The intersection of Fourth and Walnut has long been a quiet corner of the city, but the intense heat radiating from the electric deck ovens at Mike’s Pizza signals a major shift in the local food scene.
This isn’t just a convenient slice shop; it is a meticulously managed “pizza laboratory” that began as a monthly obsession for founder Mike Carvajal back in 2012.
By focusing on technical fermentation and East Coast-style char, the team has successfully built an iconic PHENOMENON within the walls of the Fourth Street Collective. 🍕🧪
How Mike’s Pizza Won the Heart of Canton
The primary driver of the local obsession is the restaurant’s commitment to technical New York-style authenticity, a pursuit that began when Carvajal moved from the tristate area and found a void in the local market…