I hope one day, the oven pictured above becomes one of the most iconic parts of Wichita’s local food scene. It’s the imported Italian wood-fired oven that was built brick by brick in Naples, Italy. Weighing in at 6,000 pounds, it was then shipped here to Wichita, KS and is the main attraction at Piatto Neapolitan Pizzeria.
1706 E Douglas, Wichita, KS 67214
Wednesday – Friday: 5pm – 9pm
Saturday: Noon – 9pm
Sunday: 5pm – 9pm
Closed on Monday and Tuesday
There’s always talk about brick and wood ovens in town, and the one at Piatto is in a class of its own. Cooking pizzas in 60 to 90 seconds at 850-900°F, what you get is a delicious pie with the best dough in town.
The dough which is the heart and soul of the pizza has a long fermentation process that is light and fluffy coming right out of the oven. I haven’t come across a pizza in town where the crust is as airy and delicious. The pizza comes out with the signature charring along the crust.
When I go, I usually go with the trio de care which is spicy salami, pepperoni and locally produced sausage, the pepperoni, or a Napoli which is spicy salami, oregano, fresh mozzarella and olive oil.
The service is quick, the staff is always on top of everything, and when the nights are nice, the patio is one of the best in town.
I think what I love most about Piatto is that they bring a uniqueness to the local dining scene that is flooded with so much of the same things people are accustomed to. Anybody can do pizza, burgers, tacos, chicken, but can they do it to where you can’t find anything else like it? The proof is in the pizza. Take a bite and you’ll notice it too.
Here’s the menu:
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