photo credit: Rod Morata
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.
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