The Wedge, Deep Deuce

This week we had some guests in town, and decided to show off some of the best of what Oklahoma City can offer, so we took them to The Wedge's Deep Deuce location. If you want a short review, here it is: Go there. Now.

A longer review follows.

The Italian Stallion
This pizza is the Platonic ideal of a sausage pizza: starting with a port wine and sundried tomato sauce, with mozzarella, roasted fennel, and Italian sausage. The crust, as with all Wedge pizzas, was cooked in a wood burning oven, and was tender, flaky, and flavorful. There was a slight slide factor, but only on one piece out of six. The sauce was good, but ended up buried under the delicious, if somewhat overpowering flavor, of the roasted fennel and Italian sausage. The double dose of fennel could be off putting if you're not already a fan, but for us, it was perfect.

The Truffle-Shuffle
This pizza might be the fanciest pizza we have ever encountered. The pizza had truffle oil, sage, crimini mushrooms, spinach, roasted chicken, parmesan, and mozzarella on it. The ONLY complaint about the pizza is the mushrooms could have been cut smaller. If you love a rich, savory pizza, this will become your favorite pizza. This pizza would easily be on every one's last meal list. One half of the new world pizza crew won't shut up about it, and is claiming, "It's his new religion!", whatever that means.

The Prosciutto E Formaggi
Skipping the sauce and going straight to the cheese, the Prosciutto E Formaggi has a layer of parmesan and mozzarella covered with prosciutto, figs, and arugula. This was a very different pizza than we are used to reviewing, but it was excellent. The saltiness of the prosciutto provided an excellent counterpoint to both the bitterness of the arugula and the sweetness of the figs. With all these explosions of flavor, the cheese and crust combo provided a perfect grounding point, bringing things back into familiar territory.

The American Pie
With so many great, incredibly different types of pizzas available, we didn't expect any one pizza to steal the show. This wasn't the case. The American Pie is a simple pizza. It has marinara sauce, mozzarella, parmesan, fresh oregano, red onions, and one meatball per slice or pizza. It is hard to break down this pizza into its separate elements, as they all worked so well together. The sauce was thick, hearty, and incredibly flavorful. The cheese was gooey, without a hint of grease. And the meatballs, even at one per piece, were incredibly rich and tasty.

Each pizza is the size for two to eat comfortably, and for $14-15, that's not a bad deal. The most amazing thing about The Wedge's pizzas is how every crust comes out the same. Most brick oven pizzas seem to have a layer of flour that is used for extraction from paddle to oven and back. This, we have no problem with that, but the usual results are uncooked flour or burned flour on the bottom of the crust. In this instance The Wedge consistently put the right amount of flour on to blend with the rest of the crust.

There was no real opportunity to go The Way of the Pizza at The Wedge, but after Itallian Jim's 300 pepperoni fiasco, we still weren't ready to go back to pepperoni. Next week we’ll try going back to our usual routine, and we hope you'll join us then.

Also, as an added bonus, we discovered that The Wedge serves local microbrew Coop beers. So if you haven't had a chance to try these yet, here's the perfect opportunity