Recent social media posts
05/29/2026
From last night... a little char, a little crunch, and plenty of sausage, mushroom & eggplant. Maybe there was a cocktail? Sounds like a solid plan for tonight as well. 🍕🍄
Open at 5pm. Hope we see you soon!
05/22/2026
Charred edge, crisp bottom, no complaints. Hope we see you tonight. Open at 5pm. 💛🍕
05/20/2026
The weather is not the only thing hot 'round here. Sorry :)
AC will be on and no one wants to cook, right? Sounds like a good reason to stop in tonight for pizza. We're open at 5pm. 🍕
See you soon!
05/16/2026
This morning is the Annual Day of Honking in Brooklyn, aka The Brooklyn Half Marathon. Good luck to those running. Avoid the area if you can. Def don't drive.
This should all clear out by 2pm. Wheated will be open @ 5pm as usual. Looks to be a gorgeous day. I anticipate the back yard being open.
Thank you ♥️♥️♥️
05/14/2026
Whether your spot is at the bar, at a table, or taking pizza home, we’re always appreciative that you choose to spend your evening with us. 🍕🧡
Open at 5pm. See you tonight!
04/30/2026
You may have heard... our S.O.P. is back as this weeks special! Tonight is your last shot to grab one. Sausage, red onions, and peppers - hard to mess with this one. Open at 5. See you then! 🍕
04/27/2026
Running a business has a lot of facets. Understanding the laws that govern your business is one of them. Sometimes a law has good intentions but the unintended consequences are significant and should cause a rethinking of the law.
In case it is not obvious from the reel, I don't think the NYC Security Gate law requiring 70% visibility of the star storefront from the sidewalk is a good one. I believe enforcement of this law is going to hurt business and not create a benefit that is close to the real costs it represents.
What is worse? The implementation or enforcement of this law is due to start on July 1st of this year. There has been no notice to business owners to let them know the law would be enforced. I found out via the news. Crazy.
It is estimated 70% of Brooklyn storefronts could be affected. What do you think will happen if all of us try to get a new gate in the next couple of months?
You may be thinking - it is the landlord who would pay. If you are leasing, chances are the business owner will be directly responsible for this upgrade as well as any fines given while not in compliance.
Solutions? I could think of a couple but the one I believe makes the most sense is: older gates, such as ours, should be grandfathered in and when they are eventually replaced, conform to the 70% transparent security gate law.
Fwiw - I am tagging my city council member, . I urge others who have an opinion on this, especially those directly impacted, to reach out directly to their council member and let them know how the implementation of this law will affect you. If you are in my district, please feel free to reach out to me and I will give you the contact information needed.
04/26/2026
Hi everyone, we'll be making a change to our reservation policy. Basically we will no longer accept reservations for the same day. I other words -if you called today, it would have to be for the next day we open and not today.
In case you are not aware we make a limited # of seats available at our 5pm seating for reservations. After 5pm, there are no reservations and we seat whole parties first come first seated.
I will also note that I expect my staff to treat customers fairly with empathy and compassion. I expect the same from customers. If you have an issue, ask for my #, email, whatever. Don't take it out on my staff. Trust me, they want to make you happy but never deserve to be treated poorly for doing their job.
Thank you for listening and understanding. ♥️♥️♥️
04/17/2026
Not holding back. Pepperoni, bacon and sausage. Making sure the bases are covered. 🍕🍕🍕
Open at 5pm. We'll see you soon!
04/16/2026
90 in April. Backyard is open tonight.
04/10/2026
Pizza night - New Haven style.
Doors open at 5 🍕
04/09/2026
Are you a fan of basil pre-bake or post-bake or none at all? Admittedly, a major part of the reason we switched to post bake basil was for the 'gram. It just looks better and your eyes eat first.
Pic is of a Bensonhurst (margherita) with sausage before finishing.
04/06/2026
Thinking about a possibly Sunday sauce sorta pizza. But have a question... Are you down for pork skin in a pizza sauce?
04/03/2026
The cheese is there under the sauce.
Happy Friday ♥️🧡♥️
03/26/2026
Did you know we have pickled banana peppers as a topping? I have been enjoying them lately. A bright vinegary kick without spice.
Looks to be a beautiful day today. We won't have the back open yet, but come and see us at starting at 5pm.
03/18/2026
We are gonna have a blast from our past tonight as our special. The Cypress Hills - Tomatillo sauce with fresh and aged mozzarella, Spanish Chorizo and finished with a sweet onion cream. A version of this was on and off our menu from 2015-2018 or so. This is the latest rendition.
We will also offer a veg version of this with white onions and pickled banana peppers..
03/12/2026
Fermentation is magic. Gelatinized, creamy/custardy center with a crisp shell.
03/05/2026
How I teach folks to stretch New Haven Style at Wheated.
This builds upon the prior reels, so I won't rehash a lot. But your goal is to have a thin edge crust and even dough thickness from edge to edge. You don't want to wind up with a thinner center as is the tendency for a lot of folks starting out doing this. Get the edge nice and thin while leaving more thickness in the center while doing the spin move. Then when you pick it up and slap it back and forth and stretch it out to the full size the center becomes even with the edge.
03/01/2026
How I teach people to stretch dough at Wheated
Part 3 – finishing stretch - This is not the best video, sorry.
Pick up your shaped dough ‘skin’. You want to slap the dough from one hand/forearm to the other. And I MEAN SLAP. Put some energy into it. You have to learn how to distribute the force across a large area. Doing this wrong and you will quickly learn that focusing the force onto a small area, like an outstretched finger, will tear a hole. Learn to adjust how much force you can apply how much you must spread it across an area.
Second part is using hands with fingers curled under (no fingers sticking out), put the dough across and smoothly pull your hands apart. Again, you need to temper the amount of force, the speed you apply that force with how much area you are distributing the dough across. HOLD for a brief second at full extension, now turn the dough 90 degrees and do it again. If you start with an evenly round skin, this will make an even circular stretch.
This third maneuver allows for more focused stretching to one area of the dough skin. Start with your hands placed closer together just inside the crust. Then, slightly spreading them to stretch the dough in that area all the while the dough weight and gravity are helping it stretch. Don’t want it to stretch as much with gravity, lower your hands so the hanging part of the dough skin is supported by the table underneath. Shuffle your hands around to the next area and repeat.
Different doughs will need adjustment. Focus on the amount of force you can apply to the dough. Finger went through the dough? Too much force on too small an area (or a weak spot, that is another subject). Dough not opening? You need to apply more force to stretch it. Dough springing back? You need to slow down and allow the dough to take a ‘set’. Really hard to stretch dough? Do it in stages allowing it to relax between steps. Really loose dough? Less force across more area.
Your goal should always be to do the maximum stretch with the minimum amount of touches. This is probably one of the bigger issues I see. Folks are not decisive in their movements and wind up overworking the dough while not really stretching it.
02/28/2026
How I teach people to stretch dough at Wheated
Part 2 – opening up the dough ‘skin’
Muscle memory is a big part of being proficient at stretching. Doing the same thing over and over. Practice will get you there.
First, identify the top and bottom – Remember the top will always want to go into the oven facing UP for the best bake.
Using the top third to half of your fingers, push down about one half inch away from the edge. You really want to avoid crushing the outside edge but you can gently tap the edge to identify and pop larger bubbles that will become burnt bubbles/flaws in the final bake. I do the same thing here every time. Push down with one hand, 1, 2, 3 and even 4 times, move, push down with one hand 1, 2, 3 and even 4 times, move, push down 1, 2, 3 and even 4 times.
Flip the dough ball over and repeat. All the time, keep track in your head what side is the top.
Note - I normally avoid pushing down hard on the center but the larger the stretch, the more you do that. In the video you will see me pushing and slapping the center at times but it is not an aggressive amount that would thing the dough out a lot. Just keep in mind the center should be a little thicker because that extra dough is needed to have a nice even stretch when you fully open the dough skin.
Now we get to the part a lot of folks have trouble with. The ‘spin move’. The goal here for me is to not open the diameter of the dough ball but to even the outer crust. The combination of the prior step (setting the basic shape of the crust) and this part will be what determines the size and evenness of your final crust. If you want more crust, or less, adjust here.
Keys to notice – my finger tips are not on the crust, but ride inside the edge of the crust helping to define it. I am not pushing down but the crust is gliding under my fingers and I pull it. FYI – for most people the ‘stationary’ hand in this move would be your dominant hand.
Hope that helps someone. Part 3 to come. I may also do an additional post on some common issues/mistakes and how to fix them.
02/27/2026
How I teach people to stretch dough at Wheated
Part 1 -getting the dough out of the dough box cleanly
Using a dough knife or any wide flat item, like a 3.5" putty knife
Flour a little around the edges we will cut
Push straight down till you hit the dough box, then pull cleanly to cut that edge free. Having a slight angle to the knife while maintaining the trailing edge hitting the dough box helps you pull the edge that needs to be cut then you push down and slide to complete the cut
Repeat on all sides needing to be freed
Then you go ‘cut’ under the dough ball
Very important You have to remember to work completely cut all edges and cut under all parts of the dough ball before lifting. Otherwise you risk part of it sticking and you will mangle the dough ball shape
The end goal is to get a dough ball out that maintains its airiness and shape
Stay tuned for part two
02/26/2026
Our house pickled jalapeños are great way to bring a little heat to your pie. Pro tip - add a side of pickled jalapenos for a brighter, spicy hit.
📸Bensonhurst with pepperoni and pickled jalapeños, we can make you one tonight. Open at 5pm.
02/25/2026
Soooooooo many are following the same script.
Sooooooo many 'food influencers' or maybe worse, 'lifestyle influencers' deserve to be called out for lack of creativity, nuance, overuse of vocabulary. If you are not really adding to the conversation, maybe consider changing it up a bit?
This is leaning tongue and cheek. I exist in and know the world we live in. Hell, here I am posting about it. The pessimistic side of me thinks social media is dooming us.
Anyway, that is my thought for today. Back to pizza.
Open tonight at 5pm.
Thank you ♥️
02/22/2026
Please make the snow go away! It is gonna be nasty and seems to be more ominous by the minute. Stay safe everyone.
Back at it next Wednesday. Thank you!
02/21/2026
The Canarsie🍕It's got spinach for strength ;) Cartoon sailors and everyday folk approved.
Stop by tonight, we'd love to see you. Open at 5pm.
Regarding tmrw. We are all so tired of the snow. I have not looked closely at the timeline for the incoming weather. But, if it will put folks in jeopardy to be open, we will adjust hours or close for the day if needed. Put another way - come get some Wheated tonight ;)
Address
905 Church Avenue
Brooklyn, NY
11218
To get to the pizza place at Church Avenue in New York, you can take the subway to the Church Avenue station and walk a few blocks east. Alternatively, you can drive and look for street parking or nearby paid parking lots in the area.
Opening Hours
| Wednesday |
5pm - 10pm |
| Thursday |
4pm - 8pm |
| Friday |
4pm - 8:30pm |
| Saturday |
4pm - 8:30pm |
| Sunday |
4pm - 8:30pm |
Alerts
Be the first to know and let us send you an email when Wheated Brooklyn posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Contact The Business
Send a message to Wheated Brooklyn:
What people say
Wheated Brooklyn is a must-visit pizza place and cocktail bar located on Church Avenue in the Flatbush/Ditmas Park area of Brooklyn. What sets Wheated apart from other pizza joints is their use of natural sourdough leavening, hand mixing, and long fermentation to create a dough that packs a lot of flavor. The pizzas are cooked in their custom high temp electric oven, resulting in a thin crust with just the right amount of crispiness and chew. But it's not just the pizza that's worth raving about - their classic cocktails are equally impressive without any pretense. Whether you're in the mood for a delicious slice or a perfectly crafted drink, Wheated Brooklyn has got you covered.
