We start with a slow-fermented dough, letting time do the work to develop deep flavor and the perfect texture—light and airy inside, but strong enough to hold up to layers of cheese and toppings. Once ready, it’s gently pressed by hand into a well-seasoned rectangular pan, coated with Parmesan to create that golden, crispy crust that sets Detroit-style pizza apart.

Next comes the cheese—always edge to edge. Unlike traditional pizzas, we don’t stop at the crust; we push the cheese all the way out so that when it bakes, it caramelizes against the pan, creating that signature crispy, golden cheese crust that every Detroit slice deserves.

Then, it’s time for the toppings. Every pizza gets carefully layered, balancing textures and flavors to make sure each bite delivers the right mix of cheesy, crispy, and bold. We don’t believe in skimping—every topping is chosen and placed with intention, whether it’s smoky pepperoni that curls into crispy cups, slow-roasted vegetables, or marinated chicken soaking up layers of flavor.

Once built, the pizza heads into our high-heat ovens, where the magic happens. As it bakes, the cheese melts deep into the crust, the edges crisp up, and the toppings fuse together for the ultimate Detroit-style bite.

And then comes the sauce—but not always. Most of our pizzas get finished the classic way: a ladle of marinara on top after baking, keeping the crust light and crispy instead of soggy, while letting the flavors of the toppings shine. But not every pizza follows the rules—some are finished differently, drizzled with ranch, buffalo sauce, or something else entirely. No matter the finish, every slice delivers the perfect balance of crispy crust, caramelized cheese, and bold flavor in every bite.

From start to finish, it’s a process that prioritizes quality, texture, and unapologetic flavor—because we don’t just make pizza. We make Detroit-style pizza that actually matters.