Pizza in New York City is an institution and one longtime pizzeria in Williamsburg says it's a slice above the rest.

The flame's always burning at Motorino Pizzeria on Broadway with 700 degrees of wood fire crisping the dough and sizzling the cheese.

Owner Mathieu Palombino says their recipe for the perfect pie is keeping the production line consistent.

“We really have one system that is exact and precise and very well-rehearsed,” says Palombino.

They start by rolling the dough, adding a healthy amount of tomatoes and sprinkling olive oil. They even feature fresh mozzarella made in Brooklyn.  

Motorino has been serving up pies to hungry customers for more than a decade.

They have expanded to Manhattan and even Asia.

“We have other places that were thinking about maybe planting the Brooklyn flag too,” says Palombino.

For Belgian-born Palombino, it all comes back to his flagship Williamsburg location.

“This is the type of restaurant that has gone a long way in Brooklyn, in New York people have been going to pizzerias forever, this food has fed New York,” says Palombino.