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Chef Andres Rodas and partner Andres Whang––the duo behind Park Slope’s Piccoli Trattoria––debuted Crosta last October with a focus on Neapolitan pies. To build their dough (which yields a crisp and puffy crust), Rodas uses a blend of high-protein flour and King Arthur 00, along with sourdough starter, and ferments the mixture for anywhere from 48 to 72 hours for pies with toppings that range from burrata to pork belly. For fans of deep flavors, the Umami Explosion is layered with Taleggio cheese, fior di latte, smoked mozzarella, roasted mushrooms, sage, egg, and house-made umami powder.

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