Park Slope’s Artichoke Basille’s And Antonio’s Pizza Among Makers Featured In NY Pizza Project

After five years in the metaphorical oven, The New York Pizza Project was taken out and served to the world two months ago, bringing its glossy photos and interviews with the proprietors and makers at New York City’s “last authentic pizzerias” to the masses.

Concocted by five 30-year-old New York natives and funded with over $25,000 from 334 friends and strangers through Kickstarter, the coffee table book chronicles not the pizza, but “the people who make the slices, the people who eat the slices, the shops, and the blocks that they rest on.”

“We grew up in a New York City that was always moving, always changing,” said authors/tasters Gabe Zimmer, Nick Johnson, Ian Manheimer, Corey Mintz, and Tim Reitzes. “Yet today, the change feels different. As the rise of chain stores, condos, and banks threaten to dominate the urban landscape of New York City, pizza shops serve as guardians of authenticity in the face of homogenization. This project is an homage to them and to the other small businesses that keep New York real.”

Brooklyn is well-represented in the book, with Di Fara (Midwood), Antony’s and Rocco’s (Brighton Beach), and Luigi’s (South Slope) among those included. Also present is Park Slope’s Artichoke Basille’s Pizza (59 5th Avenue between St Marks Avenue and Bergen Street) and Antonio’s Pizza (318 Flatbush Avenue between Sterling and Park Places).

Artichoke Basille’s Pizza opened its doors in August, after having successful restaurants in Manhattan. They have recently opened another store in Astoria, Queens. Cousins Sal Basille and Francis Garcia also have a culinary adventures TV show called Pizza Masters.

Where is your favorite pizza in Park Slope? Comment below and we’ll compile the results!