9 Michigan Pizza Styles That Go Beyond Detroit Deep Dish
When most folks think of Michigan pizza, that famous Detroit-style deep dish with its caramelized cheese edges steals the spotlight.
But as a lifelong Michigander and self-proclaimed pizza enthusiast, I’ve discovered our Great Lakes State offers a much richer pizza landscape than outsiders might realize.
From the Upper Peninsula to the Indiana border, creative pizza makers have developed unique regional styles that deserve recognition.
Let me take you on a delicious tour of Michigan’s lesser-known pizza treasures that might just change how you think about Midwest pizza forever.
1. Upper Peninsula Pasty Pizza
The first time I encountered a Pasty Pizza in Marquette, I nearly fell off my barstool. This brilliant UP creation combines two regional favorites into one mind-blowing dish. Imagine a traditional pizza crust topped with the savory filling of a Cornish pasty – seasoned ground beef, diced potatoes, rutabaga, and onions.
Instead of tomato sauce, these pies use a light gravy base, then get finished with a sprinkle of cheese and sometimes a drizzle of ketchup (don’t knock it till you’ve tried it). The result tastes like Michigan heritage on a plate.
Most UP bars serve this hearty pizza during the brutal winter months when temperatures plummet and stomachs demand something substantial. One slice will fuel you through hours of snowshoeing or ice fishing!
2. Traverse City Cherry Pizza
Cherry pizza changed my life during a summer trip to Traverse City’s annual Cherry Festival. The local pizzerias have mastered the sweet-savory balance by incorporating the region’s famous tart cherries into their signature pies.
Most versions pair dried cherries with smoky bacon, caramelized onions, and goat cheese atop a thin, crispy crust. The magic happens when the cherries slightly caramelize in the oven, creating little bursts of tangy sweetness against the savory backdrop.
Some places go further with cherry-infused sauce or even cherry-flavored crust! While it sounds bizarre to pizza purists, the combination works surprisingly well. My favorite spot serves theirs with a drizzle of balsamic reduction that ties all the flavors together perfectly.
3. Frankenmuth German Pizza
“You call that a pizza?” my Italian friend scoffed when I ordered the German pizza in Frankenmuth. I couldn’t blame him – this creation barely resembles traditional pizza, but that’s what makes it special!
The crust is closer to a soft pretzel than pizza dough, with a distinctive brown exterior and chewy center. Toppings typically include beer-braised sauerkraut, sliced bratwurst, caramelized onions, and a blend of Swiss and Gouda cheeses. Some places add a mustard-based sauce instead of tomato.
Frankenmuth, Michigan’s Little Bavaria, developed this style to honor its German heritage while satisfying American pizza cravings. Pair it with a local craft beer, and you’ve got a perfect meal after exploring the town’s famous Christmas stores and chicken dinners.
4. Great Lakes Whitefish Pizza
My fishing trip to Petoskey ended with the most unexpected culinary discovery – whitefish pizza! Coastal Michigan towns along the Great Lakes have perfected this regional specialty that showcases our incredible freshwater bounty.
The base starts with a garlic-infused olive oil instead of tomato sauce, topped with chunks of locally caught whitefish, capers, red onions, and dill. Some versions include smoked whitefish for an extra layer of flavor complexity. The fish remains delicate and flaky, never overwhelming the other components.
Family-owned pizzerias in harbor towns from St. Joseph to Mackinac Island each put their spin on this creation. My favorite version includes tiny Lake Michigan shrimp and fresh herbs grown right behind the restaurant. It tastes like summer on the Great Lakes!
5. Copper Country Cudighi Pizza
Hands down the strangest pizza I’ve ever loved came from a tiny joint in Houghton in Michigan’s Copper Country. The star ingredient? Cudighi – a spicy Italian sausage brought to the Upper Peninsula by immigrant miners that’s become a local obsession.
The pizza features a thick, slightly sweet crust topped with tomato sauce, generous amounts of cudighi sausage, green peppers, and plenty of mozzarella. What makes it unique is the addition of cinnamon and nutmeg in the sausage, creating an unexpected spice profile.
Copper Country locals debate fiercely about which restaurant makes the best version. The tradition runs so deep that families pass down their cudighi recipes through generations, each claiming theirs is the authentic approach. One bite and you’ll understand why this regional specialty inspires such passion!
6. Mackinac Island Fudge Dessert Pizza
“You’re having pizza for dessert?” my confused kids asked during our Mackinac Island vacation. I couldn’t resist trying the island’s creative marriage of their two famous foods – pizza and fudge!
This sweet treat starts with a buttery, cookie-like crust topped with a thin layer of chocolate fudge sauce, then sprinkled with chunks of the island’s famous fudge in various flavors. Additional toppings might include crushed peanuts, mini marshmallows, or Michigan cherry preserves.
Several ice cream parlors and restaurants on the car-free island offer this indulgent creation, especially during summer tourist season. The best versions balance sweetness with a hint of salt in the crust. After a day of biking around the island, there’s nothing better than watching the sunset over the Straits of Mackinac with a slice of fudge pizza!
7. Detroit Coneys Pizza
Combining two Detroit food icons created the most controversial pizza I’ve ever defended to out-of-state friends. The Coneys Pizza transforms the beloved Detroit Coney dog into pizza form, and locals are divided on whether it’s genius or sacrilege.
The foundation is a traditional Detroit-style square crust topped with mustard-infused sauce, hot dog slices, ground beef chili (never beans!), diced onions, and a blend of cheddar and mozzarella cheeses. Some places add pickle relish or jalapeños for extra kick.
Downtown Detroit pizzerias created this mashup to capitalize on the city’s coney dog fame. While purists from both camps might object, late-night diners and adventurous eaters have embraced this uniquely Detroit creation. After a Tigers game, you’ll find fans debating which version reigns supreme.
8. Holland Dutch Apple Pizza
My first encounter with Dutch Apple Pizza happened by accident during Holland’s Tulip Festival when rain drove us into a small bakery. This western Michigan specialty reflects the region’s strong Dutch heritage and abundant apple orchards.
The base uses a yeasted dough similar to a traditional Dutch apple pie but flattened into pizza form. Toppings include thinly sliced Michigan apples, streusel crumble, speculaas spice (a Dutch cinnamon-nutmeg blend), and sometimes a drizzle of caramel. The edges puff up beautifully while baking.
Holland’s bakeries compete each autumn to create the most popular version, often incorporating heirloom apple varieties grown in nearby orchards. Many locals enjoy this treat for breakfast rather than dessert, pairing it with strong coffee in true Dutch fashion.
9. Ann Arbor Hippie Pizza
College towns spawn creative food innovations, and Ann Arbor’s Hippie Pizza perfectly captures the city’s progressive, health-conscious spirit. I discovered this gem as a University of Michigan student when late-night study sessions demanded substantial fuel.
These colorful creations feature whole grain or even hemp-infused crusts topped with locally-sourced vegetables, plant-based proteins, and unexpected ingredients like nutritional yeast, microgreens, or fermented foods. Many places offer vegan cheese alternatives made from cashews or other nuts.
The style emerged from Ann Arbor’s 1960s counterculture and evolved alongside the farm-to-table movement. Some pizzerias even grow ingredients on their rooftops or partner with student-run farms. Despite the healthy focus, these pies deliver seriously satisfying flavor that appeals to more than just the granola crowd!