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Tony Maronni's

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83% Were impressed
Tony Maronni knows that when it comes to pizza, tastes differ. "Wisconsinites don't have the same tastes as New Yorkers. Out here we lean towards a crust of medium thickness, a slightly heavier sauce, and of course, lots of cheese." And that's how Tony's been making his pizza since 2006. He uses Wisconsin Grande cheese (he considers it the state's best) and the freshest ingredients possible. His pizzas are a build-your-own concept, with toppings ranging from homemade pepperoni and sausage (his grandfather's recipe) to fresh basil and artichoke hearts. Praise for his pies lead him to competitions, where he has won Best Pizza in the Midwest. That award sent him to an international competition, where he placed 7th in the world. Tony Maronni's began as take 'n bake pizza, but in June 2008 he converted an extra room into a dining space. It's homey and humble, with mis-matched plates and images of Italy on the walls. And of course, you'll be serenaded by traditional Italian tunes. Tony adds that if you're coming in on the weekend, you'd better make a reservation, because the dining room fills up fast.
N63w23951 Main St, Sussex, WI 53089
(262) 820-8669
  • Fax: 262-820-0765
  • Accessibility Details: There is a ramp to the entrance.
  • Hours: Mon - Fri, 11am - 7pm;
    Sat, 10am - 6pm; Sun, 12pm - 5pm
  • Hours: Sun - Thu, 11am - 8pm; Fri, Sat, 11am - 9pm
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