It had me at wafer-thin crust strong enough to hold up the pepperoni, sausage, cheese and every veggie in the kitchen. That’s Zaffiro’s (1724 N. Farwell Ave., zaffirospizza.
com). I like a lot of Milwaukee pizza – Naples style with wet middles and charred crusts from wood ovens to New York slices you fold in half and eat while you’re walking down the street. But Zaffiro’s just has a hold on my heart as well as my stomach.