Ed Levine

"We had a grandma slice, a regular slice, a slice with apples, gorgonzola, and a rectangular slice with mushrooms and fresh rosemary. None were less than very good, and it's clear that Coniglio has the chops and the desire to make terrific slices pizza born out of NYC slice tradition at its finest."

Pete Wells

"Williamsburg Pizza vaults itself into the pizza ionosphere with its grandma squares. What emerges from the oven is freshly assembled (try the Apple Bacon slice, with walnuts and three cheeses) and as crisp as you can imagine, with an oily sizzle on the bottom and a lacy collar of browned grated cheese around the edge."

Liz Newman

"The hardest decision you'll make here is whether to go with a Round or Grandma crust (we’ll help you out: go Grandma). After that, the rest is gravy -- or Gorgonzola, soppressata, truffle oil, or any of the other specialty toppings on offer,"

John Beisner

"The grandma slice has always been my favorite, which WP handles deftly – their sauce/cheese/basil ratio is on point."

Michael Uzmann

"The Grandma puffs up big around the edges with a great chew and bit more yeast notable amidst the high-quality toppings."

Sean Taylor

"Great, great grandma! The pecorino-parmigiano and creamy homemade fresh mozzarella cheese blend with the zesty garlic, imported olive oil, crushed tomato sauce and freshly chopped basil. It is paradoxically light yet sturdy, firm yet chewy, and thin yet filling. Williamsburg Pizza has created a marvel of nature."