This Indiana Pizzeria Is So Good, Dave Portnoy Called It “By Far The Best Pizza In Indianapolis”

A pizza joint with seats for roughly 20 people earned an 8.1 from Dave Portnoy, one of the strongest scores he’s given in Indiana. That’s a big deal from a famously tough critic.

The dough here takes two full days to make. It rests through a 24-hour cold ferment before it ever sees the oven.

Then there’s the Bee Sting, a pie finished with spicy honey.

Another one pairs smoked bacon, ricotta, and fig jam under the name Sweet Pig. I like how the menu sounds playful while the process sounds almost scientific.

There’s a catch, though. Dough supply is limited, and online time slots can fill up fast.

I can’t imagine a better problem for a pizzeria to have. So what makes one small shop worth planning your whole evening around?

An 8.1 From Dave Portnoy Put This Tiny Shop On The Map

Scores from Dave Portnoy’s One Bite Pizza Reviews can make or break a pizzeria’s week. Brooklyn Char walked away with an 8.1, and that number got people talking fast.

In Portnoy’s world, an 8.1 sits in seriously impressive territory. The man reviews pizza for a living, so the bar sits pretty high.

That rating has earned Brooklyn Char a fun reputation around Indiana. People now call it the state’s highest-rated pizza among all of Portnoy’s reviews.

Think about what that means for a small shop in the suburbs. A single video put it in the same conversation as pizzerias from much bigger pizza cities.

I believe the score matters less than what it represents, though. It proves that serious, carefully made New York-style pizza can thrive in central Indiana.

The shop itself stays pretty focused. It sticks with New York-style pies and keeps the menu tight instead of trying to please everyone.

So should you trust a single bite on camera? The rest of this story explains why that 8.1 was no fluke.

Fair warning, though. Once you know how this pizza gets made, waiting until the weekend might feel impossible.

The Dough Starts Its Journey Two Days Before Your Order

Patience is the secret ingredient nobody can buy at the store. At Brooklyn Char, every batch of pizza dough gets made two days ahead of time.

The recipe blends two flours, Italian-style 00 flour and King Arthur flour. Each one brings something different to the final crust.

First comes a traditional warm rise. After that, the dough heads into a 24-hour cold ferment in the chill.

Why go through all that trouble? Slow fermentation gives dough time to build flavor and better texture than a rushed batch.

It also explains one big thing about this shop. Dough can’t be whipped up in a hurry when the orders pile in.

So when the day’s supply is gone, it’s simply gone. That’s the trade-off for doing things the old-fashioned way.

I like that the kitchen refuses to cut corners here. Plenty of places would just make more dough and call it good.

Everything at Brooklyn Char follows a scratch-made philosophy, and the dough is the foundation. Without it, the rest of the pie wouldn’t stand a chance.

Next time a crust bends just right, give credit to those two days. Good things really do take time.

Leopard Spots Are A Very Good Sign On This Crust

Spotted crust might sound like a mistake. In the pizza world, those dark freckles have a name, and it’s leoparding.

Brooklyn Char cooks its pies in a gas oven heated to roughly 600 degrees. That serious heat creates the char that gives the shop its name.

The sauce starts with San Marzano tomatoes, a classic choice for pizza makers. The kitchen keeps it scratch-made like everything else.

For cheese, the shop uses a blend of whole milk and skim mozzarella. That mix aims for the stretchy, melty pull New York slices are known for.

Then comes the pepperoni. Brooklyn Char uses Ezzo pepperoni, a brand famous for curling into tiny cups as it cooks.

Those little cups brown around the edges. Honestly, they look like small bowls built to hold flavor.

Some people like a softer pie, and that’s okay. The owner has said customers can mention ahead of time if they want theirs cooked differently.

I believe that char is part of the identity, not an accident. A shop called Brooklyn Char was never going to serve a pale crust.

Good luck looking at a cupped pepperoni pie and ordering anything else. Those browned edges make a strong argument.

Pick A Pie With A Name That Makes You Grin

Brooklyn Char keeps its lineup focused on classic pies. Cheese, Pepperoni, Sausage, and Mushroom and Onion cover the traditional side nicely.

The Bee Sting is the one that grabs attention. It pairs Calabrese soppressata with Mike’s Hot Honey for a sweet and spicy combo.

Then there’s the Sweet Pig, which leans proudly into Indiana flavors. It uses Smoking Goose Applewood Smoked Bacon with ricotta and fig jam.

Local ingredients show up in other spots too. The sausage comes from Fischer Farms, while bacon and salumi come from Smoking Goose.

The Vodka Pie rounds out the specialty lineup. Its name alone makes it hard to skip when the menu is this short.

I like how the menu stays small on purpose. Fewer choices means each pie gets real attention from the kitchen.

Still stuck staring at the options? First-timers can’t go wrong starting with a plain cheese pie.

It’s the truest test of any New York-style pizzeria. After that, the fun names are waiting for round two.

Save Room For Knots, Because Salads Aren’t Coming

Garlic Knots might be the sneakiest star at Brooklyn Char. They share the side menu with Stuffed Sticks, which come filled with mozzarella.

Both sides fit the shop’s no-fuss attitude perfectly. They’re bread, they’re garlicky or cheesy, and they pair naturally with a big pie.

Here’s a fun twist, though. The owner has said he won’t add salads or wings to the menu.

That might sound stubborn at first. Really, it shows a clear vision for what this place wants to be.

Plenty of pizzerias try to become everything at once. Brooklyn Char would rather do a handful of things very well.

The knots and sticks also make easy sharing food for a group. Pass them around while everyone argues over who gets the biggest slice.

I can’t imagine skipping a side when the kitchen puts this much care into its pies. The same scratch-made thinking runs through the whole operation.

Pro tip: add a side to any online order. Snacking on a garlic knot during the ride home is a move nobody regrets.

Leafy greens can wait for another night. Tonight belongs to bread, cheese, and garlic.

Kids Get Candy And Shakes While Grown-Ups Guard The Pizza

Vintage candy at a pizza shop? Owner Benjamin Butterworth pictures Brooklyn Char as an old-school place where kids enjoy sweets while adults savor pizza.

That vision shows up right on the dessert menu. Ice cream and milkshakes come made with dairy from Crystal Springs Creamery.

The candy selection leans nostalgic too. Vintage candies give the whole place a corner-shop feel that’s rare these days.

Drinks follow the same throwback mood. Brooklyn Char sells bottled sodas, and there aren’t any fountain drinks.

I like how that small detail adds character. Grabbing a glass bottle feels more fun than filling a paper cup.

Parents, take note of this one. A milkshake might be the best bargaining chip for a wait at the counter.

The local angle matters here as well. Pairing Indiana dairy with Indiana sausage and bacon keeps a lot of the menu close to home.

Ice cream after pizza might sound like a lot. Then again, the pizzeria basically planned it that way from the start.

So bring the kids, the grandparents, or your sweet-tooth friend. Everyone gets something, even the person who swears they’re too full.

Order Ahead Or Risk A Very Long, Hungry Wait

Timing is everything at Brooklyn Char. Dough supply is limited, so online time slots can fill up quickly.

That’s why ordering online is strongly encouraged. Treat it like grabbing concert tickets, only with a much tastier reward.

The hours matter too, so plan around them. The shop stays closed on Mondays and Tuesdays.

The shop is closed Mondays and Tuesdays, so check current hours before you go.

Those weekend lunch hours are handy for a game-day pie. Weeknights work well for an after-work or after-practice dinner.

Here’s my advice for first-timers. Check the online slots early in the day instead of waiting until everyone gets hungry.

Showing up with a big group and no plan is risky. Seating is limited, and the dough only stretches so far.

I believe a little planning makes the whole experience better. Nobody enjoys staring at a pizza oven on an empty stomach.

Once the order is set, the hard part is over. Now you just have to survive the drive without opening the box.

A Former Pizza Hut Spot Got A Serious Glow-Up

Pizza history repeats itself in the funniest ways. Brooklyn Char now sits in a Noble West Shoppes space that once held a Pizza Hut takeout restaurant.

You’ll find it at 14765 Hazel Dell Crossing, Suite 900, in Noblesville, Indiana. The spot lands in what’s known as the tri-city corner area.

That location makes it easy for neighbors in three towns. Noblesville, Carmel, and Westfield all sit close by.

Inside, the space stays small and simple. It seats around 20 guests and has more of a carry-out feel than a sit-down restaurant.

Multiple TVs hang inside for anyone eating on site. There’s also patio dining when the weather plays nice.

I like that the shop doesn’t pretend to be something it isn’t. It’s built for great pizza first and fancy dining second.

Carry-out is the easiest way to go. Picking up a pie and eating at home or at a nearby park is an easy win.

Hamilton County families pass this corner for all kinds of errands anyway. Now they have a pretty tasty reason to stop.

So think of the patio as a bonus. The real prize is the box you carry out the door.

A Pandemic Hobby Turned Into A Real Pizza Pilgrimage

Lots of people picked up hobbies during the COVID-19 pandemic. Benjamin Butterworth, originally from Camby, picked up pizza and never put it down.

He studied New York-style techniques from all kinds of sources. Then, in March 2023, he took a true pizza pilgrimage to New York.

The trip included famous stops like Lucali and Best Pizza in Brooklyn. He also visited Scarr’s Pizza in Manhattan to sharpen his craft.

Brooklyn Char first operated from a small Indianapolis location that has since closed. The Noblesville shop had its soft opening on March 6, 2025.

The story isn’t finished either. Butterworth has also been working on New Jersey-style tomato pies.

He also has plans for a second, larger sit-down location someday. That one would feature wood-fired pizzas.

I love a business with an origin story this relatable. One person’s kitchen experiment became one of the most talked-about pies in Indiana.

Before heading over, remember the shop keeps things simple and focused. Order early, pick a pie, and grab a side.

Brooklyn Char proved a Hoosier with patience could rival big-city pizza. Your only job now is to taste the results for yourself.