Pickle pizza with ricotta cheese, homemade pasta, and wood-fired pies are all on the menu at Gulino’s Pizza & Sons in Bay City, Michigan. This family-owned restaurant on North Henry Street serves more than the usual pepperoni and cheese.
The pickle pizza combines dill pickles, ricotta, mozzarella, and garlic. Other choices include the Don Corleone pizza, stuffed mushrooms, and homemade cannoli.
There’s a family story behind the restaurant, too. Gulino’s is a second-generation business where traditional Italian recipes share the menu with some unexpected creations.
A Wood-Fired Pizzeria on North Henry Street
Some of the most talked-about pizza in Bay City comes out of a modest building on the north side of town. Gulino’s Pizza & Sons sits at 1406 N Henry St, Bay City, MI 48706, in the United States.
It describes itself as an easygoing pizzeria serving Italian fare in a casual, family-friendly setting.
The building looks a bit dated from the outside, and nobody pretends otherwise. That simple look is part of why the place feels so down to earth.
The focus stays on the food and the people instead of fancy decor.
Inside, the main event is wood-fired pizza with toppings that range from classic to creative. Pasta, baked appetizers, homemade bread, and desserts round out the menu.
You can dine in or call ahead for takeout.
I like that a spot this small carries a Google rating near five stars from hundreds of reviews. That kind of steady praise usually comes from doing the basics well every single day.
It also hints at something bigger behind the counter, which starts with the family that built it.
A Family Story That Started in Columbus
Long before Bay City knew the name, a father started a pizza business in Columbus. His daughter Rosie has shared that story with diners, and it explains a lot about how this restaurant works today.
Recipes and habits got passed down, not just a sign.
Gulino’s is now a second-generation restaurant run by the son of the original owner. He works alongside his wife, who is from Mexico, and together they keep the kitchen moving.
Their teamwork adds fresh ideas to old family traditions.
That blend shows up on the menu. Classic favorites share space with new and often unexpected options.
You can order a plain cheese pizza or try something that might surprise you.
Family roots also explain the name. The word Sons is right there on the sign, and it tells you this is a business shaped by more than one generation.
I find that detail quietly meaningful in a world full of chain restaurants.
When a family puts its own name on the door, every pie carries a little pride. And at Gulino’s, that pride gets baked with real fire.
Fire, Wood, and a Crust Worth Talking About
Real wood feeds the oven here, and the owner has been seen hauling chopped logs inside to keep it going. That hands-on effort is the heart of the cooking.
Every pizza bakes in that brick, wood-fired oven.
So what does wood fire actually do? A very hot oven cooks pizza fast, so the outer edge puffs up while the center stays thin.
Diners have described the crust as crisp on the outside and soft and airy inside.
The edge of the crust is good for more than holding toppings. Garlic butter is available for dipping, which turns the last bites into a small bonus snack.
I would save a few crust pieces just for that.
The dough and sauce also have a nice surprise for some families. Gulino’s pizza crust and sauce contain no dairy, according to diners with dairy-free relatives.
That makes ordering for a mixed group a little easier.
Sizes vary too, including a small 8-inch pie for lighter appetites. Once you understand the crust, the next question becomes what goes on top, and that is where things get creative.
Yes, the Pickle Pizza Is Real
Pickles on a pizza sound like a dare. At Gulino’s, they are a regular menu choice, and plenty of curious eaters have given it a try.
It ranks among the most mentioned items at the restaurant.
The twist is the base. Instead of red sauce, this pie uses ricotta cheese under the pickles.
That choice sets it apart from pickle pizzas served elsewhere, which often use garlic sauce or ranch.
Adventurous eaters tend to order it first, but families mix it into group orders too. One family ordered a Don Corleone, a BBQ Chicken, and a pickle pizza on the same visit.
Splitting pies like that is a smart way to sample.
My advice is simple. If you are nervous, order a small pickle pizza next to a classic pepperoni.
That way nobody leaves hungry if the experiment does not win them over.
The pickle pie is a good reminder that this kitchen likes to play. It is far from the only creative choice, though, and the rest of the pizza lineup has a bold personality of its own.
Pies With Names Like Saucy Sicilian and Don Corleone
Picking a pizza at Gulino’s feels a little like reading a cast list. Names like the Saucy Sicilian, the Don Corleone, and the Italian Summer show up alongside a classic Pepperoni and a Supreme.
BBQ Chicken is on the lineup as well.
Fresh toppings matter here. Some ingredients are grown by the family themselves during the growing season.
That garden connection fits a pie called the Italian Summer.
You can also build your own. One table mixed pepperoni, mushroom, and basil on a large pizza, which shows how simple choices work well on this crust.
Plain cheese is always an option for picky kids.
Here is a practical tip. Groups can order a few different pies and share them family style.
That spreads the fun and lets everyone try the creative options without committing to a whole pie.
Toppings are piled on generously, so a large pizza goes further than you might think. Still, it would be a shame to fill up on pizza alone, because the starters coming out of this kitchen have fans too.
Stuffed Mushrooms and Focaccia to Start
Ask around about appetizers at Gulino’s and two words keep popping up: stuffed mushrooms. They are among the most mentioned dishes at the restaurant.
People describe them as rich, so sharing makes sense.
Then there is the focaccia. This flat Italian bread comes in a cheese version, and some diners order it as a starter before pizza.
It is an easy way to warm up the table while the oven works.
Bread lovers have another option. Gulino’s has sold sourdough bread to take home, which is a fun extra if you want a piece of the kitchen for later.
I would grab a loaf if it is available that day.
Side salads come with some pasta meals, paired with an Italian dressing that diners suspect is made in-house. That simple salad gives a fresh break between heavier bites.
A smart plan for a group is one starter, a couple of pizzas, and maybe a pasta. That brings up a whole other part of the menu that surprises first-timers, because this pizzeria takes its noodles seriously.
Homemade Noodles and a Lasagna With Two Sauces
Pizza gets the spotlight, but the pasta at Gulino’s is a strong reason to come back. The lasagna uses homemade noodles.
It layers red sauce together with a creamy béchamel, a white sauce made with butter, flour, and milk.
That combination is less common than the usual ricotta-style lasagna. The current version is made with meat, so vegetarians should plan on other dishes.
Asking the staff about options is always a good move.
Carbonara is another favorite. It ranks high among menu mentions and is a classic Roman-style pasta.
Spinach manicotti, large pasta tubes filled and baked, gives a meat-free choice.
Mac and cheese also appears on the menu. That one is great for kids or anyone who wants simple comfort food.
It is hard to argue with warm cheese and noodles on a Michigan evening.
Portions and prices both get praise, with meals and sides adding up to a fair bill. Just remember to leave a little space, because the dessert case at Gulino’s holds some of its most famous items.
Cannoli, Panna Cotta, and a Tiramisu Brownie
Cannoli are the most mentioned item at Gulino’s, more than any pizza. These crispy shells with sweet filling come in a mini size, which is perfect after a big meal.
One small cannoli can finish a dinner nicely.
Panna cotta is another standout. It is a smooth, chilled Italian cream dessert, and Gulino’s has served a key lime version.
That citrus twist feels fresh after rich pasta.
Tiramisu fans have choices too. Classic tiramisu has been on the menu, and so has a tiramisu brownie that blends two treats into one.
I would happily order both and call it research.
There is even a Nutella pizza. It is sweet, chocolatey, and easy to share around the table.
Kids will likely vote for that one first.
Desserts tend to be reasonably priced, so adding one does not wreck the budget. Sweets are a nice end, but the people serving them may leave the biggest memory of all.
A Family-Run Restaurant With a Personal Touch
Plenty of restaurants have friendly staff, but Gulino’s Pizza & Sons brings a family-oriented approach to the entire dining experience. The restaurant is run by a family that takes pride in its food and the relationships built with customers.
The space is small and casual, creating a comfortable setting for a relaxed pizza night. Regulars appreciate the familiar atmosphere, and positive reviews frequently mention the welcoming service.
The owners also take time to answer questions about their pizza and explain what goes into making it.
That willingness to share details about the food adds something special to an otherwise simple meal.
The family also makes an effort to respond to online reviews, often thanking customers for visiting and sharing their experiences. It is a small gesture that reflects the restaurant’s hands-on approach to hospitality.
Together, these details make the restaurant feel like more than another neighborhood pizza shop. Before planning a visit, though, it is worth checking the operating hours, since the schedule is a little different from what diners might expect.
Plan Around a Four-Day Week
Timing matters at Gulino’s, because the restaurant keeps a short schedule. It is typically open Wednesday through Saturday and closed Sunday, Monday, and Tuesday.
Saturday hours start later in the afternoon.
Doors usually close in the evening, around 8:30. Hours can change, so checking the official website or Google listing before driving over is wise.
That quick step can save you a disappointing trip.
Takeout works well if you are in a hurry. You can call in an order and pick it up.
Diners have noted that the crust stays crisp even on the ride home.
Many visitors stop while traveling up north through Michigan. Bay City sits along that route, so it makes a handy lunch or dinner break.
Some families even plan detours just to eat here.
My suggestion is to go early in the week the restaurant is open, order a mix of pizza and pasta, and save room for a cannoli. A family table, a hot wood oven, and a nonna by the door make this small spot feel like a real comfort food home in Bay City.
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