TOMATOES APIZZA introduced Neapolitan-via-New Haven-style apizza (“ah-BEETs”) to Farmington Hills and surrounding communities in 1998 to rave reviews. Tomatoes owner Mike Weinstein mastered the art of making this specific pie style after graduating from the Culinary Institute of America, then working under the close counsel of legendary pizzaiolo, Lou Abate. This unique and historically significant pizza style is set apart from other styles by its thin crust, simple ingredients, crispy shell and slight char.
Today, each of our pies is made by a master pizziaolo with the freshest and best of ingredients, starting with the finest organic, unbleached flour available. Our dough is wet, which makes it difficult to handle, but renders the signature texture of our apizza. Then we use imported pecorino romano (“pizza cheese”); we age it, grind it, and then age it again. At the peak of flavor, we chop in fresh oregano and sprinkle this mixture on every one of our specialty pies.
Then the pie is baked “on the brick” with high heat. Tomatoes APIZZA brought the first coal-fire pizza oven to Michigan for our 14 Mile restaurant. Coal is cantankerous, messy, and heavy. But we’re carrying on a legacy here. The result is the unique flavor and character our customers love.
When you visit a Tomatoes Apizza location, consider yourself to be in “an Embassy of New Haven”. Yes, you are standing on the soil New Haven, CT where it all began with Frank Pepe. We encourage you to learn and speak the language: “ah-Beets” (pizza), “mootz” (mozzarella), “soda” (pop, coke). Enjoy!
“Michigan’s Best Pizza”
- Food Network Magazine [ article ]
“One of the 25 best pies on earth
- GQ Magazine [ article ]
- Detroit News
- Bite Detroit [ review ]