Franny's, Park Slope

I'm really very reluctant to talk about a pizzeria on this blog.  New Yorkers are an opinionated bunch but pizza holds a special place in the hearts of locals.  I've been witness to several arguments over the best crust, toppings, etc.  Virtually every New Yorker claims to know the city's best pizzeria, and will defend this place to the last.  I wont claim Franny's is the best pizzeria in the city, but for gourmet pizza I would be hard pressed to find better.  Franny's atmosphere is nothing to talk about, although I will note that this place is often crowded with young couples and new parents over weekends and on Fridays.  Franny's feels like an upscale pizzeria, the table clothes are white, and a huge brick oven is visible through a window in the exposed kitchen.  What makes Franny's really stand out (and what you pay for) is the quality of it's ingredients.  The family which owns Franny's has assembled an impressive network of New Jersey, Vermont, and upstate farmers to supply its restaurant with all of its toppings and ingredients.  The Buffalo Milk ricotta comes from free ranging water buffalo in Woodstock Vermont, their Berkshire pork comes from Heritage Farms, their eggs come from Cooper Ark Farms, the list goes on.  Of course what makes a Pizza is the crust, and the crust of a Franny's pie will satisfy any thin crust lover, with its soft crunch and perfect consistency.  Franny's changes its menu in relation to the harvest of its suppliers, so the ingredients remain fresh, and their menu remains new and exciting.  It's hard to make a recommendation for what to eat here, because of the changing nature of the menu, but I would suggest anything with sausage (whoever supplies Franny's sausage is a genius).  Price wise Franny's is not too expensive.  Its about as much as other high end pizzerias (10-20 dollars a pie about), add appetizers (which are quite good) and the bill can get a little hefty.