It started with an idea: “Never waste a pandemic” they say. London locked down. The world stopped. And in the middle of all that madness, we fired up the ovens. There was a feeling – a pull toward something familiar. A yearning for home. Big, cheesy, crispy-edged comfort. We started in a hole-in-the-wall in a Network Rail graveyard in Battersea. Sketchy alleyway. Dim lighting. An operation held together with sheer will and a couple of blue steel pans. But damn, the pizza slapped. We took our time, obsessing over dough, hydration, fermentation, and the perfect marinara. Because this isn’t just pizza – it’s a full-throttle, all-American, blue steel pan experience. Within weeks, people were lining up down the street. Why? Because when you sling the best, crunchiest, cheesiest Detroit-style pizza in town people show up.
THE BLUE STEEL BACKSTORY
Detroit-style pizza is built different. It’s innovation, resilience, and passion in a pan. Back in 1946, Gus Guerra flipped the pizza game on its head with his square pies, crunchy edges, and deep, airy crust. The secret? Thick, blue steel pan – straight from a car parts factory. That’s how the legend began. That’s why our pizza is #cookedincarparts.
People have been fighting over corner slices ever since. And we’re here to keep the tradition alive – serving up signature squares, crispy cheese edges, and that big fluffy bad boy crust.
We couldn’t tell our story without paying respect to the OGs: Buddy’s on Six Mile, Cloverleaf, Shawn Randazzo†. If you know, you know.