The four-dot review isn't for the service, which is at times severely disappointing, the servers at times begrudging, unfriendly and unsmiling; it's not for the decor, which doesn't look like it's been touched since the 1970s.
Ruffolo's III gets the high points for excellent gluten-free pizza that's almost impossible to distinguish from the Real Deal, baked on a dedicated aluminum tray to avoid contact with the flour-contaminated floor of the pizza oven. I have had problems with gluten contamination of their competitors GF pizza, and was sick for days (I have celiac disease), but never from Ruffalo's III. The other Ruffalo's locations don't offer the GF pizza, which is to their loss.
My husband loves the regular thin-crust. The sauce is zesty and not too sweet, and the italian sausage is the classic anise-touched flavor common in the best old family-owned pizza joints in SE Wisconsin. It is such a joy to have a tasty gluten-free pizza that doesn't make me sick that I will ignore bad service and ugly decor any day.
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