For Pizzake!



For me, square pizza has always been the almighty of pizza because it can hold toppings with grace. It’s thick-cut, crispy, and doesn’t get floppy when you hold it in your hand. 

There are several quality square-cut pizza spots around town and a new one to add to the list: Michigan & Trumbull in North Side’s Federal Galley. Owners Kristin Calverley and Nathan Peck are kneading and turning out Detroit-style pizza: a light and airy dough baked in repurposed, blue steel pans from the assembly lines of old auto plants. The most distinct feature is the crispy and almost burnt-in-the-best-way-possible caramelized crust. There’s a definite crunch-factor when you bite right in. 

Since I've never been much of a sauce girl, I seek out white pizza any time I'm at a pizza place. So when I discovered the Woodward Ave White at Michigan & Trumbull, I was pleasantly surprised. 

The Woodward Ave White Pizza is topped with dollops of ricotta, mozzarella, red pepper flakes, lemon zest, and garlic oil. The cheeses are rich and creamy, the dough is thick and airy, and the lemon zest adds the right amount of brightness. It’s delicious on its own, but elevate your taste buds by pairing it with the arugula salad… right on top! Peppery arugula is tossed in a light house-made vinaigrette with shaved Parmesan, lemon zest, and house-made croutons. I would definitely order this by itself as well, but I found when you top the white pizza with it you not only make it healthier (vegetables, right?) but it adds a bolder citrus flavor that complements the white pizza well. You definitely won't be missing the sauce on this one. 

Story by sarah sudar   //  Photography by Laura Petrilla