Pizza review: Lombardo’s of Bay Ridge (Brooklyn NY)

Do we have another Brooklyn heavy weight contender here!? This right here, is pizza that is right up my alley! Come and join me for a taste and stay tuned for the huge score!

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#pizza
#newyork
#nyc

#lombardo’s
#pizza
#bayridge

[crimsonaudio]

Ate there in 2018, Thee Best! The Margareta was the best, until the chef brought over a wow...3 years later and still telling the tale of the flavor!!

[cjaquilino]

Checked on Google and, unfortunately, it says this place permanently closed.

EDIT (05/19/24): It’s now known as Frankie’s of Bay Ridge and it’s at the exact same spot.

[Gachain]

I will be going down to try some!! BTW, I was at WHEATED, a whiskey bar near me 905 Church Ave just around the corner of Coney Island, diagonal from Rocky's. I had their Bensonhurst (aged and fresh Mozz, Parmigiano-Reggiano, Pecorino-Romano Cheese, Fresh Basel, after cooking, and olive oil.) Nice leoparding, no flop. Check it out. It is a Hole in the Wall with a White lighted Sign with WHEATED in small letters. Easy to miss.

I will get down to Lombardo's next week if I can!!

Mike

[victorha]

I've been living on the same (quiet) street just two avenues down from this new restaurant since I was a kid, and I'm amused that any business worth noting would be so close to me. A bit of hype for this place, along with the concomitant high price, aight I'll check out your review now.

[michaelchin]

My mouth is salivating! You have to stop doing this to me!

[dirkdiggler]

One of today's rewatches for me. I remember this one really standing out. I think Angelo's in Philadelphia is the only I can remember that you've reviewed that's comparable to this one. I think that one edged this one out by about 0.2 points, as I recall. I think Angelo's crust was a little firmer, and still really airy. I've still never made one quite like this at home. That's the kind of crust that just can't be made in a regular home oven.

[InZamasuWeTrust]

Not my favorite type of pie but i wonder how the regular pie is. I already deemed bk the pizza capital just off of di fara's and lucali's but if this could complete the trinity that would be something.

[eddiem]

Another great review..keep up the good work !!

[hhubble]

Glad you enjoyed the pizza man. I know a bunch of other pizza places in bayridge and south brooklyn. I'll also let you know of any new places I find, mostly they'll be in brooklyn and Manhattan.

[dirkdiggler]

Even before you did the fold or said anything about the pizza, I thought the crust looked like a soft but crusty Italian loaf. Sounds like a very interesting approach to pizza making.

[gerrymcguire]

With the commercials this video is unwatchable, what a shame

[SK-bkyh]

That is a gorgeous pizza. Everything about that pizza is perfect.

[rbiv]

Ok I am going to pick this one apart a bit. First based on the look at that cornicione and cook..it looks exactly like a 3 day long ferment. Good observation, Antonio. It also looks like a 65% hydration. Higher than NY style(approx 58%) and less than neapolitan (70% most of the time.)

The lack of salt in the dough is a huge deal. Pizza dough needs salt...a lot of it..almost 3% of the total recipe. Also, whenever you have a higher hydration Pizza, you have to use less sauce. That, plus the fresh mozzarella, adds too much water and causes flop. I also think you have to be careful making a higher hydration Pizza larger than 14 inches.

I am sure there were good parts to the pizza...you gave it a high score to maybe it's worth a trip to try.

[timthaloff]

Good review. You could compete with the Boston guy but I'd get out of the car. You have good music and good opening and closing scenes but any review in a car just doesn't help the overall presentation, I think. But I could be wrong!