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A slice or a pie

If you hear yelling coming from 1230 Library Street in Detroit, don’t worry, it’s probably someone working the side hustle at Mootz Pizzeria, where they will do slices and carry out. “I can just picture a line out the door in real New York tradition, like ‘Whose next? What do you want? How many slices?’” said renowned pizza expert Bruno DiFabio, who collaborated with Mootz co-owner Tony Sacco on the pizzeria’s menu. In fact, the whole pizzeria – slated to open in January – will be a real New York experience, giving Detroiters a very different style pizza option. “Detroit pizza is great but Buddy’s has it covered,” DiFabio said. “You want a real, New York authentic pizza, you come here.” And that starts with the dough, which DiFabio said has three different fermentation processes, leading to a more airy and digestible dough. Mootz – short for “mozzarella” – will also offer pastas and salads. Sacco – co-founder of Tony Sacco’s Coal Oven Pizza chain – said the 4,000-square-foot restaurant will seat 97 between the dining area and full bar, and have additional seats on the patio. Sacco also mentioned they plan to be a cashless restaurant, with wait staff using tablets and card readers.

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