By Lori Fredrich Senior Writer & Dining Editor Published Oct 30, 2020 at 3:01 PM

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.

  1. 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. 
  2. 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.
  3. 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

Anodyne Coffee
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

Brute Pizza 
316 N. Milwaukee St., (414) 231-3996

Calderone Club
842 N. Old World 3rd St., (414) 273-3236

Calderone Club
8001 N Port Washington Rd., Fox Point, (414) 352-9303

Capri di Nuovo
8340 W. Beloit Rd., (414) 543-5510

Caradaro Club
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

Chuck's Place
406 N. Main St., Thiensville, 
(262) 242-9797

Classic Slice
2797 S. Kinnickinnic Ave., (414) 238-2406

E&F Pizzeria
Crossroads Collective, 
2238 N. Farwell Ave.

Fixture Pizza Pub
623 S. 2nd St., (414) 736-8709

Flour Girl & Flame
8121 W. National Ave., West Allis, (414) 662-7921

Gianelli's Pizza & Chicken Man
8430 W Silver Spring Dr., (414) 463-2266

615 Main St., Delafield, (262) 337-9800

Grimaldi's Pizza
Corners of Brookfield, 20119 Lord St.,  (262) 785-1115

Kim's Pizza Pub
N67 W33395 County Road K, Oconomowoc, (262) 727-7210

Klasiana Pizza
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

Marco's Pizza
111 E. Forest Hill Ave., Oak Creek,  (414) 764 - 3330

Marty's Pizza
16630 W. Bluemound Rd., Brookfield, (262) 782-5830

Marty's Pizza Delafield
2580 Sun Valley Dr., Delafield, (262) 646-3327

Ned's Pizza
3246 S. 27th St., (414) 645-2400

Pepi's Pizza
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

Pizza Man
2597 N. Downer Ave., (414) 272-1745

11500 W. Burleigh St., (414) 249-2000

Pizza Pete's
2914 E. Grange Ave., Cudahy, (414) 488-8007

Pizza Studio
6969 N. Port Washington Rd., (414) 797-4663

Pizzeria Scotty!
9022 W Oklahoma Ave, West Allis (414) 543-1300

Proof Pizza
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

Ricardo's Pizza
5627 Broad St., Greendale (414) 421-1980

Riverfront Pizzeria Bar & Grill
509 East Erie (414) 277-1800

Riverwest Pizza
930 E. Wright St., (414) 269-9703

San Giorgio
838 N. Old World Third St., (414) 276-2876

Santino's Little Italy
352 E. Stewart St., (414) 897-7367

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

Wy'east Pizza 
5601 W. Vliet St., (414) 943-3278

Zaffiro's Pizza
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

Zayna's Pizza
714 E. Brady St., (414) 226-9999

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.