Made from scratch. Every day.

Dine In + Takeout

Our dining room is open! We appreciate your continued support!

This Is How
We Dough It…

It all starts with the dough, the foundation of a good pizza. That is why we have been making our own dough since 2001. We’ve had a lot of practice, and we hope you’ll enjoy the end result: a delicious crust to hold our house made pizza sauce, the best cheese – we proudly use Grande cheeses! – and the best toppings.

Specialty Pies

  • The Firecracker
  • The Ulti-Meat
  • Chicken Bacon Ranch
  • Sei Cosi
  • Buffalo Chicken
  • Pizza Margherita
  • Chicken Barbeque
  • Vegetarian

Traditional Pies

  • Traditional red sauce (Neapolitan)
  • Traditional white pizza
  • Gluten-free pizza
  • Specialty pizza



We Like Big Pies
And We Cannot Lie

Home Of The Abbondanza, at a Whopping 26″, the largest on the Lake!

The only thing better than a pizza from Brenda’s is a gigantic pizza from Brenda’s. Look at this behemoth! The Abbondanza is a lot to handle, so if you can’t finish it, don’t worry. It’s great to have cold the next morning, too.