Pizza. It seems like it should be so straightforward and, yet, when you really sit down and think about it, it’s not. There are as many variations on the pizza-eating experience in Park Slope as there are coffee shops. And why not?

Sometimes you want to eat a piece of pizza that feels sophisticated—topped with artisanal ingredients like house-made sausage, eye-catching clams still in the shell, speck or white truffle oil. Go then to Fornino or Campo de Fiori, both on Fifth Avenue, both of which have designed their menus to sate an adventurous palate.

Other times, you may want to eat a piece of pizza that emits a sort of nostalgia from the steaming imported cheese and a homemade sauce—no doubt credited to the owner’s mother or some such similar relative, who invariably lives upstairs or downstairs or possibly over in Carroll Gardens. In that case, I recommend Giuseppina’s.

In more vulnerable moments, likely late at night, you may even want to eat a piece of pizza that makes you feel a little bit dirty. For that, there are countless slice joints peppered throughout the neighborhood whose walls are as unremarkable and greasy as the pies they produce.

But while the décor at South Brooklyn Pizza at 447 First Street, just east of Seventh Avenue, is far from revelatory—framed photographs of historical Brooklyn ‘rias are hung on the wall, pizza slicers nailed to the ceiling, a chalkboard lists the day’s specials, a few wooden tables and chairs wait to be filled—you may end up spending more time examining the walls at South Brooklyn Pizza than you would at another nearby shop.

SBP doesn’t store multiple pre-cooked pies in its pizza case. If you’re lucky, there are two just out of the oven. One will be the Margherita, featuring san marzano tomatoes, mozzarella, some fontina, grana basil and olive oil. The other will be the special of the day. Everything else is made to order.

This puts off some patrons who aren’t inclined to wait 15 minutes for a new pizza to be fired if they’ve unfortunately arrived after the last slice was just sold. But if you stick around, you’ll be rewarded with what I can only describe as, wait for it, the most straightforward pizza-eating experience in the Slope.

And why do I say that?

The slices at South Brooklyn Pizzeria taste of fresh ingredients, a measured but not overbearing amount of cheese and a medium crust that is crispy and charred on the bottom.  Instead of grease, you find olive oil. In addition to mozzarella, you get hits of asiago. And if you splurge for some toppings, you will receive plump wheels of mushroom, perfectly steamed spinach and delicately wilting artichoke.

No frills. Not fast. Nor traditional. But absolutely simple and solid. In a sea of competitors, that actually makes South Brooklyn stand out.