Noce's Pizzeria, Edgewood

As a transplant from New York, the owner of Noce's Pizzeria spent years learning what makes noteworthy pizza crusts before sharing his findings by emulating these pizzas for the masses inside his own pizzeria. Freshly made dough crusts, cooked on a heated stone, hold classic toppings as well as jalapeno peppers, chicken, olives, meatballs, feta cheese, and ladles of creamy ranch dressing and wing sauce. And chefs don’t cut any corners with the rest of the menu either. Sauces made from scratch pour over pasta noodles, eggplant parmesan, and chicken cacciatore. Additionally, beer-battered cod and tartar sauce tuck into sandwiches and plenty of cheese fills calzone pockets or the jean pockets of many a Wisconsinite.