Jam City Pizza

Jam City Pizza specializes in Detroit-style pizzas with a crackly, caramelized edge and deep, topping-heavy slices.

The menu leans creative, spotlighting truffle ricotta and an artichoke-truffle pie that reviewers repeatedly call memorable.

Service is direct and friendly — guests describe chatty cooks at the pizza window and quick counter service.

The cellar location adds low-key music and a relaxed vibe, making it a place to linger over bold sauces and perfectly blistered crusts.

The focus is Detroit-style: thick, rectangular pies with a crisp, cheesy crust and generous toppings.

Reviewers single out the artichoke truffle pie and truffle ricotta as standout flavors, and the sauce routinely draws praise for its balance and character.

Small plates and sides get nods too — fries and salads are mentioned as strong companions to the pizza, while the Calabrian chili tenders add a spicy, textural counterpoint to richer, truffle-forward slices.

The New York vs. Chicago pizza debate is a light-hearted cultural rivalry, pitting thin-crust, foldable New York slices against thick, hearty Chicago deep-dish pies. Each style has its passionate advocates, celebrating different aspects of pizza enjoyment. This spirited debate highlights regional pride and the diverse ways in which pizza can be enjoyed across the United States.

Jam City Pizza has drawn steady praise for doing something regional and specific very well: Detroit-style pizza with a deeply caramelized edge and dense, topping-laden slices.

Operating from a cellar space on Treadwell Street, the team led by chef Tyler Demora layers bold sauces and unexpected combinations like truffle ricotta and artichoke-truffle toppings that reviewers say linger on the palate.

Portions are described as generous and perfectly portioned for hungry diners; one guest observed, "If an entire pizza could be looked at as a band, then the sauce is the lead singer and frontman," reflecting how the sauce ties the whole pie together (Tom LaTulipe).

Another reviewer noted the structure and flavor work: "The crispy Detroit style crust, and the masterful combination of flavors concocted by chef Tyler Demora make this pizzeria a must try" (Tobias Olsen).

Beyond the pies, customers call out simple but satisfying sides — fries and salads — and praise the friendly, quick service at the pizza window.

The cellar’s low-key music and communal feel make the spot a practical choice for groups and solo diners alike, while catering bookings show the kitchen can scale up without losing the signature crunch and balanced flavors.

Pizza offers a balance of macronutrients, providing carbohydrates from the crust, protein from the cheese, and fats from both cheese and toppings. While often considered an indulgence, pizza can be part of a balanced diet, especially when made with whole grain crusts and topped with vegetables. This nutritional versatility contributes to pizza's widespread appeal as a satisfying meal choice.