Naples Came to Williamsburg
48-hour dough, San Marzano sauce, and a 900° wood-fired oven. The pizza you'll be telling people about.
It's All About the Dough
Seven years, one Naples-built oven, and a dough recipe we'd never change.
48-Hour Dough
Cold-fermented for two days for that airy, blistered, leopard-spotted Neapolitan crust.
900° Wood-Fired Oven
Built in Naples, fired with oak — every pie cooks in 90 seconds flat.
San Marzano & Fior di Latte
Imported DOP tomatoes and fresh mozzarella, because the classics earned their place.
Pies Worth the Wait
Margherita to our hot-honey special — simple toppings, done exactly right.
Italian Wine & Spritz
A short, fun list of Italian reds, whites, and the best Aperol spritz in the neighbourhood.
Always a Party
A buzzing room built for big tables, birthdays, and Friday nights that run long.
One Oven, One Obsession
Lievito started in 2019 when the Caputo family hauled a wood-fired oven from Naples to a corner on Bedford Ave and refused to compromise on a single thing. The dough is cold-fermented for 48 hours. The tomatoes are DOP San Marzano. The mozzarella is made fresh.
Seven years later the line still runs down the block — and we wouldn't have it any other way. Come hungry, grab a spritz, and watch your pie go into the fire.
- ✓Family-run since 2019
- ✓A genuine Naples-built wood-fired oven
- ✓48-hour cold-fermented dough, every day
- ✓Imported DOP San Marzano tomatoes
Pizza Night at Lievito
Ninety Seconds From Fire to Table
It's a simple process. Doing it right for seven years is the hard part.
1The Dough Rests Two Days
Cold-fermented for 48 hours so it's light, airy, and easy to digest — the Neapolitan way.
2Topped Simply, Topped Right
San Marzano, fior di latte, a little basil. We let the few ingredients do the talking.
3Ninety Seconds in the Fire
Into the 900° oven for a minute and a half — out comes that blistered, leopard-spotted crust.
What Brooklyn is Saying
The best Neapolitan pizza in Brooklyn, and I've tried them all. That leopard-spotted crust, the San Marzano sauce — it's the real thing. We're here every week.
The dough is incredible — 48 hours and you can taste it. Margherita is perfect, but the special with hot honey is what dreams are made of. Lively, fun room too.
We booked the back for a birthday and they crushed it — endless pizzas, great wine, and the staff were so much fun. Easiest party I've ever thrown.
Family-run, always packed, always worth the wait. The burrata starter and the marinara pie are non-negotiable. This is our Friday-night spot.
Before You Come By
Do you take reservations?
For tables of six or more, yes — book through the form below. Smaller parties are walk-in, and the wait moves fast (grab a spritz at the bar).
Do you deliver and do takeaway?
Both. Order online or call ahead for pickup, and we deliver across Williamsburg and Greenpoint through our delivery partners.
Do you have vegetarian and vegan options?
Plenty. The Marinara is vegan, and most pizzas can be made vegetarian or with vegan cheese — just ask.
Can I host a party here?
Absolutely. We do family-style pizza parties in the back room for birthdays and groups — enquire through the form and we'll sort it out.
Is there gluten-free dough?
Yes, we offer a gluten-free base on any pizza. Note our kitchen handles wheat flour, so it's not suitable for severe coeliac allergies.
Where are you and how busy does it get?
We're at 224 Bedford Ave in Williamsburg. Weekends get busy after 7pm — come early or order ahead if you're in a hurry.
Come Get a Pie
Booking a table for six or more, or planning a party? Tell us below and we'll confirm shortly.