If all goes well with construction, Campania will fire up its coal-and-gas oven in Dongan Hills come fall. This will be New York City’s fourth such Italian restaurant known for its pleasantly charred pizza roasted with house-made mozzarella, freshly grated cheese and toppings sliced to order.

The new eatery will be located at 1801 Hylan Blvd., a 100-foot deep building that is former home to a pet store. (Tastebuds and its vegan/health-minded, help-yourself-buffet next door is not going anywhere.) Owner Joe LaRocca said Campania’s future home alongside Buel Avenue will have outdoor dining, but otherwise will maintain the same format as the other Campania restaurants.