'Wisconsin' on Serious Eats

Video: How the Sausage Pizza is Made at Maria's Pizza in Milwaukee

Photographer and writer Michael Berman of Pizzacentric visits Maria's Pizza in Milwaukee and comes away with a great blog post and a video that sheds some light on the pizzamaking process there. (Not that it's a huge secret, since the kitchen is open to one and all who dine there.) Maria's is one of my all-time favorite pizzerias. Nice to see the Pizzacentric treatment of it. More

Madison, Wisconsin: A Disappointing Dud at The Roman Candle

I try to be as positive as I can in these reviews, but after a couple of bites, I have to confess—I was shocked that the place had been highly recommended by anyone. Maybe I caught The Roman Candle on a bad night, but the nicest thing I can say about the pizza is that the mozzarella was good. And when the cheese is the best part of the pizza, there's a problem. More

Madison, Wisconsin: Lazy Oaf Lounge

Here's another piece of community-submitted intel from the field from Guil Barros, who has previously reported on Madison's PIzza Brutta. Thanks again, Guil! ... And remember, if YOU want to submit your review, here's how. —The Mgmt. [Photographs: Guil Barros] Lazy Oaf Lounge 1617 N Stoughton Road, Madison WI 53704 (map); 608-441-0370; lazyoaflounge.com Pizza style: American medium-rise Oven type: Wood-fired Notes: Mostly bar-like, there was a loud team trivia game going on while we were there which though amusing for those playing made it hard to hear the person sitting across the table from me. Price: $15 Service was excellent,... More

Dear Slice: 'Maria's Pizza in Milwaukee - It Deserves Attention'

Reaching in to the Slice mailbag, we've got ... [Photograph: Adam Kuban] I checked out Maria's Pizza last weekend in Milwaukee. It's insane! I was in town for the afternoon, so I went right when it opened at 4 p.m. Good thing I did. There was a line waiting outside for it to open, and within seconds of the door opening, the entire place was filled. People arriving at five minutes after were told there would be an hour wait! This is like a New York–pizza level of obsession.Abby and I waited patiently for our server to take our order,... More

Madison, Wisconsin: Pizza Brutta [field report]

Here's another piece of community-submitted intel from the field from Guil Barros. Thanks, Guil! And remember, if YOU want to submit your review, here's how. —The Mgmt. [Photographs: Guil Barros] Pizza Brutta 1805 Monroe Street, Madison WI 53711 (map); 608-257-2120; pizzabrutta.com Pizza style: Neapolitan Oven type: Wood-fired Notes: Possibly the only Neapolitan pizza in Madison? Price: $7 for 12-inch Margherita Walking into Pizza Brutta is like waking up to that wonderful day in Livorno, sitting on plastic chairs at the beach... but with nice wooden benches :) The oven and large marble prep slab are front and center, the staff... More

My Pizza Oven: Steve O. in Wisconsin

Wisconsin home pizza-maker Steve O. emailed me these pix of his backyard wood-burning pizza oven. So I asked him some questions. Here's a Q&A with him. --The Mgmt. When did you put it in, who put it in; did you hire someone? I put it in a few years ago with the help of a good friend of mine, Corey. We did everything except for the masonary part of the oven. How often do you use it? Probably eight times a month in the warmer weather, but during the colder months, probably only twice a month. I have been known... More

'Eat to Blog' Makes Trip to Maria's Pizza

eattoblog.com OK, I'm not just linking to this story because Howard from Eat to Blog totally agrees with me on how awesome Maria's Pizza in Milwaukee is. He brings up something I think I only glossed over in my post: the pizzas are HUGE. I used this photo my sister took of me with the pizza to give you a sense of scale. Look at the size of this thing! Note the crazy look in my eyes as I realize we ordered too much food. Or did we? My first bite of the pizza threw me off. The sauce... More

Leftovers: The Day's Stray Links

Why L.A. Pizza Is Not New York Pizza: The argument here boils down to "Basically, because New Yorkers eat it on the go." [The-Feedbag] Truckin': Jianetto's Famous Pizza Truck parking outside Pianos bar on Friday and Saturday nights. Good for drunks. Slices, $3. [Grub Street] More Varasano's Intel: "I never thought I'd quote Papa John (is he even a real person?), but his saying, 'Better ingredients, better pizza,' has never been so true." [Adventurous Tastes] The Best Pizza in Racine, Wisconsin: The Onion's nightlife guide disses Milwaukee, sending readers southbound to Racine instead. Have they not heard of Maria's? [Decider]... More

Maria's Pizza, Milwaukee

Maria's Pizza is soul food. Not in the traditional sense, of course—there are no collard-green or barbecue pizzas on the menu at this 52-year-old Milwaukee institution. Maria's brand of soul derives mostly from the love, hard work, and comfortable familiarity of the second- and third-generation family members who staff the place, providing hungry Milwaukeeans with rectangular trays of oblong pizzas. More

Schlemiel! Schlimazel! Head to Zaffiro’s for Milwaukee-Style!

Daniel Zemans, our man in Chicago, heads north this week and checks in with a piece of pizza intel from Milwaukee. Daniel also blogs about Chicagoland pizza with his friends on the Chicago Pizza Club blog. —The Mgmt. "The cheese is, as you would expect in Wisconsin, plentiful and of very good quality. The layer of mozzarella is three or four times thicker than the crust." On Saturday, I made my first trip to Wisconsin since I watched Carlos Zambrano throw a no-hitter in September. As enjoyable as that visit was, since the stadium was filled almost exclusively with Cubs... More

Dear Slice: Pizza Doctors

Clicking in to the Slice inbox today, we've got ... I just discovered the same way Columbus discovered the new world, since really it was there the whole time! Anyway, cool. I love pizza. Though I am pretty married to just getting plain slices. Toppings are for suckers! But anyway, your site reminds me of my mom's photo obsession: pictures of pizza places. I don't know why, but she always takes photos of pizza signs when she travels. It's gotten to the point that I take them for her when I travel. But so far my favorite was Pizza Doctors... More

From Row to Dough: Pizza Farm Grows Almost All Pie Ingredients On Site

Sounds like this pizza in Wisconsin is probably the freshest pizza you'll ever eat: ... I talked with Ted Fisher [owner of A to Z Produce farm] briefly while he was making pizzas, and he explained that they try to grow and raise everything in the pizza on the premises. Everything from the wheat in the dough to the animals that produced the cheese to the fresh peppers are all within a short reach of the outdoor wood-fired brick oven they built themselves. They had a surprising amount of pizza options written on a chalk board such as “stinging nettles... More

Mac and Cheese Pizza: Ian's Pizza, Madison, Wisconsin

Photograph from John Kannenberg on Flickr I thought I had blogged about this crazy phenomenon already, but a search through the Slice archives brought up bupkes on it. The thing at right is a slice of pizza topped with mac and cheese. It's sold—where else?—in the Dairy State, Wisconsin, Madison, to be exact. At a joint called Ian's Pizza. The University of Wisconsin's Daily Cardinal gives some insight into the founder Ian Gurfield's motives: "Gurfield, a graduate from the University of Massachusetts, opened his first Ian’s location on Frances Street in 2001—when he was only 21 years old. He... More

The Pizza of Milwaukee—A Cut Apart

From the Slice mailbag, this time from my cousin Aimee ... Hi Adam, It's your cousin in Milwaukee. Today there was a cute article in the Journal about Milwaukee-style pizza. Apparently, it's mainly the way the pizza is cut that separates us. The square-cut pizza is not popular outside the Midwest. You know, I can't even remember the last time I had a pizza that wasn't cut into squares. Here's the link: http://www.jsonline.com/story/index.aspx?id=670826 —Aimee... More

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