L'arte Della Pizza Brooklyn

Great slice. Brooklyn Cheese slice was a bit floppy, but still really good. Highly recommend!

Ok, so the cheese slice def reminded me of old school BK pizza. Good tast, and crisp. The thing that lowered the score way too oily for my liking. Overall good quality slice.

brooklyn pizza. wouldn’t have it any other way.

bagel crust

Threw up at basketball practice after this

objectively solid

An objectively solid slice of pizza

Good crust, sauce lacking flavor

Solid, great sauce, greasy, chewy cheese. Dough average.

Review 374. Very nice slice. Thin and good crisp. Good crisp to the crust. A little sloppy greasy. No flop. Pretty torn between 7.9/8.0 or 8.1/ 8.2 but I’ll go with the higher for the crisp. Not all NY pizza has the hood soft crisp. Sauce had a little flavor not over whelming

Good crust but everything else is average

Slice on the left is a regular. Slice on the right is a margherita. I strongly prefer the margherita to the regular. I'd say the margherita is worth the price. The regular is probably a quarter less. Good crust is what always separates the chaff, and this has good crust.

Good pizza here. Bigger slice with very thin crispy crust. I got a Margherita and a Brooklyn style. I honestly couldn’t tell you what made them different. One had a bit more sauce I guess. Maybe they ran out of basil for the marg. Either way they’re practically the same so they get the same score.

I know it’s a rookie score but it’s a 9. Fresh ingredients for sure you can just tell. Italian style pizza and the guy working there is great. Love me a small business Italian pizzeria

Classic Italian/New York pizza. Only knock is cheese lacked a little flavor. Solid 8.8

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?