Monday Night Brewing is now in the pizza business at its West End location. The brewery started serving Neapolitan-style pizzas and salads earlier this month from The Garage at the Lee and White complex, just off of the Westside Beltline trail.
What began as a hobby for Monday Night co-owner Joel Iverson transformed into a pizza-making passion during the pandemic, which led to the decision to create a menu of pies to pair with the beers served at the brewery’s West End taproom.
Pizza dough is made using a sourdough blend of wild yeast strains captured in the coolship (koelchip) — an open, flat container that allows wort to cool before it’s fermented. The yeast and microflora from an adjacent hops orchard serve as the base for the brewery’s Crunkship beers and infuse the wort with the terroir of the surrounding area.
“By using a local sourdough starter and allowing the time for a long fermentation, we end up with a very unique crust with incredible depth of flavor,” Iverson says in a press release. “We exclusively use the combination of water, Italian flour, salt, and our local yeast to make the dough.”
Iverson and culinary director chef Adi Komic (formerly Best End Brewing Company) keep it simple with the tomato sauce — a mixture of tomatoes, garlic, and salt — and top the pies with fresh mozzarella di bufala cheese from Buf Creamery in Colombia, South America. The cheese is both lactose- and gluten-free and uses vegetarian rennet (enzymes).
The menu features seven pizzas, including a traditional and a vegan margherita, bianca funghi, and spicy Calabrian pie with Calabrese salami, Calabrian peppers, and hot chili oil. People can then add extra toppings as well as sauces to their pizzas, like pesto aioli and arrabiata. Currently, Monday Night offers just two salads on the menu: an arugula with pickled red onions and pecorino tossed in a verde vinaigrette and a Caesar topped with shaved pecorino.
Pizza is served Wednesday through Sunday, starting at 12 p.m.
Take a look at the menu below: