Some people claim that da Michele has the best pizza in the world. It was very good; so good that we went back a second time. But the second time we were there, one of our pizzas was a bit burnt. Still, it was very good pizza, and it was a bargain.

Locally known as apizza (/əˈbiːts(ə)/; from Neapolitan 'na pizza, Neapolitan: [na ˈpittsə]; lit. 'a pizza'), it originated in 1925 at the Frank Pepe Pizzeria Napoletana and is now served in many other pizza restaurants in the area, most notably Sally's Apizza and Modern Apizza.

Basically, apizza is a thin-crust pizza that is traditionally baked in a coal-fired brick oven. The coal gives the crust a sooty, smoky, flavor, and the high heat of the oven gives the bottom of the crust its characteristically charred quality.

Baked in forged-steel pans borrowed from local automotive plants, they were able to produce a very light and crispy crust which is now known as Detroit-Style Pizza. This was the first known square pizza in the U.S. and now, more than 75 years later, the pizza style has become a national favorite.