Brooklyn DOP
Pizza restaurant · Park Slope ·
Artisanal NY-style pizza with a crispy crust and fresh toppings
Artisanal NY-style pizza with a crispy crust and fresh toppings
"If we want pizza in Park Slope, chances are we're at Brooklyn DOP. The space has a long copper counter and pictures of the owners’ families on the wall, and there’s an outdoor patio in the back. All the pies use four-day fermented dough—skip the round ones and go for the thin, crispy grandma pizza that’s made with a garlic confit sauce and tastes a little buttery from being baked over a layer of oil. Brooklyn DOP sells most of their pies by the slice, and if a grandma one isn’t available when you go, wait for it." - willa moore, neha talreja, will hartman
"Like a lot of other enterprising humans, the owners of Brooklyn DOP started making food out of an apartment and selling it on Instagram during the pandemic. But unlike most of those people, Tom Ardito and Jay Demelio turned their little business into a brick-and-mortar pizza spot in Park Slope. All of their pies use four-day fermented dough, and we’d tell anyone to come here for the thin, crispy grandma pizza that’s made with a garlic confit sauce and tastes a little buttery from being baked over a layer of oil. This place sells most of their pies by the slice, and if a grandma one isn’t available when you go, wait for it." - bryan kim, neha talreja, kenny yang
"Tom Ardito and Jason D’Amelio opened their flagship pizzeria in Park Slope this summer after having sold pizza from an apartment earlier on during the pandemic. Expect a solid Neapolitan-ish margherita, but the star of the show here is a masterful ‘nduja slice special. The chefs blend the Calabrian spreadable sausage with sliced figs, onions, hot honey, and mozzarella for a slice that’s powerfully smoky, but that also packs enough sugars to balance out the salts and heady aromas." - Ryan Sutton
"A new slice shop in Park Slope joining Brooklyn’s pizza scene with margherita, Sicilian, and white pies alongside craft beer and wine." - Eater Staff
"Like a lot of other enterprising humans, the owners of Brooklyn DOP started making food out of an apartment and selling it on Instagram during the pandemic. But unlike most of those people, Tom Ardito and Jay Demelio turned their business into a brick-and-mortar pizza spot in Park Slope. The space has a long copper counter and pictures of the owners’ families on the wall, and there’s an outdoor patio in the back. All the pies use four-day fermented dough, and you should skip the round ones and go for the thin, crispy grandma pizza that’s made with a garlic confit sauce and tastes a little buttery from being baked over a layer of oil. Brooklyn DOP sells most of their pies by the slice, and if a grandma one isn’t available when you go, wait for it." - Kenny Yang
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