Pizza Guy Menu

Our Famous Pizza

We have a 10” Gluten Free Crust as well as a 12” Cauliflower Crust!
Hand Tossed, Thin, or Extra thick (additional charge)

Specialty Pizza
Make Your Own

Specialty Pizzas

Hawaiian : Canadian bacon and pineapple
10" - 13.45 12" - 17.05 14" - 20.85 16" - 23.55
Meats : Sausage, Pepperoni, Canadian Bacon and Bacon
10" - 16.75 12" - 21.35 14" - 25.75 16" - 29.15
Taco : Taco meat, black olives, onions, green peppers, tomatoes and crushed chips on salsa.
10" - 18.40 12" - 23.50 14" - 28.20 16" - 31.95
Veggie : Any six veggie toppings of your choice.
10" - 18.40 12" - 23.50 14" - 28.20 16" - 31.95
Deluxe *some meats cost extra* : Any six toppings of your choice.
10" - 18.40 12" - 23.50 14" - 28.20 16" - 31.95
BBQ Chicken : Chicken, mushroom and onion on BBQ
10" - 18.40 12" - 23.50 14" - 28.20 16" - 31.95
Chicken Ranchero : Chicken and bacon on ranch sauce.
10" - 16.75 12" - 21.35 14" - 25.75 16" - 29.15
Chicken Fajita : Fajita chicken, roasted peppers and onions on salsa.
10" - 16.75 12" - 21.35 14" - 25.75 16" - 29.15
Chicken Alfredo : Chicken on Alfredo Sauce.
10" - 15.10 12" - 19.20 14" - 23.30 16" - 26.35
Philly Steak : Steak, peppers, onions and mushrooms.
10" - 16.75 12" - 21.35 14" - 25.75 16" - 29.15
Margherita : Crushed tomato on oil sauce with basil and mozzarella cheese and feta cheese.
10" - 16.75 12" - 21.35 14" - 25.75 16" - 29.15
Red Hot Chicken : Chicken and cheese on hot sauce.
10" - 15.10 12" - 19.20 14" - 23.30 16" - 26.35

Make Your Own

Toppings: Mozzarella/Provolone Cheese, Feta Cheese, Cheddar Cheese, Sausage, Pepperoni, Bacon, Canadian bacon, Meatballs, Chicken, Steak, Onions, Fresh Mushrooms, Fresh or Sun-dried Tomatoes, Green Peppers, Garlic, Green or Black Olives, Broccoli, Artichoke Hearts, Spinach, Pineapple, Jalapenos, Banana Peppers, Fresh Basil, Meatballs, Steak in Au Jus

Sandwiches

Served on White Bread or Garlic Bread ($1.75 extra)

Philly Cheese Steak
Sirloin Steak, roasted peppers, onions, mushrooms and cheese. 7.45
Meatball
Meatballs in marinara with roasted peppers, onions, and cheese. 7.45
Chicken Philly
Seasoned Chicken, roasted peppers, onions, mushrooms and cheese. 7.45
Grilled Chicken
Chicken Breast with lettuce, onion, tomato, and cheese. 7.45
Italian Chicken
Chicken Tenders with lettuce, onion, tomato, and cheese. 7.45
Red Hot Chicken
Chicken Breast on a hot sauce with lettuce, onion, and tomato. 7.45

Salads

Dressings: French, Fat Free French, Ranch, Thousand Island, Italian, Bleu Cheese

Appetizers

Chicken Tenders 5pc 6.95/ 10pc 11.95
Spicy Wings or Plain 6pc 7.65/ 12pc 12.95
Homemade Bread Sticks 6pc 5.95/ 12pc 10.95
Jalapeno Poppers 6pc 6.95/ 12pc 11.95
Garlic Bread 4.75/ w/cheese 5.95
Crisscross Fries 4.55
Cheese Fries 5.75
Onion Rings 5.95
Nachos with cheese 4.25
Nachos supreme 8.95

Calzones/Strombolies

Calzones are topped with butter.
Stromboli’s are topped with butter, oregano, garlic salt and Romano cheese.

Stuffed Bread Sticks

Dinners

Served with Garlic Bread or Side Salad

Beverages

Located at Cymric Corners on Hwy. 83, just south of Hwy. 18 in Wales, WI.
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Restaurant Hours

Tuesday – Thursday 10:30 am – 8:00 pm
Friday 10:30 am to 9:00
Saturday 11:00 am – 9:00 pm
Sunday 11:30 am – 8:00 pm

Delivery Hours

$15 Min. Order, $3.00 delivery charge / 5 mile radius

Tuesday – Friday 11::00 am to 1:00 pm and 3:00 pm to Close
Saturday and Sunday 12:00 pm to Close

Who We Are

PIZZA GUY IS HIRING!!!

Established in 1998, Pizza Guy has a strong commitment to creating a genuine dining experience that encourages family and friendship. Over the last 24 years, building relationships with our customers and falling in LOVE with this community has been extraordinary. The quality and freshness of our ingredients as well as the “make yourself at home” ambiance, is what sets us a cut above the rest. Decades of loyal customers speak to our expectations of quality and consistency. If you’re new to Pizza Guy, you MUST try the stuffed bread sticks dipped in our homemade ranch. You won’t regret it. Thank you for visiting our site!

Current Hours

Ask about our Stick of the Week