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Noah Devereaux

Williamsburg Pizza

Written by
Noah Devereaux

“Grabbing a slice” is a thing people say a lot, but don’t really do. You rarely ever just get one slice. When you’ve been working from home all day and realize that you’ve eaten nothing but Captain Crunch, you’re going to grab two, maybe three slices. When you stop on your way home from a bar, you grab three slices, but usually end up with one and a half after tripping on your way up to your apartment. The very good slices at Williamsburg Pizza, however, are big enough that a single slice usually does the trick.

This paper-plate spot in Williamsburg doesn’t claim to be revolutionizing pizza and they don’t speak at length about where their flour is milled - they just serve some really good pizza. The round pies are solid (especially the ones that go heavy on fresh tomatoes), but you should come here for the buttery, cheesy grandma square pies. Get the one with soppressata and a ton of fresh melted mozzarella or the one with kale, sausage, and taleggio. Or if you want to prove that grabbing a slice is really never an accurate statement, then get both.

Food Rundown

Circle Pies

These pies are massive. The housemade mozzarella and sweet tomatoes are very good, and there’s a solid amount of pecorino and basil as well. The crust kind of feels like the house bread that’s put on the table as an afterthought at average Italian spots, but overall, it’s still good and a ton of food for the price.

Grandma Squares

These come in the same varieties as the circle pies, and they’re all loaded with cheese and toppings. The crust is doughy and buttery, and the edges are slightly burnt. Get one with cured meat, like the calabrese with sopressata and onions.

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