The two styles we live by
We don't do a little bit of everything. We do two styles, and we do them right. Here is the breakdown of our Detroit and New York pies.
Detroit Style
Born in Michigan, this is the pizza that made us famous locally. Our Detroit-style pies are cooked in an authentic 8x10 steel pan, which is what gives them their signature look and texture.
What makes it special? The cheese goes all the way to the edges. As it bakes in the pan, it creates a crispy, caramelized cheese edge that is absolute perfection. The dough is light and airy, similar to focaccia, and we top it with Wisconsin brick cheese and cup-and-char pepperoni (the kind that curls up and gets crispy at the edges).
Best for: People who love crispy edges, a thick chew, and a little bit of indulgence.
Order Detroit Style
New York Style
Ah, the classic. Our NY-style pies are a massive 16-inch size, designed to deliver the quintessential New York slice experience.
We use a 24-hour cold-fermented dough, which gives the crust a complex flavor and that signature crispy, foldable texture. It's thin, it's wide, and it's unapologetically simple. We top it with our house-made sauce and creamy mozzarella. Whether you fold it in half or eat it like a normal person, it's a classic done right.
Best for: Sharing with friends, folding in half, and getting that authentic slice shop feel.
Order NY Style
Why not both?
That's the beauty of our menu—you don't have to choose. If you're ordering for a group, grab a Detroit pie for the edge-lovers and an NY pie for the traditionalists. Or just get two of the same. We won't judge.
Both styles are made to order and are available for pickup only. Because as we said, the only thing better than pizza is pizza that hasn't been sitting in a delivery bag for 20 minutes.