Supino's Pizzeria in Eastern Market is damn good, and now the
Freep knows it, too.
Excerpt:
It takes Dave Mancini only minutes to turn a mound of his soft,
impossibly wet dough into one of Detroit's best pizza crusts -- a thin,
irregular, 18-inch beauty with great flavor and crisp but wonderfully
chewy edges.
Working in the small, bare-bones kitchen of his Supino Pizzeria in
Eastern Market, he mixes the dough fresh daily in small batches; makes
his sauce in-house; shops for the best tomatoes, herbs and other
toppings, and hand-forms every pie that goes into the massive
stone-lined oven.
The results are so wonderful that customers drive in from the suburbs to have yet another Supino pie.
Read the entire article
here.
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