PIZZA PERRON NEAPOLITAN-STYLE BRICK-OVEN PIZZA

Rachel Slusher 3 months ago

Average sized TEAspoon for reference. Smallest slices I’ve ever had in my 41 years in nyc. Whoever likes thin crust will love this pizza that is thinner than cardboard. Service was totally fine at the register. Good thing I got a salad too because this just isn’t enough quantity of food. $25 for these two slices and a Caesar salad.

Ana Marte 3 months ago

Wonderful experience! We had a class trip to Pizza Perron. The students and adults loved it! I plan on doing this trip again next year God willing! ♥️ Thank you Victor and staff!

gingeralegirl123 5 months ago

We were surprised by the good reviews this place had because they definitely did not match what we ate. We ordered single slices and it felt like a margarita pie was cooked and the toppings were put on top after without being cooked at all. I will say that the crust was good and is why I didn’t give one star. Otherwise, we were unfortunately disappointed.

Marleymars 5 months ago

Eat like you mean it! This place is clean and is setup to be very family friendly. It looks like they must get a decent amount of business from PS 130 (students and parents), which is down the street, because of the student friendly specials. I came here after my kid’s dental appointment, also down a block. It was around noon on a Saturday and it looks like they just opened because the just turned on the electronic menu and we were the only ones there. We ordered two small pies and they were brought out to us with a smile.

Jason R. Best 6 months ago

If you’re looking for an authentic taste of Naples right here in Brooklyn, PIZZA PERRON is delivering the gold standard. Their Neapolitan-style pies strike that elusive balance between tradition and local flair. You can get a plain or pepperoni serving by the slice or you can get a small custom-made pie right out the oven within minutes. While we were there, we tried the buffalo slice, pepperoni slice and a plain slice. It was so good that my wife tried their spaghetti and meatballs to go as a lunch option for the next day. She said the spaghetti and meatballs was better than the highest rated Italian restaurant on the Upper East Side of Manhattan and that is saying something! The standout feature is undoubtedly the dough. It’s light, airy, and boasts that signature "leopard spotting" from a blistering wood-fired oven. It has the perfect pull—soft in the center with a crisp, smoky outer rim You can tell they aren’t cutting corners. The tomato sauce is bright and acidic, providing a sharp contrast to the creamy, melted fresh mozzarella and fragrant basil. For a spot that has been only open for a little bit they are punching way above their weight class! It avoids the "soggy