2 Bed-Stuy Spots Among The Best Pizza In Brooklyn, Ranking Says

BED-STUY, BROOKLYN — Two Bed-Stuy pizza joints are some of the best places to grab a slice in the entire borough, according to a new ranking.

Neighborhood staple Saraghina's and a relative newcomer Bar Camillo were among 21 eateries that made Thrillist's list of "The 21 Best Pizza Restaurants in Brooklyn," which was released Tuesday.

The ranking included restaurants from Williamsburg down to Gravesend classic L&P Spumoni Gardens.

"...Brooklyn remains the epicenter for some of the most iconic, old-school joints in town," the outlet wrote. "Whether you’re grabbing a slice on the go or dining in to share a pie with loved ones, from Neapolitan to Roman or round to square, below is our list of the 21 best pizzerias in Brooklyn."

The inclusion of Saraghina will likely come as no surprise to the neighborhood. As the ranking notes, Chef Edoardo Mantelli has been serving up slices from the Lewis Avenue restaurant for more than a decade.

Thrillist praised the eatery's classic margherita pie and Neapolitan style.

Bar Camillo, found on Tompkins Avenue, is newer to the neighborhood, having just opened before the pandemic, the ranking says. The foodies lauded the eatery's old-style pizzas and cocktail pairings.

Here's what Thrillist had to say about each restaurant:

Bar Camillo

"Despite having opened just a few weeks before the pandemic lockdown, Bar Camillo and its super thin, crunchy-crusted pinsa Romana (Roman-style) pizzas, is still going strong. Pinsa Romana references an old style of pizza-making in which oval-shaped pies are made from a heartier flour blend (high protein wheat and rice flour) with high hydration (yielding a wetter dough that’s pressed flat with one’s fingers), fermented for at least 48 hours, then fired in an electric Pinsa oven at 600°F for two and a half minutes. Pair that pizza with the house cocktail: a negroni. Prior to opening, co-owner and chef Michele Baldacci traveled to Rome to study pinsa-making under world champion pinsa-maker, Maurizio Capodicasa."

Saraghina Restaurant

"Chef Edoardo Mantelli has operated Saraghina for 13 years now, serving as one of the first quality pizza operators in Bed-Stuy. His rustic, white-washed pizzeria focuses on Neapolitan pies whose dough is naturally fermented for 48 hours, then fired for 90 seconds in his wood-fueled 900°F oven. Here, the pizza to try is the classic margherita, and for those who come in for brunch on Saturday or Sunday, the team will add an egg to any pie."

Find the full ranking here.