Ryse Pizza

Ryse Pizza Dough that Ryses. No shortcuts. Real pizza.
(1)

06/23/2026

Pizza lovers in Michigan who think dill pickles belong on every slice finally have a list that takes their side.

06/14/2026

A little glimpse into what our days have looked like lately.

I know the long waits, limited hours, and occasionally selling out can be frustrating. What most people don’t see is the stack of tickets still waiting in the kitchen. We have customers willing to wait over an hour for pizza right now, and I can’t ask a small staff to work endless hours every day.

A lot of this is simply the excitement of something new. We experienced the same thing in Sandusky. The hype will settle down, we’ll hire more people, we’ll get faster, and things will normalize.

Until then, we’re doing the best we can and working hard every day to improve. 🍕

Port Austin,One of our biggest challenges right now is staffing.I’ve received a few messages asking why we don’t stay op...
06/13/2026

Port Austin,

One of our biggest challenges right now is staffing.

I’ve received a few messages asking why we don’t stay open later. The reality is that our current 12 PM–8 PM hours are what we can responsibly support with the team we have. We simply don’t have enough people to run split shifts yet.

What many people don’t see is that roughly 75% of our business is takeout. You may walk into the restaurant and see open tables, but behind the scenes we’re often buried in takeout orders and at capacity well before 8 PM.

We’re working hard to build our team, but hiring isn’t as simple as filling positions. The wrong hire creates more problems than it solves. We need reliable, positive people who work well with others and “Genuinely” want to work here.

If you know someone who would be a great teammate, send them our way.

Please be patient with us and kind to our staff as we continue to grow.

— Joe

06/10/2026

Tomorrow’s the day.

Are we perfectly ready? No. The reality is it’s hard to get everything all at once when you’re opening a brand-new restaurant. There are still a few things we’re waiting on, a few things we’re missing, and plenty we’ll continue improving as we go.

But we’re ready to make pizza.

We’ll be open from 12 PM–8 PM for now while we get our staffing situated and everyone gets their feet underneath them. We’ll expand those hours soon.

Thank you for all the support along the way. We can’t wait to open the doors, serve some great pizza, and have some fun this summer.

See you tomorrow, Port Austin.

Soft opening today.We invited some friends, family, and a few of the people who helped build this place to help us put P...
06/08/2026

Soft opening today.

We invited some friends, family, and a few of the people who helped build this place to help us put Port Austin through its first test run.

We made pizzas, found a few hiccups, and started working through the kinks. There’s still a lot to dial in before Wednesday, but I have to admit… this place is pretty freaking cool.

Pictured are the Ryse Pizza partners and our better halves:

TJ & Emily Polega
Michele & Kyle Mausolf
Brittany & me (Joe Selleke)

Official opening Wednesday.

Lord help me. 🙏🍕

06/06/2026

Sandusky ⚡️ we are out of power again 😔 the lineman told me will be back up in about an hour and a half so we plan on opening at 12:30 I’ll turn the online ordering back on at that time! Sorry for the inconvenience. We’ll see you later today!

06/06/2026

I said I’d have an update today. It’s still technically today (11:45pm 🙄)

Considering the condition of this kitchen when I got the keys, I never would’ve guessed the thing I’d get cited for was an automatic door closer. Read the first comment 👉

I went to a fancy culinary school; they didn’t teach me anything about what it actually takes to open a place. It was mo...
06/04/2026

I went to a fancy culinary school; they didn’t teach me anything about what it actually takes to open a place. It was more like 'how your julienne carrots could be cut straighter.' Just thanks to everyone involved, and a big shout out to the team holding it down in Ryse Sandusky. I’m proud of you all! 🤞 Fingers crossed I can make a big announcement tomorrow.

Cool Crisp Pickles.If you’re from the Thumb, you probably already know them.Our Pickle Pizza starts with Cool Crisp Pick...
06/03/2026

Cool Crisp Pickles.

If you’re from the Thumb, you probably already know them.

Our Pickle Pizza starts with Cool Crisp Pickles from Gielow’s in Lexington, layered over mozzarella made from 100% Michigan milk, then finished with our signature Ryse Ranch made with Guernsey Farms buttermilk. And of course, it all sits on fresh dough made in-house daily.

The more we thought about it, the more we realized this might be the most Michigan pizza on our menu.

Local pickles. Michigan dairy. Fresh-made dough.

People say it’s the best, but we take that with a grain of salt. Why don’t you be the judge?

Address

60 S. Elk Street
Sandusky, MI
48471

Opening Hours

Monday 10:30am - 9pm
Tuesday 10:30am - 9pm
Wednesday 10:30am - 9pm
Thursday 10:30am - 9pm
Friday 10:30am - 10pm
Saturday 10:30am - 10pm
Sunday 10:30am - 9pm

Website

Alerts

Be the first to know and let us send you an email when Ryse Pizza posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category