Pizza Review: Roberta's Airt-Tight Wood Fired Margherita Pizza March 7, 2018 Pizza Review Dan Tallarico Comment. Roberta’s has a wood-fired oven. It also runs a number of mobile wood-fired pizza ovens. Review: Roberta's Wood Fired Pizza (Frozen) I've made the trek to Bushwick, that worn-down part of Brooklyn being revitalized as young hipsters find Williamsburg and Park Slope to be too expensive. Quick primer for those who haven’t been to Brooklyn in awhile: Roberta’s is one of New York’s most beloved pizza joints (it recently expanded to LA). One of the most well-known pizzerias in America, Roberta’s, is coming to the beach. I grabbed a shrink-wrapped Roberta’s pie. BUY IT: Roberta's Wood Fired Pizza, Margherita, 9.5-ounce pie, $9.89 at FreshDirect BUY IT: Table 87 Coal Oven Margherita Pizza, Set of 6 (10-inch) pies, $89 at Table 87 Empty boxes, but not stomachs. Roberta's pizza has thrived in Bushwick on a foundation of quality and freshness. Their business infrastructure was built organically over the course of a year where the Roberta's crew had nothing but close friends and family to rely on. Shortly after founding Roberta’s in 2008, co-owners Brandon Hoy and Carlo Mirarchi, set out to develop a frozen pizza that didn’t stray far from the oven-fresh pizzas made in the restaurant.