La Capa Pizzeria in Park Slope, Brooklyn, Serves Neapolitan-Style Pizza
You might call it gourmet financial technology-ish or wood-fired. Whatever you call it, the style started in California before spreading to the rest of the country. It all started with a trip to northern Italy that convinced Alice Waters to hire “a cantankerous German bricklayer” and build a wood oven. Then she got to work cooking pizzas that were a little bit over the top, with toppings like smoked salmon and creme fraiche or Santa Barbara shrimp and white truffles.
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Pizzeria Sei might look like a regular sit-down restaurant, but it’s really just a bare room with chairs wrapped around a counter and a big pizza oven on display. The menu is short and the food is excellent, which explains why the Pizzeria Sei in Los Angeles has such an enthusiastic following.
This Park Slope pizza joint specializes in a style of pie that could be called “elevated New York slice.” Levine says it’s one of the best she’s ever had, and Weiskind loves its crisp crust and runny egg that’s plopped in the middle like a garnish.
Decades before Detroit-style pizza fed hypebeasts from Austin to Brooklyn, it was the diet of working-class families. The recipe originated in 1946 at Buddy’s, where a northern Italian immigrant created it to serve customers who were drinking beer. Expect low-moisture mozzarella (no one wants to schlep a soupy slice up Broadway) and a herby tomato sauce that includes fennel for its sausage-like flavor.