Deep End Pizza champions Chicago, Detroit and New York-style pies.
Daniela Frangos
This Fitzroy pizza bar, co-owned by US chef Paul Kasten, is dedicated to American pies of all (stars and) stripes. Here, Kasten is bringing three all-American pizza styles to Brunswick Street: cheesy Chicago-style deep-dish; crisp Detroit-style pan pies topped with the likes of ’nduja and hot honey or potato and guanciale; and thin-crust New York-style rounds with nine cheeses and truffle oil, say, or Wagyu brisket with mozzarella and comte.
Flours are single-origin from NSW miller Provenance, and each style has its own dough and cooking process. Tip: if you’re riding solo, you can grab a slice of any style from the shop window.
Signature slice: Go with a crew and split the hefty deep-dish (a pie in the truest sense) stuffed with sausage, mushrooms, mozzarella, pecorino, black olives and red sauce.
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