Cranford Square Pizza 101 Miln Street

We went square for a reason. More crust, more crunch, more corner pieces, and now there are four of them on every pie. Our dough ferments slow for 60 to 72 hours using clean flour, then bakes in a pan that gives you a golden, airy crumb and a crispy edge from corner to corner. Detroit on the outside, Sicilian patience on the inside.