100% Italian. That's what you will find at MotherDough in Park Slope. The pizza shop is owned and operated by Elisa Rizza who studied her craft in Italy and now is bringing it to the United States. The restaurant uses Italian ingredients whenever possible, including a "mother yeast" that is ten years old and originates from a master baker in Italy. The pizzas are made fresh with an assortment of naturally leavened doughs including wheat, barley and gluten-free. They include the Portifina with Italian pesto, cherry tomatoes and crushed cashews; Burrata & Crudo Di Parma with fresh Italian peeled tomatoes, prosciutto crudo parma and burrata cheese; and Mother's Panino with Italian stracchino cheese, prosciutto and grated grana padano. Now that's Italian! See more

- Thomas Rafael