Four Brooklyn Pizza Styles: Neapolitan Pies to Roman Squares
A Neapolitan counter on Dean Street, a copper-bar slice shop, a Roman square-slice window and a family pizzeria with a garden cover four ways to split a pie.
Founded by Simone Falco, this fast-casual Dean Street pizzeria makes pizza napoletana in a sleek, modern room. Traditional and gluten-free pies share the menu with fresh burrata and made-to-order cannoli. Ordering runs through QR codes.
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Brooklyn DOP on 5th Avenue serves New York-style slices with a crispy crust. A front counter shows the day's slices and an open kitchen anchors the back. Seats run along a copper bar and tables. Look for the Spicy Margherita, the Bianca and a pepperoni slice with no flop.
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Impasto on Waverly Avenue bakes Roman-style al taglio squares that stay pillowy inside with a crackly, paper-thin bottom. Toppings range from bufala mozzarella and roasted tomatoes to a vegan marinara, and sourdough loaves are sold too. There is no indoor dining, only outdoor benches.
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This family-owned Park Slope pizzeria has served classic pies, calzones and pasta for decades. Parents can pair a meal with beer or wine while kids pick their favorite pizza. A backyard garden sits out back and can be reserved for private events.
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