Pizza With Personality: Red Top
Detroiters apparently like a minimum of sauce and a maximum of cheese on their pizza, a difference you can taste on the Midwest-inspired Red Top at Tony's Pizza Napoletana. It's baked in a deep and heavy rectangular pan acquired from Detroit, and it's not for the faint of fat. First, a layer of garlic butter, cheddar and Wisconsin brick cheese goes down, followed by the dough and then a whole lot more cheese. Two "racing stripes" of marinara are added before the beast goes in a 900-degree coal-fired oven. Make sure there's time for a nap after finishing.