Bakers Do Crust Better!

My father was a 4th generation baker. He approached his deep dish dough as a baker, changing how it was made. We make it fresh every day, with 3 perfect rises. Therefore you get a crust that is crisp, tender, and holds the pizza up! No fork & knife needed. (Read More Here)

This is only one of the reasons why The Hungry Hound, Steve Dolinsky, picked My Pi as one of the best deep dish pizzas for his book, Pizza City USA…. And for My Pi to be one of the stops on his pizza tours.

My Pi Pizza crust held up by Richard Aro

Vegan Menu
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Cooking Instructions for Frozen or Refrigerated Pizzas:

ABOUT US

Our unique pizza in the pan is one of kind. Our family recipes have been used for decades and you can taste the difference in our special tomato sauce. The sauce is flavored with a secret recipe of herbs and spices to give our pizza its special flavor and we use only vine-ripened San Marzano tomatoes.

Our deep dish and thin crust pizzas are popular with our regulars. Each gets its own blend of up to four artisanal Wisconsin cheeses including the best locally made mozzarella in the midwest. Try an order of garlic bread, a salad, and a pizza today. Interested in sausage? My Pi Pizzas are made with the finest meat and flavored with herbs and spices that compliment the flavors in our tomato sauce.