Heritage is everything. The people you know, right? Except not enough of us know that Brooklyn’s Pizza in Hackensack (and its other two locations, Edgewater and Ridgewood) is an extension of New York City pizza royalty. “Oh yeah? Who?”
You know Patsy’s of First Avenue in East Harlem (No. 16)? Right, Patsy Lancieri’s brick, coal-oven Patsy's, where Lancieri’s nephew Pat Grimaldi worked as a teenager, where he learned his craft before opening his own successful spot, Grimaldi’s in Brooklyn. Well, with a little tutelage, Hackensack’s, er, Brooklyn’s Pizza in Hackensack was opened by the nephew of that Uncle Pat. “Our pizza is made the same way it was in the 1930s, with the freshest ingredients and our made-in-house whole milk mozzarella, then cooked in our 1000-degree coal-fired brick ovens,” notes owner John Grimaldi.
You know these pies. Those imperfectly round, pockmarked, blinding-white, homemade mozz rounds, the surface swirl-splashes of sauce that snake through them — they’re classic New York City coal-fired pies. Order appropriately.
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015