A Williamsburg pizza joint running a 900° coal oven since day one. Dough cold-fermented 48 hours, whole-milk mozz, char on the crust. Grab a jumbo slice or take the whole pie.
Everything we do answers one question: would we wait in line for it? If not, it doesn't leave the oven.
A 900° coal oven blisters the crust in 90 seconds — smoky char, blistered edge, never soggy.
Cold-fermented two full days for that airy, chewy crumb and a crust you'll actually finish.
Whole-milk mozz, San Marzano tomatoes, and pepperoni that cups and crisps at the edges.
Slices out the window 'til 3am on weekends. Last call for pizza is a real institution here.
In 2014 we took over a skinny storefront on Wythe Ave with a second-hand coal oven and one idea: make the slice we grew up chasing, and never phone it in. Ten years later the line still wraps the corner.
The pies our regulars order without even looking at the board.
Whole-milk mozz, San Marzano sauce, coal-fired char. The one that started it all.
Old-school pepperoni that cups and crisps, with a hit of hot honey on top.
Square, thin, crispy-bottomed, garlic-forward sauce, fresh basil. A Brooklyn institution.
No red sauce — ricotta, mozz, garlic, olive oil, cracked pepper. Don't sleep on it.
A few reviews from the folks who keep the line moving.
"That coal char is unreal. I've eaten pizza on three continents and I still drag people here. The cup-and-char pep is the move."
"48-hour dough is no gimmick — the crust is chewy, blistered, and I finished every bite including the bones. No forks needed."
"2am, wrapped around the corner, worth every minute. This is the last-call slice the neighborhood deserves."
Dough science, sauce secrets, and what's going down at 211 Wythe.
Cold, slow, and patient. Here's what two days in the fridge does to flavour, texture, and that blistered crust.
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We fired the same pie three ways. Coal won — here's exactly why 900° of anthracite makes the difference.
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Our most-requested special returns Thursday — creamy vodka sauce on a crispy square. Here's the drop.
Read itOrder online for pickup, walk up to the window, or call it in. No reservations, no forks, no fuss.
Order online