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A Whole New Pizza Shop is taking shape.
Perfectly SeasonedAnd That's Just the Pan.
It’s all about the pan, man. The legend goes a customer back in 1946 brought in an auto parts tray from the factory he worked in and suggested the originators of Detroit style pizza, Gus and Anna Guerra, try cooking the pizzas in those pans. And that’s how the cheesy, crunchy crust was born.
Dough. Then Cheese.
In That Order.
From the Oven Mitt State
In Detroit, we just call it pizza. We do things a little differently. We start with made from scratch dough, add the cheese and then top it off with sauce – in that order. One bite says it all: crispy outside, chewy inside and a crunchy, cheese covered crust that makes it one of a kind. It’s the hot new pizza trend that started in 1946.