Detroit, MIPizza

Supino Pizzeria's New Center shop turns out thin, foldable pies with crisp edges and thoughtfully restrained toppings. Red and white combinations range from straightforward classics to vegetable-driven creations, all supported by a crust with enough structure to hold each slice. The Woodward Avenue room carries forward a beloved Detroit pizza identity.

Pie-Sci treats pizza as a flexible canvas, building playful combinations around seasonal produce, unexpected sauces, and plenty of vegan options. The Woodbridge shop keeps a recognizable neighborhood-pizzeria spirit even when the toppings wander far from convention. Diners can choose whole pies or slices and expect the menu to reward repeat visits.

Sicily's Pizzeria & Subs distinguishes its pies with a naturally leavened sourdough crust that brings chew, tang, and a sturdy base for generous toppings. The Southwest Detroit storefront also serves subs and other pizzeria staples, but the fermented dough gives its round pies a personality that stands apart from the city's pan-pizza tradition.

Tomatoes Apizza brings New Haven-style baking to Farmington Hills, producing thin pies with blistered, charred crusts from a very hot oven. Tomato pies, white pies, and classic topping combinations keep the focus on the dough and bake. The dining room offers metro Detroit a clear counterpoint to thick local squares.

Grandma Bob's serves crisp-edged square pies in a lively Corktown dining room, pairing the familiar Detroit-style form with inventive topping combinations. The kitchen balances caramelized cheese borders and an airy interior crumb, while vegan choices and rotating specials broaden the menu. It works as both a neighborhood bar stop and a pizza-focused meal.