Egg & Flour Pasta Bar is opening E&F Pizzeria in Crossroads Collective on the east side
E&F Pizzeria likely will start selling pizza by the slice and by the whole pie within the next few weeks, according to an announcement Monday morning, perhaps by the end of December. It will be in the stall next to Egg & Flour left vacant when Raw Bar closed.
Whole pizzas would be 16 inches and made to order in 10 minutes or less. Slices would be one-fourth of a pizza, ready made and reheated for quick service.
Egg & Flour chef-owner Adam Pawlak said he's planning different takes on everyday pizza toppings and plans to use a mozzarella blend that includes water buffalo milk, a milk that's used in fresh mozzarella in Italy for its creaminess. Specials might include mac and cheese pizza, the chef added.
The food hall offers delivery through its own employees, and it has online ordering for carryout and ordering by QR codes at tables for people dining in.
“With our limited space in a food hall, we really maxed out our options at the pasta shop," Pawlak said. "So, when the space next to us became available, I really wanted to think of a creative way to expand Egg & Flour while bringing something fun and much needed for the food hall diners."
Pawlak calls the pizza a "hybrid hand-tossed style."
The pizzeria will have three pies available daily and a pizza special that will change often. It also will have salads available to go with pizzas, plus canned soda and sparkling water.
Egg & Flour opened in Crossroads in May 2019. The food hall is at 2238 N. Farwell Ave. Egg & Flour opened a second pasta bar at 2273 S. Howell Ave. in March, just as the pandemic was bearing down on Wisconsin.