Origins of Wy'east

James and Ann started making pizza in a camper trailer on the side of the road in Portland, Oregon. Over a four year period we learned how to make great pizza and build a loyal following. We have always loved time spent in outdoor environments and have hiked and camped extensively through the Appalachian and Cascade mountain ranges. The name Wy’east comes from the native name for the mountain we now call Mt. Hood, Portland’s namesake mountain and the source of much of our inspiration. We moved back to our hometown Milwaukee Wisconsin in 2013 so that our families could eat our pizza too.

Menu

Seasonal Special

A rotating white pizza that highlights seasonal vegetables, fresh herbs, and specialty cheeses from local purveyors whenever possible. No additions or substitutions.

Orion

White pie with mozz, fontina, parmigiano reggiano, and roasted red onion and garlic

Red Pies

Base of tomato sauce, shredded mozzarella, pecorino cheese and herbs.

Hogsback

Sausage and red onion

Three Sisters

Fresh mushroom, fresh garlic, and basil

Hot Marmot

Pepperoni, fresh garlic, Mama Lil's sweet hot peppers

Loowit

Green olives and Mama Lil's sweet hot peppers

Zig-Zag

Soppressata and nicoise olives

Margharita

Fresh mozzarella and basil

White Pies

Base of olive oil, shredded mozzarella, ricotta, and pecorino cheeses, and herbs

Cloud Cap

Fresh mushroom, roasted garlic, fresh rosemary

Cape Blanco

Fresh garlic, sausage, cracked pepper

Ring of Fire

Bacon, sport peppers, fontina cheese, finished with honey

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About Our Pizza

A very hot oven and a long fermented dough are the essential ingredients for a great pizza. We honor age old bread baking traditions, so naturally the dough is the most highly regarded component of our pizza. Our crust is thin with an outer edge that puffs up and shows its bread like structure. This edge is the cornicione, it is the result of the long fermentation and hand stretching process. The pies are baked quickly so that they do not dry out but get crispy and slightly charred in all the right places. This char is a natural product of carmelizing sugars in the dough released from it’s long fermentation and the extreme heat of the oven. Char, and the flavor contrasts it provides are highly sought after by both pizzaiolo’s and critics alike.

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FAQs

  • We are taking reservations for Valentine's Day Feb 14, Please email us via the Contact page
  • AVAILABLE ON SUNDAYS: Pizza style Focaccia pre ordered half and quarter sheets.
  • We are a small counter service business.
  • To achieve an even flow during service, all pies are made in the order we receive them.
  • We are taking phone orders for to go pizzas only, in the order received. We may not be able to answer all calls during busy times; we do apologize for the inconvenience. We do not take voicemail orders. We do take walk in to go orders.
  • Maximum to go orders are limited to 4 pies because the less time between pizza out of the oven and into your mouth means the happier you will be.
  • Our dough goes through a long and precise preparation, therefore only one batch of dough is made per day. If we happen to run out on a busy night we have to stop taking orders.
  • Because of our size we are unable to accommodate reservations and large groups; parties should be no more than 6 guests.

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Contact

Phone

(414) 943-3278

We are taking phone to go orders. During busy times we may not be able to answer all calls. We do not take voicemail orders.

We are taking Reservations for Valentine's Day, please email us via the Contact form.

Hours

  • Wed & Th 4:30p–9p
  • F-Sa 4:30p–9p
  • Su 3:30p–8p: Nov - Feb

Location

5601 W. Vliet Street
Milwaukee, WI 53208

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