Dock Street South Brewery Fires Up Its Pizza Oven Today | Eater Philly

"At the Point Breeze brewery (2118 Washington Avenue) I found a new Pizza Room where a massive Earthstone wood-fired oven—bought on eBay and transported from Ohio—now cooks 12-inch pies at 750°F; the oven handles 10 types of pies priced $12–$17.50, available for takeout and outdoor dining from 4:00 p.m. to 9:30 p.m. The menu expands the brewery’s comfort-food offerings (arancini, fried chicken sandwiches, mac and cheese bowls) and uses the same dough recipe perfected at Dock Street West; best-selling pies shipped from the West location include the Flammenkuche (crème fraîche, gruyère, caramelized onion, thick-cut bacon, fresh herbs) and a barbecue chicken pie, while a South Philly–specific pie comes topped with slow-roasted jackfruit and dairy-free cheese to suit vegans and “sometimes” vegans. Chef Cam Waters leads the pizza program (trained by Dock Street West chef PJ Freeman) and plans to adapt his top-selling jerk chicken cheesesteak into a pizza; opening day was intentionally limited to two batches of dough—“when it sells out it sells out”—with more dough arriving the next day. The Pizza Room was converted from an unused events space amid the brewery’s stainless-steel tanks and features live-edge maple bar tops by architect Mark Weiandso; once pandemic conditions improve the 20-seat pizza pad will welcome sit-down customers, and founder Rosemarie Certo approved the oven purchase for the 10,000-square-foot South Philly location this summer." - Tierney Plumb