Move over, MKE thin-crust. This trio of arrivals showcases the prevailing “artisan” direction in pies.

Washington Heights’ Wy’East Pizza (5601 W. Vliet St.) opened to lines forming outside the door. No phone orders, not even the full menu. Just a baker’s dozen pillowy, chewy scrumptious pizzas.

A red-tiled Stefano Ferrara oven took the roaster’s place at Anodyne Coffee’s Bay View cafe (2920 S. Kinnickinnic Ave.). It can bake a pie in 90 seconds. Chewy with a Neapolitan wet center, the terrific pizzas are vehicles for local ingredients.

When Carini’s La Conca D’Oro (3468 N. Oakland Ave.) installed its Acunto Mario wood-burning oven, there was no going back. The Sicilian joint invested wisely. The pies have the puffy, chewy, lightly charred crusts and minimal toppings characteristic of Napoletana pizzas.

‘Trend: Eyes on the Pies’ is part of in the July 2016 cover story.
Find the July issue on newsstands beginning June 27, or buy a copy at
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