Ann Arbor’s HOMES Campus has become a destination where craft beer, good food and community celebrate together. With its taproom, patio and event space already drawing crowds, the campus has recently added a recent culinary gem: Campo Pizza.
Roman-style
While Neapolitan pizza often takes center stage, Rome has its own proud pizza tradition. Known as pizza al taglio (“pizza by the cut”), it is typically baked in rectangular pans and sold by weight or slice. The defining feature is the dough: a high-hydration recipe that ferments slowly over several days, sometimes up to 72 hours. This extended process produces a crust that is crisp on the bottom yet airy and pillowy within—perfect for supporting bold toppings without becoming heavy.
At Campo, the team spent months testing and refining their dough before opening. The result is a crust that embodies the hallmark Roman balance: a perfect blend of crunch, lightness and flavor.
Standout pies
Among Campo’s early stars is the Sausage & Fennel Pizza. Made with house-crafted sausage, roasted fennel, tomato sauce and mozzarella, it offers a savory harmony that showcases both skill and restraint. The crust is airy yet crisp.
For mushroom lovers, the Field Mushroom Pizza is an earthy revelation. With roasted shiitake, portobello, button and enoki mushrooms layered over mozzarella and provolone, then accented with thyme and Urbani truffle oil, it’s indulgent yet balanced—an umami-rich celebration of fungi. The diversity of mushroom types is delectable.
Beyond pizza
Campo’s strengths go well beyond its pies. The Campo Chop Salad is a standout in its own right, featuring a colorful mix of romaine, radicchio, and iceberg, along with Genoa salami, smoked provolone, garbanzo beans, cherry tomatoes, pepperoncini and a zesty oregano vinaigrette. It’s hearty enough to share the stage with any pizza. This is an old-school, 1970s Italian American style salad that conjured up memories of the red checkered tablecloths of an Ann Arbor throwback, “Argiero’s Italian Restaurant,” a beloved local favorite for 40 years.
The Meatball Hero is another crowd-pleaser. Baked and enriched with ricotta and pecorino, these meatballs are served with rich tomato sauce—comfort food elevated with care and quality. They leave you wanting more!
Sweet treats
To round out the experience, Campo’s seasonal berry dessert, “Zuppo Inglese,” brings a refreshing and satisfying conclusion to the meal. Bright, fruity, and slightly tart, it cleanses the palate after the savory richness of pizza, meatballs and salad.
A new culinary anchor
With Campo Pizza, HOMES Campus has strengthened its reputation as one of Ann Arbor’s most exciting gathering places. By marrying the history of Roman dough with carefully crafted toppings and thoughtful sides, Campo offers food that is both authentic and inventive…