouseats.com/archives/2008/06/finding-best-pizza-slice-park-slope-brooklyn-nyc-pizzeria.html -
Thanks! Y'all rule! Who needs Chowhound when we've got Brooklynian?!
And I agree about Brooklyn Pizza Factory, I went for a slice right when it opened and was seriously bummed out. I don't get how some places manage to make pizza that has no taste at all. Like eating cardboard. -
gino's on washington.......its pretty good and on the cheap side.
i have walked in and got shitty old slices before but if you order for delivery its fresh and pretty good. i am partial to a white pie with spinach and ricotta. pizza factory is over priced and bad. -
- Antonio's my go-to place on the cheap side.
- Amorina for a more upscale pizza (not as cheap) -
Antonio's: correct product, right price.
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