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Despite having opened just a few weeks before the pandemic lockdown, Bar Camillo and its super thin, crunchy-crusted pinsa Romana (Roman-style) pizzas, is still going strong. Pinsa Romana references an old style of pizza-making in which oval-shaped pies are made from a heartier flour blend (high protein wheat and rice flour) with high hydration (yielding a wetter dough that’s pressed flat with one’s fingers), fermented for at least 48 hours, then fired in an electric Pinsa oven at 600°F for two and a half minutes. Pair that pizza with the house cocktail: a negroni. Prior to opening, co-owner and chef Michele Baldacci traveled to Rome to study pinsa-making under world champion pinsa-maker, Maurizio Capodicasa.
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With a menu focused on pinsa, an ancient style of Roman pizza, this Brooklyn spot became a welcome addition to the city’s pizza scene right before the start of NYC’s first lockdown. The fior di latte mozzarella that tops every pie is imported from Campania, and they offer a variety of Roman antipasti like carciofi and house marinated anchovies, butter, bread.