Por Dr. Ink

Happy hour at Napizza is so new that there still wasn’t any signage promoting it when I recently popped in for a bite to go at the HUB Hillcrest Market location. Only after randomly inquiring did I learn that draft beers and wines by the glass (or bottle) are half-price on weekday afternoons. And slices of their famous Roman-style pizzas are $1 off. My pending errands were put on temporary hold at that point.

For a mere $7.30, I savored a pint of craft beer served in a glass canning jar and a square cut of pizza verging on the equivalent of two triangular-shaped slices. Today’s drink-pizza deals don’t get any better than this.

Well past the lunch rush, barely a few customers occupied the large dining room, which was permeated by the aromas of tomato sauce, toasted cheese and baked dough. The outdoor patios along the front and side of the building were quiet as well. Yet the pizza racks were brimming with a colorful array of oven-fresh choices.

On the other side of the central order counter are 10 taps, all craft beers. New to the lineup is Honey Hips, a strong blonde ale by Latitude 33 Brewing Company in Vista. I was practically sold on its honeydew undertones and sparkling finish when a staffer gave me sample. But then the Blood Orange Wit by Refuge Brewery caught my eye.

It’s one of my favorite witbiers on the market — cloudy, slightly fruity and exceptionally smooth when served this cold. A full jar of the beer sells for only $3 during happy hour.

Other suds on tap included Black House coffee stout by Modern Times Brewery, Delicious IPA by Stone Brewing Company, and Racer IPA by Bear Republic. The wine selection is limited in comparison, with a few reds and whites carrying unfamiliar labels and perched on a back shelf. They’re available by the glass or bottle, also at half price.

The pizza is unlike any you’ll find in San Diego, given its medium-thick crust that is surprisingly airy inside. Topped with a wide choice of ingredients, the dough is made with a blend of wheat and soy flour imported from Rome, plus an extra measure of water compared to standard recipes. It’s then allowed to rise for 72 hours until the yeast is dead.

After baking in sheet pans for several minutes in a high-heat oven, it becomes delicately crispy on the bottom and remarkably puffy in the middle.

I chose the “spice me up” crowned with bright tomato sauce, mozzarella, crumbled sausage, roasted peppers and jalapenos. No need to sprinkle hot chili flakes onto it because the spice factor from the meat and peppers provided a high punch that found its perfect match with the intensely refreshing blood orange wit beer.

Napizza also offers the new happy-hour deals at its Little Italy and 4S Ranch locations.