Food / Drink The Official Pizza Review Thread

[CMNTMXR57]

So I'll just say this about pizza or any kind, if it's not good without toppings then it's a hard pass for me.

How about Detroit style pizza, I've personally never had it, but I want to try it:
View attachment 83592

Shield's is what we hit up whenever I'm in Detroit.

Their website isn't working right now, but their fecesbook page. Since I'm going out there for Woodward, it's usually the Southfield location we frequent.

Shield's Pizza | Troy MI

Shield's Pizza, Troy. 5,322 likes · 16 talking about this · 9,312 were here. Serving up legendary, award-winning Detroit Style pizzas and salads to Metro Detroit since 1946!

www.facebook.com

 

[Bru]

Someone say Detroit style? Fiamme in Naperville.

 

[Pro Stock John]

Bru , dammmmmn. Lane I'll bookmark your suggestion too!

 

[Bru]

All this talk of pizza and fried chicken. I'm hungry

 

[Sprayin]

Someone say Detroit style? Fiamme in Naperville.

That looks good. I'll have to write that one down.

 

[CMNTMXR57]

Same here, I didn't know that a Detroit style place existed here (other than Little Ceasers).

 

[Sprayin]

Same here, I didn't know that a Detroit style place existed here (other than Little Ceasers).

I've seen several in the area. Station 34 in Mount Prospect is a Detroit style place. It's not my favorite, but it's doable.

 

[Bru]

Fiamme used to only serve Neapolitan style pizza but they added a new oven for Detroit style, and are currently experimenting with a pan style. Back when they were training their kitchen for Detroit style, you could call at the end of the day and pick up some free pizza after their training session.

They also operate a ghost kitchen called Interno Forno that takes their regular menu and goes crazy. The regular menu is more like modern, fun Italian, but their ghost kitchen is mostly experimental; Voodoo wings, Truffle asiago wings, bacon jam smoked gouda pizza, chorizo sweet corn puree pizza.

We give them lots of money

 

[Pro Stock John]

El Pres is in town and reviewing a lot of pizzas. Since I like North East pizza I enjoy the reviews, but I think for all the people commenting and suggesting various tavern style pizzas 45 miles away from Chicago they are wasting their time... I was surprised he gave Piece a lowish 7.

 

[Sprayin]

So I went back to the first place I had out here, Bella Rosa (see post #12). Just a no name place up north. Got myself 2 slices of cheese again.

Last time i had to wait for a fresh cheese pie to cook to get my slice. This time they had 3 slices in the case, so I grabbed two of those. In most places in NY, they don't have the pizzas that are out in a warmer. It just chills out in ambient temperature. Then they put them in the oven and re-cook them. My experience has shown me that when this is the case, ask for it well done, so that's what I did.

Talk about a night and day difference from last time. This pizza was crispy, crunchy, good consistency from the cheese. The sauce is still pretty bland, but I can cover that with red pepper flakes. Just an overall good slice. And only $3 a slice is hard to beat.

NY pizza is weird; pizza that has been sitting out and then re-cooked is actually *better* than fresh out of the oven. That's such an odd concept to me. I think that might be the key to enjoying pizza here. Don't order full pizzas. Get slices. Get ones that aren't fresh and then ask them to overcook it when it goes back in.

I'm genuinely surprised I liked it as much as I did. I'll definitely be back. I liked this more than Joe's.

Score: 8/10

I think it might be time to start trying Sicilian slices. More to come.

 

[CMNTMXR57]

Sbarro always does the "put it back in the overn for a minute or two" since they keep it out on the counter.

 

[Sprayin]

Sbarro always does the "put it back in the overn for a minute or two" since they keep it out on the counter.

Yeah a lot of the NY style places do. Some Chicago slice places do as well. It's almost like if you order a whole pizza, do so in advance, let it cool a bit then reheat it at home. It'll be better that way.

 

[CMNTMXR57]

We sorta did that at the place I worked at. We lightly pre-cook it and then sell them as "par-bake's" and at the begining of the pandemic they sold quite well. I know that's not the same as what they're doing here by the slice. But it did prove a popular option.

 

[Sprayin]

We sorta did that at the place I worked at. We lightly pre-cook it and then sell them as "par-bake's" and at the begining of the pandemic they sold quite well. I know that's not the same as what they're doing here by the slice. But it did prove a popular option.

I've done a few parbaked before. It works really well for deep dish. Never tried on thin crust.

 

[jason05gt]

Fiamme used to only serve Neapolitan style pizza but they added a new oven for Detroit style, and are currently experimenting with a pan style. Back when they were training their kitchen for Detroit style, you could call at the end of the day and pick up some free pizza after their training session.

They also operate a ghost kitchen called Interno Forno that takes their regular menu and goes crazy. The regular menu is more like modern, fun Italian, but their ghost kitchen is mostly experimental; Voodoo wings, Truffle asiago wings, bacon jam smoked gouda pizza, chorizo sweet corn puree pizza.

We give them lots of money

We’ve been trying new Pizza places every Friday. I think I just found this weeks pick. The menu looks great.

 

[Bru]

We’ve been trying new Pizza places every Friday. I think I just found this weeks pick. The menu looks great.

Have you tried Little Pop's? It's more NY style, big floppy slices. But better; crispier crust, options for well done and garlic crust, garlic knots, etc.

 

[jason05gt]

Have you tried Little Pop's? It's more NY style, big floppy slices. But better; crispier crust, options for well done and garlic crust, garlic knots, etc.

Yes I enjoy Little Pops. The garlic knots are great.

My wife isn’t a huge fan of NY style so we don’t order a ton from there.

Have you tried Freedom Brothers on Rt 59 and 119th?

 

[Bru]

Yes I enjoy Little Pops. The garlic knots are great.

My wife isn’t a huge fan of NY style so we don’t order a ton from there.

Have you tried Freedom Brothers on Rt 59 and 119th?

I haven't. When we first moved out of the city 3 years ago, we spent a lot of time trying new places that best mirrored our favorite pizza in the city, and landed on Fiamme and Little Pop's so we haven't really ventured out too much beyond those two.

 

[Shawn1112]

I haven't. When we first moved out of the city 3 years ago, we spent a lot of time trying new places that best mirrored our favorite pizza in the city, and landed on Fiamme and Little Pop's so we haven't really ventured out too much beyond those two.

Where was your go to in the city?

 

[Bru]

Where was your go to in the city?

Calo Ristorante for things like family pizza night. A good pub pizza, medium-thickness crust. And then Pequod's pan pizza.

Edit: Forgot Spacca Napoli and their Neapolitan.

 

[Pro Stock John]

Fiamme and Lil Pops very much interest me.

As a North sider I go to Jimmy's for NY thin, but I'm thinking to get some 'za from Gigios on Broadway, used to like it quite a bit, but have been in many years.

 

[Shawn1112]

Fiamme and Lil Pops very much interest me.

As a North sider I go to Jimmy's for NY thin, but I'm thinking to get some 'za from Gigios on Broadway, used to like it quite a bit, but have been in many years.

Used to be a Gigios on Lawrence and Pulaski, wasnt bad

 

[Pro Stock John]

Paulie Gee's, Logan Square. NY thin crust style, was excellent.

 

[Sprayin]

Paulie Gee's, Logan Square. NY thin crust style, was excellent.

Paulie Gee's is great. I've never had their thin though, I go there for their Detroit Style Deep.

 

[SirMarco]

Paulie Gee's, Logan Square. NY thin crust style, was excellent.

This looks amazing.