This pizzeria on Franklin Avenue in Crown Heights boasts such delicious toppings as roasted leeks, pancetta, and fontina. At this 20-seat joint, pizzaiolo Jonathan Greenberg updates Italian-American classics with high-end ingredients, crafting New York–style pies with organic flour, San Marzano tomatoes, and Coluccio's meats and cheeses. As at any proper red-sauce spot, Greenberg honors his grandmother's meatball recipe, made here with grass-fed beef and stuffed into subs or placed atop pies. He rounds out the simple menu with heros, salads, and antipasti, with beer, wine, and root beer all available on tap.