In 1960, brothers Tom and James Monaghan decided to get $500 together and buy local pizzeria Domi-Nick's in Ypsilanti, Michigan. More than 50 years later, the Monaghans had sold their creation, with more than 9,000 Domino's Pizzas peppering the globe from New Delhi to New York. The pizza chain's menu ranges from pizzas to pastas and boneless chicken wings, side-kicked by their bread sticks and bites, which simmer in garlic before being baked to golden crispiness. Since the reboot of their traditional recipe in 2009, Domino's now offers more than 37 toppings to craft a build-your-own pizza or decorate your neighbor's car.
The story of Hungry Howie's Pizza dates back to 1973, when founders Jim Hearn and Steve Jackson teamed up to transform a 1,000-square-foot shop into Saline's finest carry-out pizza joint. They began franchising in the 1980s, opening up hundreds of locations and expanding their delivery area to zip codes outside the known galaxy. Their pizzas are renowned for their eight varieties of flavored crusts, which include onion, ranch, and garlic herb. Signature Howie Breads are likewise sprinkled with spicy seasoning, cinnamon sugar, or a blend of three cheeses.
Tony Sacco's pizzas come courtesy of a 1,000-degree anthracite coal oven, which turns out delectable pies layered with scratch-made plum tomato sauce, fresh herbs, and mozzarella. The pizzas come in many varieties, such as the traditional margherita pie or the Greek pizza with feta, olives, and pepperoncini. The menu also features oven-baked sandwiches and cannoli chips for dessert, drizzled with chocolate and served with sweet cannoli cream.
NYPD’s trio of Italian-born owners chased their culinary dreams to New York City 15 years ago. They honed their craft in downtown pizzerias and high-end restaurants before opening their own restaurant along Ann Arbor’s bustling William Street. Headlined by New York–style pizzas, the eclectic menu also borrows from classic American and Mexican cuisines. NYPD stays open until 4 a.m., ensuring that astronomers and bar-goers are equally well fed.
Each day, Marco's churns out freshly concocted sauces and house-made dough to construct a delicious assortment of palate-pleasing pies. The menu of specialty pizzas includes a strategic conglomeration of carnivorous delicacies, whimsical veggies, and a gooey triumvirate of cheese. With four types of classic pizza meats, the Meat Supremo packs enough protein to conquer a hoard of bloodthirsty Visigoths intent on sacking the Imperial LEGO forum. Gentle omnivores, however, represent additional food groups with the White Cheezy, which features butter-garlic sauce and a smattering of bacon over feta, onions, and tomatoes. Lettuce and Lotus-eaters can enjoy the vegetarian bliss of a specialty Garden pie or fashion their own flesh-free pizza from the ample selection of toppings.
At Papa John's, the official pizza sponsor of the NFL, dough slingers strew pies with edible medleys selected from more than 15 high-quality toppings. A blend of six cheeses bubbles and bakes across the top of John's Favorite ($9.99+), snuggling a smattering of pepperoni, italian sausage, and nepotism beneath its cozy confines. Custom disks ($6.49+) support toppings such as bacon, fresh baby portobellos, and parmesan-romano sprinkled on one or both semicircles. Four sauces accompany 20 buffalo wings ($12.99), fostering more dunks than a swimming pool filled with a basketball players, and cheese sticks stand by to help quell mouth flames ($5.99). Placate grumpy sweet teeth with a Cinnapie, which oozes sweet cinnamon filling from beneath delicate layer of brown-sugar streusel and icing ($3.99). Like the Hawaiian subway system, Papa John's delivery service only reaches so far; check the website for information.