After being happily surprised to see that some people had fond memories of this blog (hell, I wasn't sure if anybody would remember it at all), I saw that more than one person asked me to do a post about Pizza Wizard on South Clinton Avenue in Rochester.
I'd been there before, more than once, but this made me realize that in addition to my personal to-do list of places I haven't been to, there are a lot of other places I have been to but never blogged about, because I went there during my blog "vacation." So I've got more than enough to keep me busy for a good long while.
In response to readers' requests, then, I went back to Pizza Wizard for lunch with my wife. For those who don't know, Pizza Wizard specializes in Detroit-style pizza. I don't remember exactly when I first heard of that style, but I believe it would've been in the late 20-teens, since that's when it suddenly seemed to catch on nationwide.
I do remember being skeptical when I first heard of Detroit-style pizza. I thought (and to some extent still do) that marketers are perpetually looking for something to turn into the Next Big Thing. Pick a city, call it a style, and run with it. It doesn't help matters that by the time a genuine style reaches the hinterlands, far beyond where it began, it tends to be a faint shadow of the real thing.
But even when I wasn't blogging, I was keeping up with pizza news and pizza trends. And as I read more about Detroit-style, it seemed to me that yeah, it sounded like a genuine, distinctive style, not just a marketing gimmick. I won't try to describe it in detail here, but if you want a description I'll refer you to this post by one of my favorite food authors.
So when Pizza Wizard opened in October 2020, I was curious, and I went there not long afterwards. I liked it enough to return from time to time. But for purposes of this blog post, I'm going to focus on my most recent visit.
On this occasion, they had about ten pizzas to choose from, all Detroit style. I'm pretty sure that at one time they also offered thin-crust pizza, but that was nowhere to be found and I didn't see it on the menu.
Several of the pizza options intrigued me, but I always like to start with the basics, so I got a plain cheese slice with red sauce. My wife opted for a veggie slice, which was described as topped with tomato, kale, artichoke, onion, and sun-dried tomato.I've never been to Detroit, so I can only go by what I've read, but my slice checked all the boxes. Thick but light, airy crust, crisp and slightly fried underneath, with burnt cheese dripping down along the sides. It was topped with a thick layer of brick cheese, and atop that a wide stripe of tomato sauce, which was thickish and more sweet than tangy, reminiscent of one of those sauces you cook all afternoon on the stove.
So yeah, I was pretty happy with my slice. I remain a New York-style fan, first and foremost, but I get why Detroit-style pizza has gained a solid place in the American pizza pantheon.
However ...
My wife was not nearly as happy with her slice. Her chief complaint was that it was too oily. She only finished about half of it, and gave the rest to me.
I may have somewhat broader tastes in pizza than my wife, so that may account for part of it. She likes thin-crust pizza. And because it's pan-baked, Detroit-style pizza will inevitably have some oil on the bottom. But I could see her point. Her slice was noticeably oilier and a bit denser than mine.
I suspect that was attributable in part to the toppings.While "veggie" sounds like a "light" slice, it's not necessarily so. The toppings themselves are often sauteed in oil before being added, and the sheer weight of the toppings will tend to compress the crust.I also noticed that what I tasted didn't quite align with the description of the slice. I picked up a distinct note of garlic, which was not on the written description, and if there was artichoke on there, I missed it. Maybe it was scattered across the pizza, and this slice, or at least the part that I got
didn't have any.
So. Thoughts.
I was happy with my cheese/red sauce slice. I remain a thin-crust lover, but this was much better than the typical thick-crust sheet pizza slice: crisp, light and flavorful. It also reinforced my natural inclination to stick with the basics. Pepperoni probably would've been a good choice too, but I wouldn't overdo it.
I would also caution readers that a lot depends on what you like. It's good to be open to styles you haven't tried before, but no matter how much others rave about a particular pizzeria or style, if it's not your thing, it's not your thing. In the case of my wife's veggie slice, I think part of her displeasure was attributable to her personal preferences, but again I could understand why she found it heavy and oily.
I'm still debating whether to again assign any sort of grades or ratings to pizzas. For now, no. I think I can better serve readers and the pizzerias by being as accurately descriptive as I can. To sum up this visit to Pizza Wizard, I'll say that they do a creditable job of replicating the Detroit style (again, based on what I know of it), and that unless you're a thin-crust-only diehard, it is well worth checking out. I mentioned earlier that I have stopped in from time to time, and I will continue to do so.
760 South Clinton Ave. Rochester, NY 14620
585.565.4557