Local Ingredients, Thoughtful Process and Hustle.
Discover how our dough rests 4 Days, sauces are mixed small-batch, and local cheeses bring real flavor to every pie—no secrets, just craft and community.
Why "DOP"?
DOP stands for Denominazione di Origine Protetta. In Italy, that means a product is tied to a specific region and made a certain way. It’s protected—like Parmigiano Reggiano or San Marzano tomatoes. We chose that name because what we do here is process-driven, rooted in tradition, and made with purpose.
How It All Started
I’m Thomas Ardito, and Brooklyn DOP began in my apartment during the 2020 lockdown. Every Friday, I sold pizzas with my partner through Instagram just to pay my rent. It wasn’t planned—it just happened because I needed it to. But people kept ordering, and something real started to grow.
Teaming Up with Jason
My friend Jason D’Amelio—an entrepreneur and home cook—jumped in to help. For both of us, running that little apartment pizzeria became more than just a hustle. It gave us something steady during a hard time. Before long, we realized we had something worth building.
What Makes Us Different
We’re not trying to be fancy. We’re just serious about good food made right. Our pizzas, meatballs, salads, and heroes follow the flavors we grew up with—but with attention to craft. We use quality ingredients and keep it honest. That’s what sets Brooklyn DOP apart.
A Slice of Life: Behind the Scenes at Our Pizzeria
