Pizza restaurant called Wheated planned in Highlands

Just got back from our first stop and this place is 100% legit. And yes, the cheese goes first, then the sauce. Truth be told, that matters less than the crust which is damn near perfect. You can definitely appreciate that it's sourdough, apparently with a starter that is 12 years old, and it's fantastic. Lot's of char and bubbles, with an internal structure that is perfectly foldable yet robust enough to eat flat. Nice cocktail menu as well with several premium pours at comparatively reasonable prices, including a couple of Laphroaig-based delights. Och aye, my penicillin (um, the name of the cocktail) was magic. Great addition to the pizza scene.

[Robin Garr]

Excellent, thanks, Steve!

I recall from long ago that some Italian cooking expert - maybe Marcella, maybe not - highly recomments putting down the cheese first and then covering it with sauce so the cheese won't scorch in the super-hot wood ovens.

Makes perfect sense. Another benefit is the cheese prevents the sauce from soaking into the crust, so there is a more defined layering of crust, cheese, sauce and toppings, if any. Finally, sauce is pretty important to me and I find that it stands out a bit more than when it’s not sandwiched between the crust and the cheese.
BTW, I watched a video on YouTube with one of the co-owners (the one from Louisville) at the location in Brooklyn discussing some of their specials including New Haven style, so I hope they eventually do the same kinds of things here. Seems like a good guy, and at least one prominent YT reviewer referred to him as a pizza genius. Not ready to go that far but I’m looking forward to going back. I’m also looking forward to the back half of the pie I had last night currently sitting in the fridge.

[Robin Garr]

Thanks for the follow-up. I really can't wait! I want to try the new NY slice place on Frankfort, too, but gotta pace myself ...

They serve the quintessential NY pie and it fired on all cylinders. The cocktails and the watermelon salad are a bonus.

I asked one of the partners if they tried to duplicate the minerality of NYC tap for the dough as some places do and the answer was no. This further confirms my suspicion that such practice makes no perceptible difference as their crust was to die for.

I will now duck for the flying daggers that are about to be thrown in my direction.

Couldn't agree more regarding the crust. Two visits in and that crust is already my favorite in town. The watermelon salad is next on our list. Last time we tried the meatballs and they were fantastic. They definitely don't skimp on the shredded parmesan on the meatballs or the Caesar salad, that's for sure.

[Robin Garr]

I agree with you guys ... rave review coming up Wednesday.

I was hoping you'd get by there sooner than later, Robin. I'm interested to read your take.