A pizza score of 8.1 sounds impressive. Until you realize how many people are going to treat it like a personal assignment.
This Indiana pie shop was not exactly starting from a glamorous position. It used to be a Pizza Hut takeout spot.
Now it is drawing serious attention for thin New York-style slices with crisp, charred edges and a fold that would make any slice engineer proud. Then the review happened.
Dave Portnoy took a bite and handed over the number. After that, “Let’s try it sometime” became “When are we going?” The funniest part is that the pizza did not suddenly change.
Everybody’s attention did.
A Pizza Pilgrimage That Started in Brooklyn
Plenty of pizza shops claim to be New York style, but few owners actually travel to the source to learn the craft. Benjamin Butterworth, a Camby native, did exactly that.
He headed east and studied the rhythm of famous Brooklyn pizzerias like Lucali in Carroll Gardens and Best Pizza in Williamsburg.
That trip shaped everything at Brooklyn Char. The goal was never to make a Midwest copy of a city slice.
The goal was the real thing, made with care in a small Indiana kitchen.
The shop sits at 14765 Hazel Dell Crossing in Noblesville, tucked into a strip of storefronts where most people would never expect a pizza destination. It once served as a Pizza Hut takeout location.
Now it serves pies that pull visitors from all over Hamilton County and the greater Indianapolis area.
Fun fact time. Brooklyn has its own pizza personality, separate from the rest of New York City, with crusts that lean thin, crisp, and well-baked.
Lucali, one of the spots that inspired Butterworth, is famous for its candlelit room and long lines.
Knowing this backstory makes the first bite feel more meaningful. Every pie carries a little piece of a long journey from Brooklyn streets to Indiana roads.
For anyone who loves food with a story, that history alone is worth the drive. Bring curiosity and an empty stomach, and the rest takes care of itself.
That Crust Has Leopard Spots
Flip a slice over and look underneath. Pizza fans call that the undercarriage, and at Brooklyn Char it is something to admire.
Little dark spots dot the bottom and edges, a pattern known as leoparding.
Those spots are not an accident. The dough starts with a special blend of 00 flour and King Arthur flour.
It goes through a warm rise, then rests in the cold for a full 24 hours.
That long, slow ferment builds flavor and texture. The result is a crust that is light, crisp on the outside, and pleasantly chewy inside.
Best of all, it folds without flopping over like a wet noodle.
Baking happens in a gas oven that runs around 600 degrees. At that heat, the crust puffs and blisters quickly.
The char brings a toasty, slightly smoky note, which is right there in the name.
Some people like a softer, doughier crust, and the shop is open to adjusting the bake. Just mention a preference when ordering.
A lighter cook or a darker one can usually be requested ahead of time.
Here is a handy tip for leftovers. Reheating a slice in an air fryer or a hot skillet brings that crunch right back.
Microwaves tend to make the crust soft, so skip them if possible. A good crust deserves a second life that tastes almost as good as the first.
Pepperoni Cups, Hot Honey, and a Pie Called Bee Sting
Good toppings can make a pizza sing. Too many can make it sink.
Brooklyn Char keeps things balanced, letting each ingredient shine without burying the crust.
The sauce comes from bright San Marzano tomatoes, giving a fresh taste with a little tang. The cheese is a mix of whole milk and skim mozzarella.
Together they form a base that supports everything else instead of fighting it.
Classic pepperoni is a favorite for good reason. The shop uses Ezzo pepperoni from Ohio, which curls into tiny cups as it bakes.
Those edges get crispy, and the centers hold little pools of flavor.
Craving something sweet and spicy? The Bee Sting pairs calabrese soppressata with a drizzle of Mike’s Hot Honey and fresh basil.
It smells amazing and tastes even better.
The mushroom and onion pie wins over plenty of fans too. The vegetables are cooked down until soft and fragrant.
A vodka pie and a pie with the playful name Charmander also show up on the menu.
Local farms add another layer. Sausage comes from Fischer Farms, while bacon and salumi arrive from Smoking Goose, an Indianapolis favorite.
Choosing Indiana ingredients means fresher food and support for neighbors. For first-timers, splitting a pie half and half is a smart move, since it lets two flavors be tried at once.
Save Room for the Garlic Knots
Ask around about Brooklyn Char and the garlic knots come up almost as fast as the pizza. Some fans even call them the best part of the order.
That says a lot about a shop known for its pies.
The knots are soft, warm, and brushed with a light compound butter loaded with garlic. They come out golden and fragrant.
Dipping sauces are available, including a creamy vodka sauce that pairs nicely.
Then there are the stuffed breadsticks. These things are huge.
Packed with pillowy, melted mozzarella, two of them can easily feel like a full meal.
Sweet treats round things out. Vintage candies and old-school sodas line the space, which makes kids and grown-ups grin.
Milkshakes and ice cream are made with dairy from the local Crystal Springs Creamery.
What stands out is what the menu leaves off. There are no wings and no salads, and the owner has said there are no plans to add them.
The focus stays on dough, cheese, and doing a few things very well.
A short menu can actually be a gift. Choosing becomes easy, and everything gets the same attention.
A smart strategy is to grab a pie, a side of knots, and a stuffed stick to share. Leftovers are almost guaranteed, and nobody ever complains about that.
Order Ahead or Risk the Sellout
Showing up hungry on a Saturday night without a plan is a classic rookie mistake here. Everything is made from scratch, including dough prepared two days in advance.
Once the dough runs out, the ovens are done for the night.
Since the Portnoy review, demand has soared. Wait times of an hour or more are common.
Some evenings, pickup slots fill hours before closing.
The fix is simple. Order online, and do it early.
Orders can often be placed up to a week ahead, so planning a Friday pizza night on Monday is a solid move.
Hours are worth memorizing too. The shop is closed on Mondays and Tuesdays.
Wednesday through Friday it opens at 3 pm and closes at 9 pm, while Saturday runs from noon to 9 pm and Sunday from noon to 8 pm.
Opening time is the sweet spot for snagging an evening slot. Groups should definitely call before heading over, since big parties can end up waiting a while.
One more handy note. The shop does not keep a cash drawer for staff safety, so bringing a debit or credit card makes checkout smooth.
A little planning turns a long wait into an easy pickup, and the pizza tastes even better without the stress.
Small Room, Big Neighborhood Energy
Don’t expect a fancy dining room. Brooklyn Char is small, with only a handful of tables inside.
Most guests grab their boxes and head home.
Still, the space has charm. A few televisions hang on the walls, the vintage candy brings a playful touch, and a small patio offers seats outside when the weather cooperates.
On a warm evening, eating a slice in the open air feels just right.
The vibe is relaxed and come-as-you-are. Families wander in after soccer practice.
Coworkers swing by after hearing about it in the break room.
Watching the kitchen is part of the fun. Dough gets stretched, pies slide into the oven, and boxes stack up fast.
Now and then, the owner can be spotted making pizzas and chatting with customers.
Staff members tend to get high marks for friendliness. Even on packed nights, the team keeps the line moving.
That hustle shows how much care goes into each order.
Since seating is limited, think of the shop as a pickup spot first. Nearby parks and patios make great places for a pizza picnic.
A blanket, a box, and some napkins can turn dinner into a mini adventure. Pies come in a generous 18-inch size, so plan on sharing or saving slices for tomorrow’s lunch.
Make a Day of It in Noblesville
A box of great pizza is a strong reason to visit Noblesville. The town around it gives even more reasons to stay.
Sitting near Carmel and Westfield, Noblesville blends small-town history with plenty of modern fun.
Start at the Historic Noblesville Square. Brick storefronts surround the old courthouse, and the streets are filled with local shops, antique malls, and vintage boutiques.
Strolling here is an easy way to work up an appetite.
History buffs can visit the Hamilton County Museum of History and Old Jail Museum. It offers a peek at how justice and daily life worked long ago.
Kids usually find the old cells fascinating.
Outdoor lovers have options too. Paddle a kayak on the White River, wander the trails at Potter’s Bridge, or bike the Midland Trace Trail.
Forest Park has an aquatic center for hot summer days.
Craving adventure? Strawtown Koteewi Park features an aerial course and archery ranges, plus snow tubing in winter.
It is a great stop for active families.
Warm months bring free festivals at Federal Hill Commons and big concerts at Ruoff Music Center. Noblesville Creates hosts art classes for budding painters.
Plan the day so pickup time lands after exploring. Ending with a hot pie from Brooklyn Char is a pretty perfect finale.
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