Full Review

Ever since we were introduced to the Detroit style pizza by chef John, we’ve been looking forward to trying it. Emmy squared made it possible without leaving the east coast. The key to the Detroit style pizza is that it is cooked in a rectangular pan. This method results in the grease concentrating on the edges which in turn allows for maximum crispiness to be achieved. And crispy it was. The crust was encapsulated in a millimeter-thick crunchy, cheesy, greasy layer of deliciousness. Its like when you’re baking a cheesy item at home and some cheese falls on the baking sheet and it turns into a cheese chip. Emmy squared is able to harness the power of this phenomena and makes it a part of the pizza itself - without a doubt this is a technical marvel. The thin layer of dough was soft and served as pillow for the cheese above it. In our experience lots of cheese and no sauce is a recipe for disaster. But this was not the case here. This is undoubtedly a decadent pizza. So of course, when you’re dealing with a centimeter thick application of cheese you’re going to be fatigued. However, relative to the amount of cheese this was an uncharacteristically reasonable, palatable pizza rather than some sort of monstrosity (Mellow Mushroom). Not just any pizzeria could accomplish this and its a testament to Emmy Squared’s mastery of their craft and the quality of their cheese. Opting for bacon rather than ham, another calculated risk, also paid off as it was meaty than fat and added great flavor. The pineapple was sweet but the jalapenos were spicier and this is unfortunately where the unconventional choices fell short. Undeservingly, the jalapenos stole the show. The pizza was overwhelmingly spicy, and while delicious, it did not taste much like a Hawaiian. All in all, it was a unique, tasty pizza with a great mouth feel that fell just shy of its full potential. Side note: it paired very well with the Little Blind - Third Wave sour IPA.