Crust is crisp and light, especially the corner slices. Good undercarriage. The things that hold this pizza back are greasiness, and a lower quality mozzarella cheese and sauce. This is a solid Detroit-style; I don’t think you’ll find much better for this style.
This would be a strong 8 if the cheese was high quality, and if high quality tomatoes were used. I’m thinking a beautiful San Marzano crushed tomato or passata would skyrocket this pie. You can even add crushed garlic and/or small drops of pesto to go even further.
Finally, I got half pepperoni and half regular. High quality peperoni that cupped when baking would be great on the pie.
I would definitely return if I was in town again and looking for a quintessential Detroit-style pie.
