The owners of Wy'east moved to Milwaukee from Portland where they operated a popular pizza truck. Those same pizzas have found a permanent home here in a renovated spot with a small dining room on Vliet Street, where pizzas are cooked quickly in a super-hot, wood-fired oven, with dough that's had an extra-long fermentation time, which leads to better flavor, texture, and a beautiful burnished color full of bubbles. Toppings and pizza names are influenced by the Pacific Northwest, like the Hot Marmot topped with pepperoni and hot peppers pickled in a maple syrup brine.

Owners Ann Brock and James Durawa started making pizza in Portland, Oregon, after Durawa caught the bug for baking. Together they operated a popular trailer specializing in chewy, medium-thick-crust pies topped with fresh, some seasonal ingredients until they moved back home to Wisconsin and found a spot for their Wy’east – the original name for Mt. Hood in Oregon; the owners are also hikers – in Washington Heights. Durawa is the yeast master and creates crusts from long-fermented dough that is light and bread-like, chewy with snazzy puffy-crackly edges that get a little charred.

A pitch-perfect meal to match the season was a salad and pizza at Wy’east. It was late spring-early summer, when local produce was just getting rolling in Wisconsin: To start, slices of radish, sugar snap peas and feta in a light vinaigrette, flecked with fresh mint and sumac, and then the Deschiutto pizza (served Wednesdays and Sundays into October), lavish prosciutto and pea shoots over goat cheese and mozzarella, chutney, herbs and olive oil on Wy’ east’s excellent New York-meets-Naples crust, crisp and chewy and deeply flavorful. I couldn’t have been happier.

Wy’east – Woodfired pizza amazingness located in Milwaukee – right on the Tosa border. Lately I’ve been sending Nick to get pick up from here because their pizzas are so good, if they ever have a special with honey on their pizzas, get it!. Van Guard – specializing in house-made sausages.

Looking for a pizza spot that does things a bit differently?. That’s Wy’East where you’ll find pies made with a chewy slow-fermented crust and just enough liberally doppled charring. The toppings are of great quality, with flavor combinations that show a true attention to detail.

The main secret to their great tasting pies is the long fermented dough that is cooked in a super hot oven. They char their pizzas perfectly to get that perfect crust, while ensuring the centre and toppings are still lush and perfectly fresh.

5601 W Vilet St, Milwaukee, WI 53208(414) 943-3278 Visit Website Open in Google Maps. This eatery, housed in a standout polygon structure, features amazing pizzas with a modern take, plus salads and sides, in rustic-chic environs.

The star of the show here is pizza; it’s Milwaukee style, meaning a cracker-thin crust cut into squares. Toppings are generously applied. Edge pieces are crunchy, while middles are easily foldable to prevent flopping.

Why it made the list: When you walk into WY’EAST you’ll notice a blue-and-red tiled Forno Bravo gas-fired domed Italian Pizza oven. WY’ East’s style of pizza is a unique hybrid between a Neapolitan and New York-style.

This Milwaukee pizza restaurant is a little more than you would expect. Here the pizzas are innovative and creative but use old techniques. The results are amazing.

- Rating: 4.2/5 (132 reviews)- Price level: $$- Address: 5601 West Vliet St. Milwaukee, Wisconsin - Categories: Pizza- Read more on Yelp