Wizard Hat Pizza, a takeout-only pizza joint in Brooklyn, “is someplace in between a pop-up and a residency,” says chef-owner Josiah Bartlett. Positioned in a commissary bakery in Prospect Lefferts Backyard, the house might not have a eating room, but it surely does function a stone mill — one thing Bartlett says you gained’t discover in most pizzerias. At Wizard Hat, Bartlett makes use of the mill to floor entire einkorn into flour that he then combines with 4 different flours in his pizza dough.
Within the mornings, Bartlett could be discovered alone in Wizard Hat engaged on the pizza dough. “I speak to [the dough] telepathically,” he says. “Extra so simply in case somebody’s strolling by they usually’re like, ‘I do know he’s in there alone. Bizarre man, makes nice pizza.’”
What Wizard Hat Pizza might lack in business or eating house, its makes up for within the high quality of its pizzas. Each step of the pizza-making course of has been meticulously thought out, from the milling of the flour to stamping of the pizza bins. Bartlett even checks the temperature of the room earlier than he begins working so he can guarantee his starter is fermenting the best way he desires it to.
“At Wizard Hat, we’re actually passionate concerning the pizzas that we’re making,” he says. “Each pizza we’re giving to [the customers] in a field, goes to be as near good as potential.”
Watch the newest episodes of Icons: Pizza to study extra about how Wizard Hat Pizza makes use of its house.