San Diego
3. Angry Petes Pizza
Multiple locations
Detroit-style pizza, popular in these parts in the ’70s and ’80s, is making a welcome return to San Diego with Angry Petes Pizza, founded by Michigan native Pete Harbison. Detroit pizza has an 80 percent hydration dough, so unlike many deep-dish styles, the crust is light and fluffy rather than chewy. Also, unlike other pizzas, ingredients are added in reverse order. Toppings go directly on the crust, followed by loads of cheese—the gold standard is Wisconsin brick cheese—spread all the way to the edges, and then plenty of red sauce finishes things off. Baked in a rectangular, eight-by-ten, heavy metal pan, the crust and cheese along the edges crisp up into delicious, caramelized perfection, while the cheese in the middle melts into a barrier so that the saucy top doesn’t make the crust soggy. There are no rules about toppings at Angry Petes Pizza, so stay traditional with Ezzo SS Pepperoni Pizza or go wild with McClure’s Motor City PBR (pickles, bacon, ranch), available whole or by the slice at three different locations.
How to order: Dine-in seating is on a first-come basis. Order online for pickup or local delivery.
6. Sisters Pizza

Emily Green created Sisters Pizza to honor the memory of her own late sister, Kate Green. Focusing on East Coast-style pizza, with an eye toward community service, she raises money for a different charity each month through her nonprofit, Kindness for Kate. Available by the slice or whole pie, choose from the pure simplicity of Uncle Jesse, with olive oil, ricotta, mozzarella, and fresh basil, to the piled-high Livin’ on the Veg with red sauce, mozzarella, Roma tomatoes, green peppers, Bermuda onions, black olives, mushrooms, and broccoli. Can’t make up your mind? Ask if they can make a Frankenpie, a crowd-pleasing assembly of various slices from the case.
How to order: Indoor and patio dining is available on a first-come basis.

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