A Brooklyn Pizzeria in Grantville serves New York-style thin-crust pies from a counter at 10450 Friars Rd, San Diego, 92120, continuing a family pizza operation that opened its first San Diego location as New York Pizza & Italian Deli on University Avenue in 1974. The family took over the A Brooklyn Pizzeria name in 2007 at a Mission Gorge Road location in Allied Gardens before relocating to the current Friars Road suite in January 2022, sharing the strip-mall complex with San Diego Brewing Company next door. Every pizza rolls out as an 18-inch thin-crust round, hand-stretched and baked in a deck oven that produces the charred-bottom, foldable slice profile that defines the Brooklyn style. The menu runs cheese, pepperoni, Margherita with plum tomatoes and fresh basil, a meatball-ricotta pie, a Sicilian deep-dish square, and specialty builds including a buffalo chicken pie with blue cheese on the side and a BBQ chicken round with red onion, garlic, and fresh cilantro. Best pizza San Diego searches pull citywide results, and A Brooklyn Pizzeria competes on slice foldability and crust char against a field that includes Neapolitan wood-fire operations and Detroit-style pans. Grantville's Friars Road commercial corridor runs between the I-15 and I-8 freeways, and the pizzeria's 92120 address draws a lunchtime crowd from the surrounding office parks and Kaiser Permanente campus across the street. Garlic knots — strips of pizza dough tied, baked, and brushed with melted butter, garlic, and parsley — move as the top appetizer alongside garlic bread with mozzarella and an antipasto salad. Calzones come stuffed in five configurations: standard ricotta-mozzarella, meat lover's with sausage and pepperoni, veggie with mushrooms and olives, Italian cold-cut with ham and salami, and a chicken parm version with onions and peppers. Large-format catering orders for Grantville office lunches run through the same kitchen, and event planners in the corridor have paired pizza deliveries with bar packages from Bekker's Catering down the road for corporate functions. The Margherita pie lays fresh mozzarella over a base of crushed San Marzano-style plum tomatoes, finishes with torn basil and a drizzle of extra-virgin olive oil, and pulls from the deck oven with a blistered cornicione that holds its structure through the fold.