766 classon avenue
brooklyn, ny 11238
tel 718.230.ZAAZ (9229)
info@petezaaz.com


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We Deliver!

$15 minimum

Sun 11:30am - 11pm
Mon-Thurs 5 - 10:30pm
Fri 5 - 11:30pm
Sat 11:30am - 11:30pm

Village Voice - Best Pizzeria 2012

The sainted savory pie of Naples, totally remade in America 100 years ago, is set to go through another series of abrupt transformations. Crown Heights' Pete Zaazpunning on the very name of the pieis poised to do it. read article...

Food & Wine Magazine

America's Most Decadent Potato Dishes: At this Crown Heights pizzeria, the unorthodox topping combos read deranged but taste amazing. For example, this eccentric baked potato pizza combines a gratin of purple Peruvian potatoes and house-smoked bacon. read article...

Tasting Table

Those glass pizza shakers at Pete Zaaz are not filled with Parmesan or red pepper flakes. No, they're filled with the ultimate pizza topping: a spiced mix of ground Cheez-Its… But since we first tried that punchy condiment, we've wanted it in our home kitchens. read article...

New York Magazine

A few things you might find atop your pie here: garlic-chip bechamel, fried chicken, creamed corn, pickled jalapenos, and pulverized Cheez-Its. The relatively subdued signature has purple Peruvian potatoes, creme fraiche, bacon, Cheddar, and green onion. There was a time when a plain old pizza could cure a case of the munchies. Times have changed. Now there is PeteZaaz pizza. read article...

The Village Voice

The toppings rest on a crust with a surface that snaps like thin ice, with a crumb of pleasing density and dampness, really one of the best crusts I've seen in ages. Like the backbeat in rock, the crust is pizza's essential ingredient, not the tomato or cheese. read article...

New York Times

PeteZaaz's ultimate proof is in the pie for the purists: the Brooklyn pizza ($13). A basic but expert marriage of tangy sauce; soft, sweet house-made mozzarella; and aromatic marjoram sprigs, it reassures that creativity here is matched by technique. read article...

Gothamist

Just a few blocks from the Brooklyn Museum of Art, an ambitious new pizza parlor, Pete Zaaz, breathes new life into an old world classic with its toppings-driven creations. Co-owners/Chefs Peter Entner, formerly of No. 7 under Chef Tyler Kord, and Glen Hudson, formerly of Pulino's, combine a simple crust with some not-so-simple toppings for a truly inspired outcome. read article...

Time Out New York

The spot specializes in wacky combos like cold fried chicken with curried yellow squash, fontina, stewed collards and pickled Thai chilies... read article...

Serious Eats

It's a basic slice joint that's doing the new old-school thing -- all with a focus on inventive, sometimes outlandish toppings. read article...

Urban Daddy

Some say the crust is the best part of a pizza. Well, those people have never had deconstructed potato skins on pizza. Yes, there's now an outfit in Brooklyn that'll pile the appetizer atop your
Neapolitan pie. read article...