Wy'east Pizza

By far the best pizza in Milwaukee. Stretchy dough, great sauce, good cheese, not greasy, cooked well done. No real detractor outside of limited hours. The score for his place is abysmally low and completely unwarranted for the quality of pie.

On the Prez scale this is probably a 7.9-8.1. Coal fired, good undercarriage, no flop, cooked on the well done side with some crisp bits of crust. You can actually taste the sauce unlike most places around here. There’s just enough cheese, with great flavor getting an assist from the herbs sprinkled in. Slices are pretty light overall, and $14 for a cheese pie is phenomenal considering the quality. Other good signs include weird hours, difficult to order since they have a limited amount of dough every day, and good people with what seems like a positive work environment. There’s less than a handful of places in mke with this handtossed style. (sazs, ians, brick3, classic slice) and this is the best of them. In a sea of greasy stretched baking sheet trash, and flavorless sauce n cheese gut bombs compensated for by a deluge of onions and sausage there lies this haven. My real score is 8.1, the only 8 in the city. But bumping it up to fight the abysmally low 7.2 average score.

The sauce is a little sweet, but great pizza

Delicious

Alright Frankie... Brick oven pizza joint, tucked away off a slower intersection is definitely something to try. Full of flavor between the sauce, cheese and toppings. Nicely cooked with great crisp and a bit of char. Feel like I need to eat at the restaurant post pandemic however, as it was not to warm by time I got home. And because of the type, the crust turns into unchewable rubber after microwaving. Benefit of the doubt though based of what I tasted had it been consumed sooner.

Best pizza I have been able to find around tosa. Crust is awesome and flavor is great. One knock is the amount of oregano on it. I personally didn’t mind it, but it can be overpowering. Lastly, what really helps them stand out from the rest is that they actually know how to cut a pizza pie. No squares...thank the good Lord.

Taste is subjective and there are several pizza styles, cooking methods and ingredients that make a pizza taste differently among people. For me, the Neapolitanesque pizza here, specifically the three sisters I ordered, was lacking flavor in the crust and sauce. Also, the charred portions of the crust didn't add a satisfying flavor like the char on the New Haven pies. I wanted to love this pizza but it was just average to me. In my opinion there are at least three higher levels of pizza out there in SE Wisconsin, not to mention the rest of the U.S. (New Haven pies, Regina's in Boston, Chicago pies, etc.). So, I give the pizza I tried a Milwaukee score of 6.6 (Barbiere's, Ann's, Mama Mia's, Lalli's, Balistrerie's, Doc's Dry Doc, Calderone Club, Marty's, Ferraro's, Infusino's, Marco's, Hup's, Ned's, Well's Brothers, etc. all better pies in my opinion) and a true rookie U.S. score of an even 6.0.

Nothing to write home about prolly won’t eat here again. But ok

Crust a little bit too cooked. Good pie.

Good toppings and cheese. The crust and dough were VERY tough. Felt like my jaw was going to fall off.

chewy cheese sweet sauce. good pizza.