Wood-fired sourdough crust. Imported San Marzano tomatoes. Eight outrageous toppings. One legendary slice that's been wrecking diets in this neighborhood for 38 years.
Cold-fermented for three full days. Lighter, crispier, way more flavor.
Imported Neapolitan brick oven cranked to volcanic temperatures.
Local produce, hand-pulled mozzarella, basil from our rooftop garden.
From oven to your door. Hot, fast, free within 5 miles. Guaranteed.
Eighteen pizzas. Hundreds of combinations. Zero compromises. Pick your weapon.
Triple pepperoni, jalapeño, ghost-pepper honey, smoked mozzarella.
Pesto base, roasted artichoke, sun-dried tomato, arugula, shaved parm.
Italian sausage, bacon, capicola, meatball, hot soppressata. No survivors.
San Marzano, hand-pulled mozz, fresh basil, EVOO, sea salt. Simple. Perfect.
Garlic-cream base, Gulf shrimp, lemon zest, calabrian chili, wild oregano.
Black mission fig, prosciutto di Parma, gorgonzola, hot honey drizzle.
It started in 1987 with my grandmother, a wood-burning oven my dad built in our basement, and a sourdough starter she carried in a tin can from Naples. Forty pizzas a night, cash only, no menu — you ate what she felt like making.
Three decades later, we still use that same starter. We still tear basil with our hands. And we still refuse to use a microwave, a freezer, or anything you can't pronounce.
This isn't pizza. It's a 38-year-old argument that food made with patience always wins.
2 large pizzas + 12 wings + 2L soda — only $39. Every Friday, 5pm to close.
I drove 45 minutes for this pizza and I'd drive 90. The crust alone is a religious experience. Don't get me started on the Inferno.
Been ordering Friday Family Night for 6 years. My kids think it's a holiday. Actually, it kind of is at this point.
I'm a chef. I've eaten pizza in Naples. This holds its own. The 72-hour dough makes ALL the difference.
248 Mulberry Street, Brooklyn, NY 11211
(718) 555-0187 · Tap to call
Mon–Thu 11am–12am · Fri–Sat 11am–2am · Sun 12pm–11pm
hello@monsterpizza.fake · catering@monsterpizza.fake