It is hip to be square at this pizzeria.
A Clinton Hill couple is firing up a slice joint on Fulton Street that will sling pies just like they make them in Detroit — with corners!
The dough-tossers know their foreign offerings may cheese off some Brooklynites, but say people just need to be less pious about their pies.
“People need to lighten up and enjoy pizza, because it’s fun to eat and fun to make,” said Matt Hyland, who co-owns popular Fulton Street pizzeria Emily with his wife of the same name, and will soon open Motown spin-off Emmy Squared a few doors down. “There’s always room for more pizza.”
Emmy Squared will serve pan pizzas inspired by the Motor City-style — which feature a deep-dish crust and rectangular shape reminiscent of a Sicilian pizzas, but with a unique airy dough and a crispy, caramelized-cheese-encrusted edge — albeit with a few modifications. The pair say they will tweak the traditional dough recipe and lather on the sauce before baking — rather than after, as many Detroiters mysteriously do.
The result is comfort food that even slice-folding purists will love, claimed the eatery’s head chef.
“What’s not to like about pan pizza?” said Lou Tomczak, who left Greenpoint pizza hot-spot Paulie Gee’s to join the team. “There’s just something very homey about it.”
The Hylands are aiming to open the doors of the new spot — which will also serve Italian-inspired sandwiches like eggplant and chicken parms — later this year or in early spring.
And they’re not the only ones bringing alien pizza styles behind enemy lines — the guys behind popular Bushwick brunch spot Tutu’s plan on opening a Chicago deep-dish-style pizzeria called Pipsqueak Pizza in the back of their Bogart Street bar in the near future.
