When Executive Chef Andres Rodas and co-owner Andres Whang noticed there was a need for artisanal pizzas in Park Slope, Brooklyn, they decided to open Crosta, a go-to spot for pizza and gelato. Crosta, which means crust in Italian, offers pizzas made with long-rising dough (approximately 72 hours) in the Neapolitan style - but a bit crispier and made with a small amount of sourdough added to the dough. They are also using the same dough for baked sandwiches called panuozzo.
In total, 13 pizzas are offered – 13 is actually a lucky number in Italy – including Margherita D.O.P. with buffalo mozzarella, pecorino, San Marzano tomato sauce, and basil; Pepperoni alla Diavola with tomato sauce, fior di latte, pepperoni, pickled jalapenos, and hot Calabrian honey; and Umami Explosion with taleggio cheese, fior di latte, smoked mozzarella, roasted mushrooms, sage, egg and housemade umami powder. There’s also a signature pork belly pie.
Crosta’s signature oblong panuozzo sandwiches are similar to ones found in Campania, Italy, where panuozzo originated. The sandwiches are filled to order and briefly baked a second time in the pizza oven for an extra crispy exterior. They include the Porchetta Sandwich with housemade porchetta slow-cooked for about 4 hours, salsa verde and arugula. Appetizers range from Arancini rice balls with pesto and mozzarella to Brick Oven Chicken Wings, and Meatballs al Forno made with grass fed beef with passata di pomodoro, herbed ricotta and pecorino romano.
Salads and the Crosta Burger, a half-pound patty of house ground short rib with gorgonzola dolce, caramelized onions, tomatoes, sweet-hot pickles and arugula on a brioche bun, round out the savory menu. (Everything on the menu is under $20.) Andres Rodas’ housemade gelato includes flavors like Nero Modicano Chocolate from Modica, Sicily spiced with ginger,Black Pepper Cherry Vanilla, and chocolate chip and cannoli shell studded Ricotta Pistachio – their signature gelato flavor. >>