
The roots of Wedgewood Pizza are rich in tradition. From its establishment in 1967 by Patsy Acconcia, a famous New York Chef, and Gerry Bianco, a highly skilled baker, the name Wedgewood Pizza has been synonymous with the highest quality. This tradition of high quality has become the cornerstone of Wedgewood Fernando’s Pizza. The focus is always on using the finest ingredients available. Everything is prepared from scratch to exact standards. The Boardman, Ohio store opened in 1995 Anthony Pellegrini. Anthony worked with his Uncle Fernando Riccioni for over 17 years at his uncle’s store. Due to the high demand for Wedgewood pizza, Fernando granted Anthony the first franchise to service customers from the other side of the Mahoning Valley
Casual diner-style pizzeria offering classic & creative, round or sheet-pan pies.
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Reviews
We will definitely be a repeat customer.
We appreciate the military discount.
The place is always clean when we go in.
This was our first time at this location as the one in Young’s Town was closed for the day and I wanted pizza.
This location appears to put a bit more sauce on.
It was a LITTLE much for me but my wife very much enjoyed it, at the same time this is NOT a complaint just my personal preference.
I think I’m going to get double sausage next time,
So sad. I have eaten at Wedgewood Pizza in Austintown and Boardman for 30 years, literally every month. I also used to have our work crew meet daily at the Austintown location and get slices throughout the summer. Fernando would almost always be there making pizza and checking the quality. What a great guy and awesome product he had. He always said never go down on your quality, and he proved it.
Since he has been gone its been hit or miss, but just today took the cake. 18.25 for a half sheet half cheese and half pepperoni? Hey ill pay it, but when I get home and open the box, i notice something. The half with cheese only is so skimpy on cheese that half the pizza is just sauce! The pepperoni, skimpy as well. The crust edges were burnt as well, like it was rushed on high heat, which is funny, as we were the ONLY pizza done, and not many tickets on the ovens.
What gives people? Do you really think in this economy, with all of the choices for pizza in the area, that you can just rest on your Reputation? This is NOT the same pizza Fernando worked so hard to create, and its just sad really, as it used to be the gold standard for the tri state area, but now it seems to be just another company with no quality standards.