Brooklyn DOP

I'm basing this review solely on the Giusepp', which is their NY Style slice. I also got the Nonna with roni cups, which is their grandma slice. Giusepp' is an excellent slice. I think one of the best in NY. The sauce is tangy with a touch of sweetness. The cheese is flavorful and the undercarriage is crisp with the right amount of chew. It's well seasoned and has great balance. The crust gives a mouthful with good chew, goo's flavor and nice finish. Little to complain about this slice. Unfortunately, I Nonna with roni was less impressive and enjoyable. I prefer grandma slices thinner. The dough was too thick, halfway to a Sicilian. Because of that, there was an imbalance. I couldn't taste the sauce and cheese as much as on the Giusepp'. The roni cups were nice, had subtle heat and right amount of saltiness. But it was lost in the dough. It's not bad, by any stretch. But I had the Giusepp' first and had higher expectations. I would give the Nonna with roni cups a 7.

Good crunch and extra sauce on the side a plus

SLAP MY ASS AND CALL ME SALLY. THIS CHEESE IS OUT OF THIS WEMBAYAMA WORLD. MAMI MARGARITA. NO FLOP, GREAT CRISP. CANT WAIT TO PUT IT UP NEXT TO DI FARA AND LUCALIS

🍕perfection.

Thin like i like

Been waiting to try Brooklyn DOP for a long time; I like char on my pizza but the undercarriage on this slice was beyond char. The slice still had flavor and you can tast the quality of the ingredients they use. I also had a Sicilian which was delicious; I will be back for another slice to see if it was off day but I was anticipating this being in the 8’s for me.

There's a genre of pizza I call artisan New York (or new school New York style) where they take the format of a New York slice but use higher quality of ingredients. They ferment the dough longer, use better quality tomatoes, finish pies with micrograted parmigiana, olive oil, and basil. They all seem to be inspired by L'Industrie. Brooklyn DOP is very much in that vein. If you had pizza at spots like Mama's Too, Philomena's, Mano's, Lucia', Fini, Leo's, Wheated, Sauce and others, all will have a somewhat different flair on where they take the New York slice. I liked this. It's well done and fermented, is not doughy and chewy like a typical slice joint, it's thinner, and it's more flavorful with the three cheese on it. Man, I wish I had gotten a pie. Because I feel like one of the flaws common on this style is how the sauce dries up on the reheat, when they really should step out more and add more sauce. That's also true of traditional slices, but I feel like since they're not in that exact style there's no reason good not to add more, especially considering this was a margherita slice. Also not a fan of chiffonaded basil. It tells to dry out and flake and lose all of it's aroma to the point it doesn't make a difference. I think leaf basil can also be overloaded. But I'd far rather the later than the former. All that said, it'd be great to see this style takeover these slice joint that have zero passion for their product, who don't care about pizza. This place clearly does.

Definitely worth the trip, great atmosphere great staff. Great thin crust pizza!

Good crust great flavor sauce

What began as a pandemic popup is now a fully functional Park Slope pizzeria. If you’re wondering what DOP means, it’s an Italian acronym: Denominazione di Origine Protetta, which translates to “Protected Designation of Origin.” Essentially it means the products are locally grown, processed, produced & packaged in Italy. With several different pizza styles to choose from, I went with the Giuseppe’…a traditional, round, NY style, artisan, fancier football pizza. They construct their pies with 4-day fermented dough, which is thinnish and soft with more chew than crisp. Very similar to a wood-fired pie in taste and texture, the dough has good char on the undercarriage but a chewy consistency; the only true crunch comes from the crust which is also slightly tough and a little less chewy. I believe they source their cheeses from Pecoraro Latteria, a local Brooklyn dairy market, creating an interesting blend that appears to be more than shredded mozzarella. Topped with a 24-month aged Parmigiano Reggiano, the cheese has a very sharp and distinct aroma and flavor. Some shredded confetti basil is baked into the cheese instead of underneath or fresh atop the pie, providing some color and a smidge of extra flavor. I prefer removable fresh basil atop the pizza so I can regulate the taste. The pungent cheese and baked basil flavors override the taste of the sauce more than they compliment it. The sauce seems somewhat light in both quantity and flavor. Made with Stanislaus tomatoes from California, the sauce doesn’t come across as too sweet, possibly dulled by the added parm. While the flavor isn’t bad, it’s very subdued; a little more volume could certainly help the taste punch through. They also use Sicilian sea salt and extra virgin olive oil, which boosts flavor and minimizes excess grease. Overall, they use top-quality ingredients and some of their other pizza styles like Grandma, Sicilian and Margherita might be worth exploring more so than the Giusepp’ pie. Even though I prefer a more distinctly flavored sauce and crispier dough, this is still terrific pizza. Despite being a rather trendy, somewhat overpriced, borderline fancy pants, Hipster BK spot, their pizza just makes the cut as travel-worthy and should be a part of any Brooklyn pizza tour.

BUT the margarita was 8.5

Slight flop, good crisp, lacking overall flavor.