Wood-fired in Brooklyn since 2009

Real fire. Real pizza.

Neapolitan-style pies from 48-hour slow-proofed dough, San Marzano tomatoes and creamy fior di latte, blistered in our beechwood oven in just 90 seconds.

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4.9★2,300+ reviews
90sbake time
48hslow-proofed dough

Margherita pizza topped with cherry tomatoes, mozzarella and fresh basil

Wood-fired at 485°C

Beechwood flames blister every crust with that signature leopard-spotted char.

48-hour dough

Slow fermentation for a light, airy crust that is easy to digest.

Fresh & Italian

San Marzano tomatoes, fior di latte and basil from our rooftop garden.

Hot in 30 minutes

Insulated boxes, speedy riders and free delivery on orders over $30.

Make it yours

Build your dream pizza

Pick a size, crust and sauce, then pile on the toppings and watch it come together.

Your pizza

Medium · Classic · San Marzano

$12.00

This week only

Family Feast

Two large pizzas of your choice, garlic bread, a big garden salad and a 1.5 L drink. Feeds four hungry humans.

$34.99 ~~$52.00~~

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A slice of pepperoni pizza lifted with a long stretch of melted cheese

A freshly baked Neapolitan pizza resting in front of a glowing wood-fired oven

A pizzaiolo finishing a pizza with fresh herbs

15years of
fire & flour

Our story

Born in Naples, raised in Brooklyn

Forno Nero started in 2009 with one oven, one recipe and a stubborn belief: pizza should be simple, honest and blisteringly hot. Our founder Marco learned the craft in his nonna's kitchen in Naples. Today his team still stretches every base by hand and feeds our black-tiled oven with beechwood every morning.

Dough rested for 48 hours, never rushed
Flour, tomatoes & cheese from Campania
Vegan, vegetarian & gluten-free friendly

120K+pizzas baked a year

26pizzaiolos & cooks

4.9average rating

Marco Bellini Founder & head pizzaiolo

Fresh from the oven

Life at Forno Nero

@forno.nero

Pepperoni pizza on a table laid with cheese and wine — Friday pizza night

Pepperoni pizza on a peel straight out of the oven — Straight off the peel

A chef working under copper lamps in the kitchen — Our kitchen crew

Lifting a slice of margherita with cherry tomatoes — That first slice

Steaming slice with a long cheese pull — Cheese-pull champions

Prosciutto and rocket pizza slices being shared — Prosciutto e rucola

Neapolitan margherita on a white plate, seen from above — Classic Margherita

Close-up of a charred Neapolitan crust — Leopard-spotted crust

Loved by locals

Happy pizza people

4.9

from 2,300+ reviews on Google & Yelp

Best Margherita I've had outside of Naples. The crust is light, chewy and perfectly charred. I genuinely dream about it.

Built my own with pesto, burrata and jalapeños. Weird combo? Maybe. Delicious? Absolutely. The builder is way too fun.

Ordered the Family Feast for game night and it arrived piping hot in 25 minutes. The kids demolished it before halftime.

Cozy, loud in the best way, and the staff remembered our names on our second visit. Do not skip the tiramisu.

A gluten-free base that actually tastes like pizza. Finally! This is my Friday ritual now.

That Diavola has real heat. Paired it with truffle fries and a spritz on the terrace: perfect summer evening.

Save your seat

Book a table

Walk-ins are always welcome, but Friday nights fill up fast.

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Opening hours

Hours

Address128 Ember Street, Brooklyn, NY 11211 Call us(555) 214-7788 Emailciao@fornonero.com