FOUR Great Cities
FOUR Great Pizzas
Detroit-Style Pizza
In post-war Chicago, inside corner bars thick with smoke and Sox pride, a new kind of pizza was born—crispy, square, and built to share. Chicago tavern-style thin crust wasn’t flashy—it was honest. Made to pair with cold beer and hot gossip, it was rolled thin, baked crisp, and sliced into squares for the whole table. No deep dish drama here—just edge-to-edge cheese, bold sauce, and toppings spread like a neighborhood rumor. The crust cracked, the flavor smacked, and the attitude? All South Side.
Why it hits different?
A 12” cracker-thin crust that crunches loud with toppings on every inch and cut into squares, not slices.
No forks. No rules. It’s pizza with street smarts.
New York Style Pizza
Big, bold, and oh-so-foldable, New York-style pizza is a slice of city swagger. The crust is thin but crispy—perfect for that signature fold. Traditionally topped with tomato sauce and mozzarella cheese, any extras go on top like a crown on a king. You’ll usually find it served by the slice, or as a whole pie that’s pretty much a small building. Ours? A solid 20 inches of cheesy glory.
Why it’s the real deal?
The only way to eat it is by folding it vertically at the base—anything less is basically sacrilege.
It’s a slice, not a salad.
Chicago Tavern-Style Thin Crust
In post-war Chicago, inside corner bars thick with smoke and Sox pride, a new kind of pizza was born—crispy, square, and built to share. Chicago tavern-style thin crust wasn’t flashy—it was honest. Made to pair with cold beer and hot gossip, it was rolled thin, baked crisp, and sliced into squares for the whole table. No deep dish drama here—just edge-to-edge cheese, bold sauce, and toppings spread like a neighborhood rumor. The crust cracked, the flavor smacked, and the attitude? All South Side.
Why it hits different?
A 12” cracker-thin crust that crunches loud with toppings on every inch and cut into squares, not slices.
No forks. No rules. It’s pizza with street smarts.
California-Style
In the sun-soaked kitchens of 1980s California, where surfboards leaned on art studios and avocado toast was still a rumor, a bold new pizza emerged—light, fresh, and wildly original. California cuisine was breaking all the rules, and chefs like Ed LaDou led the charge. Say goodbye to pepperoni and hello to goat cheese, fig jam, carne asada, or barbecue chicken. This wasn’t your Grandmas’s pie—it ditched tradition, caught a wave, and came back with goat cheese and a tan.
This pie’s vibe?
A thin, crisp crust built for sunshine. At 10 inches, these smaller pies have toppings that might raise an eyebrow at first. But hey, those quirky combos… They’re just a delicious nod to California’s wild, wonderful cultural mix.
No forks. No rules. It’s pizza with street smarts.