10 Michigan Pizzerias That Prove The Drive Is Worth It For A Great Slice
In Michigan, we treat pizza as a sacred, blistered, and cheese-caked birthright. There is a specific, intoxicating perfume that hangs over our neighborhoods, a heady mix of bubbling mozzarella and caramelized “lace” edges, that practically announces the weekend.
I’ve spent my fair share of miles chasing that perfect, wood-fired char and the legendary square slices that made our state a global dough-and-sauce powerhouse. Whether you’re a purist for the crispy corner or a seeker of clever new wrinkles in the crust, these ovens are shaping local legends and childhood memories one tray at a time.
From iconic Detroit-style square slices to artisanal wood-fired pies, this guide explores the best pizza in Michigan, highlighting must-visit pizzerias that define the state’s world-class food scene.
So, grab a friend who doesn’t mind a little grease on their fingers and let the miles justify themselves. This list collects the spots worth a dedicated road trip!
1. Supino Pizzeria, Detroit
Char rings freckle the thin crust at Supino Pizzeria, a clue that intense heat and chef-driven restraint share the steering wheel. The room hums with a casual, high-energy vibration, with chalkboard menus and kitchen clatter setting a no-fuss mood near Eastern Market.
You will find this local treasure at 2457 Russell St, Detroit, MI 48207. The aroma of roasting garlic seems to draft through the block, pulling in hungry passersby like a magnet.
The pepperoni curls into perfect little cups, letting savory fats pool like tiny broths. The Bismarck throws a soft yolky egg across bitter greens for a sophisticated finish.
Owner Dave Mancini keeps toppings balanced and seasonal, often featuring Michigan mushrooms when they’re at their earthy peak. A lemony arugula salad usually rides shotgun, adding brightness between rich slices.
On a market Saturday, grab a seat early because crowds form as soon as produce trucks arrive. Don’t be afraid to ask for a half-and-half pie to compare red and white bases, then notice how the olive oil finish carries you into a quietly satisfying walk outside.
2. Buddy’s Pizza, Detroit
The corner crust at Buddy’s snaps with a buttery, salty edge that tastes like decades of history encoded in caramelized cheese. Blue steel pans are seasoned veterans here, producing deep-dish square pies that release a cloud of steam the moment they lift.
Visit the flagship at 17125 Conant St, Detroit, MI 48212. Framed memorabilia lines the walls, sketching a timeline of the city’s appetite.
This is the birthplace of Detroit-style pizza, an airy porous crumb under a sturdy crunchy base. Wisconsin brick cheese goes to the edges for that burnt-cheese perimeter, finished with racing stripes of red sauce across the top.
Founded in 1946, it grew from a neighborhood tavern into a regional standard-bearer. The Motown and Detroiter combos stay reassuringly classic, proving some recipes don’t need to chase fads.
Order a large antipasto salad for the hit of vinegar and crunch before the main event. If you take a pie to go, reheat it in a cast-iron skillet the next day, and let those concentrated sauce stripes bloom again.
3. Cloverleaf Bar & Restaurant, Eastpointe
At Cloverleaf, the crust edge wears a glorious frico crown that crackles like dry kindling under a knife. The dining room feels like a cherished time capsule, with varnished wood, cozy booths, and regulars swapping local scores.
Make your way to 24443 Gratiot Ave, Eastpointe, MI 48021. The neon sign feels like a warm welcome back to a simpler era of dining.
The lineage is legendary, Gus Guerra brought Detroit-style technique here after his time at Buddy’s. The recipe still reads like a confident whisper from the past, with patient proofing, brick cheese to every corner, and bright savory ribbons of sauce.
Go for the Cloverleaf Special with peppers, onions, mushrooms, and pepperoni. It’s a busy pie that somehow keeps a perfect pace without getting soggy.
If you crave extra crunch, request well-done for maximum char along the cheese wall. The carry-out window moves fast, but lingering in the lounge lets you watch heavy pans emerge from the oven like small daily victories.
4. Michigan & Trumbull Pizza, Detroit
The perfume of simmering tomatoes hits the moment you open the door at Michigan & Trumbull. Then the corners of the square pies announce themselves with burnished crispy swagger.
The Corktown space blends greenery, exposed brick, and an easygoing playlist that naturally slows down the evening. Find it at 1441 W Elizabeth St, Detroit, MI 48216, tucked near the memory of old Tiger Stadium.
The Hudson is a smart study in balance, with cup pepperoni, pickled jalapeños, and a drizzle of hot honey on cloud-like dough. Founders Nate Peck and Kristin Calverley built credibility as pop-up stalwarts before landing this permanent home.
Their signature sauce leans bright and acidic, a note that keeps deep-dish slices from feeling leaden. It’s a refreshing approach that makes you want another bite instead of a nap.
Weekends can mean a queue, so ordering ahead saves sidewalk pacing. Start with a corner for caramelization, then a center square for crumb softness, and use the herb-kissed housemade ranch for dipping without drowning the dough.
5. Pie Sci Pizza, Detroit
Chalkboard puns and wild themes signal that Pie Sci enjoys the art of tinkering. The tiny space by Wayne State buzzes with students balancing boxes and bold culinary theories.
Set your GPS to 5163 Trumbull St, Detroit, MI 48208. The scent of roasting garlic wafts out to greet you at the corner.
Expect mashup pies with names like the McLovin or Sriracha Cha Cha. They’re playful in concept but anchored by serious well-hydrated dough.
Weekly specials show the kitchen’s range, moving from complex roasted vegetables to layered specialty sauces. Under the jokes is sincerity, and the bake lands with uniform leopard spotting on the crust.
Gluten-free and vegan options aren’t afterthoughts, which is a relief for mixed groups. Call ahead during exam weeks, and order half-and-half to test a classic pepperoni against a seasonal wildcard for a sharper read on what they do best.
6. Tomatoes APIZZA, Farmington Hills
Black smoky blisters freckle the rim at Tomatoes APIZZA. It brings a serious New Haven style lean to the suburban calm of Farmington Hills.
The dining room stays purposefully spare, letting the coal-fired aroma do most of the talking. Navigate to 29275 Northwestern Hwy, Farmington Hills, MI 48334, and you’ll notice the steady hand on the peel.
The White Clam Pizza is a revelation, briny, garlicky, finished with olive oil that seems to glow under the lights. Owner Jeff Tinsley champions a thin chewy base that resists sag without turning brittle.
If you’re a purist, a simple red pie with fresh mozzarella shows immense confidence in dough and sauce. The restraint is the point, and it makes the char feel intentional instead of showy.
If you want more fire, order well-done for louder crunch and deeper char. Dine in for the first slice while it still snaps, then use the simple side salad to reset your palate between salty clam and garlic.
7. Fricano’s Pizza Tavern, Grand Haven
A whisper-thin almost biscuit-like crust defines Fricano’s. The edges are brittle, and the surface carries a subtle buttery sheen.
The tavern glows with decades of conversation, with red vinyl seating and vintage neon casting lake-town calm. Head to 1400 Fulton St, Grand Haven, MI 49417, and step into a Michigan ritual.
The classic pie is intentionally spare, built on a signature spice blend and a restrained layer of premium mozzarella. Tony Fricano’s legacy endures in a bake that refuses modern fads and rewards patience with concentrated flavor.
Pepperoni cupping is modest by Detroit standards, but the taste is intense. Fats paint crisp spots across the thin dough, and that aroma lingers in the room.
Keep toppings simple because this style performs best that way. Arrive before peak dinner to dodge shoreline rush, and if you have leftovers, reheat in a dry skillet to restore the snap and deepen that tavern perfume.
8. Bigalora Wood Fired Cucina, Royal Oak
A fine mist of flour dust shimmers each time the oven door opens at Bigalora. Then a wave of wood-smoke perfume rolls across the dining room.
The Royal Oak location nails date-night energy without losing its family-friendly soul. Find it at 711 S Main St, Royal Oak, MI 48067, where the bar glows warm as dusk settles.
Chef Luciano DelSignore leans on long fermentation for dough that’s tender, elastic, and prone to pretty blistering. The Bacco Sausage pie hits savory brightness through fennel, while the Marinara skips cheese to let tomatoes lead.
Seasonal vegetables show up with smart char, keeping bite while gaining sweetness. It’s the kind of menu where restraint still feels generous.
Lunch is calmer if you want the oven show without crowds. Pair with charred Brussels sprouts for texture, and if you like a firmer center, ask for a slight extra bake, then linger over caramelized edges before they cool.
9. Mani Osteria & Bar, Ann Arbor
Conversation rises over clinking glasses at Mani, where wood-oven heat reaches all the way to the front bar. The space feels polished and urban, but never stiff.
Point yourself toward 341 E Liberty St, Ann Arbor, MI 48104. It’s a short walk from campus energy, yet it reads like its own calm pocket.
The Soppressata pizza is a favorite, with chili oil heat balanced by a touch of honey. Dough ferments for days, then meets flame for spotted char and a whisper of smoke.
Chef Adam Baru’s team keeps toppings disciplined and high-quality. Sauce acidity and cheese richness behave like partners, not rivals, so each bite stays clean.
Reservations help at prime time, but the bar is friendly for first-come seating. Split a classic Caesar and a Margherita to set a benchmark, then save crusts to mop up the olive oil shine like a quiet savory encore.
10. Licari’s Sicilian Pizza Kitchen, Grand Rapids
Toasted breadcrumbs crackle softly on the sfincione at Licari’s, your first signal this kitchen runs at a different tempo. The dining room glows amber, and families lean over pans while servers weave through with practiced ease.
Set your course for 2869 Knapp St NE, Grand Rapids, MI 49525. The ovens keep a steady hum that feels comforting before you even order.
Expect a focaccia-like base, airy inside, anchored by a crunchy bottom. It’s topped with onions sweetened low and slow under thick bright tomato sauce.
Gianni and Lisa Licari spotlight Sicilian traditions, from panelle to caponata, alongside signature pizzas. The Diavola brings real heat without steamrolling the other flavors, which earns it a permanent spot in rotation.
Takeout travels well because the crust is sturdy, but dining in lets you hear the breadcrumbs sing at first contact. Ask for extra grated pecorino, and leave with dried oregano and olive oil perfume riding home in the car.