Fueling the Rise of Detroit-Style Pizza

Watch how three operators from different parts of the country embrace the pizza from motor city. Did you know that 56% of consumers are interested in Detroit-style pizza, but only 24% of operators offer it?* Maybe it’s time to add it to your menu.

Get insider tips on:
- Creating authentic Detroit-style pizza
- Adding value to common ingredients
- Photography that works harder ^{*Datassential Pizza Power Report, 2018}

More from our featured operators

Giles Flanagin of Blue Pan Pizza

Denver, CO
Established 2015

What’s your story?
In 2014, I got a call from my longtime friend Jeff Smokevitch, who owns a pizzeria called Brown Dog Pizza. He wanted to try a new concept in Denver specializing in Detroit-style. Being from Detroit, I was on board right away.

Advice
It’s hard to talk about quality for me without talking a little bit about risk. There’s a balance between using what we believe are the best ingredients and charging a correct price to get our customers to come back. Menu pricing is art and science.

Favorite Recipe
That’s kind of like asking me which of my daughters is my favorite daughter. I would say that our Brooklyn Bridge—which is our best seller—is arguably my favorite. That and the 313.

Visit Blue Pan Pizza

Pete Tolman of Iron Born Pizza

Pittsburgh, PA
Established 2017

What’s your story?
I had never heard of Detroit-style pizza before. Then I visited Brown Dog Pizza while on vacation in Telluride, CO. It blew me away. So, I went back to Pittsburgh and started working on a recipe right away. So far, Pittsburgh has responded well.

Advice
Grow the business through flavor. Make sure your recipes are good. Make sure your pizza dough is good. Check your salt levels often. And be ready to work. The first few months of business are going to be long.

Favorite Recipe
Probably the White Pie is the one that I always love. It has garlic cream over top of caramelized onions and roasted tomatoes.

Visit Iron Born Pizza

Karen Ostrowski and Lauren Seidhom or Pi-Squared Pizza

Hendersonville, NC
Established 2016

What’s your story?
I had visited friends who live in Michigan and was inspired by the Detroit-style pizzerias. At that time, I wanted to get out of the corporate world, not travel so much and have something that was mine and my family’s.

Advice
We have a wonderful product. We don’t need to discount it. I’d rather charge the right amount the first time instead of inflate the price and then offer coupons. Just serve a quality product. And charge the right price and everybody gets it.

Favorite Recipe
It used to be the Fig-et About It. Today, I would say probably our GreekTown. That’s a no sauce pizza with spinach, mayo and a bunch of different things. But it’s basically a Greek salad.

Visit Pi-Squared Pizza

Boosting Your Digital Presence

Watch how operators grow their customer base through social media and paid digital media.
Featured operators:
Adam Elpayaa of Pizza Payaa
Sean, Keith, Nick of Three Brothers

Blending Quality with Simplicity

Operators from across the country honor the art and tradition of Neapolitan Pizza.
Featured operators:
Gino Fazzari of San Giorgio Pizzeria
Vic Bernardini of Pizzeria Lucca
Kelli Kolich and Jason Kolich of 1889 Pizza Napoletana

Building On Your First Success

Watch how three operators from different parts of the country took the plunge and opened additional pizzerias.
Featured operators:
Joel Mills, Mike Akey, Jerry Roberts, Laure Young, Melissa Akey and Ryan Zachow of Piesanos Stone Fired Pizza
Tony, Freddy and Vine Palazzolo of Krispy Pizza
Anthony Allen and Mike Keon of Otto Pizza

Changing the Pizza Game

Watch how three operators from different parts of the country play by their own rules.
Featured operators:
The Ventura Family of Miguel's Pizza
Whitney Hart of Boss Lady Pizza
Alex Koons of Purgatory Pizza

Slicing It Up NY Style

Watch how three operators from different parts of the country elevate the idea of an authentic slice shop.
Featured operators:
Pasquale Presa of Pasquale's Neighborhood Pizzeria
Mike Friedman of Pizza Delicious
Joe Riggio of NY Pizza Suprema

Playing with Fire

See how three operators from different parts of the country take advantage of the growing wood fired pizza trend.
Featured operators:
Nick Sanford of Toss 'N' Fire
Mike and Andre Sarap of Elliot's
Ken Bothman of La Fiamma