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Campo de’ Fiori

In a city quickly overflowing with brick ovens and Neapolitan pies, it is safe to say that Andrea Dal Monte, chef owner of brand new Park Slope pizza spot Campo de’ Fiori, is swimming against the current. In place of the omnipresent Neapolitan pie, he serves the less fussy Roman slice and an electric Baker’s Pride stands in for brick.

“We’re living in the 20th century, why do we need to cut down trees to produce fire?” quipped Dal Monte, a former manager at Del Posto. “Everyone can make a great pizza in a brick oven. To make good pizza in an electric oven, you need really good dough.”

Dal Monte explained that the secret to his pie is the crust, a secret recipe 15 years in the works. Unlike pies of the puffy, bubbly Neapolitan pedigree, Roman pie is often rectangular, with a thinner, crisper crust.

At Campo de’ Fiori the crust is crunchy on the bottom and moist on top, while the pizza itself – by the pie or slice – is sprinkled liberally with typical Roman toppings like bacon, tomato, onion and pecorino (the amatriciana, $3 per slice). The restaurant also dishes up a variety of charcuterie and cheese, all importing from Italy. Monday through Friday 11:00 am to 11:00 pm, Saturday and Sunday from 11:00 am to 1:00 am.

Where: 187 Fifth Ave. at Berkeley Place
Tel: (347) 763–0933
How much: Slices $2.50-$3
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Features: Cheap | Credit cards
Updated Jan. 24, 2012
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