Checked out the new Campo de Fiori pizza restaurant in Park Slope, Brooklyn today and it felt like a 20 minute visit to Italy!!
Their Roman-style pizza al taglio — which translates to "pizza by the slice" — features a tremendous double-duty crust of air pockets, soft top, and a cracker-like crunch on its underside.
I hadn't found a crust like this in New York until now, so it was especially rewarding. Whilst chewing and savoring, I found myself fantasizing about the well known Forno Campo de Fiore and the locally-lauded Pizzeria Angelo e Simonetta, which can be found in Rome's outskirts, on via Nomentana.
Back in Brooklyn >>sigh<< I especially enjoyed Campo's matriciana square. It is a heavenly (but not vegetarian) mélange of salty, tomatoey, crunchy goodness.
And afterwards, as I sipped downed an espresso, I spoke briefly with owner Andrea Dal Monte. When I asked him why he isn't offering his pizza in the true Roman style - by weight (customers in Rome point to the spot where their pizza slice should be cut with scissors) - Dal Monte, who co-owns a one star (Michelin) fish restaurant in Rome, said that he didn't think New Yorkers would want to take the time for that.
I'm not so sure I agree. Any thoughts?!
Map Campo de Fiori (call ahead for days/hours)