Two Great Cities
Two Great Pizzas
Detroit-Style Pizza
In 1946, as troops strutted home victorious, Detroit was pure red-white-and-blue swagger. Patriotism was sky-high, innovation was in overdrive, and Gus Guerra was busy cooking up a new kind of legend. Sure, Cadillacs and Fords turned heads—but Gus? He turned taste buds. He layered pepperoni under fluffy dough, buried it in cheese, drizzled on bold red sauce, and tossed it in a blue steel auto pan like a boss. Boom—Detroit-style pizza was born.
What makes it legit?
Meat hiding under the cheese like a savory secret.
Cheese stretched edge-to-edge for that crispy caramelized crust.
Blasted at high heat to give it that golden, crunchy crown.
It’s pizza with horsepower.
New York Style Pizza
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.
True New York pizza lovers know 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.