Brooklyn's Best Pizza

There are definitely reasons why you shouldn't go to Grimaldi's: The line to get inside often stretches endlessly down the street, and the sign in the window that reads "No Slices" lets you know immediately that this is a place where special requests won't be honored.

Of course, there's a reason that, despite all of this, people keep coming back. The pizza, cooked in a coal oven while you watch, is perfectly seared, its thin crust famously delicious. Try a pie topped with homemade mozzarella cheese and fresh basil, and you'll be glad you stuck it out.

For more than 40 years, owner and chef Domenico DiMarco has been dishing out slices of thin-crusted, Neopolitan-style pies at his Midwood pizzeria. Every ingredient DiMarco uses is authentic and fresh, from the basil growing in the window to the mozzarella that he shreds by hand.

Expect a wait at this famous spot -- It's been said to have the best pizza in all of New York City, and a steady stream of pizza fans make the pilgrimage to Brooklyn for a hot slice.

Relatively new to the Brooklyn pizza scene, Lucali, which opened in 2006, is on its way to cult status. Sit in the small, candlelit restaurant and enjoy a pie with thin, bubbly, perfectly charred crust. The toppings change according to what's in season, and the place is B.Y.O.B.

Founded in 1939, this family-operated pizza joint is unique in Brooklyn because it dishes out Sicilian-style pizza with a slightly thicker crust than is the Brooklyn standard. The square slices are light and crisp, though, and they're smothered in fresh mozzarella cheese before the sauce is added. It's a formula that works, and the lines of people waiting for their own slice are a testament to the pizzeria's success.