Wa-Pa-Ghetti’s Pizza

chilled hot dogs,
I ordered hot dogs, was told they only had one bun… after already waiting… one semi cooled hotdog after another…
We used to come here during our lunch break, it has since been taken off the list.

This location makes pizza just as good as the original in Wheeling. The shop is hidden in a parking lot wasteland but once there it is nice. One of the best things about their pizza is the sausage. It’s REAL, not that dried up junk on most big chains like papa johns. Plenty of cheese, nice chewy crust. The only thing you don’t wanna do is get pizza by the slice here. I got it once and it had obviously been sitting out a while. I would stick to the fresh made stuff. Still the best pizza I have come across in the chicago area (to me at least).

Love this pizza! We were looking for another place to replace Pat’s as a local pizza place and boy did we find it! The place may seem like a little hole in the wall, but they make excellent home made pizza. You can choose to eat inside, but we usually order for carry out. We especially love their pizza, the crust is excellent. Also make sure to try their breadsticks as they are also excellent. They also serve lots of other Italian dishes, as well as some traditional desserts.

The pieces are huge. The sauce is excellent. The crust is enormous and chewy. The cheese is subpar and that’s why I didn’t give it 5 stars. However, it’s definitely one of the best pizza places in the area.

The pizza here has a very thick outer crust that is very tasty, but turns some off. I happen to enjoy it, and if you’re in the mood for a slightly lighter lunch, they have stuffed baked potatoes in varieties like taco, italian and vegetarian which I really haven’t seen elsewhere. If you’re in Vernon Hills (which is kind of a food desert) give it a shot.

I really like the pizza here.
Some comments though because I believe there is always room for improvement.
TOO MUCH DOUGH!!!
Include red pepper and Parmesan in all orders, please. Or, for you readers remember to ask for this in your order.
Get rid of the Sicilian Stuffed Pizza because it is the same thing as the regular pizza except they put the sauce on the top of the cheese.
The manager Justin could have a friendlier telephone demeanor. He really puts the mean in demeanor.
Don’t order a half and half pizza because they will still charge you full price for all ingredients. You might as well just order the ingredients on the whole pizza.
Don’t get me wrong though, I do like the pizza. It is just that when I called I was not dealt with in a professional manner.
They offer a get 20 pizzas and get one free. Really guys… That is not a coupon that is a slap in the face. How many hundreds of dollars do I have to spend to be a loyal customer in your perspective?

This is one of my favorite pizza places in lake county. What more can I say than a pure slice of heaven, the pizza is made perfectly. The dough is the best part. I always look forward to having that afternoon slice which is always there. I highly recomend trying this place out

Great pizza, but it is not for everyone.
It has a unique doughy thickness. Not Chicago style, but not «pan» crust either. It has a nice big crust for dipping in marinara or ranch dressing perhaps? Then there’s the cheese. A lot of it. I get a slice or two of sausage then add some Parmesan cheese and hot sauce.
After that I pass out in a pizza coma.

I wonder if ownership changed hands sometime recently. The space
screams Mom & Pop ownership. Dining area complete with 80’s styled
booths which may have been recovered from a restaurant supply shop sometime recently. One could deduce that the painted walls and wall art pieces are something
more recently added maybe. Sponge style painted walls done by an amateur but well, you can see where painters tape was used and the painter was late with its removal. If only they’d taken this style of painting to the kitchen area. Why leave the kitchen area drab in plain white? Jason’s Deli has color, Wa-​Pa can also.
Only two smiles received with today’s purchase. One from someone I would guess
is the manager and the other from the ever watchful gaze of the pizza
pie sizing chart. Its beady eyes fixated on something in the kitchen, maybe the
«Western movie extra» looking pizza chef which is completed with urban
Mustache. This dude needs to learn how to smile. They all do. There are a great many things to contemplate while I take each bite. Like, do they really need bar stools? Does it ever get that busy in here? Judging from the deals posted on a marker board by the counter and the caption which reads no soda refill for those sharing, I would guess it’s not that great. Business I mean. I purchased the two slices and a drink combo, $ 5 even Steven. The hand rolled thick crust I’d heard so much about from locals may have been lost in the economy. I’d also read something about super large slices which I didn’t find in my meal today. Two basic slices with ample sauce and taste enough to maybe bring my return business at some point down the road. The look and feel of the cheese is like the stuff you see sitting in a glassed turnstile all through the day hoping to get eaten. Nothing special. The marker board specials menu also stated that for additional quarter (s) one could get extra toppings. Which is odd for a slice of pizza. Perhaps I might come back again and call ahead about a slice with numerous toppings and see if there is any difference. I can assure you that they still make their own dough; the mysterious mustachioed man without a smile was quietly kneading more and more of it.
The end.

I’m so down with this place.
I love that you can walk in and get a slice at any time, which is a rare find in the burbs.
I love that the slices are as big as my head. One slice could fill you up for the entire day.
I love that their crust is amazing. Doughy, thick, rolled crust adorns the outside of the pie. It gives you something to hang on to and is delicious to boot. Not for everyone, of course, but SO flipping good if you like a nice, big, thick, yeasty edge to your ‘za.
Mmm…

I realize that pizza is an extremely personal thing. This just happens to be one of my favorite pizza’s in the city. If you love crusts, cheese, and a super thick doughy pizza, this one is for you:
The crust on the edges is amazing and BIG. I love that dough-​y bigness. This pizza is HUGE and topped off with a ton of cheese. If you can finish two slices, bravo! The toppings are baked in an excellent manner. I love everything about this pizza… the dough, the crust, the cheese, the tons of toppings I put in it (pepperoni, pineapple, extra mushrooms, green peppers, little bit of sausage) …Oh man… I’m craving a slice right now.

You buy Wa-pa-ghetti’s for the crust. Not so much the crust on the bottom but literally the huge doughy rolled crust on the edge. Its like getting extra breadsticks. i like this crust, its very doughy and very filling. Not for everybody I think, but definitely for me. One slice can make you full. This is good for delivery as its pretty impossible for this to get soggy.

Eeeew, yuck. Wa-Pa-GhettO’s. All dough and no show. I don’t know what that means exactly, except that I don’t like them and the pizza is all doughy. As such, it does fill you up quick and I can give it that. When it gets cold, the cheese some times tastes like tap water.
A lot of people do seem to like this stuff, but with all the pizza competition in this area, I have to wonder how this stuff can be anyone’s favorite. There are also a lot of people that are like me and would like to stay away. Then there is the small handful that absolutely despises it. There are other things, like sandwiches, that I might come back to try, but it is unlikely.
Bradley O. warns: «THIS IS NOT FOR PIZZA AMATEURS» and I’d agree and add that this isn’t for pizza pros either… or anyone in between.

I have some friends that love this place to death, but the pizza I had there doesn’t impress me at all.

I have fond Memories of «WAP“‘s.
Back when I was a boarding student at Lake Forest Academy, my dorm buddies would order a pizza from «WAP» and chow down. Unlike most pizza in Chicago, the crust was actually… semi-​thin. A welcome break from the delicious, but extremely heavy feeling that deep dish pizza leaves in its wake.
WARNING, THIS IS NOT FOR PIZZA AMATEURS: Even better though, was our lack of fridge. Unfinished large pizzas would often be consumed at room temperatures over a span of time that could stretch the entire weekend. The cheese and grease would congeal and solidify, and the dough would continue to absorb pizza flavors throughout the time it was left out. I highly recommend leaving «WAP“‘s pizza out in the air to ‘age’ to perfection. It’s unbelievable delicious, even if it sounds… gross?