Brooklyn’s Coal-Burning Brick-Oven Pizza is a mouthful to say, but I think they want you to know how their pizza is cooked. The owner, John Grimaldi, is in the Grimaldi family related to Patsy Lancieri, New York City pizza royalty. Patsy had also taught his nephew Patsy Grimaldi who opened Grimaldi’s in Brooklyn, and Patsy Grimaldi taught John.
Full disclosure: Coal-fired pizza is my favorite. I love the whole milk mozzarella and the char on the crust. I was always a big fan of Grimaldi’s in Brooklyn and Hoboken. So I thought that I would like this pizza best in all of New Jersey.
We ordered a plain cheese and tomato pie. Here, they serve you your first slice, so that is why the pie is already eaten in the pic.
I loved the flavor of the fresh mozzarella and basil. There was a hint of oregano. The sauce was mild, not overpowering, which I like. The crust had a nice char to it and wasn’t thin like the other Jersey pies we had tried.
The menu also has some other Italian items like antipasto and pasta dishes and dessert. We opted for the yummy tortoni.
Brooklyn’s Coal-Burning Brick-Oven Pizza is a nice experience. They have a parking lot and good-size dining room. I admit I found it by chance en route to B&W Bakery for crumb cake. When I saw “coal-burning,” I had to stop, so the name, while long, works.