The dough was already vegan
Vegan Pizza
Our standard dough contains no dairy and no egg, so this is that dough with a plant-based cheese and roasted vegetables.
The good news is that the dough needed no changing. Flour, water, salt, yeast and a little olive oil — that is the whole recipe, and it is what a New York pizza dough has always been. So a vegan pizza here is not a special base with something odd about it; it is the same forty-eight hour dough everyone else is eating.
The cheese is a plant-based mozzarella alternative, and we should be honest about what it does: it melts, it does not brown, and it will not string. It behaves differently in a 600°F oven and it tastes different. Some people are perfectly happy with it and some are not, and we would rather you knew that going in than felt short-changed.
The vegetables are the same ones off the same roasting trays as the garden vegetable pie, roasted hard so they taste of something. On a pizza with no dairy, that roasting does even more work than usual.
What goes on it
The dough
Flour, water, salt, yeast, olive oil. No dairy, no egg, no honey, no sugar.
The sauce
Crushed plum tomato, salt, oregano. Nothing else.
The cheese
A plant-based mozzarella alternative. It melts without browning; that is what it does.
The vegetables
Roasted courgette, red onion, cherry tomato, pepper and mushroom, plus basil after the bake.
How it is made here
Same dough, same bench
The bench is shared with dairy and meat. Wiped between uses, not sterilised.
Topped with fresh gloves
And a clean board. It reduces contact and does not remove it.
Baked on the shared floor
One deck oven, everything goes in it, including cheese pizzas.
Cut with the shared wheel
Wiped between pizzas. We would rather tell you than let you assume.
Vegan Pizza — what it costs
- 14" pie$26
- 18" pie$33
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
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.
From $18
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.
See the page
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 $3.75Asked at the counter
Vegan Pizza — questions
Is it made in a separate area?
No. There is one kitchen, one bench, one oven floor and one cutting wheel. We use a clean board and fresh gloves, which reduces contact but does not eliminate it. If that is not acceptable to you, we understand entirely.
Does the plant-based cheese brown?
No. It melts and stays pale, and it will not string the way mozzarella does. That is a property of the product rather than of our oven.
Can I have it with no cheese at all?
Yes, and take $3 off. The marinara from the Italian side of the menu is also worth a look — it is built to have no cheese rather than to be missing it.
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.