Thirty-three things, and every price on the page
The menu
Nothing here says market price and nothing says ask your server. What it costs is written next to what it is.
Five sections. The New York classics come off the deck ovens and are what most of Woodside orders; the Italian side is Marco’s, out of the coal-fired brick oven, and behaves differently in every way that matters. The rolls are Rosa’s. Everything else is here because it is good, not because a menu of this length was the target.
If you are deciding between styles rather than between toppings, the styles page lays out all six side by side with hydration, ferment, oven and bake time. If you are ordering for a group, catering has the trays.
A shared flour kitchen, and what that rules out. Our kitchen handles wheat flour in open air all day, along with milk, eggs, soy, tree nuts and fish. Flour becomes airborne every time a dough ball is opened, and it settles on every surface in the room, including the peels, the oven floor, the cutting board and the wheel. We can tell you what we put on a pizza, and we will tell you honestly. We cannot tell you that anything leaving this kitchen is free of an allergen, and we will not say it. If a reaction would send you to hospital, this is not a safe kitchen for you, and we would far rather say so than take the order.
New York Classics
New York Classics
New York Cheese Pizza
The plain pie the whole shop is judged on: a thin, foldable base, a thin bright sauce and low-moisture mozzarella browned in patches.
No meat as built
Pepperoni Pizza
Small-diameter natural-casing pepperoni that curls into cups and chars at the rim, over the plain pie.
Sicilian Square Pizza
A thick square pie proofed in an oiled steel pan: an airy open crumb, a fried golden base and a crisp cheese edge.
No meat as built
Grandma Pizza
Thin, square and pressed straight into the pan: mozzarella first, then stripes of crushed tomato spooned over the top with sliced garlic and oregano.
No meat as built
Upside-Down Sicilian
The old Brooklyn order: cheese laid on the dough and a thick blanket of crushed tomato over the top, so the tomato stays bright and the cheese never dries out.
No meat as built
White Pizza
No tomato at all: mozzarella, dollops of whole-milk ricotta, sliced garlic, olive oil, black pepper and oregano.
No meat as built
Vodka Pizza
A pink tomato-cream sauce cooked down with a splash of vodka, with mozzarella, ricotta and basil torn over the top.
No meat as built
Bar Pie
A twelve-inch cracker-thin tavern pie cut in squares, with the cheese taken right to the edge so the rim caramelises against the pan.
The Woodside Supreme
Everything at once and balanced anyway: pepperoni, sausage, green pepper, red onion, mushroom and black olive.
Buffalo Chicken Pizza
Grilled chicken tossed in a cayenne-and-butter hot sauce over mozzarella, finished with a blue-cheese drizzle and sliced celery.
Spicy as standard
Garden Vegetable Pizza
Roasted peppers, red onion, mushroom, black olive, wilted spinach and cherry tomato — roasted first, so nothing steams the crust.
No meat as built
Meat Lovers Pizza
Crumbled fennel sausage, sliced meatball, pepperoni cups and diced ham, with the sauce cut back so it is not heavy.
Italian Style
Italian Style
Margherita
The Neapolitan build: a puffed, leopard-spotted rim, fior di latte in patches rather than a blanket, basil and a thread of olive oil.
No meat as built
Marinara
No cheese, and none missing: crushed tomato, sliced garlic, dried oregano and olive oil on a blistered Neapolitan base.
No meat as built
Diavola
Spicy soft salami and chilli over tomato and fior di latte, hot enough to notice and not hot enough to hide the pizza.
Spicy as standard
Prosciutto & Arugula
A margherita that leaves the oven and is then covered in dry-cured ham, a handful of rocket and shavings of hard sheep's cheese.
Roman Al Taglio
A long tray pizza at eighty per cent hydration, proofed two days, cut with scissors and sold by weight — an open honeycomb crumb on a crisp base.
No meat as built
Italian Rolls & Baked
Italian Rolls & Baked
Spinach Roll
Spinach wilted with garlic and squeezed dry, rolled through pizza dough with mozzarella and baked until the spiral sets.
No meat as built
Chicken Roll
Grilled chicken thigh, mozzarella and a little roasted pepper rolled in dough and baked — the one that sells out first on a Friday.
Pepperoni Roll
Pepperoni and mozzarella coiled through dough with a sesame crust, so the fat renders into the bread as it bakes.
Broccoli & Garlic Roll
Broccoli florets roasted hard with garlic and chilli, rolled with mozzarella so the char comes through the bread.
No meat as built
Calzone
A folded pizza filled with whole-milk ricotta and mozzarella, with ham or without, and a cup of sauce on the side rather than inside.
Stromboli
A long rolled loaf of cured meats and provolone, sliced into pinwheels — built to travel better than a pizza does.
Garlic Knots
Offcuts of the same dough, knotted, baked and tossed hot in garlic oil, parsley and grated hard cheese.
No meat as built
Dietary Needs & Other Crusts
Dietary Needs & Other Crusts
Gluten-Free Crust
A pre-made rice and tapioca base we top and bake for people avoiding wheat by choice — not a coeliac-safe product, and we will not sell it as one.
No meat as built
Vegan Pizza
Our standard dough is already dairy-free and egg-free; this is that dough with a plant-based cheese and roasted vegetables.
No meat as built
Whole Wheat Crust
Forty per cent whole wheat in the same cold ferment: nuttier, a shade denser, and a genuinely different pizza rather than a virtuous one.
No meat as built
Beyond Pizza
Beyond Pizza
Heroes & Subs
Seeded rolls baked here each morning, filled to order — the Italian combination, chicken parm, meatball, or aubergine.
Baked Pasta
Baked ziti and lasagne from the same sauce as the pizzas, finished under the mozzarella in a small steel pan.
Salads
A chopped Italian salad with an oregano vinaigrette, and a caprese when the tomatoes are worth it — which is not all year, and we will say so.
No meat as built
Wings
Baked in the pizza oven rather than fried, then tossed — hot, mild, or garlic-parmesan.
Rice Balls (Arancini)
Saffron risotto rolled around a cube of mozzarella and a spoon of meat ragù, crumbed and fried to order.
Cannoli & Zeppole
Shells filled to order so they stay crisp, and zeppole fried when you ask for them rather than kept warm.
No meat as built
Collection is quicker, and the pizza is better for it
Order by telephone
Telephone the shop and we will tell you what the kitchen is actually running before you commit to anything. A New York or square pie is twelve to fifteen minutes once it goes in; on a Friday evening there may be half an hour ahead of it, and we would rather say so.