The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Pizza lovers have their affections returned at Marco's Pizza, where nine specialty pies wait to satisfy cravings for cheese, sauce, and toppings. The grilled chicken florentine pizza adds parmesan garlic sauce, fresh spinach and tomatoes, and four cheeses to tender grilled chicken, and the pepperoni Magnifico combines two kinds of pepperoni?large classic slices and smaller, crisper slices?onto regular or thin-crust dough. Diners can also concoct their own pizzas from scratch using toppings such as bacon and steak, or opt for wings, subs, and salads.
Family-owned and -operated, Hot Skinz Tanning eschews the impersonal feel of big chain tanning salons for services tailored to each client. Skilled tanning techs evaluate skin tone and make recommendations based on your desired shade. Among the salon's tanning equipment, level-three bronzer beds can help you get a base tan or touch up a healthy glow. The team also darkens skin with sunless DHA ingredients, customizing a tan as unique as a snowflake's fingerprint.
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.