This cozy neighborhood pizzeria serves up authentic wood-fired, thin-crust pies that transport you straight to Italy, with friendly service that feels like family.
"The mood in this quiet den of serious Neapolitan pizza magic is decidedly relaxed, and while there are delicious salads, antipasti and desserts to be tried at Sottocasa, the name of the game here is undoubtedly their wickedly good pizza, served folded, bianche or rosse (with—hurrah!—a gluten-free option as well). Regulars adore the Diavola pie, which comes laced with excellent mozzarella, fresh basil, black olives and hot sopressata." - Sophie Friedman
"The mood in this quiet den of serious Neapolitan pizza magic is decidedly relaxed, and while there are delicious salads, antipasti and desserts to be tried at Sottocasa, the name of the game here is undoubtedly their wickedly good pizza, served folded, bianche or rosse (with—hurrah!—a gluten-free option as well). Regulars adore the Diavola pie, which comes laced with excellent mozzarella, fresh basil, black olives and hot sopressata." - Sophie Friedman
"Most New York pizzerias make a big deal of their oven, and Boerum Hill's Sottocasa is no different: They flew in a two-ton behemoth from Naples, and after realizing it was too-many-tons for the floors of their ground-level townhouse space to bear, they craned the oven up and over the roof and finally installed it in the backyard. The Italian owner cut his teeth working at the Italian-run Kestè on Bleecker Street, so the Neapolitan pizzas bubbling in Sottocasa are, to say the least, credentialed. Emphasis rests easy on fine ingredients, so trust that bubbly crusts will shine with organic tomatoes, Fior di Latte Mozzarella, and a custom-labeled olive oil from Sicily." - Andrea Whittle, Jessica Kelly
"Located just below street level on frenetic Atlantic Avenue, a nondescript façade holds a quiet den of serious Neapolitan pizza magic. Enter and you’ll find a simple, narrow, wood-paneled room with whitewashed brick walls; a little bar showcasing a handful of wines; an enormous, two-ton clay oven (imported directly from Naples); and a little patio out back for alfresco dining. The mood is decidedly relaxed, and while there are delicious salads, antipasti and desserts to be tried at Sottocasa, the name of the game here is undoubtedly their wickedly good pizza, served folded,biancheorrosse(with—hurrah!—a gluten-free option as well). Regulars adore the Diavola pie, which comes laced with excellent mozzarella, fresh basil, black olives and hot sopressata." - The MICHELIN Guide
"Luca Arrigoni, an alum of Keste, runs this under-the-radar, but top-notch Neapolitan pizzeria in Boerum Hill. The endearing space has mismatched chairs, brick walls, and an enclosed patio outside. The toppings are high-quality and come in over a dozen traditional-leaning combinations; for something a bit unexpected, try the Laura, with speck, mascarpone, and rosemary. Arrigoni opened another location, in Harlem, in July 2015." - Alexandra Ilyashov