Tony Sacco's signature pizzas begin their journey towards delicious perfection with a dough made using filtered water. A layer of sauce then slathers the dough, created from scratch with only a few flavorful ingredients—Italian plum tomatoes, basil, and garlic. After additional quality ingredients cover the pizza, such as fresh veggies and mozzarella, the pie slides into a custom-built anthracite oven. Fired by coal to infuse pizzas with a rich, unique flavor, the oven reaches a temperature of 1,000 degrees, cooking pies quickly and thoroughly without leaving their crusts soggy or their toppings burnt. Like the rest of Tony Sacco's fare, the restaurant's pizzas never venture near a freezer, fryer, microwave oven, or Superman's re-heat vision.
It was 1948 when Cottage Inn Pizza first started filling empty Ann Arbor bellies. Although the following decades brought new faces, new ingredients, and expansions into multiple Cottage Inn locations, the restaurant's commitment to quality, casual food has endured. Italian and Greek cuisines are the specialties here, along with game-day favorites like wings and subs. But the eatery's emphasis on customization and bold flavor is especially pronounced on its pizza menu. Along with a choice of toppings, eaters can choose whether they'd like a round or square pie, and they can complement each bite with sauces like pesto and ranch dressing.
Each day at Guido's Premium Pizza, the same meticulous process is followed to hand-craft their pizzas. They make fresh dough, grate mozzarella cheese, slice toppings, and hand-blend their own sauces, which are available in three varieties: original, chunky tomato, and spicy fire-roasted. Before deep-dish, thin-crust, or hand-tossed pizzas make their way to the oven, they are showered with a wide selection of toppings including pepperoni, black olives, and mushrooms. The Guido's Premium Pizza staff prides itself on providing top-notch customer service to match the carefully crafted pizzas.