Everything at once, and balanced anyway
The Woodside Supreme
Pepperoni, sausage, green pepper, red onion, mushroom and black olive — six toppings that have to be handled differently to work together.
A loaded pizza fails for one reason, and it is always the same reason: water. Mushrooms, peppers and onions are mostly water, and if they go on raw they release it into the cheese and the base goes soft under the middle. So every vegetable on this pie is roasted first, hard, until it has given up its moisture and browned.
That takes a prep cook most of a morning and it is why a supreme costs what it does. It also means the vegetables taste of something — roasted mushroom and raw mushroom are not the same ingredient, and a pizza with raw ones on it is a pizza with grey discs on it.
The sausage is crumbled raw onto the pie and cooks in the oven, because sausage cooked twice goes tight and dry. The pepperoni goes on last so it can still cup. Three different treatments for six toppings, which is the whole job.
What goes on it
The vegetables
Green pepper, red onion, mushroom and black olive, all roasted hard and cooled before they go anywhere near a pizza.
The sausage
Coarse fennel sausage, crumbled on raw so it cooks in the oven and stays juicy.
The pepperoni
Natural-casing cups, on last and on top so they crisp.
The base
A slightly heavier hand with the sauce than a plain pie, because there is a great deal on top of it.
How it is made here
Vegetables roasted
Every morning, in the pizza oven on trays, until browned at the edges. This is the step almost nobody does and it is the whole difference.
Built in order
Sauce, cheese, roasted vegetables, raw sausage, pepperoni last.
Fourteen minutes
A minute or two longer than a plain pie — there is a lot of mass on it and the sausage has to cook through.
Cut and checked
Always cut in front of you. A supreme is the pie most likely to hide an underdone middle and we would rather find it than you.
The Woodside Supreme — what it costs
- 18" pie$36
- 14" pie$28
- By the slice$5.75
Prices include every topping listed above. Extras are $3 for vegetables and $4 for meats. Prices change when our costs do; the menu here is the menu in the shop.
Before you order this
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.
The kitchen is one room. Every pizza here is opened on the same bench, baked on the same floor and cut with the same wheel, and that is true of this one as much as any other. The pages on allergens and cross-contact and vegetarian, vegan and dietary questions set out plainly what we can and cannot tell you, including the things most shops leave you to assume.
The rest of the menu
Other things worth ordering
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.
From $3.75
Pepperoni Pizza
Small-diameter natural-casing pepperoni that curls into cups and chars at the rim, over the plain pie.
From $4.50
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.
From $4.25Asked at the counter
The Woodside Supreme — questions
Can I take something off it?
Yes, and the price does not change — the work is in the prep, not the assembly. Take off two or three things and you are really ordering a different pizza, which is fine.
Are the mushrooms fresh or tinned?
Fresh, and roasted. We do not use tinned mushrooms for anything.
Is the sausage spicy?
No, it is a sweet fennel sausage. If you want heat, ask for hot sausage instead at no extra cost, or add jalapeño for $3.
Twelve to fifteen minutes, and worth the wait
Order a pie
Telephone the shop and we will tell you honestly how long the kitchen is running before you commit to anything. Collection is always quicker than delivery and the pizza is always better for it. If you are ordering for a crowd, the catering page has the trays and the notice we need.