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The West Village—flush with pie greats like the iconic John’s of Bleecker Street, slice fave Joe’s and Neapolitan high-flyer Kesté Pizza & Vino—has long topped the list of New York’s pizza strongholds. But lately central Brooklyn, an area once barren of pedigreed pizza, has challenged the Manhattan ’hood’s dominance, with ambitious joints popping up like rapid fire at the nexus of Prospect Heights, Crown Heights and Clinton Hill. First came Barboncino, bringing Neapolitan-style pies to Franklin Avenue last October. Two more dough-twirling spots soon followed, springing up within a three-block radius of Barboncino: PeteZaaz debuted its offbeat toppings (fried chicken with curried yellow squash, General Tso’s tofu with broccoli) last December, and Rosco’s started turning out classic New York–inspired slices in July. Then in January, just a short bike ride away from this trifecta, Speedy Romeo cranked up its wood-fired oven, drawing pizza nerds hot on the scent of smoke-perfumed crusts. Do as they have: Add this burgeoning ’za hub to your pizza hit list.
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