Wheat Penny Oven & Bar

Their California-style pizzas are made with a dough that slowly proofs over several days, creating flavor and a slightly chewy, air-pocketed crust that complements their delicious toppings. Housemade sausage and other carefully sourced meats, ricotta and mozzarella cheeses made every day, fresh herbs and vegetables, sauces, condiments, herb shakes, and spice mixes bring a unique character to the pizzas as they emerge, hot and tasty, from a 700-degree deck oven.

Wheat Penny Oven and Bar is a very personal, homemade restaurant that expresses all they’ve learned, what they like to eat and drink, what they are excited about, and what they think guests will really like. People ask them all the time, what kind of pizza is it? For them, it’s hard to pin down with a label. It is definitely American-style. Neither of them has even been to Italy. It is deliberately not wood-fired pizza. They cook it in a big, hot Baker’s Pride deck oven. The dough is allowed to develop a minimum of 48 hours before being shaped. Once baked, the crust sports a large char-pocked cornice that has big, chewy air pockets and is firmly crisp on the bottom. Italian-style pizza tends to be more sparsely topped; theirs is a little more cheesy, saucy, and juicy, but only a little more. Their pies are made with a strong ethic regarding balance of ingredients—no double cheese or meat lover’s overload. The toppings don’t generally go on raw; they cook and season each ingredient for maximum texture and flavor. Each pizza’s cornice gets a swipe of extra virgin olive oil halfway through baking. Every pizza is garnished before being cut, with coarse salt or fried garlic or snipped herbs or ground cheese or a scraping of lemon zest, whatever is appropriate to the pie.

PASSPORT DISCOUNT:

10% off food on performance evenings before 7:30pm.

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