Founded by a southern Italian who grew up making pizza, La Piazza Pizzeria bakes up an authentic menu of Roman-style rounds using ingredients imported from Italy. Dexterous hands toss up fresh dough daily, forming the tender foundations for 16 pies bubbling with extra-virgin olive oil and sauce made from san marzano tomatoes. The owner's specialty mushroom pizza hides a thin crust under a wilderness of porcini, portobello, and plain mushrooms mingled with marinara and the house blend of mozzarella, pecorino, and reggiano, whereas tangy artichokes and olives add color and character to the capricciosa pizza's meaty parade of ham, prosciutto, and pepperoni.
Within Brooklyn Central's brick oven, a wood fire rages. Inside, temperatures of 1,000 degrees quickly bake fresh pizza crusts to the perfect crisp. On the dinner menu, pizzas are divided by the region from which their cheese is derived. Old-World pies host mozzarella di bufala imported from Italy, whereas New-World pies are made with fresh mozzarella directly from Brooklyn. Regardless of their origin, hot pies carry loads of classic and creative toppings: basil leaves, fresh garlic, anchovies, mushrooms, sausage, and pickled chilies all make their mark upon the pizza canvas. Meanwhile, a brunch menu offers interesting brunch pizzas piled with toppings such as banana, cinnamon, and pecans or pistachios, truffle oil, and honey, all of which can be enjoyed in between sips of draft wine, beer, or cocktails.
With five locations—spanning Brooklyn, Queens, and Deer Park—the restaurant and juice bar fuels patrons with a health-conscious selection of dishes and drinks that are low in both fat and cholesterol. Cooks never fry or cook anything in oil, including the lean burgers, which arrive on wheat pitas or 100-calorie buns. The menu also features a number of fruity or creamy beverages that keep patrons’ health in mind, including the café mocha made with coffee, fat-free chocolate, and skim milk.
Italian and French culinary influences dance a savory pas de deux atop red-checkered tablecloths in Nice Pizza’s warmly lit space. Chefs adorn specialty pizzas with embellishments such as caramelized onions, prosciutto, and eggplant before waiters ferry dough disks to tables or zip them to diners’ doors on the back of a motorized scooter. Casual French dishes such as salade niçoise and croque-monsieur leave hungry patrons as sated as a mime who’s just eaten a dozen invisible croissants.
Slice of Brooklyn Pizzeria's dough slingers toss fresh ingredients and an ardent love for the Old World into meat, tomato, and cheese-filled dishes. The pizzeria’s massive menu overflows with hot and cold Italian-American classics, including baked ziti and eggplant parmigiana, and palate-pleasing fusions such as buffalo-wings pizza. Servers transport dishes to tables, cater all manner of events, and deliver fresh fare directly to doorsteps or trapdoors located inside doorsteps.