A small Noblesville pizza shop suddenly has a much bigger crowd to feed. Brooklyn Char drew major attention after Barstool Sports founder Dave Portnoy praised its pizza as “by far the best pizza in Indianapolis,” sending even more hungry customers toward its unassuming shopping-strip location.
The attraction is thin, oversized New York-style pies with crisp crusts marked by the dark, blistered char that inspired the restaurant’s name. Demand can move faster than the day’s dough supply, making timing part of the experience. For pizza fans planning a visit, knowing what to order—and getting that order in early—can make all the difference.
A Tiny Storefront in Hazel Dell Crossing With a Big Reputation
Picture a regular suburban shopping strip on the north side of Hamilton County. Parking spots, a few neighboring businesses, and traffic humming along Hazel Dell Parkway. Then picture people walking out of one small door balancing pizza boxes so wide they need both arms.
That door belongs to Brooklyn Char. The shop sits at 14765 Hazel Dell Crossing in Noblesville, and it does not look like a place with a national following.
There is no giant dining room, no fancy lighting show, and no parking valet. The space is compact, with only a handful of seats inside and a few tables outside for warmer days.
The small size is a clue to how the business really works. Brooklyn Char runs mostly as an order-and-pickup kitchen. Most of the energy happens behind the counter, where pies slide in and out of the oven and boxes stack up waiting for names to be called.
Inside, the setup is simple and a little cozy. There are a few beers on tap for anyone who grabs a seat, and the counter area stays busy with folks checking on their orders. Some people chat while they wait, and the owner can sometimes be spotted working the dough himself.
For a first-timer, the contrast can be surprising. A shop this modest does not usually get compared to famous pizza cities. Yet the boxes leaving the building tell a different story, and the steady stream of cars pulling up around opening time shows how many locals have already caught on.
Expect a quick, no-frills visit if you plan to walk in. The real show here is not the room. It is the crust, and that deserves its own spotlight.
The Charred Crust Behind the Name
Flip a slice over and look underneath. Pizza fans call this the undercarriage, and at Brooklyn Char it is speckled with dark, toasty spots that crackle when you bite in. The name of the shop is basically a promise about this exact part of the pie.
New York style pizza is known for a thin crust that you can fold in half without it snapping apart. The edge should be crispy, while the inside stays light and chewy. Brooklyn Char aims for that balance, then pushes the bake a little further to get deeper browning and those bold charred bubbles.
Why does char matter? When dough cooks at high heat, the sugars and proteins brown and create a nutty, slightly smoky flavor. It is the same idea as toasting bread or grilling a burger. A little darkness adds taste that a pale crust just cannot match.
Of course, char is a matter of personal taste. Some pizza eaters like a softer, doughier crust, while others want theirs well done. The owner has been open about this, and customers can ask ahead of time if they want their pie cooked lighter or darker.
That tip is useful. If you know you prefer less crunch, mention it when you order. If you love a crispy, sturdy slice that holds its toppings without drooping, the standard bake should suit you well.
The 18-inch pies are large, so the crust has a lot of work to do. It needs to support sauce, cheese, and toppings across a wide circle. A well-charred base keeps slices stiff enough to eat with one hand, New York sidewalk style, even back home on your couch.
Vodka Pies, Sweet Pig, and the Charmander
Cheese and pepperoni are the easy starting points, and plenty of regulars never stray far from them. A plain cheese pie is the best way to judge the crust and sauce without distractions. Pepperoni adds those little crispy cups that hold tiny pools of flavor.
Once you are ready to explore, the menu has some fun names. The vodka pie uses a creamy tomato vodka sauce, which is smoother and richer than regular red sauce. It has become a favorite for people who want something a little different while still keeping things classic.
The Sweet Pig mixes savory and sweet flavors, a combo some people adore, and others find a little unusual. It is a good pick if you enjoy pairings like ham and pineapple or bacon with maple. If you are unsure, try it as half of a pie so you are not committing to all 18 inches.
Then there is the Charmander, a name that will make any Pokemon fan grin. It fits a shop that clearly enjoys playing with its own name. Order it alongside a cheese pie to compare them side by side.
Customizing is common here. People split pies half and half, adding sausage to one side and pepperoni to the other. A drizzle of hot honey on pepperoni and sausage is a popular move, bringing a sweet and spicy kick.
A mushroom and onion pie also has its fans, especially when paired with meat on half. Veggie toppings get a nice roasted edge in a hot oven.
Specialty pies generally cost more than a basic cheese pizza, so plan on spending around thirty dollars or more for one of the fancier options.
Garlic Knots and Stuffed Sticks Steal Scenes
Here is a small secret about pizza shops. Sometimes the side dish ends up being the thing people talk about on the drive home. At Brooklyn Char, the garlic knots have earned that kind of fame.
These knots are soft, buttery twists of dough coated in garlic. They come out warm, with a slightly crisp outside and a tender middle. Even folks who have mixed feelings about a particular pie often rave about the knots.
Dipping sauces take them up a level. You can grab more than one, and the vodka sauce is a smart choice for dunking. If you are driving a long way home, you may want to warm the sauces for a few seconds before digging in, since cups can cool off in the car.
The stuffed sticks are the other heavy hitter. Think breadsticks filled with melty cheese, baked until golden. Some fans have called them the best breadsticks they have ever eaten, which is bold praise in a state that loves its carbs.
Ordering one of these sides makes sense for a few reasons. First, pies can take a while during busy times, and a side gives the group something extra to share. Second, if you are feeding kids who are picky about toppings, knots and cheesy sticks are an easy win.
There is also a sweet surprise on the menu. The shop has served ice cream, a nice cool finish after a hot, salty meal. Availability can vary, so ask at the counter.
A good rule for a first order: one large pie, one order of knots, and a couple of dipping sauces. That lineup covers crunch, chew, and plenty of garlic for a family of three or four.
When Barstool Came to Noblesville, Indiana
One bite on camera can change everything for a small business. Dave Portnoy, the founder of Barstool Sports, is famous for his One Bite pizza reviews. He stands outside a shop, takes a bite, and gives a score out of ten.
His reviews have a huge audience. When he visited Brooklyn Char and said it was by far the best pizza in Indianapolis, pizza lovers across central Indiana took notice. Soon, people were driving from Zionsville, downtown Indy, and even farther to see if he was right.
For a shop with only a few seats, that kind of attention is both exciting and challenging. More orders mean more dough to make, more pies to bake, and longer waits. The staff had to handle a flood of new faces who wanted to taste the pizza everyone was talking about.
Plenty of people had the place on their list before the review, too. Locals in Hamilton County were already spreading the word about a New York-style shop that took crust seriously. The review just turned up the volume.
The owner has shared that he has eaten at more than twenty pizza spots in New York City. That experience shows in the goal of the menu, which is to serve a real NY-style pie in suburban Indiana. It is a big promise, and it explains why the shop takes its craft so seriously.
Not everyone agrees with Portnoy, of course. Pizza is personal, and debates about crust, sauce, and cheese can get heated. Still, the review put a small Noblesville counter on the pizza map, and the pickup line at opening time shows that the curiosity has not faded.
Order at 3 PM or Risk the Sold-Out Sign
Timing is everything here. Brooklyn Char has a limited amount of dough each day, and once it runs out, the ovens are done. On busy nights, the shop can sell out well before 6 PM.
Hours are short, so write them down. The shop opens at 3 PM on Wednesday, Thursday, and Friday, closing at 9 PM. Saturday runs from noon to 9 PM, Sunday from noon to 8 PM, and it is closed Monday and Tuesday.
The smartest move is ordering ahead the moment ordering opens. Many regulars place their online order right at 3 PM, then pick a later pickup time. On Friday and Saturday nights, the wait can stretch to three or four hours, so a last-minute dinner plan may not work.
Walking in without an order is possible, but come ready to wait. Waits of 40 minutes to an hour are common when things are busy. Groups hoping to sit down together often find there is not enough seating, so plan to take the food home or to a nearby park.
Payment is another detail to know. The shop does not keep a cash drawer for staff safety, so bring a debit or credit card. Paying with cash can mean no change is available.
Pickup tip: arrive close to your scheduled time. Pies come out hot, and a big box cools off quickly while sitting. If the counter is crowded, politely check whether your order is ready instead of waiting quietly in the corner.
Want a lighter or darker bake, or a remake? Speak up at the counter. Staff can usually adjust if you say so before the pie hits the oven.
Leftovers, Air Fryers, and Why the Price Makes Sense
An 18-inch pie is enormous. Carry one out to the car, and it takes up nearly the whole passenger seat. Families often expect it to last a week, and then it disappears in two days.
That size helps explain the price. A basic cheese pizza runs about 26 dollars, with toppings and specialty pies climbing higher. It sounds like a lot until you do the math on area, since an 18-inch pizza gives roughly 25 percent more pizza than a 16-inch one.
So split it smartly. One pie plus garlic knots can feed a small family, and two pies can cover a group of six. Half-and-half orders let everyone get their favorite without buying extra.
Leftovers are where this style really shines. Thin, crispy crust holds up well overnight, and it reheats better than thick, bready pizza. Some fans even argue the slices taste better the next day.
The air fryer is the best tool for the job. Three to four minutes at around 350 degrees brings back the crunch without drying out the cheese. A hot skillet with a lid works too, crisping the bottom while the top melts again.
Skip the microwave for the slices if you can, since it turns the crust soft and floppy. Save the microwave for cold dipping sauces instead.
Brooklyn Char stands out because it commits to one clear idea. Big, thin, well-charred New York-style pies, made in a tiny Noblesville kitchen that sells out on purpose rather than cutting corners. Order early, bring a card, and clear some fridge space, because that box is coming home heavy.
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