That Bootleg crust is amazing. FWIW, last time we ordered a pizza from there it was ready in like 40 minutes (we ordered first thing).
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Had Bootleg Pizza, Iâm glad the sourdough crust turned me off a bit or Iâd be going there everyday. Everything was perfect, except I didnât like the sourness of the dough.
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what other good pies in Mid-City?
Apollonia on Wilshire near La Brea. There are a ton of new places on Melrose between La Brea and Fairfax. Iâm interested in Provami but havenât been yet.
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Yep! Brandoni, La Morra, even Roji bakery has an italian pizza oven.
âDommy!
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Where is this? is this the guy that does it at home?
Kinda. Heâs working in the back of a kitchen. So itâs like how Hollywood Pies started. Pick up and even parbaked option for later.
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WHich detroit pizza place doesnât have sourdough crust?
I wouldnât expect any Detroit pizza to have sourdough crust.
The only one mentioned here is Bootleg, which is not Detroit-style.
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Yeah as @Robert mentioned, I canât recall any of the Detroit style pizzas Iâve had around here having sourdough crust. Or if they did, it certainly wasnât a noticeable flavor component. Dough Daddy, Dtown, and Quarter Sheets too iirc.
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wait? I thought this was detroit style. What other New Jersey Style places out here?
That dark bottom looks legit.
Warrior: In Las Vegas, Pizza Rock purports to make authentic Detroit-style pizza. I cannot speak to the authenticity having unfortunately only visited Detroit once without trying the pizza. My best guess is that Pizza Rock offers exemplary Detroit-style pizza. We tried it, and it was memorable, kind of like a Diddy Riese ice cream cookie sandwich is memorable. I probably will never eat Detroit-style pizza, or an ice cream cookie sandwich, ever again.
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What was it that turned you off to the style?
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Warrior: I found it too heavy, and I prefer cheeses like fontina, mozzarella di bufala, and gruyere to Wisconsin brick cheese. To be honest, I was deliberately being snobby in my post, late at night after a bottle of wine. I did like the pizza and am glad I tried it. I just wouldnât order it again. It has a low quality to calorie ratio IMO. I think Neapolitan pizza tastes better and has lower calories, so itâs a no brainer.
Peony: I found it a bit oily for my liking, and a little too thick. Iâm a thin crust person.
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You donât like cheese bread deep-fried in butterfat until crunchy?
As I noted above, the Widmerâs aged brick I use in mine is a strong, natural, washed-rind cheese that was inspired by Limburger. Itâs similar to a ripe Munster or Livarot.
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i think you described why i tend to not get all excited about the detroit style⌠funny enough iâm right now baking off a sourdough sicilian 
Nameen?
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Oh, honey, thatâs me all day long, and I donât need a bottle of wine to justify it. 
Own it!
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Tried what has been my favorite Detroit-style pizza earlier this week. This is from a pop-up called Dorthyâs Pizza.
Theyâve been doing regular pop-ups on the West Side at Full Proof pizza (a great pizzeria done by Lodge Bread & Co btw), and they seem to have pop-ups called Pizza Hell further east at Estretto Sandwich Shop.
I was able to eat this pizza within 15 minutes of it coming out of the oven (luckily my car drive was short), and it was fantastic.
We ordered the Dorthy (on the left) - pepperoni, fennel pollen, and parm, and we added the Fresno pepper jelly option. On the right was the Rocky Balboa with Spanish chorizo, charred hatch chiles, calabrian chile honey, whipped ricotta, and opal basil.
The story of this pizza is the texture of the crust. It was fluffy, had just a touch of sponginess to it, yet with a nice crunch, and then there was a decadent-melted-cheese finish. They say they use a 72-hour leavened sourdough, so I guess this isnât strictly Detroit pizza, but as a poster mentioned above, this pizza wasnât sourdough forward. Each pizza comes cut into four pieces, and each piece is its own corner piece, which is quite important for this style of pizza.
The pepperoni on the Dorthy was nice and crisped, and folded up into chalices. There is fennel pollen which lends it a nice sweetness. I am in the camp that likes honey on their pizza, so if youâre not, they do have the Red Stripe. The pepper jelly option added a nice kick to the proceedings and was totally worth it.
I really liked the Ricky Balboa as well, though my wife thought the pizza would have been better with fewer toppings. I thought the freshness of the ricotta and the herbal and bright flavor from the basil served as a nice counterpoint to the heat and meaty flavors from the remaining toppings.
Theyâre on hiatus for a couple weeks and then back at it after.
For completeness, below are photos of other Detroit pies Iâve had the pleasure of experiencing, in Power Ranked⢠order. (PS, I know I need to try Quarter Sheets so the below can be a more proper list).
1) Dorthyâs
2) Cloverleaf (not LA - had to get it in Detroit, MI) the crust is superior to the below options, though their toppings are mass produced
**3A) Doughdaddy **
3B) Dtown Pizzeria (popup at Phorage Weho)
5) Apollonia (perhaps not strictly Detroit style, but seems to have been mentioned in the same breath so including it here).
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