On the corner since 1962
Brooklyn’s original wood-fired Neapolitan pie
Third-generation family recipes, San Marzano tomatoes, and fresh mozzarella pulled daily. We’re open 11am to 10pm for crisp crusts and coal-oven flavor.
On the corner since 1962
Third-generation family recipes, San Marzano tomatoes, and fresh mozzarella pulled daily. We’re open 11am to 10pm for crisp crusts and coal-oven flavor.
Spotted in the neighborhood
Since 1962
We’ve fired the same brick oven for three generations, using nothing but flour, water, and local loyalty.
Our hearth reaches 800 degrees, blistering the crust in under two minutes for that signature char and chew.
We use fresh mozzarella from the Lioni family and San Marzano tomatoes that we hand-crush every morning at 6 AM.
Grandpa Sal brought the starter from Naples. We still use his same low-moisture dough process for a slice that never flops.
Every weekend we serve our slow-simmered pork neck and beef short rib ragu, just like the family dinners we grew up with.
From lunch rushes to midnight cravings, we’re keeping the lights on and the ovens hot seven days a week.
No reservations, no foam, and no shortcuts. Just a warm booth, a cold soda, and a hot pie served on a silver tray.
From the neighborhood
Straight talk from our regulars about the wood-fired pies and the family that makes them.
My grandfather took me here in the 70s, and the sauce still tastes exactly the same. The margherita with the fresh buffalo mozzarella is untouchable.
No frills, no fancy gimmicks—just the best leopard-spotted crust in the borough. You can tell the wood oven has been seasoned for decades.
We come every Tuesday for the white clam pie. The garlic aroma hits you the second you walk off the sidewalk. It feels like home.
Best cannoli in New York, period. They still fill them to order so the shell stays crisp. My kids won't eat pizza anywhere else.
Even with all the new spots opening up, Paesano is the gold standard. The San Marzano tomatoes they use make all the difference.
The Sunday gravy reminds me of my grandmother's kitchen. It’s loud, it’s crowded, and it’s perfect.
We're firing up the oven from 11 AM until the dough runs out. Stop by for a classic Margherita or our fennel sausage white pie.