New pizza place on Classon, next to Glass Shop coffee

tsarina

i guess the guy is covering his a** on that one. I always get some heated up slice from them. They've never been out of slices. PPlus the flavors blend and taste better on a reheat slice. Its just like lasagna that tastes better the next day.

whynot_31

I think this place might kill finally off Gino's on Washington.

In my view, Gino's has been struggling for a while, and hasn't kept pace with the neighborhood's changing preferences and wealth. I rarely see deliveries being made on the bikes out front, or customers inside.

Do we have any readers that are fans of Gino's?

ntfool

Gino's is disgusting. Every time I've made the mistake of eating there in the last 8 or so years, I have problems thereafter.

abe

Gino's seriously tastes like cigarettes when they reheat slices. I've also ordered a full pizza from them, and while it didn't have that particular problem, it still was a head and shoulders below any other PH pizza I've tried.

whynot_31

I hope Gino's customers are at least saving money.

rezist

I don't believe that Ginos and Petezaaz are currently in competition. They both serve very different demographics.

Ginos is down and dirty simple fast pizza. Extremely similar the the 99 cent a slice pizza that has saturated the city. I see kids there all the time after school lets out.

Petezaaz is gourmet. They make the cheese in house, as well as the sausage. Both are excellent. The dough is amazing, wafer thin yet somehow (glen the dough guy) is able to have the dough retain a thin layer of softness while being crisp on the bottom.

The flavor combos are hit or miss for me, just based on certain foods I dislike.

whynot_31

They are only in competition in terms of one being an inferior good to the other.

Now that superior pizza is to be had, even those with plebeian tastes may defect from Gino's on occasion.

whynot_31

Written up in tomorrow's NYT:

With all the Neapolitan ovens being installed around town, New Yorkers are eating a lot of new, but not much newfangled, pizza. One maverick is PeteZaaz, in Brooklyn. This narrow Prospect Heights shop with its cute takeout window is the work of Glen Hudson (formerly of Pulino’s) and the No. 7 veteran Peter Entner. They make pizza in the same crazy-quilt, globalist style as No. 7’s dishes and subs.

Results are smart and charming. A pie of ancho-chile-sauced carnitas, pickled corn and a hybrid mozzarella-cream cheese burrata, with a lily-gilding Cheez-It-and-lime-flavored gremolata ($17), excels in both the chili and pizza genres. A coconut-crusted tofu, bean sprout and peanut pizza ($14) tastes like the best new use for takeout Thai.

http://www.nytimes.com/2012/03/07/dining/reviews/petezaaz-in-prospect-heights-brooklyn.html?_r=1

joebrooklynian

Very artisan.... but I think corn-on-pizza is a bit too much carb-overload for me. Need to balance it out.

mac-petezaaz

That is the Chile Con Carne Pie. The corn is pickled and the pie sauced with ancho pepper sauce, with slow cooked pork shoulder and topped with cream cheese buratta and finished with the corn and a lime zest Cheez-it Gremolata

joebrooklynian

Thank you, sir. I shall give it a chance. Must decide on beer to pair it with.

That is the Chile Con Carne Pie. The corn is pickled and the pie sauced with ancho pepper sauce, with slow cooked pork shoulder and topped with cream cheese buratta and finished with the corn and a lime zest Cheez-it Gremolata

Cheez-it? I am in awe.

park place

I just had a slice at Nino's last month, right out of the oven. It was heaven.

xlizellx

I hate that the URL isn't petezaaz-in-crown-heights-brooklyn ... boo.