Charred Apizza

Did you know we make our own soda syrups using only 3 ingredients?
Just fruit, sugar and phosphate!

We have Lemon-Lime, Orange, Strawberry, Cherry, Tropical, Peach, Chocolate, Cream soda and starting today, Blueberry!
Come try our take on this soda classic. $4 regularly, $2 at happy hour 3-5 pm
Check out the wild color change when we add the phosphate… video in comments

A lot of folks have asked how we make our Detroit crusts with such a great texture and flavor, so we thought we’d share a bit about our unique technique!

Terry makes our dough by hand using a series of coil folds and rests. This develops a strong gluten that doesn’t get broken into shorter strands like when using a mixer.

The result is laminated layers of gluten that capture all the gases coming off the yeast during overnight fermentation in the pan.

We then par bake the crust just before it collapses resulting in a light and airy crust so many of you enjoy!

Terry’s a serious dough wizard, our pizza wouldn’t be the same without his knowledgeable hands.

Today we’re running a spicy one!
Genoa salami, jalapeño & radish slaw, burrata, pesto aioli and pea shoots on our house seeded hoagie.

You may need a little something to wash it down, so we brought in an awesome selection of Cold Fire’s Indie Batches!

This evening we are running Eggplant in the style of Modugno! The eggplant is lightly fried in olive oil, stuffed with mozzarella, basil, pecorino and bread crumbs before being baked and served on a bed of fresh fettuccine with tomato sauce.

This recipe was pulled from the archives of Zenon Cafe! IYKYK
Available 5-sold out!