Sixty years, four generations, and a recipe that has never once been tweaked. That is the secret behind this Michigan pizzeria, home to the best thin crust in the region.
Robert and Jennie Smilanich opened the doors on a December evening in 1959, and their family has been rolling dough ever since. The top seller is pepperoni, followed closely by pepperoni with sausage, all made from scratch with the same dough, sauce, and sausage.
In a labor-intensive twist, they use sliced mozzarella instead of shredded, going through about twenty thousand slices every week. The building itself is a time capsule, with stamped tin ceilings and 1880s architecture restored by the family in 2001…