The iconic New York pizza may be a huge, greasy, foldable slice. But Roberta’s in Brooklyn is where true pizza connoisseurs flock.
At this funky place, you enter this cement fortress of a building through scuffed wooden doors to a alpine-lodge-like dining room crammed with long, wood communal tables.
The massive wood-fired pizza oven is to your right. You get a clue as to how much attention they pay to the pizzas here when you see a pie go into the oven. It’s never left alone for long. The cook is regularly rotating it, and lifting it, leaning the edge of the crust toward the flames to kiss it with char before turning it again and again.