Keeping History Alive: the Decades-Long Evolution of Ned's Pizza in Milwaukee

Take a closer look at Keeping History Alive: the Decades-Long Evolution of Ned's Pizza in Milwaukee in this comprehensive feature.

Q1: What exactly defines "Milwaukee-style" pizza at Ned's?
A1: Milwaukee-style pizza is characterized by an ultra-thin, unleavened cracker crust, a seasoned, slightly herb-forward tomato sauce, and whole-milk Wisconsin mozzarella spread edge-to-edge. The finished pie is cut into small squares rather than triangular wedges, creating rigid, bite-sized portions.

Q2: Can diners sit down and eat inside Ned's Pizza on 27th Street?
A2: No. Ned's operates exclusively as a carryout and delivery facility. The space features a small customer vestibule and ordering counter designed for high-turnover pickup rather than on-site dining.

Q3: Why is the crust cut into squares instead of slices?
A3: The square cut, often called the "tavern cut" or "party cut," originated in working-class Midwest bars. Cutting thin, crispy crusts into handheld squares allowed patrons to share food easily over drinks without needing plates or heavy napkins.

Q4: What is the most popular order on the menu?
A4: The traditional South Side favorite is the sausage, mushroom, and onion pie. Ned's pinches fresh, raw fennel Italian sausage directly onto the pie, allowing the seasoned pork to cook alongside the fresh vegetables directly in the deck oven.