Pizza Moto: It’s All in the Dough

338 Hamilton Ave.
Brooklyn, N.Y. 11231
(718) 834-6686

In a Red Hook wasteland, you’ll find Pizza Moto, a pleasantly surprising pizzeria that doesn’t look like much but is currently producing some of the best pizza dough in New York.

The story behind the opening is an interesting one, according to the NY Times. David Sclarow had built his first wood-burning oven himself for the sake of feeding guests at a wedding. Then built another after the first one collapsed and started serving pies at the Brooklyn Flea back in 2008. He then went on to build a third, which was later stolen. (Tough luck!) You’d think he might have stopped there, but no. After that, Sclarow was ready to settle down and open a pizzeria at a full-time locale.


A shuttered Papa John’s was where he opted to set up shop and as Sclarow and his partner reviewed the space they discovered a large tiled oven sealed up against the back wall, dating back to the late 1800s(!). The fact that it looked like it hadn’t been used in several years didn’t deter the pizza partners. Instead, they spent two years of plumbing, welding, restoring, and even doing the electrical work themselves before they’d open what is now Pizza Moto.

I headed there mid-week for a chance to try the Neapolitan-style pizza which in photos already looked like some of the better pies in the city (think: Roberta’s and Motorino).

Click to view slideshow.

My boyfriend Harrison and I got there for 7 p.m. and were met with no wait. Instead, we got a nice two-top table in the window with a view of all the wood piled up to feed the oven and an open space with hipster touches including the top …read more

Source:: For The Love of Pizza