While Di Fara in Midwood is the undeniable OG of Brooklyn pizza, Totonno’s in Coney Island has been around for over a century and is right up there for most locals. The Neapolitan pies are all baked in a coal oven to perfect, crispy-crust, cheesy-middle results. Keep in mind the cash-only policy and that the Thursday-through-Sunday opening hours are flex (they’ve been known to call it a day after the pizza dough runs out).

You may also like