Where to Grab a Slice of Pizza in Williamsburg

This Pi Day, treat yourself to a delicious pizza pie in Williamsburg.

The Bake Shop – Zaaahh! Pizza
Baker’s Crust Pizza
Olde Towne Pizza
Anna’s Brick Oven Pizza
Sal’s by Victor
Francesco’s Pizza

Higher-rimmed steel pans give Zaaahh! pies their notable rectangular shape and singular taste, while lacy, caramelized cheese traces the perimeters of buttery, chewy high crusts. As the sister restaurant to Amber Ox and Precarious Beer Hall, The Bake Shop’s dough makes the perfect foundation for seasonal creations and sensational Detroit-style standards like pepperoni — smaller slices of the sausage curl up into mini discs during baking for a splendidly salty crunch.

It’s not only about the tomatoes imported from Italy, house-made mozzarella, and hand-stretched dough crafted from silky-soft double-zero fine flour at Baker’s Crust. The 900-degree hearth deck ovens have stone-lined ceilings that use radiant heat to cook the doughy pies to perfection, with just the right amount of char.

Chef-owner Baki Oncu makes his own sauces daily at Olde Towne Pizza, where toothsome slices feature thin, crispy crusts. For a fresh take on tradition, check out Baki’s signature caprese pie with sautéed spinach, mozzarella cheese, virgin olive oil, garlic, and fresh tomatoes. Many options can be made gluten-free.

AnnaLisa and Sal Liguria carry on the traditions of their family’s nearly 50 years in the restaurant business at Anna’s Brick Oven, where it is indeed all about the oven – it cooks quickly to lock in freshness and flavor, while creating a light, crispy crust. Seafood lovers will want to try Pizza Mira Mare, featuring shrimp and scallops.

Chef Vittorio Minichiello may serve New York-style pizza at Sal’s by Victor, but his approach is all Italian. Growing up on a farm in Europe gave him an appreciation of fresh vegetables, which are highlighted prominently on the pizza menu; or check out his meat lover’s pie, featuring pepperoni, ham, sausage and meatballs.

Can’t decide on toppings? Francesco’s is a great bet, since pies can have up to four sections with different options. Eponymous owner-chef Francesco Fiorello got his first job baking bread at age 8 in Sicily, and to this day uses the same recipe. It’s no surprise here that almost no crust goes uneaten.

Check out more things to do and plan your visit today.

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