Since 1962
Neapolitan tradition on the corner of Union and 4th
Family-run for sixty years. We fire every pie in the same wood-burning brick oven my grandfather built, using local dairy and tomatoes grown specifically for our sauce.
Since 1962
Family-run for sixty years. We fire every pie in the same wood-burning brick oven my grandfather built, using local dairy and tomatoes grown specifically for our sauce.
Serving Brooklyn’s finest since 1962
Since 1962
Still the same corner, still the same family recipe, still the oven we fired up over sixty years ago.
Our custom masonry oven burns steady at 900 degrees, blistering the crust in sixty seconds while keeping the center soft.
We use DOP San Marzano tomatoes and buffalo mozzarella delivered fresh, exactly how Grandpa sourced them from Italy.
Our dough rests for 48 hours in the basement, developing the signature airy texture and fermented depth of a true Neapolitan pie.
You'll find the third generation of Paesanos behind the counter every day from noon until the last ball of dough is gone.
Our wood-paneled dining room hasn't changed since the sixties, offering a quiet escape from the bustle of the Brooklyn streets.
Every Tuesday we feature seasonal toppings from the local market, from shaved asparagus to house-made fennel sausage.
Since 1962
From our neighbors in Carroll Gardens to travelers seeking a true wood-fired crust.
I’ve been coming here since my father took me in 1970. The Margherita still tastes exactly the same—sweet San Marzano tomatoes and that perfect char.
The best white pie in Brooklyn, hands down. You can smell the fresh garlic and oregano from two blocks away.
No gimmicks, just a hot oven and fresh mozzarella delivered every morning. It feels like stepping into my grandmother's kitchen.
Paesano is a landmark. Watching them stretch the dough by the window is as much a part of the weekend as the pizza itself.
The crust is thin, chewy, and holds up to the toppings. You can tell the sourdough starter has history behind it.
Their spicy salami and honey pie is the only reason I brave the BQE on a Friday night.
We’re firing up the oven until 10 PM. Stop by for our signature Margherita or call in a whole pie for the family.