Custom-made brick ovens bake Neapolitan- or Roman-style pizzas topped with imported ingredients as patrons sample more than 40 wines

Regular, pan, and stuffed pizzas with classic toppings and italian beef sandwiches

30-year-old pizzeria bakes thin-crust, deep-dish, and stuffed pizzas with as many as 16 different toppings

20 varieties of Brooklyn-style specialty pizza, such as philly cheese steak, feta-laden Mediterranean, vegetable, and white chicken alfredo

Kitchen crew follows family’s original recipes for pasta, subs, and pizzas with more than 15 topping options

Choose from 10 specialty pizzas to customize a dinner that can feed up to 12 people

24 toppings vie to adorn 16 in. pizzas made with fat- and cholesterol-free dough and freshly made sauce

Pizzeria layers its housemade dough with freshly mixed sauce and seasonal, never-frozen ingredients from local farms

Fresh, hand-tossed dough, 12 specialty pizzas, local veggies, sauce made from Italian tomatoes, and an outdoor patio

Fresh-made dough is topped with real Wisconsin cheeses and toppings such as canadian bacon and pineapple before being slow baked