Pizza Review
My biggest problem with NYC pizza is the crust. 99% of the pizza places in NYC, the crust is just flour, water, and yeast. There is no seasoning, butter, oil, no flavor. You may as well be eating toasted Wonder Bread. That is still the main factor with L’Arte. The cheese, sauce, composition… all well above average. The sausage/pepper slice in the photo was well above average. But the crust. It distracts from what could be a very good slice. Why do NYC pizza places not even try with the crust?

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