Park Slope may still be catching up to Williamsburg when it comes to solid restaurant options, but fortunately it has come a long way. Recent arrival Brooklyn Central adds to the scene with its serious approach (exhibit A: its hand-built wood-burning oven) to both traditional and modern pies. Last night we sampled the Amatriciana featuring mozzarella di bufala, basil, onions, bacon and Parmesan. Prepared at extremely high temperatures, the ingredients are thoroughly cooked without compromising freshness. The dough is simultaneously crisp and pillowy, and the mix of toppings create an addictive balance of salty, creamy and savory flavors ($17; 289 5th Ave.; 347-725-4891).