Aaron Lindell (michigan-native and former sous chef at cotogna) and Hannah Ziskin, pastry chef at m georgina, have been offering detroit-style pizzas and desserts out of their glendale home since last summer. they’re now in residence at the unoccupied m georgina every saturday and sunday. perfect opportunity for a hayato bento and detroit pizza bang bang. @NYCtoLA, @rlw, @js76wisco, @TheCookie, @lapizzamaven, @J_L, @chrishei, @attran99, @foodshutterbug, @Dommy
I’m no detroit pizza expert and have no idea how “authentic” this was, but it was incredible. the sweet-savory red sauce is made with bianco dinapoli tomatoes, the soft, airy, focaccia-like crust uses tehachapi grain project red fife wheat sourdough and the crispy-cheesy crust situation surrounding the edges is out of control.
make sure to try ziskin’s desserts too, from house of gluten, also out of m georgina.
As a Michigan native I can assure you that Buddy’s never used anything like these ingredients. Having had Buddy’s, at least the Ann Arbor branch, after seeing these pictures, I can further assure you that you never want to have the “authentic” version. This looks so much better!!!
