A century-old house in Utah now holds a cherry-red, wood-fired oven shipped all the way from Italy. That oven bakes 12-inch pies on dough that ferments for a full 48 hours before it ever meets a flame.
The couple behind it spent 15 years making pizza at backyard parties before going pro. They even hired a local artist to paint one of those early gatherings, and it hangs inside today.
In the colder months, you can eat inside a cozy yurt warmed by its own wood stove. In summer, string lights and garden seating take over the yard.
I like how the whole place feels like a friend’s house that just happens to own a very serious Italian oven. So how does a backyard hobby land inside a house this old?
Fifteen Years Of Backyard Parties Built This Whole Menu
Some people bring chips to a party. Matt and Jessica Reschke brought homemade pizza, and they did it for about 15 years.
All those backyard gatherings became the training ground for The Pizza Yard. Friends kept showing up, the pies kept getting better, and the hobby slowly turned into a plan.
The name is a direct nod to those early nights. It isn’t a clever marketing invention, just an honest label for where the whole story started.
Look around the dining room and you’ll spot proof. The owners asked local artist Colby Sanford to paint one of their original backyard pizza parties, and that piece now hangs inside.
I love that detail because it keeps the roots visible. Most restaurants hang generic art, but this one hangs its own origin story.
The house motto fits the same mood: “We’re all friends here.” It sounds simple, yet it explains the relaxed, come-as-you-are feeling the owners set out to build.
So when you sit down with a slice, you’re joining a party that’s been running for years. The guest list just got a lot longer.
Your Pizza Comes Out Of A House Older Than Your Great-Grandparents
Over 100 years old and still welcoming dinner guests. The Pizza Yard runs out of a converted house that has stood for more than a century.
That history changes the whole meal. Instead of a strip-mall box, you get a building with real character and a homey, lived-in feel.
The Reschkes moved to Midway in 2019 with this pizzeria already on their minds. It took some time, but the doors officially opened in September 2023.
Turning an old home into a busy kitchen is no small project. Still, the result feels less like a restaurant and more like visiting someone’s place for supper.
Inside, the space stays small and rustic. Paintings line the walls, and the cozy size makes the room feel personal rather than cramped.
Here’s a practical tip for planning. Indoor seating is limited, so on busy days it helps to arrive early or consider ordering your pies to go.
I can’t imagine a better match for wood-fired pizza than a house with this much backstory. Old walls and fresh dough make surprisingly good roommates.
A Cherry-Red Oven From Italy Does The Heavy Lifting
Bright red and impossible to miss, the oven might be the most photographed thing in the building. It was imported straight from Italy and burns wood.
Every pizza at The Pizza Yard starts its journey there. The style is what the kitchen calls “Neapolitan-ish,” a playful label that leaves room for creativity.
The goal is a crust that’s crisp and chewy at the same time. Soggy middles are not on the agenda.
Getting there takes patience, not shortcuts. The dough ferments for 48 hours using a special blend of flours before it’s stretched and topped.
That long rest builds flavor and helps the texture land right. Think of it as the dough’s version of a really good nap.
Each pie comes out at 12 inches and gets cut into six slices. The kitchen designs them to be eaten hot, so this isn’t the moment to scroll your phone first.
My advice? Grab a table where you can see the oven working.
Watching that red dome do its thing is half the entertainment.
Hot Honey, Pickled Jalapenos, And A Pie Named For A Lady
Sweet heat lovers, this one’s for you. The Hot Honey pizza stacks Creminelli pepperoni with house-pickled jalapenos and a drizzle of local wildflower honey.
It’s a fun mix of spicy, tangy, and sweet. Each bite seems to argue with itself in the best way.
Then there’s the Sausage for the Lady, which wins the award for best name on the board. It uses local pork from Heber Valley Meats blended with house spices.
For something greener, The Green One brings an herby, lemony, creamy green sauce. A generous pile of fresh kale finishes it off.
Purists still have a home here too. The classic Margherita holds down the menu, along with options like Pepperoni and Summer Pesto when it’s available.
Planning for a mixed group? Order one classic and one adventurous pie, then trade slices like it’s a lunchroom deal.
I believe the best way to judge a pizzeria is by its weirdest pie and its simplest one. The Pizza Yard gives you an easy way to test both in a single visit.
The Ingredients Barely Travel Before Landing On Your Plate
Flour from Cache Valley. Produce grown right down the street.
That short supply chain shapes the menu at The Pizza Yard in a big way. The kitchen leans hard on local and seasonal ingredients from around Utah.
Even the pork for the sausage comes from Heber Valley Meats nearby. It’s a neat way to taste the valley without leaving your seat.
Because ingredients shift with the seasons, specials rotate too. Past specials have included winter squash and corn pizzas, depending on what’s fresh.
That means two visits months apart can feel totally different. Checking the board before you order is always worth the extra minute.
You’ll find all of this at 35 N Center St, Midway, UT 84049. The location sits just off the main road, which makes it easy to pop in during a valley day trip.
The restaurant is open Tuesday through Saturday from noon to 8 PM. Sundays and Mondays are closed, so plan your craving accordingly.
Honestly, it’s refreshing to see a pizza place this proud of its neighbors. The farmers get a shoutout and you get better pizza.
Don’t Skip The Carrots, Seriously
Carrots stealing attention at a pizza place sounds like a plot twist. Yet the Roasted Carrots here come dressed for a party.
They’re served with whipped ricotta, silk chili, spiced pistachios, and a bright lemony chimichurri. That’s a lot of personality for a root vegetable.
The Kale Crisp salad keeps the momentum going. It features organic curly kale, a lemony caesar dressing with house chili crisp, and toasted almonds.
Salads at many pizza joints feel like an obligation. At The Pizza Yard, they get the same care as the pies.
Want something to snack on first? The Marinated Olives use Castelvetrano olives infused with lemon zest, garlic, and local herbs.
Cheese bread with dip also shows up on the menu for anyone who believes bread before pizza is perfectly reasonable. No judgment here.
A smart move for groups is ordering a couple of sides to share while the pizzas bake. It balances the meal and gives everyone something to pick at.
I like that the vegetables aren’t treated as filler. They pull their weight and then some.
Yes, You Can Eat Pizza In A Yurt With A Wood Stove
Snow outside, wood stove crackling, pizza on the table. That’s the yurt experience at The Pizza Yard during the colder months.
It’s one of the most unexpected seats in Utah dining. A round tent-like room with its own heat turns a winter lunch into a little adventure.
The yurt also helps with bigger groups. Since the indoor dining room is small, this extra space gives families and friends more room to spread out.
When the weather warms up, the action shifts outside. A garden patio offers plenty of seating, and string lights add a soft glow in the evening.
Most of the seating here is outdoors, so the season really shapes your visit. Summer brings the gardens to life, while winter makes the yurt the hot ticket.
Pro tip for chilly days: the yurt can fill up fast. If you’ve got your heart set on it, try arriving close to opening time.
Where else can a slice of pizza double as a camping-inspired outing? It’s the kind of setting that makes a regular weeknight feel like a getaway.
The Pizza Maker Studied In Italy To Get This Right
Serious pizza requires serious homework. Owner Matt Reschke has spent well over a decade perfecting his pies.
He even trained at the AVPN School in Italy. AVPN is an organization devoted to traditional Neapolitan pizza, so that’s basically pizza graduate school.
Still, the vibe never feels stiff or fancy. Matt has said that pizza is just the perfect social food, and the restaurant is built around that idea.
The atmosphere aims to make you feel like a guest at a friend’s house. There are cookbooks around for inspiration and a cooler stocked with imported drinks.
That mix of training and warmth is rare. Plenty of places nail one or the other, but not both.
There’s also good news for guests who avoid gluten. A gluten-free crust is available, which makes group outings easier for everyone.
I believe care shows up in small choices, like long dough fermentation and a welcoming room. Here, those choices add up to a place that feels thoughtful from the first bite to the last crumb.
A Park Next Door And Gelato Across The Street Make It A Full Outing
About 100 feet away sits Midway Centennial Park. That’s close enough to carry a hot pizza box without breaking a sweat.
The team at The Pizza Yard has even brainstormed ideas like picnic blankets and park-friendly pizza service. It shows how much they like the idea of eating outside.
Taking a pie to the park is an easy win on a sunny Utah afternoon. Kids can stretch their legs while grown-ups argue over the last slice.
Dessert is handled too. The same team is behind Dandelion Gelato, a gelato shop right across the street.
So the evening practically plans itself. Pizza first, a little park time next, then a scoop to finish things off.
Midway itself makes a lovely backdrop for this kind of slow afternoon. Its mountain views and small-town charm suit a meal that feels unhurried.
Just remember the hours before you go. The Pizza Yard opens at noon Tuesday through Saturday and closes at 8 PM.
A cozy old house, an Italian oven, a nearby park, and gelato on deck? That’s a pretty great reason to point your car toward Midway.