Tips for Great Pizza
For best results, cook only one pizza at a time.

For an extra crispy crust, carefully remove pizza from tray during the final 4-5 minutes of baking, and bake directly on oven rack.

Refrigerate pizza if you are not going to use within an hour of purchase. Let pizza come to room temperature for 15 minutes before cooking.

Pizza and crust are best the same day they are made, but may be refrigerated and used the next day.

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Baking Tips—on the grill
1-a. For Charcoal Grills
Pile 30-50 briquettes to one side of the grill. Light the charcoal. When the briquettes are covered with gray ash, spread them in a ring around the outside edges of the grill. Do not place pizza directly over coals or flames.

1-b. For Gas Grills
Preheat the grill for 5-10 minutes to 375°-400°. Light only the burners that will not be directly under the baking tray.

2. Remove plastic wrap and place the pizza and baking tray (or preheated stone) on the grill.

WARNING: KEEP BAKING TRAY AND PIZZA AWAY FROM OPEN FLAME! COVER THE GRILL.

3. Check pizza after 4 minutes. If bubbles appear, puncture with a fork. Rotate the pizza for even baking.

4. Check and rotate the pizza every 4 minutes. Pizza is done when cheese is melted and bubbling, and the crust is golden brown

5. Typical grilling times are 15-20 minutes for thin crusts and light toppings, 20-30 minutes for thick crusts and heavy toppings.

6. Remove pizza from the grill and let cool for a few minutes. Slice & enjoy!

Do not re-use the baking tray or reheat the pizza on it!