BY BEN VERDE
A new pizza restaurant is
spinning their dough in Park
Slope!
Crosta, located at Sixth Avenue
and 12th Street, opened
last week offering gourmet
pizzas, along with gelato,
sandwiches, and other shareable
plates — fi lling what Executive
Chef Andres Rodas
and co-owner Andres Whang
say was a hole in the neighborhood’s
grub options.
“We wanted to make pizza
and gelato for a long, long
time,” said Rodas, who also
owns Piccoli Trattoria in
Park Slope and Bella Osteria
in Clinton Hill with Whang.
“We think gelato and pizza
are a perfect combination.”
The pizzas offered at Crosta
(the Italian word for crust)
are made with slow rising
dough, which takes approximately
72 hours to prepare,
and includes sourdough.
The result of their meticulous
practice is a pie that
closely resembles the Neapolitan
COURIER L 12 IFE, OCT. 29-NOV. 4, 2021
style, but has a longer
lifespan and more crunch according
to Rodas.
“With Neapolitan pizza it’s
great when you eat it right
away from the oven, but after
an hour or later it becomes
really chewy,” he said. “It’s
a Neapolitan style pizza, but
I don’t want to call it a Neapolitan
because I want a little
more crunch on the outside.”
The menu features 13 different
types of pies including
a margarita pie made with
buffalo mozzarella, a pie with
pork belly as a topping, and
the “Mare e Monti” pie featuring
shrimp and sausage.
Also on the menu is Panuozzo,
a type of sandwich
made with pizza crust that is
briefl y baked a second time
upon being ordered. Rodas
said he preferred the sandwich
style to a baguette because
Two pies from Crosta, Park Slope’s newest pizzaria, on Sixth Avenue and
Twelfth Street.. Michael Tulipan
the thin crust lets the
contents of the sandwich
shine, rather than smothering
it in bread. Among the
styles of Panuozzo offered is a
porchetta sandwich featuring
porchetta that is slow cooked
for four hours.
Rodas is visibly excited
when talking about the restaurant’s
gelato menu, made
up of inventive fl avors he describes
as ‘grown up fl avors’
like pistachio with ricotta and
vanilla with freshly ground
pepper and cherries.
“I know the pizza is the
star, but I think the gelato is
the second one,” Rodas said.
“People were raving about the
gelato.”
Crosta, 486 6th Avenue near
Twelfth Street in Park Slope,
open Wednesday through Monday
4:30 pm — 10 pm, 929-295-
0008; www.crostany.com.
A slice of Italy
New restaurant brings gourmet pizza to Park Slope
/www.crostany.com
/www.crostany.com