Pizza By BIGGZEE 

The Pizzas

• Chickentown Style

This is my own style. The crust leans thick-crust Detroit Pan Style but wont make the Detroit purist's list. This is the far and away most requested pie I make. Many reviews indicating, "This is the best pizza I've ever had."  My from scratch pizza dough that has been perfected to have a open soft crumb and pillowy moist texture,  homemade sauce, that crispy pan pizza bottom with the signature caramelized cheese crust with "Chelagmites" rising to the sky,  a thin layer of turkey pepperoni under the generous part-skim mozzarella cheese with a little pecorino romano and parmesano regiano. All cooked to golden brown deliciousness. You can get it without the pepperoni but I think that just makes the pizza gods sad...

• American Thin Crust

Not NY style but leans that way.  My from scratch pizza dough,  stretched see-through thin,  light mozzarella, with a little pecorino romano and parmagiano reggiano.  Add fresh basil and/or turkey pepperoni option. 

• Margarita

My from scratch pizza dough,  homemade sauce,  a generous bubbly crust,  local fresh mozzarella, premium extra virgin olive oil.

• White Thin Crust

The Sause-less version of the thin crust.  My from scratch pizza dough,  stretched see-through thin with a thin layer of Ricotta con latte a la Biggzee, topped with a layer of mozzarella and a little olive oil. 

The Sides

• Pepperoni Roll 

5 oz of Turkey Pepperoni, light mozzerella, pecorino romano, parmeseano reggiano,  and premium extra virgin olive oil all rolled into a nice tight golden brown and delicious package.   

• Garlic Bread Straight-up (no Cheese)

Oven fresh from scratch bread, topped with a garlic butter and olive oil concoction, toasted to golden brown perfection.

• Garlic Bread "Royale" 

Oven fresh from scratch bread, topped with my garlic butter and olive oil concoction and a light triple cheese dusting of love of mozzrella, romano, and parm all toasted to golden brown perfection.