The Slice
5 articles
The Slice: Detroit-Style Pizza and the Case for the Rectangle
The fourth entry goes to the source: a thick crust, crispy cheese edges, and the pan that started it all.
Detroit-style pizza is having a national moment, but it started here. The fourth Slice entry goes to the source: Buddy's Pizza and the pan that changed everything.
The Slice: Jolly Pumpkin's Wood-Fired Pizza
The third entry takes us to Dexter for brewery pizza that refuses to be an afterthought.
Jolly Pumpkin Dexter runs a wood-fired pizza program in a sour brewery. Our third Slice entry measures it against the first two.
The Slice: Supino Pizzeria
The second entry takes us to Eastern Market for New York-style thin crust and seventeen years of consistency.
Supino Pizzeria in Detroit's Eastern Market has been making thin-crust pizza since 2008. Our second entry in The Slice measures it against the wood-fired benchmark.
The Slice: Mani Osteria's Wood-Fired Pizza
The first entry in our Best Pizza series comes from a pasta restaurant. That tells you something.
Mani Osteria is known for handmade pasta, but the wood-fired pizza from its East Liberty kitchen deserves its own spotlight. Our first entry in The Slice.
The Slice: Best Pizza in Ann Arbor
A living series tracking the pizza worth eating in this town, one pie at a time.
A living guide to our Best Pizza in Ann Arbor series. We're eating through the arguments, from wood-fired Neapolitan to Detroit-style deep dish.