At Totonno’s in Coney Island, pizza has been made the same way since 1924. Along with its Brooklyn pizza brethren Di Fara’s, Grimaldi’s and Franny’s, Totonno’s is considered among the best in the country by people who have dedicated their lives to the subject.

We purchased our Domino’s pie just a few blocks away from Totonno’s on Neptune Avenue. That it was handed to us over bulletproof glass turned out to be the most authentically Brooklyn part about it.

Domino’s, which began selling Brooklyn Style pies at its 5,100 United States stores last week, designed the pizza to mimic what most New Yorkers get when they go for a slice. The crust is stretched thinner than that of a standard Domino’s pizza, and the cornmeal cooked into the crust gives it certain crispness. The pieces of pepperoni and wads of sausage the company suggests as toppings are freakishly large.

The slices are so big you can fold them, which, it seems, is the Brooklyn-y part.

Tony Muia, who runs A Slice of Brooklyn Pizza Tour, said the first problem with the Domino’s pie is that it’s cut into six slices instead of eight.

And he doesn’t like the cornmeal. “O.K., so you put cornmeal on the bottom of your pizza. So what?” he said. “You go back to Naples, there’s flour on the board.”