Pizza. It's the one type of carry-out that everyone seems to love. And that's good, because Milwaukee is home to countless pizza restaurants slinging everything from thin crackery crusts to hand-tossed pies, and wood-fired pies to deep dish.
But before you order up your next pizza for another pandemic-inspired Netflix and chill, here are two big things you can do make your take-out or delivery pizza worlds better.
1. Cut it yourself
If you’re shaking your head, wondering why on earth cutting a pizza yourself would make a stitch of difference, let me lay it out for you.
- You can do it better. Pizza places (bless their hearts) are notoriously bad at cutting pizza. They’re doing it quickly and a good percentage of the time, their swift cuts never quite make it all the way through the pizza. When you go to take a slice, the bottom rips, toppings slide off, and you end up with a slice of wet, sauce-covered crust. Cut it yourself and you avoid all of this. You also have choices about whether to cut your pizza into squares or traditional slices. You can also make them as large (or small) as you like.
- Your pizza retains more heat during transport. Think about it. Cutting the pizza into slices creates countless little openings where steam escapes from beneath the blanket of cheese, cooling everything down more quickly. Inevitably, all that steam collects inside the pizza bag or box, creating condensation that also contributes to a soggy, flabby pie.
- The crisp crust will thank you. Cutting through the slices also allows all the delicious oil and tomato sauce to seep between the slices. It pools. It soaks into the both the cardboard and the crust. And it allows hot drippy cheese to fall through the minuscule cracks, making slices of pizza stick to the cardboard.
So next time you order that pizza (for carry-out or delivery) take the time to request that it not be sliced. You’ll thank me.
2. Give it a quick reheat
When you get it home, give it a quick 5-minute blast in a very hot oven. Trust me on this; it will make that pizza taste so much better.
The most important step is to preheat your oven. Set it to to 500°F and place a baking sheet (preferably un-rimmed) on the bottom rack. Give it a good 15 minutes to get up to temperature. This works especially well if you’ve ordered pizza for delivery. If you set your oven temperature right around the time you order the pizza, it should be good and hot by the time the pie arrives.
When the pizza is delivered, slide it out of its packaging onto the baking sheet and let it bake for five minutes. That’s it. A little extra effort will give you a hotter pizza with a significantly crispier crust.
Options for take-out & delivery
2920 S. Kinnickinnic, (414) 489-0765
Balistreri's Bluemound Inn
6501 W. Bluemound Rd., (414)258-9881
Balistreri's Italian American Ristorante
812 N. 68th St., (414)475-1414
BB's on North
7237 W North Ave., Wauwatosa, (414) 810-0252
Brick 3 Pizza
1107 N. Old World 3rd St., (414) 224-6040
842 N. Old World 3rd St., (414) 273-3236
8001 N Port Washington Rd., Fox Point, (414) 352-9303
Capri di Nuovo
8340 W. Beloit Rd., (414) 543-5510
5010 W. Vliet St., (414) 476-7700
1417 S. 70th St., West Allis, (414) 475-1080
Carol Ann's Pizza
2935 Hubertus Rd., Richfield. (262) 628-8237
406 N. Main St., Thiensville, (262) 242-9797
2797 S. Kinnickinnic Ave., (414) 238-2406
Fixture Pizza Pub
623 S. 2nd St., (414) 736-8709
Gianelli's Pizza & Chicken Man
8430 W Silver Spring Dr., (414) 463-2266
Corners of Brookfield, 20119 Lord St., (262) 785-1115
Kim's Pizza Pub
N67 W33395 County Road K, Oconomowoc, (262) 727-7210
5487 S. 76th St., Greendale, (414) 421-0000
Lou Malnati’s Pizzeria
15795 W Bluemound Rd., (414) 930-4500
8799 N Port Washington Rd., (414) 446-3500
111 E. Forest Hill Ave., Oak Creek, (414) 764 - 3330
16630 W. Bluemound Rd., Brookfield, (262) 782-5830
Marty's Pizza Delafield
2580 Sun Valley Dr., Delafield, (262) 646-3327
3246 S. 27th St., (414) 645-2400
1329 S. 70th St., (414) 998-0528
Park Avenue Pizza
121 Park Ave., Pewaukee, (262) 691-0503
Pizza de Brazil
130 W Layton Ave., (414) 610-5000
2597 N. Downer Ave., (414) 272-1745
11500 W. Burleigh St., (414) 249-2000
2914 E. Grange Ave., Cudahy, (414) 488-8007
6969 N. Port Washington Rd., (414) 797-4663
9022 W Oklahoma Ave, West Allis (414) 543-1300
139 E. Kilbourn Ave., (414) 270-4433
Redbrick Pizza Kitchen
2202 S. Kinnickinnic Ave., (414) 763-3000
Red Mill Inn & Pizza
1005 S. Elm Grove Rd., Brookfield, (262) 599-8900
5627 Broad St., Greendale (414) 421-1980
Riverfront Pizzeria Bar & Grill
509 East Erie (414) 277-1800
930 E. Wright St., (414) 269-9703
838 N. Old World Third St., (414) 276-2876
Santino's Little Italy
352 E. Stewart St., (414) 897-7367
Sauce & Spice
Sherman Phoenix, 3536 W Fond Du Lac Ave., (414) 210-4478
Scotty's Bar & Pizza
3921 S. Clement Ave., (414) 481-6060
Shaker's Cigar Bar
422 S. 2nd St., (414) 272-4222
2535 S Kinnickinnic Ave., (414) 301-6255
2315 N Murray Ave., (414) 797-1400
Transfer Pizzeria Cafe
101 W. Mitchell St., (414) 763-0438
Tenuta's Italian Restaurant
2995 S. Clement Ave., (414) 431-1014
**Temporarily Closed **
UNO Pizzeria & Grill
W180 N9455 Premier Lane, Menomonee Falls, (262) 255-1440
5601 W. Vliet St., (414) 943-3278
1724 N. Farwell Ave., (414) 289-8776
The Ridge, 5200 S. Moorland Rd., New Berlin, (262) 797-8759
North Shore Cinema, 11700 N. Port Washington Rd., Mequon, (262) 241-8484
714 E. Brady St., (414) 226-9999
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.