A small kitchen in
the Flatiron district
Pizza de Weyz is one kitchen at 210 5th Ave, run by people who have worked the oven long enough to know that the pizza either holds up on the trip or it does not. We are not a chain and we are not a delivery platform. We are a pizza shop with a small delivery radius and a short menu — and that is on purpose.
The people on the rail
Who is in the kitchen
The kitchen is led by a small team that has worked in New York pizzerias for years. Same people on the rail, same people boxing, same people answering the phone during service. You are not talking to a call centre when you call the number above — you are talking to someone standing next to the oven. That is the whole reason our phone number sits on every page we publish.
Service runs in one rhythm: mix in the morning, proof overnight, stretch and bake through lunch and dinner, box at the pass, and hand the box off to a driver who knows the route. Nobody in the room is guessing which order is which — the ticket is on the box.
Kitchen
One address, one crew, one oven on the pass.
Radius
Short delivery radius so drivers are not holding boxes.
Menu
A short, seasonal pie list instead of a page of options.
Dough to box, the same way every service
How the pizza is made
Four things happen between the dough and the box, and none of them are clever — they are just done the same way, twice a day, six days a week.
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Dough, mixed and rested
Mixed in the morning, cold-fermented overnight, then balled the following day. The dough waits — the pie does not.
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Sauce and cheese
Crushed San Marzano-style tomatoes with salt and a little olive oil, no sugar. Whole-milk low-moisture mozzarella, shredded in the morning so it does not clump.
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Stretched by hand, deck-baked
Pizzas are stretched by hand and baked on a deck oven at 500 degrees. Same oven, same temperature, every order.
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Boxed in about a minute
Out of the oven and into a vented box within about a minute — that is the clock the ticket starts on.
Packing for the trip
The box is part of the crust
We box in vented corrugated so steam escapes instead of soaking back into the crust. Drivers use insulated bags sized for a large pie, and the bag goes from warmer to hand with no stops. We do not batch orders into a shared courier for multiple addresses, because that is exactly how a hot pizza turns into a warm one. One driver, one route, short radius.
Standards, in plain words
What we will and will not claim
We do not claim to be the fastest, the cheapest, or the best. We do claim three things, published here so you can hold us to them.
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Baked to order
Every pizza is baked when the order lands
No pre-baked boards, no reheats. If the oven is busy, the window stretches and we say so — we do not rush the pie to protect a claim we cannot make.
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Clipped time
The box leaves with a ticket on it
Oven-exit time, address, your note. The ticket is what makes a delivery window checkable, and it is the only proof we can offer that requires no trust.
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Answered phone
If something is wrong, we answer and fix it
Call +1-212-555-0954 during service and you get the kitchen, not a queue. We will tell you what happened and what we are doing about it.
Those three standards are what a small pizza kitchen can defend without puffery, and they are the reason we publish the awkward details — minimum orders, closing-time cutoffs, and the fifteen-minute window before close when we stop taking delivery orders so the last pie is not rushed out under pressure.
Sources
Where the ingredients come from
Vegetables come from the Greenmarket on 23rd when they are in season, and the rotating vegetable pie reflects what is actually good that week. Cheese, tomatoes, and flour come from a small set of suppliers we have used for years. We do not source anything we cannot trace back to a named supplier, which is a low bar that a surprising number of kitchens do not clear.
Tomatoes
San Marzano-style, crushed with salt and a little olive oil. No sugar added.
Cheese
Whole-milk low-moisture mozzarella, shredded the morning it is used.
Vegetables
Seasonal, from the Greenmarket on 23rd when the week is good for them.
Flour
From a small set of suppliers we have used for years, traceable to a name.
Open 11:00 AM – 11:00 PM daily
The rhythm of service
The oven sets the pace. These are the hours and the two cutoffs we actually hold to.
Mostly carryout
Late morning into early afternoon. The oven is at temperature for walk-ins and phone orders picked up at the counter.
Delivery peaks
Delivery volume peaks here, and so does the window — the oven is full and the drivers are on the road. Order early if you are on a schedule.
Last delivery order
We stop taking delivery orders fifteen minutes before we close so the last pie is not rushed out under pressure. Carryout continues to 11:00 PM.
Weekends are busier across every hour, and the Saturday dinner window holds longer than a Tuesday. If you need a pizza at a specific minute, call the kitchen before you order and we will tell you the honest window — not the fastest one.
No trophy shelf
Why we do not list awards
A plaque on the wall does not make a better pizza. We would rather point you at the clipped ticket and the phone number than at a shelf of trophies from years ago. If a trade publication writes about us, we will mention it. Until then, we would rather you judge the pie by the pie, and the process by the process.
The same logic runs through the rest of the site: no invented star ratings, no borrowed logos, no "as seen in" strip. What we can prove, we publish. What we cannot prove, we leave off the page.