A petite bar toward the back pours wine by the glass and half of full carafe, and beer is also available. It’s much more pleasant inside, with a communal table in the center of the dining room and smaller arrangements all around. As excellent relatively unadorned in a Margherita pizza ($21) as it is amid hits like meatballs, sausage and broccoli rabe, the delicious dairy alone would be worth the trip to this frenetic strip of Hamilton Avenue. The house-made fior di latte is best in class, a cheese that arrives on most of Farina’s 14 pies. Also in play: Chef/partner Antonio Pisaniello’s (previously of Italy’s La Locanda Di Bu’) seven-grain dough mix, sourced from near and far, studied fermentation and temperature, abstractly structured, square shape and terrific toppings. That near-double-century brick baby is one important part of the equation used to create some of the city’s best recent entrées to the cuisine category. What was once beloved Pizza Moto under the thunder of the Brooklyn-Queens expressway has emerged once more as a popular Brooklyn pie destination, only a couple of months after opening.įarina in Red Hook uses the fan-favorite previous tenant’s august oven (originally intended for bread baking) to produce irregolare pizzas the likes of which the warm, welcoming newcomer notes originated in Naples many years ago.

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