Our wood fire pizza oven has been burning here in Sheboygan since 2000 when Il Ritrovo became the 5th Certified Vera Pizza Napoletana member in the United States. We use slow-fermented dough, fresh mozzarella made from Wisconsin curd daily, air-shipped Bufala mozzarella, and San Marzano tomatoes kissed by the sun and the sea at the base of Mount Vesuvius. We strive to balance seasonal and sustainable ingredients with Italian methods to achieve the essence of Neopolitan pizza.
WHAT PEOPLE ARE SAYING
"My son and I had two pizzas here Friday night and they were the best pizzas we have ever eaten. We go out of our way to taste good pizzas and have been to New York, L.A., Miami, and Chicago tasting their best pies. We never expected to find this quality in Sheboygan but it's world class and every time we attend races at Road America we will look forward to our next pizzas here."