Pizza Review
Made the trip to Prospect Park Brooklyn to try this gem of a sourdough pie!!! Went worth the NY slice style well done and it was incredible. Totally different flavor complex with these style of pizzas and I have to say this is right up there with the likes of an Angelo’s. The crust is sooooo light and that thick outer crust all charred up is loaded with air pockets and that awesome sourdough flavor. The sauce is nice and sweet, very fresh tasting and goes great with the crust but the aged mozz topped with a healthy amount of grated cheese really sets it off as well as some oregano herbation. This one will leave your hands dirty as the charring is leaparded on the undercarriage as well and the pizza holds its heat incredibly well as the final slice still had some good temp. Vibe inside was awesome, great service and staff and I was surprised to get a seat so easily on a Saturday night. This place is must try, destination spot if your into this style! Brooklyn just keeps piling it on with awesome top tier spots.
Pizza Review
🌉BEST OF BROOKLYN ALERT🌉 🚨BEST SOURDOUGH ALERT🚨 Opened in 2013, owner & veritable pizza genius David Sheridan survived the obstacles of Hurricane Sandy & a global pandemic to keep his business afloat. After interning at Paulie Gee’s in Brooklyn, Sheridan established Wheated, which is a reference to making both bourbon & sourdough. Essentially a takeout business during the pandemic, this joint is now a bakery, bar & pizzeria, serving bagels, biscuits & breakfast sandwiches on weekends along with booze & pizza nightly. This hot spot is a virtual hole-in-wall tucked away in Ditmas Park in a less-than-desirable part of BK. With several different styles to choose from, I opted for this “ode to Totonno’s,” which is remarkably similar to the original Coney Island legendary pizza, shockingly crispier & crunchier. The sourdough is truly special, made from a higher protein 00 flour, usually cold-stretched after the fermentation process & then baked in an electric oven at 650° removing as much water from the dough to prevent sogginess once its placed in the box. Uniquely delicious, fabulously firm & astoundingly crispy, this is not typical tasting sourdough. Compact & crunchy, the undercarriage is incredibly charred with a coal-oven feel to go along with a beautifully blackened crust possessing otherworldly crisp. The pie is constructed in upside down fashion; same as Totonno’s, with the cheese nestling the dough & the sauce spread atop. The high-quality low moisture mozzarella is sliced thinly, roughly 14 slices per pie, layered, alternating between cheese & sauce in the middle. Silky & smooth, the creamy consistency of the marvelously melty mozz creates an amazing cheese pull with each bite. A touch of grated pecorino romano enhances the flavor of the mozzarella while slightly neutralizing the sweetness of the sauce, playing off each other spectacularly. Speaking of the sauce, it’s heartily robust, richly red, wonderfully tangy & zesty with mild sweetness & exceptional seasoning, melding sublimely with the dough & cheese. All of the components work in magnificent harmony to make a surprisingly sensational sourdough pie. This tribute to Totonno’s is unbelievably on-point with a new school take on an old school approach, seemingly the future of sourdough pizza with a taste of the past. Even though the prices are steep for a barely larger than personal size pie (Brooklyn treats the U.S. dollar like it’s Canadian money), this is definitely travel-worthy pizza with one-of-kind dough you have to try to fully appreciate.
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