It’s official - we’re slinging hand-tossed, wood-fired pizza here at Dock Street South as well as at Dock Street West.
We opened Dock Street South in August 2019, and while we originally planned to branch out with offerings that differed from our West Philly location, our new neighbors were loud and clear - they wanted our pizza here in Point Breeze! So, we’re back to our roots and our true love, our beautifully made, oh-so-good pizza.
We transformed the room that used to be our Lounge, a room for private parties and chill hangs outside of the bustling Main Room, into a pizza kitchen. A Made-in-USA Earthstone oven sits stately in a corner, with an open kitchen and a built in bar, so guests can sit and enjoy their pizza ten feet from where it’s made. (Post Pandemic, that is!) This room is the definition of cozy, and it makes pizza-watching the new people-watching.
The oven in place! Sasha Certo-Ware, who served as General Contractor of the buildout, in September 2020
A custom-built bar with a hand-made live-edge walnut bar top and two of our master Pizzaiolos on Pizza Opening Night, November 2020
We're using the same dough recipe that we have perfected at West. Some of the greatest hits from West, like our Flammenkuche, the Mellow Yellow (mushrooms with a mustard base, a sleeper hit - once you try it, that becomes your forever pizza) and the BBQ Chicken pizza, will be featured here at South as well, and we'll be cycling in new ones, too - taking it a little slow and steady to make sure we get the rhythm down here so it runs like clockwork like it does at West. Dock Street South Chef Cam Waters's Jerk Chicken Cheesesteak is pretty famous at this location, so he adapted it into a pizza called the Jerk Jawn, and we're also opening with an awesome jackfruit pizza for vegans.
PJ Freeman, our Dock Street West Head Chef, popped over to train the squad here. He is the absolute master of dough-making and stretching (you should watch him at work sometime, it’s mesmerizing!) and has a cult following in his own rite.
Cam Waters, our Dock Street South Lead Chef, is heading up the pizza program here as well, along with Sasha Certo-Ware, who drove the oven in from Ohio, and served as the General Contractor for the build-out. Mark Weiand, our architect, also worked on the build-out and made the same hand-made live-edge wood bartops for the Pizza Room hat he built for the main dining room, made from a maple tree from Wayne, PA.
Jerk Jawn, with slow-roasted jerk chicken and topped with pineapple jalapeño salsa, jerk sauce, and scallions.
The Trumpeter with trumpet mushrooms, arugula, and freshly grated pecorino.
Tony Pepperoni, the ultimate comfort food.
Grab a pizza to enjoy in our outdoor dining space, or grab a bunch and some four-packs to go and make it an awesome night in! We’re open Wedns - Sunday each week.
