Georgio’s Pizza

Been many times and always excellent. You do need to call ahead and see if open and how long. George makes great sauces and Cheryl’s cheese cake is a great finish. Good selection of beers for the pizza or decent wines too. Need to work around the construction and by-​pas, but you have the phone in hand to guide you.

Georgio’s is an amazing pizza place. The staff is attentive and the pizza is top notch. The owner makes all the pizza so you know there is attention to detail. This place is great for dates and for family visit! Expect a warm welcome and don’t pass this pizza joint up!

best pizza sauce in the world. period.

Love, love, love their pizza. Quaint place and very friendly staff. Will definitely be going back for more!

Be sure to make a reservation before you arrive; the dining area is small and quaint. The pizza and garlic bread are great, and the pasta is average.

I can’t even rate the place because my husband and I were told the place was closing as we walked in and it was 7:22 pm on a Friday. Seriously? I recommend Lisa’s pizza in Janesville. It’s the best!

Our experience here has been much better than the other reviews posted. Pizza is decent and pasta dishes are very good. Dining in is a bit tricky as seating is very limited so reservations are a must, or you can call ahead to order carry out.

The pizza was decent until I found a stringy hair in it. Grossed out. I would probably not go back due to this

Unfortunately, the only accurate thing Shirley M said, was «great people and atmosphere.» That is true. That is why it does pull slightly at my heart string to tell you that this in no way should be classified as one of the 51 best pizzas in America. USA Today knows nothing about pizza.
The fact is, if you rolled a bowling ball down any street in north Jersey, or Long Island, you could hit at least five pizzerias that make a better pizza.
Why USA Today believes this is one of the country’s best is beyond me, and anyone who knows good pizza from NY/​NJ would definitely agree.
I will say, the crust is thin and crunchy, which is good for the Midwest. The cheese is just okay. You can get better cheese on a number of pizzas in New Jersey and New York. I have even had a creamier cheese in Buffalo, New York.
Let me dissect the article in relation to the pizza I experienced. USA Today claimed the sauce to be slightly sweet. If it is, or was, it wasn’t on mine. Why do they top it with a dried Italian seasoning? Let the flavor of the sauce and cheese hold its own, don’t add dried oregano. A much better finish would be a chiffonade of fresh basil. The article makes reference to the whole milk mozzarella. It might be whole milk, but as I said earlier, many pizzerias on the east coast use a much creamier and fresher tasting mozzarella. If the sauce is that good, I would recommend a buffalo mozzarella finished with the basil.
I was disappointed by the lack of flavor in the cheese as well as the pepperoni and sausage. The article makes reference to the sausage being lean and prepared 45 miles away. The place is in the middle of nowhere, so 45 miles in any direction is understandable. Maybe the sausage shouldn’t be so lean, it may have more flavor. I understand the article had to pick a pie from Wisconsin, and the writer tried to choose a place that wasn’t obvious, but to bestow such a claim on an average pizza is rather misleading. I understand there is a very good pizza in Milwaukee, Maria’s. I have yet to taste it, but after being disappointed by this one, I wonder why USA Today didn’t think of Maria’s. I invite the Ms. Mary Bergin to debate me anytime on the merits of this pizza.