There's a new artisanal pizza place in Clinton Hill called Emily. Let me be clear: Brooklyn has more artisanal pizza places already than any one city could ever need. But let me also be clear: artisanal pizza is not about "need." So I went.
Obviously Emily's greatest draw was its s'mores calzone. But I have to admit to being disappointed.
The chocolate was melty, and the marshmallow was melty, and the dough was fluffy, and all that was good-- but those three components didn't really work together right. There were a lot of bites that were just dough, which is wasteful. Also a fair few bites that were just dough and marshmallow, or just dough and chocolate. But too little of this calzone included both chocolate and marshmallow, and it was in those brief tastes that I had the full s'mores experience.
For a better delivery of chocolate pizza from an artisanal Brooklyn pizzeria, I recommend Forcella's nutella pizza. I was already obsessed with Forcella for savory reasons-- their montanara pizza is literally paradigm-shifting-- and when I tried their nutella pizza, I was even more on-board with this place. This is an excellent chocolate-to-dough ratio.
The one that I most seek out, though, is Bocca Lupo's nutella and banana panino. It's just perfect. I would eat any of these Italian desserts again, but Bocca Lupo's is the one that I would journey farthest for.
BOTTOM LINE: Have you noticed that these restaurants call these "calzones," "stuffed pizzas," and "panini," but they are all basically the same dessert? Discuss.