Campania Coal Fired Pizza

When I called in the order, I asked for a traditional cheese pie. Instead, I got the surprise of a margherita pizza, which turned out to be just fine. Not a lot of sauce but deliciously sweet crushed red tomatoes make up for the lack of sauce. The fresh mozzarella and basil comes together nicely with the tomatoes to form a quality taste. The dough is fairly unique for a Brooklyn pie; it’s very similar to a Greek style dough. Not my favorite but not bad, decently crispy crust despite a somewhat soggy middle, but lacking that coal-fired char. As far as size goes, it’s much bigger than a personal pizza but not your typical big NYC pie. It’s a very nice change of pace pizza, somewhere in between the smaller Neapolitan pies and the super fancy and expensive types. Worth a try if you’re in the neighborhood, but not a top BK pizza destination.