A whole thin-crust pie with a charred edge: Totonno's coal-oven pies in Coney Island, sold for weekend takeout, and Lucali's basil pie in Carroll Gardens, cash only.

Anthony Pero came from Naples to make pizza for Lombardi's grocery on Spring Street and opened Totonno's on Coney Island in 1924; fires in 1997 and 2009 and Hurricane Sandy closed it for months, and it reopened in 2013. Its coal-oven pies are sold only on Saturdays and Sundays, for takeout. Lucali, on Henry Street, bakes thin-crust pies with a three-cheese blend and basil, sells a large pie with basil for $32 and a calzone for $29, takes cash only and is BYOB.

Where to eat Thin-crust Brooklyn pie in Brooklyn

2 editor picks for Thin-crust Brooklyn pie in Brooklyn, ranked by editorial score. All Brooklyn signature dishes · Thin-crust Brooklyn pie across every city.

  • Totonno's

    Order The traditional pie, with the garlicky tomato sauce and homemade mozzarella; most guests order it plain.

    Totonno's is a Coney Island, Brooklyn pizzeria on Neptune Avenue, founded in 1924, selling coal-oven pies for takeout on Saturdays and Sundays only.

    DetailsDirections

  • Lucali

    Order A large pie with basil, then a calzone, with pepperoni, shallot or artichoke hearts on top.

    Lucali is a Carroll Gardens, Brooklyn pizzeria on Henry Street where Mark Iacono bakes thin-crust pies and calzones, cash only, BYOB, with no reservations.

    DetailsDirections

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Make it at home

Serves Makes two 15 inch pies48 hrIntermediate

Ingredients

  • 500 g bread flour
  • 325 g room-temperature water (65 percent hydration)
  • 16 g sea salt
  • 2 g active dry yeast
  • 25 g honey
  • 25 g olive oil
  • 1 can (15 ounces) crushed tomatoes, 1 grated garlic clove, 1 teaspoon olive oil, 1/4 teaspoon dried oregano, salt for the sauce
  • 2 heaping cups freshly grated low-moisture mozzarella
  • About 12 fresh basil leaves

Method

  1. Whisk the salt into the flour, then whisk in the yeast. Add the water and stir roughly, then turn out onto the counter.
  2. Add the honey and knead 1 to 2 minutes, drizzle over the oil, and knead 2 minutes more.
  3. Cover and rest at room temperature for 12 hours, then refrigerate the whole mass for another 12 to 36 hours.
  4. Divide into two balls and rest them 3 to 4 hours at room temperature before stretching.
  5. Stir the crushed tomatoes, garlic, oil, oregano and salt together for the sauce without cooking it.
  6. Heat the oven to 550 F (288 C) with a baking steel on the upper rack for 45 minutes.
  7. Stretch each ball to 15 inches, spread a thin layer of sauce, scatter the mozzarella, and bake on the steel for about 7 minutes. Finish with torn basil.

Editor tip. Give the dough the full 36 hours in the refrigerator for the most flavor, and let the balls warm up 3 to 4 hours before stretching.

Common allergens: Gluten, Dairy.