Pizza lovers have a new pizzeria in Hazel Park, the Amelia Street Pizza Co., which opened on Thursday, June 18. James Rigato, chef of Mabel Gray, and Matt Arb teamed up to bring New York-style pizzas to a space dominated by Detroit-style pies.
The team and Matt at the Amelia Street Pizza Co. make their signature chewy, crackly crust with a special long-fermented biga sourdough that ferments for 48 to 72 hours for its signature texture and flavor. With various toppings, they bake the pizzas in an electric deck oven for about 7 minutes to create a flavorful pizza.
“The impressive part about Matt’s pizza, in my opinion, is that you take it home in the box and you take a bite and it’s still got that crunch to it, which is kind of a miracle,” said Rigato, according to the Detroit Free Press. “There’s a heavy focus on the dough,” Arb said, pointing out that he uses the Italian brand Caputo Flour. “You can put anything on top of it if the dough’s good.”…