Here’s what you need to know about this spiffy little counter joint and its Motor City specialty before you go: nothing. Understanding that an international prize-winning pizzaiolo gives his dough a triple rise before covering every inch with three cheeses and baking it in steel pans in a deck oven gives you no more insight into the experience of eating it than knowing how a race car is built prepares you for taking one around the track. We’re saying this stuff goes really, really fast. Especially if you fuel it with a Colorado craft draft. Read the full article here!