Menu · updated for the week of 7 November 2026
This is the working menu, not a seasonal showcase. Every pizza on this page is baked in a 500-degree deck oven and boxed for delivery or carryout within about a minute of coming off the peel. Prices are per pie; the size chart tells you how many people each size actually feeds, which is the number most sites leave out. If a topping is listed, it is in the shop today.
Sizes and portions
Small is a 10-inch pie and feeds one hungry person or two light eaters. Medium is 14 inches and comfortably feeds two. Large is 18 inches and is the size we suggest for three to four people, or two people who want leftovers the next day.
Half-and-half toppings apply to any large, so a group can split without ordering two whole pies. Say the split at the door and the kitchen cuts it that way.
| Size | Diameter | Slices | Feeds | Price |
|---|---|---|---|---|
| Small | 10 in | 6 | 1 hungry / 2 light | $14 |
| Medium | 14 in | 8 | 2 comfortable | $19 |
| Large | 18 in | 10 | 3–4, or 2 + leftovers | $24 |
Half-and-half on large adds $2 when the two halves carry different toppings.
On the menu since we opened
Pepperoni, plain cheese, and a sausage-and-pepper pie have been on the menu since we opened. If you have never ordered from us, start with one of these to judge the crust.
from $14
Mozzarella over a tomato base, with pepperoni sliced thin enough that the cups curl and crisp at the edges. The oil the cups release runs into the cheese as it cools on the way.
from $13
The pie to measure a kitchen by. Whole-milk mozzarella over a tomato base that is just tomatoes, salt, and olive oil — nothing else hiding in it.
from $16
Fennel-forward sausage crumbled by hand, with roasted bell peppers laid on before the cheese so they steam into the sauce instead of drying on top.
If you have never ordered from us
Start with one of the classics to judge the crust on its own. A small pepperoni and a small cheese side-by-side tells you more about how the dough is proofed, how the deck oven bakes, and whether the tomato base is doing a job or just filling space — than any description on this page.
Removed from the classics column
The house list has three pies with a voice of their own. The first two are on the menu always; the vegetable pie changes weekly with what looks good at the Greenmarket on 23rd.
Torn basil and a drizzle of olive oil go on after the bake, so the leaves wilt into the cheese instead of charring to nothing in the oven. The tomato base comes through in front of the mozzarella here, which is why we build it thin.
from $16
Ricotta, roasted garlic, and mozzarella with no tomato sauce at all. The garlic is roasted until it is soft enough to spread like butter, so the pie tastes round rather than sharp.
from $17
Whatever is good at the Greenmarket on 23rd that week — this autumn it has run through delicata squash with sage, roasted cauliflower, and caramelized onion with aged provolone. If you are ordering by phone, ask what is on it today before you commit.
from $18
Pick a crust, pick a sauce, pick your toppings
Three choices, in the order the kitchen works them. Crust comes first because it decides how the pie bakes; the sauce goes on next, then the toppings. Most of the finishing drizzles we carry go on after the bake, not before.
Step 1 · the base
Step 2 · under the cheese
Step 3 · on top
Topping prices depend on the pie size. A full build-your-own run is priced at the counter when the order is placed, or read out over the phone if you call to order.
Crust options explained
None of our crusts are gluten-free by default — the dough is wheat flour, water, salt, and yeast. A gluten-free crust is available as an option on any pie; it bakes on a separate screen to keep it from touching the wheat ones.
Thin
Best for delivery
Crisper bake, holds up best in the box
Hand-tossed
The default
More chew, the one most orders go out on
Pan
Best for carryout
Thicker, a few extra minutes in the deck
Gluten-free
Available on any pie
Baked on a separate screen, small upcharge
Sides and extras
For a group order, two sides per three large pies is a reasonable ratio the counter will work to. If your order is going somewhere without a table, skip the garlic knots — the salad and the wings travel better.
$8
Six to an order, brushed with garlic butter, with a small side of the house tomato sauce for dipping.
$9
Romaine, red onion, lemon vinaigrette. Simple enough to eat alongside a heavy slice.
$9
Breaded, fried to order, with a cup of tomato sauce on the side.
$13
Mild buffalo or a dry rub. Eight to an order. Ask for them hot — they go out faster than the pies do.
If the order is going to a table
Garlic knots first — they are the only side that really wants to be eaten in the first ten minutes. Salad and wings hold better over a twenty-minute ride.
Drinks and desserts
Canned sodas by the can, a house-made lemonade, and bottled water round out the drinks. Dessert is a small rotation — a chocolate chip cookie, a cannoli, or a nutella pie wedge — and it changes week to week. If a specific dessert matters for your order, call before you click, because the dessert line is small and it sells out.
Drinks
Dessert rotation
Dessert rotates with the week. Call +1-212-555-0954 to check what is on the line today.
Pricing and delivery fees
Prices on this page are the prices you pay. No platform markup, no surge pricing, no surprise line items at checkout. The delivery fee is shown before you confirm, and the minimum order for delivery is listed on the delivery areas page alongside the covered ZIP codes.
Delivery fee, shown before you confirm
$3
Cutting half-and-half on a large
+$2
Gluten-free crust, any pie
+$3
Payment methods accepted
Card at the door, cash, or card in person at the counter
Feeding a group
For office orders, one large per three to four people is the working ratio, plus two sides. We label every box with the topping so nobody has to open lids to find the plain one.
Anything over a certain size needs a short lead time. Call +1-212-555-0954 and we will walk you through it rather than have you fight the online form.
Pizza de Weyz · 210 5th Ave, New York, NY 10010 · +1-212-555-0954The kitchen is on until 11 pm, seven nights a week. Pick what you want from the menu above and we will take it from there.
