Beers of the Moment

 
Founders Breakfast Stout
Grand Rapids, Michigan

Brewed with loads of flaked oats, bitter and sweetened foreign chocolates, Sumatra and Kona coffee. Breakfast Stout possesses an extreme refreshingly roasted coffee nose topped with a cinnamon-colored foamy head that appears to never diminish and causes you to wish breakfast could continue forever.
$7.00

Paulaner Oktoberfest
Munich, Germany

This particular beer is definitely an institution, very smooth and soft with a distinctly nutlike light roast edge on the malt. The accent is unquestionably on malt sweetness, although the beer is certainly exceptionally well balanced. There’s just the barest touch of hop flavor as the beer crosses your tongue, and there's an absolute dryness to the finish with just a bit of lighter pepperiness to the hops.
$6.00 1/2 Liter

Samuel Adams Octoberfest
Boston, Massachusetts

Octoberfest features a deep, rich golden amber hue that is indicative of the season. Octoberfest is definitely a malt lover’s fantasy, skillfully mixing together four roasts of barley to produce a delectable harmony of sweet flavors like caramel and toffee. The beer is kept from becoming excessively sweet by the elegant bitterness imparted by the German Noble hops.
$5.00

Urban Chestnut Brewing Co. KU’DAMM– Berliner Weiss
St. Louis, Missouri

Drink it ‘straight’ to enjoy the mild tartness…Or repeat this phrase: “Ich bin ein Berliner” and put in a bit of elderflower, raspberry, or black currant syrup.
$6.00

Delirium Tremens - Belgian Blond Ale
Melle, Belgium

This pours a golden, amber color with a fizzy head.  The fragrance is filled with yeast, citrus, and banana. The taste is rather sweet and offers a sleek, elaborate flavor that's full-bodied and delectable. This beer is 8.5% ABV.
$8.00

Southern Tier Pumpking
Lakewood, New York

This ale retains tastes of cinnamon, and nutmeg with a nose of pumpkin, vanilla, and roasted pecans. This pumpkin ale might rival the perfect Thanksgiving Day dessert.
$6.00

Learn more about our pizzas and how they're cooked!

The blaze of the oven leaves a signature mark on most pizzas — a charred bubble in the crust. This isn't an indication of a burnt pizza (we would never serve one that was not perfect!) It occurs when a bubble rises out of the crust, gets nearer to the heat and flames, and blackens. Most customers find the charred bubbles to be delectable — and cool to pop!

You might wonder how the cooks and other food preparers don't suffer working alongside an unbarred 800° wood burning pizza oven. That is because the oven is so extremely well covered, the warmth remains within.

Oven Is Everything At Peel Pizza!

We cook our masterpieces within a Mugnaini wood burning pizza oven, for traditional Old World Italian baking. The oven can get as sweltering as 900° sometimes, even though we try keeping it at a roaring 800° to get the best feasible results. We utilize genuine hardwood logs to feature an intense woody taste in our foods.

Taming this wood burning pizza oven took plenty of training and polishing our techniques, because it requires just ninety seconds to bake the ideal pizza…and just a couple of additional moments to burn it! Pizzas don't just pop in the oven, bake and end up done.


The blaze is found on one side of the oven, and your meals are on the other side. Every pizza must be revolved during its quick time in the intensive heat to make certain that even doneness is achieved. At first, just before we learned the skill of the wood burning pizza oven, before the delicate timing became second nature, numerous pizzas were blackened and thrown away!

Pizza Isn't Just A Meal To Us, It's An Art Form!

You might be wondering what you can expect at Peel Pizza. Well, you can expect an attractive full-service informal eating experience within our dining area as well as outdoors on our terrace. Our foods are prepared fresh and served up promptly to permit customers to savor them at their peak of flavor, as they emerge from our wood burning pizza oven. 

Many people all over the Edwardsville area ask the reason we don't do carry-out or even delivery, and it is simply because our wood fired pizzas simply don't travel very well. They might taste all right after having a 20-minute journey in a cardboard box, but there's a certain difference in quality. We would like everybody that consumes our pizza to savor the complete flavorand texture in the manner it actually was meant!

Delicious, Prepared from Fresh Ingredients Gourmet Pizza - for local Missouri and Illinois diners.

A certain advantage of dining in an independent chef owned establishment is that we, the gourmand cooks, make the decisions, instead of stock investors or a business director.

We decide on where the ingredients are taken from, how your food is cooked, and exactly when a meal is suitable for our customers. We're entirely focused on making our dinners an exquisite experience for our visitors.

We prepare our pizza pie dough with natural ingredients every day. We utilize our own exclusive flour, very little oil and salt, to create our special airy and hearty crust. It's not a mix, not a formula, but our own recipe we've formulated and perfected.

About our legendary wood burning pizza oven...

Our 800° Wood Burning Pizza Oven

Unique to restaurants in the St. Louis area, we bake our creations in a Mugnaini wood burning pizza oven, for authentic Old World Italian baking. The oven can get as hot as 900° at times, though we try to keep it at a roaring 800° for the best possible results. We use real hardwood logs to add a deep woody flavor in our foods.

Taming this wood burning pizza oven took a lot of training and refining our skills, since it takes only 90 seconds to bake the perfect pizza…and just a few more seconds to burn it! Pizzas don't just pop in the oven, bake and come out done. The blaze is on one side of the oven, and the food is on the other. Every pizza has to be rotated during its brief time in the intense heat to ensure even doneness. (In the beginning, before we mastered the art of the wood burning pizza oven, before the delicate timing became second nature, many pizzas were blackened and had to be discarded!)

The blaze of the oven leaves a signature mark on many pizzas — a charred bubble in the crust. This is not a sign of a burnt pizza (we'd never serve one that wasn't perfect!) It happens when a bubble rises out of the crust, gets closer to the heat and flames, and blackens. Many customers find the charred bubbles to be delicious — and fun to pop!

You may wonder how the chefs and other food preparers don't swelter working next to an open 800° wood burning pizza oven. That's because the oven is so incredibly well insulated, the heat stays inside.

The oven never stops. At night, the mouth of the oven is shut off with a form-fitting door to slow the burning of the wood inside. It may cool off overnight to around 300° before being fired up for the next business day.

Enjoy one of the St. Louis area's best restaurants — in Edwardsville, IL.

Introducing Peel's - St. Louis Best Italian Pizza

Enjoy unique gourmet wood fired pizzas baked in a real 800° wood burning oven. Our pizzas, sandwiches, pastas and wings are all made fresh from scratch and fired in our oven for an amazing taste and texture. Our gourmet pizzas are even better with our extensive selection of craft beers or fine wines.
View our selection of gourmet wood fired pizzas.

Riverfront Times 2012 Best of
St. Louis (Thin Crust) Pizza Winner

Peel Wood Fired Named Editorials Choice for Best (Thin Crust) Pizza for 2012

Brandon Case and Patrick Thirion, Chef-Owners of Peel Wood Fired Pizza in Edwardsville, Illinois are thrilled to announce that Peel has been named Best (Thin Crust) pizza by The Riverfront Times. You don't have to look very hard to find the secret to Peel Wood Fired Pizza's success. Really, you don't have to look at all. It's right there in the center of the kitchen, visible throughout the restaurant: the oven, which reaches temperatures of about 800 degrees, fueled by hardwood logs. This intense heat gives Peel's pies a gorgeous, gently blistered crust, its flavor lightly imbued with smoke, and it reduces the slabs of fresh mozzarella on the margherita pizza to beautifully molten puddles.

Read More...
Peel Wood Fired Pizza was the 2012 Special Editors choice in St. Louis Magazine
Peel was chosen by St. Louis Magazines Main Editor, George Mahe, for the $$ category in the 2012 Best Restaurant Issue.

"Everything that Peel does—wood fired pizza, salads, sandwiches, wings, a ton of craft beers—it does so well that it doesn’t matter that the place is 45 minutes away. Still not convinced? Get in the car, I’ll drive."

-- George Mahe
 

A special thanks to ALL of our customers for sharing meals at Peel with your family & friends. We truly appreciate your business!