Review: Brozinni Pizzeria
Author: Smokin DB | Filed under: Food Reviews, Location: Greenwood, IN, Recommended: Independent
Brozinni Pizzeria
8810 S. Emerson
Greenwood, IN 46237
317-865-0911
http://www.Brozinni.net
I have been trying to get WIBIA for months to come on down to the southside and have a slice at Brozinni. He hasn’t made it quite yet. I wanted him to review the place because he has eaten a ton more pizza in Indy than I have, but I just couldn’t wait any longer to declare this the BEST Pizza in Indianapolis! Think you have a better place? I doubt it. I know my sample size is relatively small, but I don’t think there could possibly be better New York-style pie in town.
Since I am from South Bend, the pizza that I grew up on was influenced by Chicago style; lots of big buttery crust and loads of toppings. Or the hybrid hand-tossed crust of the legendary Bruno’s. I didn’t’ become a fan of the thin crust New York style until just the past ten years or so when work obligations took me to NYC and I sampled the real stuff.
Brozinni isn’t just the real deal, it’s better than a lot of pizza that you will get in NYC thanks to the attention to detail.
What I had: A slice of the “Canal Street” which is sausage, pepperoni, mushrooms, black olives, onion and green peppers. The menu doesn’t mention the eye of newt and fairy dust but I’m sure it’s on there because this pizza is magical. A huge slice of crispy thin crust just begging to be folded over and devoured. Yep, that’s a bite mission in the photo. I couldn’t control myself. More about that crust: under a think carpet of toppings it has wonderful flavor with just the right amount of tangy tomato sauce. No need to stuff the crust with cheese or smoother it in butter in order to make it edible. This is crust so good it won’t be sitting abandoned on the plate while you grab the next slice as is the case with most pizza.
A word about toppings. At Brozinni the vegetable toppings are all prepared in a small dice so that when they hit the pizza they seem to be more uniformly spread about the crust. Even the pepperoni and sausage are on the smaller bite-size. I like this. A lot. You’re going to get a blast of flavor from all of the elements of the pizza when you take a bite.
Would I Buy It Again? Everyday, all day.
Two “Canal Street” slices, a cheese slice and two drinks for less than $15.00 and my wife, daughter and I walked out stuffed. Truly excellent pizza and a great deal.
If you have a real hunger, I highly recommend the “Knuckles” appetizer. Essentially they take a small rope of that wonderful pizza dough, tie it into a knot, bake ‘em and then smoother them in garlic butter. What’s not to like? I do try to limit myself on these since the term “Heart Attack on a Plate” comes to mind with every bite.
A couple of things to consider: One, in general I think NY Style pizza doesn’t lend itself well to carry-out. To me the thin crust is really susceptible to moisture and gets soggy during travel. So I always eat in or better yet, hit Brozinni at lunch when I can order just a slice and get it hot and crispy.
Which leads me to my second point; this place is small. They do have a guy at lunch bussing tables like a mad-man and he is really cool, but you may have to wait a few minutes particularly at lunch for table. I do notice that Brozinni now has a location just two doors away from the eat-in joint that is carry-out only. So they must be doing a good carry-out trade.
-Smokin DB
Tags: brozzini, Food, new york style, Pizza, Thin Crust
Three slices of pizza and two drinks for $15 sounds a bit steep to me…
Take a look at that slice. It nearly covers two paper plates. I assure you that this is a good deal.
Their slices are ridiculously huge, so I think the price is actually not bad at all. Actually, the portion size is one of the few things I’d change about the place, because even just one of those slices for lunch can be overkill.
This review is pretty much spot on, especially regarding the crust. It is very good. You can tell that they proof their dough properly, so the yeast has had enough time to develop both a true depth of flavor and the gluten necessary to create a nice chewy texture. This doesn’t seem to be the case with most of the other places that I’ve tried in Indianapolis.
I haven’t tried Pizzaology, the new place at 49th Penn or many of the other places around town, but for me this is as good as it gets in Indy.
It looks really good and I need to make the trip down to the southside for this.. DB has promised it is worth the 45 min drive for me!
btw…ha ha on “eye of newt and fairydust..”
Can’t wait to try this place based on all the buzz it’s been getting. I think $15 for three slices and two drinks is a great price! You never get great value when you buy by the slice anyway.
We just finished dinner here and I agree with everyone- SO GOOD! Very busy, but good, attentive service. Vety nice interior too, especially for a strip mall place, and dinner for 4 (3 iced teas, order of knuckles, and a large 1-topping pizza) was under $30. Thanks for the great review and suggestion!
Windi thanks for reading and commenting. The interior matches the pizza at Brozinni, that is, it is so much more than you might expect from a strip-mall pizza joint.
Glad that you liked it!
Smokin DB
I can see Brozinni moving to a larger location sometime soon. I have NO inside knowledge or anything, but it’s getting more and more popular for sure.
Thanks for reading and for your comment!
Smokin DB
Condi, thanks for checking out the blog and commenting.
Also, thanks for the kind words. Good insight as to what really makes a tasty crust. Brozinni is doing it right without a doubt.
I have been to Pizzology and I have to say, um, well, it’s OK. Interesting combination of toppings, but the crust was not as good as Brozinni. I live 35 minutes from Pizzology, but even if I lived 10 minutes away, I’m not sure that I would eat there that often. I am going to give Pizzology a second try and maybe have some pasta. I’ve heard it is outstanding.
Smokin DB
(my Pizzology sample size = 2 visits) I’m not usually big on salad, but the three that I’ve sampled were the real standouts for me. the pizza’s crust has been overly salty on both pies I’ve had… (and I like salty foods). we tried some pasta (capellini pomodoro) and it was overdone – way past al dente, which surprised me. I think we probably would have enjoyed a different selection, but we needed something vegetarian.
Thanks for responding, DB- nice to know comments are read. I agree that Brozinni’s could stand to move to a bigger location- it seems to be very popular and was very steady when we were there; however, it looks like they put a lot of work into the interior, so maybe a second location?! On a related note, I can’t believe how many pizza places there are in the Southport/Greenwood area- B’s is the best, but surprised they all stay afloat.
wibia and I hit this place yesterday (after the donut, LOL) and all I can say is “WOW.” I actually haven’t been able to stop thinking about it for the past 24 hours because it was so good. I will definitely go back here and I hope it is more sooner than later.
We used to eat at Brozinni’s once a week. Toppings have gotten scimpy. Seems like there is more crust now. Have had several pies with burnt crust. Place is too small and air conditioning doesn’t work. The carry-out space is costing a fortune and doesn’t do enough business to pay for itself. Therefore, they are cutting costs on what used to be the best pizza in town!