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!