Farmington Hills pizzeria hits the pages of GQ

Recently a GQ writer went on a 20,000-mile trek looking for the best pizza within 10 metropolises. He came to Detroit and three of them made it on the list. One of those was Farmington Hills' Weinstein's pizzeria.

Excerpt:

Weinstein grew up a short bike ride away from his shop, which back then was called Romano's. He went off to study at the Culinary Institute of America in New York, apprenticed himself to master pizza makers in New Haven, Conn., and came home to convert the masses to thin-crust works of art with crab, mozzarella, crushed garlic and lemon wedges.

At 10:30 one recent morning, he was adding undisclosed spices to a large vat of red sauce. Then he pulled out a tray of dough patties wading in olive oil, rolled them in flour and began hand-tossing them into crusts for the lunch rush.

"The wetter the dough, the harder it is to deal with," he says, "but the better the pizza."

Weinstein has the sort of build and wardrobe you want from your pizza maker: Khaki shorts, white T-shirt, a very large white apron.

He can rhapsodize about coal ("I call it buried sunshine"), perfectly cooked white crusts with brown spots ("The absolute epitome of what pizza is"), the true key to pizza ("It's about the toppings") and wait, the other true key ("It's about the edge").

Read the entire article here.