What Makes Detroit's Best Thin Crust Pizza?
Ask ten Detroiters what they look for in a slice and you will get ten different answers. But mention the best thin crust pizza in Detroit and most of them will point you toward one thing: a crust that snaps instead of sags. That crispness does not happen by accident. It comes from dough that rests long enough to develop flavor, then gets stretched thin and baked hot and fast. At Paul's, thin crust is not an afterthought. It is a craft. The dough is rolled with a light hand so it stays even from edge to edge, then loaded just enough to hold its shape without turning soggy under the toppings. That balance is the difference between a pizza that holds together on the walk home and one that falls apart before you get through the box. Part of what separates a real pizza place in Detroit MI locals trust from a chain is the oven. Paul's uses brick oven pizza Detroit methods that push heat from every direction at once, giving the crust those small charred bubbles that add texture ...