Some pizza places come and go, but a few become part of how a town talks about itself. In Austintown, Ohio, one busy pizzeria has been part of family dinners, birthday parties, and road trip detours for generations.
It runs seven double-decker ovens at once, serves both round and sheet-pan pies, and puts wedding soup on a pizza without blinking. Keep reading to learn where it is, what makes its menu so talked about, how to plan your visit, and why some people drive in from across the state just for a box to take home.
A Raccoon Road Address Worth Knowing
Every good pizza story needs a starting point, and this one begins on a busy stretch of road in northeast Ohio.
Wedgewood Fernando’s Pizza sits at 1622 S Raccoon Rd, Austintown, OH 44515, in the United States. Austintown is part of the greater Youngstown area, and the shop has become a familiar stop for locals and travelers alike.
The place is officially listed as a pizza restaurant, but that label only tells part of the story. It is an informal, diner-style pizzeria known for original pies, both classic and creative.
Guests can order at the counter and eat right there, or grab a box and head home. Takeout keeps the phones and the front door very active, especially around dinner time.
Nearly 2,000 people have shared their thoughts about the shop online, and the overall score lands at a strong 4.6 out of 5. For a neighborhood pizzeria, that is a lot of chatter.
Some fans live less than a mile away and call it their default pizza stop. Others make it part of a road trip, or carry pies back to southern Ohio.
That range says something about its pull. A shop does not earn that kind of loyalty by accident, and the reasons start with its long ties to the community.
Roots That Run Through Austintown
Ask around Austintown about pizza, and the Wedgewood name tends to come up fast.
Locals describe it as a classic staple of the town and a community favorite. That is not marketing talk from the shop itself.
It comes from people who keep ordering, year after year.
Some customers say they have been loyal for three decades. Others first ate it as kids, drifted away, and then came back as parents planning birthday parties.
One of those returning parents chose the shop after comparing prices around town. The pies went fast at the party, and even a very picky young eater went back for more slices.
The name Fernando is part of the shop’s identity too. Longtime regulars still connect the pizza to him, and many measure today’s pies against the ones they remember.
Nostalgia can be a tough judge. Some fans feel the quality has shifted in recent years, while others insist it remains the spot they recommend first when anyone asks about pizza in the Youngstown area.
Both groups agree on one thing. People care deeply about this pizzeria, and that kind of passion only happens when a place has woven itself into local life.
So what exactly lands on the table?
Round Pies or Sheet Pans
Shape matters here more than at most pizza counters.
The menu offers both round pies and sheet-pan pies. That choice alone gives the shop a split personality in the best possible way.
The round pies come in several sizes, from a small 8-inch option up through 12-inch and larger. They suit a quick solo meal or a small family dinner.
The sheet-pan pies are a different creature. The large sheet crust is described as Sicilian style, thick and chewy, with a light, airy build.
Fans of thick crust tend to gravitate toward these. People who prefer a thinner base sometimes find the sheet style has more bread than they want, so it helps to know your preference before ordering.
Square cuts are another local habit worth trying. A meat lovers pizza cut into squares is a popular order, and it makes sharing easy at a crowded table or a kids’ party.
Late in the evening, the kitchen may be down to certain crusts. One takeout customer found only the large sheet crusts left, which turned out to be a happy accident.
Round or rectangular, the real conversation starts with what goes on top of that crust.
The Sauce Everyone Talks About
Plenty of pizzerias treat sauce as background. At this shop, it gets top billing.
Fans regularly single out the sauce as the reason they keep coming back. It has chunks of tomato still in it, and regulars note that it does not come across as sugary.
That style sets it apart from many chain pizzas. It is a big part of what makes a Wedgewood pie recognizable to people who grew up in the area.
Travelers passing through tend to notice it too. Those who stop on a whim often mention the sauce first when they talk about the visit.
Of course, a sauce this beloved also comes with high expectations. One longtime fan who orders pies to carry home to southern Ohio asked the shop to pay closer attention to how much sauce went on, and how evenly.
That kind of feedback only happens when people know exactly what the pizza should look like. Consistency matters when a recipe has a following.
Quick tip for first-timers: order a simple pie on the first visit. A plain cheese or pepperoni lets the sauce take center stage before you branch out into the more adventurous options on the menu.
No Skimping on Toppings
Stingy topping portions are a common pizza complaint. That is not usually the problem here.
Customers often point out that the kitchen piles toppings on generously. A chicken bacon ranch pizza with added mushrooms is one order that people describe as fully loaded from edge to edge.
The cheese gets similar treatment. Several people say there is no need to ask for extra, since the standard amount is already plenty.
Those who care about ingredients mention that the toppings come across as fresh. Real cheese and meat toppings earn frequent praise from regulars.
There is a flip side, though. One parent noticed that with so much cheese, it can slide off in the first bite.
Others find the pies a bit heavier than they prefer.
So the pizza leans hearty rather than dainty. For a family dinner or a game night crowd, that tends to be exactly the point.
A road-tripper who stopped in once summed up the appeal simply: a light crust loaded with toppings, worth the short wait. For a pizza with this much going on, patience is part of the deal.
And if a classic topping list feels too tame, the menu gets a lot more creative.
Wedding Soup on a Crust
Yes, there is a wedding soup pizza. And yes, people genuinely order it.
Of all the pies on the menu, the wedding soup pizza is one of the most talked-about. It turns a regional comfort dish into a pizza topping, and it has built a loyal following.
The creativity does not stop there. The shop also serves a pickle pizza, which has gained its own fans among the curious crowd.
White pizza is another popular pick for anyone who wants to skip red sauce for a night. The chicken bacon ranch pizza rounds out the list of frequently mentioned favorites.
Limited-time specials show up too. A pierogi pizza has appeared on the menu for short runs, and those who caught it during its window gave it strong marks.
Vegetarians are not left out. The menu is easy to read and includes a wide selection of vegetarian-friendly pies.
A small heads-up: specialty pies are built a certain way. One customer asked to add tomatoes to the wedding soup pizza and was told the kitchen could not do it, so it helps to order these signature recipes as written.
Adventurous eaters, consider this your permission slip to try something new.
A Gluten-Free Surprise
Old-school pizzerias are not always known for flexibility. Here, the gluten-free option is one of the most discussed items on the menu.
Gluten-free pizza comes up more often in local conversations about this shop than almost any single specialty pie. That alone suggests it is more than a menu afterthought.
For families with mixed dietary needs, it can make pizza night much simpler. One household can order from the same counter instead of splitting up across town.
It also pairs well with the shop’s other flexible touches. Between round pies, sheet pans, vegetarian-friendly choices, and a gluten-free crust, most groups can find something that works for everyone at the table.
That matters at birthday parties, graduation gatherings, and team dinners. Nobody wants to be the guest stuck with a side salad while everyone else grabs slices.
A practical suggestion: ask about gluten-free availability when placing the order, especially during busy weekend hours. Specialty crusts can be limited, and a quick question saves any surprises later.
It is a small detail, but it shows a longtime local shop paying attention to how people eat today. Next up, a look behind the counter at how the kitchen keeps up with all those orders.
Seven Ovens and a Steady Rush
Seven double-decker pizza ovens. All running at the same time.
That detail, spotted by a road-tripper who stopped in, says a lot about the volume this kitchen handles. It is not a sleepy neighborhood counter.
Call-in orders keep coming, and people stream through the door to pick up boxes. Takeout is clearly a huge part of the business.
Dining in can move quickly. Some guests have had their pies ready within about 15 minutes of ordering at the table.
During peak times, though, patience helps. Travelers who dropped by on busy evenings mention that pizzas can take a little while, which makes sense given the crowd.
Pickup is not always perfectly smooth either. One customer waited around 15 minutes while finished pizzas sat on the rack, and another noted someone cutting ahead in line.
Third-party delivery is also available through apps like Caviar and DoorDash. Results with delivery have been mixed, so some regulars prefer grabbing their order in person.
The takeaway is simple. Order ahead during dinner hours, give yourself a little buffer, and treat the busy lobby as proof that the neighborhood still shows up for this place.
Booths, a Drink Cooler, and a Private Room
Not every pizzeria makes you want to stay. This one has a seating area that regulars bring up often.
The dining room follows a casual, diner-style setup. Nothing fancy, just a comfortable place to sit down and wait for the pie to arrive.
Guests are greeted at the door, and newcomers get pointed in the right direction on how things work. It is a friendly, low-pressure system.
Drinks come from a cooler, where guests pick out their own bottled sodas. There are no fountain drinks at the Austintown location, which surprises a few first-timers.
The hidden bonus is a private room. When it is not already booked, staff may offer it to groups who need a spot on short notice.
One family had a last-minute change of plans for a graduation celebration and ended up in that room with ten people. The staff provided plates, napkins, silverware, and cups, which turned a scramble into a proper party.
That kind of flexibility makes the shop a solid choice for team dinners, birthday gatherings, and casual family nights. Kids, grandparents, and hungry teenagers all fit comfortably into the setting.
Planning a group visit? Calling ahead to ask about the room is a smart move.
Hours, Costs, and the Fine Print
A little planning goes a long way, starting with the calendar.
The shop is closed on Mondays. From Tuesday through Thursday, doors open at 11 AM and close at 9 PM.
Friday and Saturday run a bit later, from 11 AM to 10 PM. Sunday hours return to 11 AM through 9 PM.
Budget-wise, the shop has a reputation as good value, especially for feeding a crowd. One parent compared several pizzerias before a birthday party and found this one offered the most for the money.
That said, some longtime customers feel prices have climbed noticeably in recent years. A small 8-inch pizza has run around 15 dollars, so it helps to check the menu before ordering.
There is one fee worth knowing about. A 3 percent charge has been applied when paying with a gift card, which caught at least one customer off guard.
The menu and ordering details are listed on the shop’s website at wedgewoodpizza.com/austintown. Browsing it before a visit makes the counter process faster.
Some customers have had trouble reaching the location by phone at times. Ordering online or stopping by in person can be a reliable backup plan when the line is busy.
The Verdict on the Drive
So, should this pizzeria earn a spot on your next road trip through northeast Ohio?
For most people, the answer leans toward yes. The shop holds a strong reputation, a huge following, and a menu that goes well beyond the usual pepperoni lineup.
The appeal comes from a mix of things. There is the chunky tomato sauce, the generous toppings, the choice between round and sheet-pan pies, and the fun of ordering something like a wedding soup pizza.
It is also honest to say the experience is not flawless every time. Some longtime fans have noticed uneven pies, slower pickups, and higher prices, and those concerns are worth keeping in mind.
Still, plenty of people keep recommending it first when anyone asks where to find pizza in the Youngstown area. Some drive it home to southern Ohio, and others stop once on a trip and remember it for years.
The best approach is to go in with a plan. Visit on a day other than Monday, try a specialty pie alongside a classic, and consider dining in to catch the pizza straight from those seven ovens.
Some towns are known for landmarks. Austintown has a pizza counter on Raccoon Road, and that might be reason enough to take the exit.
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