Iâ€™ve driven past Pietroâ€™s dozens of times and never really noticed it. One of my friendsÂ suggested that I pay a visit, and Iâ€™m glad she did.
The story of Pietroâ€™s, 2912 S. Kinnickinnic Ave., starts with Filippo Tarantino who worked as a baker in Sicily andÂ moved to the United States in 1959. He found his way to Milwaukee and worked forÂ Grebeâ€™s Bakery until 1973 when he accumulated enough savings to open Pietroâ€™s Pizza,Â named after one of his sons.
Pietro Tarantino owns the business now, which is still very much a family operation. IÂ was told Pietroâ€™s son is involved in the business and Pietroâ€™s nephew, Fabio Tarantino,Â took my order and made all of the pizzas on my visit. He also filled me in on the historyÂ of the pizzeria.
After I placed my order, I sat at a small table in the large lobby. The table held aÂ cookbook and a basket of Dum Dum lollipops. I grabbed a watermelon sucker for dessert.
A whiteboard next to the take-out window listed the specials for the night. A 16-inch, one-topping pizza for $9.99, two lasagna dinners with salad and garlic bread forÂ $14.95, and choice of two sandwiches from meatball, Italian sausage, and a hot submarineÂ with fries for $11.95. The last two specials are available every night.
Other specials feature an 18-inch, two-topping pizza, onion rings and garlic breadÂ with cheese for $22.99 on Wednesdays, two chicken dinners with fries, side salad andÂ garlic bread for $13.99 on Thursdays, and one 16-inch, one-topping pizza with anÂ order of jumbo wings for $17.99 on Sundays.
Also in the lobby were a soda machine, a large freezer, a flat-screen TV andÂ several large, framed photos leaning against a wall, including an autographed photo of a young Cindy Crawford. I would put that one up on a wall.
I reviewed the rest of the menu, which listed a lengthy list of appetizers and shorter listsÂ of dinners, pasta, and sandwiches.
Dinners include chicken, shrimp, cod, and Chicken Cacciatora, all for less than $9.Â Pasta dishes included lasagna or your choice of spaghetti or mostaccioli with meatballs,Â Italian sausage, mushroom sauce or butter also less than $9.Â
The pizzas are made to 12-, 14-, 16- and 18-inch crusts. Cheese pizzas range from $7.50Â to $14.55 with additional toppings ranging from $1.35 to $2.45.Â Pietroâ€™s pizza crusts are a traditional hand-tossed crust, but the menu lists options for anÂ "extra thick" crust for an upcharge of $1.45 to $3.25 and a Double Decker pizza fromÂ $4.25 to $7.25.
The Double Decker was described to me as one pizza on top of another. I had to see this,Â so I ordered one with sausage, pepperoni, and mushrooms.Â I was expecting to see layers, a crust topped with sauce, cheese and toppings, thenÂ another crust, cheese and toppings. What I received was a very thick hand-tossed crust,Â likely two full crusts stacked on one another, but then one layer of sauce, sausage, cheese,Â pepperoni and mushrooms.
I liked it, but the cheese, sauce and toppings to crust ratio was too low around the edge ofÂ the pizza. When a round pizza is cut into square slices, the "corner" slices are triangular.
These slices were pretty much just pizza crust. I think one of the four corner slices had aÂ pepperoni slice.
The other perimeter slices were topped a little more and the center slices were perfectlyÂ topped, as expected.
I would recommend cutting the Double Decker into large triangular slices rather thanÂ squares, so that each slice has more toppings.
The pizza sauce stood out more than anything for me. I loved it! It was on the spicy sideÂ and provided a bold and delicious flavor. Pietroâ€™s adds their special spice recipe to aÂ canned base and creates one of the better sauces Iâ€™ve tasted.
The sausage chunks and pepperoni were somewhat spicy and flavorful, and theÂ mushrooms on Pietroâ€™s pizzas are fresh, not canned.
The other pizza was a thin crust topped with ham and pineapple. The sauce and cheeseÂ reached the edges better on this crust, so the square slices worked out well. The pineappleÂ was sweet and the ham was tender and delicious.
The crust was really crisp along the perimeter and then a little softer toward the center.Â The spicy sauce provided a flavorful contrast to the sweetness of the pineapple. MyÂ friend and I enjoyed this pizza a little more than the other due primarily to the topping toÂ crust ratio.
Pietroâ€™s lists a few specialty pizzas on the menu. Pietroâ€™s Special is topped with cheese,Â sausage, mushroom and onion. The Super Special adds pepperoni, black olives andÂ green peppers.
There is also a veggie pizza with cheese, mushrooms, onions, green peppers, and slicedÂ tomatoes.
A customer was picking up a Super Special on the traditional hand-tossed crust minusÂ the pepperoni, so I was able to get a couple of photos for your viewing pleasure. Youâ€™reÂ welcome.
I try to visit the pizzerias on traditionally slow nights, hoping I may get a chance to chatÂ with the owner. Some have no slow nights.
Fabio Tarantino was hustling when I visited,Â taking phone orders, making pizzas and working the register until help arrived.Â All the while, he maintained a friendly demeanor and a smile on his face. He seemed toÂ love what he did and took pride in it. Pietroâ€™s will be added to my future visit list.
No Talkbacks for this article.
Post your comment/review now
Disclaimer: Please note that Facebook comments are posted through Facebook and cannot be approved, edited or declined by OnMilwaukee.com. The opinions expressed in Facebook comments do not necessarily reflect those of OnMilwaukee.com or its staff.
Recent Articles & Blogs by Rick Rodriguez
Published Nov. 4, 2015
Rick Rodriguez discovered Matteo's Italian Ristorante after seeing it in his entertainment book, so he drove to Waukesha to check out this classic spot, which serves up pizza along with numerous other specials.
Published Oct. 25, 2015
Rick Rodriguez spills the beans on his top picks for Milwaukee pizza.
Published Oct. 7, 2015
Rick Rodriguez has been waiting to go to this Sheboygan Neopolitan pizza spot for 10 years.
Published Sept. 2, 2015
Zarletti Downtown is one of Rick Rodriguez's favorite restaurants, so when a new location opened in Mequon - and featured Neapolitan style pizza - he put it on his list to visit.
Published Aug. 5, 2015
Rick Rodriguez visits Coach's Pub & Grill, where he samples their pepperoni and cowboy pizzas.
Published July 1, 2015
Rick Rodridguez first learned about Paisano's in South Milwaukee from a Google search for South Side pizzerias, but recently a co-worker recommended them, so he decided to pay a visit.
Published June 3, 2015
Rick Rodriguez's constant search for Milwaukee's best pizza takes him to West Allis, where he samples some slices at Bari Pizzeria.
Published May 6, 2015
Mangia Wine Bar received a major remodel a little over a year ago and features a wood burning pizza oven behind the bar, where patrons can enjoy a glass of wine or cocktail while pasta and pizza dough are being made just a few feet away. The combination of Executive Chef Jason Gorman and a wood burning pizza oven warranted a drive south to Kenosha for pizza.
Published April 2, 2015
Bay View has become a popular part of town to eat and drink over the past few years. It's also a place where one can find a pizzeria in the back of a small tavern with a completely different name and a completely different owner. Such is the case with Vinchi's Pizza, which has been located inside The Bubbler at 3158 S. Howell Ave. for the past three years.
Published March 4, 2015
My first experience with Cranky Al's, 6901 W. North Ave., was during the Chili'n on the Ave event in Wauwatosa a few years back. Since then, I've been hearing about their pizza and their doughnuts - the crullers in particular.