Coal fired was nicely charred, crispy and very delicious. Their Detroit was a major disappointment… ordered it to see if I could learn something from the master Tony G., but the crust was dense and cheese very tough to chew. Not a good eating experience.
by CarlsbadJim
13 Comments
https://preview.redd.it/5fm6k9l1002f1.jpeg?width=4032&format=pjpg&auto=webp&s=0b814493150434380ab7bff05a8f2dbe6aebadb3
Pic of Detroit
Few pictures of pizza have made me emotional. These are among that number. Jealous af. Congrats.
Both look good …
That NY Style looks incredible
Just curious, whats a pizza from there cost these days?
What was wrong with the Detroit?
EDIT: Didn’t read the caption. Thanks for sharing OP
That NY Style looks very solid.
The NY coal fired is up there with any pizza I’ve ever had anywhere, it was incredible.
I was totally disappointed with the DSP at Tony’s as well! BUT, I’ve had it at a few of his “Slice House” franchises, and, while I think there are a few better in the area, it was more along with what I would expect from a good (but not amazing) Detroit. Maybe they have off days? (Though, w/ Tony’s, I would be holding them a higher standard.)
Cellarmaker is my gold standard for Detroit in the area. That has never disappointed.
The detroit does look like a letdown. Square Pie Guys is the best here imo, have you had it?
* Laundromat is great too, it’s a toss up
Wow, that is a pepperoni pie.
Their detroit is usually quite good.
But…. the pan is better.
Tony’s sister restaurant a couple blocks away, Capo’s, exclusively does Chicago-style tavern and deep-dish as well as Detroit style. Give that a try sometime.
Tony’s proper has SEVEN different ovens to cook the various styles. I even tried St. Louis style there, with Provel cheese, which I’d never had in my life before. (It was extremely sweet, which made it interesting, but I probably wouldn’t get it again.)
The coal-fired New Yorker and the Neapolitan-style Margherita are arguably the best pies there. Glad you enjoyed the New Yorker!