I’m here to (once again) share the progress of my pizza journey. Back in 2020 I shared the dough recipe I had been using for at least 10 years, and it’s okay but not amazing. There’s probably a number of things wrong with the recipe but it was still always better than frozen pizza.
Back in December of 2023 I got a book recommended by a friend, The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home and I then got a pizza steel, and you can read about that in this pizza steel post.
For my birthday this year Dana asked me where I wanted to go so I did some searching and discovered we have a Pizzeria Napoletana certified restaurant right here in Milwaukee… San Giorgio. So we went there! (All the photos in this post are from San Giorgio… these were not made by me!)
Was it good? Yes, it was damn good. There are only five certified Pizzeria Napoletana places in Wisconsin as of this writing. Two in Madison and two in Sheboygan(?). Oddly enough, I think I’ve been to one of the Sheboygan ones years ago. Anyway, San Giorgio in Milwaukee is not to be missed if you’re a fan of Napoletana style pies.
And hey, there are many different styles and it may not be what you like, but that soft pillowy crust is what I find really amazing, and it’s what I chase after in my pizza making. I am not at all interested in going the Ooni route with an outdoor woodburning oven, but between the book mentioned above and a pizza steel I think I can make some pretty decent pies. So far, so good!
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