More than three decades have passed since the original PizzaPapalis opened its doors in Detroit in 1986, but founder Joe Sheena still makes his pies in the same seasoned, heavy-gauge pans that have been around from the start. And it’s not just those pans that have withstood the test of time; his deep-dish pies have inspired such demand that PizzaPapalis has expanded throughout southeast Michigan and into northern Ohio. Each pie features a flaky crust cradling a gooey, golden layer of Wisconsin-sourced cheese bedecked with all manner of optional toppings and a festive flourish of sauce made from Italy’s finest San Marzano tomatoes.
Special Dish: Deep-Dish Pizza
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