You asked, we listened. Now open FRIDAYS for pizza from 4p to 9p!
In accordance with the WI DHS, dogs (except service animals) are not allowed in any restaurant area during pizza nights. 

Wood Fired Pizza

Every Saturday from 3p-10p throughout the summer.

FRIDAY nights starting July 16th!

Please check our Facebook page for special pizza events.

Brick by brick...

In 2013, Wedges Creek owner and master craftsman, Jeff Volovsek built the brick oven as a family project. An engineer by trade, Jeff had very little knowledge about making pizzas, so he began testing recipes with his family and friends. After four years of experimenting, Jeff decided it was time to share his passion for pizza with the community and the rest is history.
I want to leave a legacy for my kids; something that would not only benefit our family, but also the surrounding communities.
Jeff Volovsek
You can still catch Jeff working the oven (or behind the bar) every Saturday in the summer.

One by one.

We start with fresh dough, made onsite then we hand toss every pizza and top them with local ingredients (when available) and real Wisconsin cheese. Every pizza is skillfully cooked in our wood-fired oven until it reaches perfection. 
Veggie (onions, mushrooms, green peppers, black olives, green olives)
Deluxe (pepperoni, sausage, onions, green peppers, mushrooms and black olives)
Margherita (fresh mozzarella, basil and olive oil)
Special Pizza of the Month!!!
Dessert - PB S'mores or Carmel Apple 
Pizza Stats --
Gluten Free Available?

Fun Pizza Facts:

-- It takes 4 hours to preheat our brick oven
-- The ideal temperature for cooking pizza is 750F
-- On average, it takes about 2 minutes to fully cook one pizza
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