Joe's Brooklyn Pizza By: Karen Miltner D&C • Staff writer • January 8, 2009 The name is new, but the pizza is the same as what regulars knew when Joe Staffieri ran the Pizza Stop in Midtown Plaza. When Midtown closed its doors for good, Staffieri moved to a Henrietta plaza that offers lots of fast food choices, from Burger King and Five Guys Burgers & Fries to Moe's Southwest Grill. When asked what constitutes a Brooklyn pizza, Staffieri is a little vague. "The ingredients, the way we make it. I would recommend people try it," he says. The best I can tell, a Brooklyn pie is leaner, lighter and meaner than other styles and can be easily folded in half and lifted with one hand without the toppings spilling off or the crust collapsing under the weight of lots and lots of cheese. You truly don't need a fork. Joe's does the regular cheese pies with selection of traditional toppings, as well as specialty pizzas, such as Buffalo chicken pizza, spinach artichoke pizza, and the one I tried, a white fresh garlic pizza. There is also a whole wheat Brooklyn pie. But my second slice was hands down my favorite: the thick, square Sicilian piece with an airy, chewy crust. The fennel in the sausage drove me crazy. Joe's also sells calzones, meatball subs and pasta, but that is as far as the menu goes. If you come at peak lunch service, you might have to wait for a table (there are only five). But it's a fast-moving crowd, so you won't wait long.