Thanks to that wood-burning oven, each and every pie is cooked to perfection in the infernal heat, resulting in a bit of a smoky char on each slice.Wood-burning oven. Double zero flour. San Marzano tomatoes. It's the stuff that the fanciest of pizza joints are made of; the top-of-the-line, creme-de-la-creme ingredients of making a damn-near perfect pie. But instead of acting too big for their [artisanal, handcrafted] britches, Treza has settled in as a modern pizza shop without a teaspoon of pretentiousness.
The Town Brookhaven eatery boasts the best of the best pizza fixins, brought to life in a 700-degree wood-burning oven, and served up in a jiffy... which explains why I've never seen the place empty. Atlantans from Brookhaven and beyond come to Treza for a quick, healthy salad, a light, crisp slice, and/or a deliciously indulgent pie. If you want to eat your greens, Treza's Baja shrimp salad is a local favorite (and yes, those shrimp are roasted in the aforementioned wood-burning oven). Pizza fans can keep it light with a margherita or the fontina 'n veggies Garden pie, or take it all the way with a pizza like the Perella, with goat cheese, mozzarella, prosciutto, parmesan, garlic, cherry tomatoes, rosemary, and basil. Either way, thanks to that oven, each and every pie is cooked to perfection in that infernal heat, resulting in a bit of a smoky char on each slice. And thanks to that oh-so-revered double zero flour (Molina Caputo's Tipo 00, if you're curious), a low gluten content means you won't be leaving Treza unbuckling your belt/clutching your belly in agony. Which just leaves more room for the housemade gelato... authentically prepared, with milk (not cream!) pasteurized in-house and all fruits and nuts pressed or ground in Treza's own kitchen. Rare, we know, but... I mean, would you expect any less from this place?
The Treza Salad, $9
Baja Shrimp Salad, $10.50
Prosciutto Arugula, $12.75
Quattro Stagioni, $12
Italian Gelato, $2.75 - $3.25
Sunday - Thursday, 11 a.m. - 9:30 p.m.
Friday & Saturday, 11 a.m. - 10 p.m.