Since March 2018, we’ve had a mouthwatering new reason to spend more time at Neukölln’s Weichselplatz: W Pizza. Opened by design dealer Darius Suski and chef Łukasz Sołowiej (formerly of Zola), this hip Neapolitan pizza joint doubles as a bakery — with a Kees van der Westen “Spirit” espresso machine, for the record. The two Ws in its logo stand for wheat and weed — yes, you heard that right. The pizza dough here is expertly made with equal parts wheat and hemp flour before being wood-fired in a traditional Stefano Ferrara pizza oven, imported direct from Naples. The menu is short and sweet: Starters a tasting plate featuring fluffy focaccia and deliciously lemony olives to tide you over until your sumptuous pizza is served. It’s a tough choice between the classics, like the Bufala, and the more inventive options such as the “Eggplant”: eggplant cream, salsiccia, provola and basil, or the “Radicchio” pizza bianca: radicchio, gorgonzola, walnut and honey. Don’t hold back. P.S. From mid-spring, breakfast will be served on weekends, too. Word on the street is that Darius is developing a croissant with a pistachio filling. If the quality of the pizza is anything to go by, we can’t wait for our first bite. (Text: Lisa Strube / Photos: Anna Dorothea Ker)
W Pizza, Fuldastr.31, 12045 Berlin-Neukölln, map
Tue-Fri 18-22h, Sat 13-22h, Sun 13-21h
