Edwardsville, Fairview Heights, Belleville, Godfrey, Alton, Bethalto   
Enjoy unique gourmet wood fired pizzas baked in a real 800° wood burning oven. Our pizzas, sandwiches, pastas and wings are all made fresh from scratch and fired in our oven for an amazing taste and texture. Our gourmet pizzas are even better with our extensive selection of craft beers or fine wines.

View our selection of gourmet wood fired pizzas.

We are officially open every Monday!

From 11:00 am to 10:00 pm



 

Pizza Review St Louis


Riverfront Times 2012 Best of
St. Louis (Thin Crust) Pizza Winner

Peel Wood Fired Named Editorials Choice for Best (Thin Crust) Pizza for 2012

Brandon Case and Patrick Thirion, Chef-Owners of Peel Wood Fired Pizza in Edwardsville, Illinois are thrilled to announce that Peel has been named Best (Thin Crust) pizza by The Riverfront Times. You don't have to look very hard to find the secret to Peel Wood Fired Pizza's success. Really, you don't have to look at all. It's right there in the center of the kitchen, visible throughout the restaurant: the oven, which reaches temperatures of about 800 degrees, fueled by hardwood logs. This intense heat gives Peel's pies a gorgeous, gently blistered crust, its flavor lightly imbued with smoke, and it reduces the slabs of fresh mozzarella on the margherita pizza to beautifully molten puddles. Read More...

Peel Wood Fired Pizza was the 2012 Special Editors choice in St. Louis Magazine

Peel was chosen by St. Louis Magazines Main Editor, George Mahe, for the $$ category in the 2012 Best Restaurant Issue.

 

"Everything that Peel does—wood fired pizza, salads, sandwiches, wings, a ton of craft beers—it does so well that it doesn’t matter that the place is 45 minutes away. Still not convinced? Get in the car, I’ll drive."

-- George Mahe

 

A special thanks to ALL of our customers for sharing meals at Peel with your family & friends. We truly appreciate your business!

  

Peel on KTRS

Listen to Shane Overton on the John Carney show talking about Peel and giving a Big Announcement!  Learn a little bit more about why Peel is called Peel, how hot the oven is and how it works, and even how buffalo mac and cheese actually came about! 

Click HERE to listen

Try These Mouth-Watering Specials!

 

This Week's Pizza Special

Italian Beef Pizza
Horseradish parmesan cream, slow roasted Italian beef, pepperoncini peppers,  mozzarella and provolone cheeses.
$13.99

This Week's Dessert Special

Pumpkin Cake
Pumpkin cake, cream cheese frosting, pecan florentine, orange caramel
$6.99

November 17 - November 23

 

 

 

 

Specialty Beers Reviews Metro East St LouisBeers of the Moment!

Ommegang/Game of Thrones-Valor Morghulis
Cooperstown, New York
Valar Morghulis possesses a deep chestnut brown color with a persistent and creamy tan head. Rich aromas of caramel, toffee, ripe fruits and burnt sugar, with a hint of cloves. The taste is delicately balanced with rich malty sweetness, caramel and just enough bitterness to balance out its malty backbone. A surprisingly dry finish is light on the tongue, which belies the initial aroma.
$8.00

Tallgrass Vanilla Bean Buffalo Sweat
Manhattan, Kansas
Carefully infused, award- winning oatmeal cream stout with whole Ugandan vanilla beans. This enhances the beer's natural dark-roasted flavors of espresso, chocolate, and creamy sweetness. "Liquid chocolate chip espresso cookies" is how one fan described its unique flavor.
$6.00

Founder’s Harvest Ale
Grand Rapids, Michigan
This liquid dream pours a hazy golden straw color with a white two-finger head.  Your first sip rewardsv you with a super juicy hop presence bursting with fresh citrus, then finishes to introduce toasted malt undertones.
$8.00

Sierra Nevada Celebration Wet Hop IPA
Chico, California
The start of Celebration season is a festive event. First brewed in 1981, Celebration Ale is one of the earliest examples of an American-style IPA and one of the few hop-forward holiday beers. Famous for its intense citrus and pine aromas, Celebration is bold and intense, featuring Cascade, Centennial and Chinook hops.
$6.00

New Belgium/Perennial Salted Belgian Chocolate Stout
Fort Collins, Colorodo + St. Louis, Missouri
This collaboration with Perennial Artisan Ales pairs two favorites: chocolate and beer. Dessert is best poured. And the brewers at Perennial agree. So for our next Lips of Faith release we dreamt up a beer that would bring together chocolate sweetness, Belgian yeast, deeply roasted malts and just the right shake of salt to pour a creamy stout worthy of a cherry on top.  Sweetness upfront, balanced with a mild bitterness and a touch of salt to express sweetness.
$7.00

Smuttynose Schmutzig Bavarian IPA
Hampton, New Hampshire
It’s hoppy like an IPA, but firmly grounded in Bavaria, thanks to its hefeweizen roots. If you can’t quite imagine what that’s like, you’ve just given yourself a great reason to come and try it for yourself.
$7.00

Perennial Stefon
Spicy rye malt, subtle notes of stone fruit, a hint of roast, slightly tart with a dry finish and conditioned with Brettanomyces anomalus.  This beer has EVERYTHING.
$8.00

Schlafly TIPA
St. Louis, Missouri
Our Tasmanian IPA is brewed with 100% Australian hops. The Tasmanian hop, Galaxy, is a strong, aromatic variety that is different from traditional strains of the Pacific Northwest. Our brewers developed a recipe that showcases the hop’s unique flavors of citrus and pineapple.
$6.00

 

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