Neapolitan Pizza Michigan | From Hobby to Zazzano’s: Bringing Fire-Grilled Pizza to Michigan

I didn’t start Zazzano’s because the world needed another pizza place. I started it because people kept telling me my pizza tasted like nothing they’d had before.

About three years ago, I began making pizzas as a hobby. At first it was just for friends and family, but the feedback was always the same: “You should turn this into a business.” And I understood why. People were craving something you don’t often find: true Neapolitan pizza in Michigan, done with care and craft.

Pizza is everywhere in Michigan, and sure, there are some real gems and authentic spots out there. But they’re the exception, not the rule. Most of what you find is designed to simply fill you up. Chain pies, bar menus, and quick slices you’ve had a hundred times before. What’s harder to find are pizzas that feel truly artisan, the kind that capture the heart of Italy.

That’s the gap I wanted to fill. I didn’t want to just copy what was already out there. I wanted to bring something different to Michigan, something rooted in tradition but with room for creativity.

Instead of pouring money into a truck or restaurant before I even knew how people would respond, I chose a smarter way to start: a pizza kitchen under canvas. It gives me the freedom to bring fire-grilled pizza across Michigan without the weight of overhead slowing me down.

Fire-Grilled – A Style of Its Own

I call my pizzas “fire-grilled” because that’s exactly what they are. They’re cooked in a blazing-hot oven with an open flame that runs between 800 and 900 degrees, and at that kind of heat, magic happens. Each pizza is finished in about 90 seconds. The crust blisters, little charred bubbles form, and the inside stays soft and airy.

The fire is what creates the drama, but it’s the dough that truly sets this style apart. A lighter, high-hydration dough means the crust rises differently than the heavier pizzas most people are used to. It comes out airy, tender, and easier to digest. Instead of feeling weighed down, you’re ready for that next slice.

Put the two together, fire and dough, and you get pizza that’s not just different, but unforgettable.

Authentic Neapolitan vs. Contemporary Neapolitan – Making It My Own

When people hear “Neapolitan pizza,” they usually picture a thin, blistered crust with fresh toppings. That’s true, but the real distinction comes down to the dough. In Naples, they take it so seriously that there’s an official group, the Associazione Verace Pizza Napoletana (AVPN), that sets strict rules for how the dough must be made.

Here’s what they say:

• The dough can only include 00 flour, water, salt, and yeast. No sugar, no oil, no shortcuts.
• It has to be kneaded by hand or in a low-speed mixer, and it must always be shaped by hand, never with a rolling pin.
• It must rise for at least 8 hours, often up to 24.
• The crust can’t be more than about 3 millimeters thick in the center.
• It has to be baked in a wood-fired oven at around 800 to 900°F for just 60 to 90 seconds.

That’s what defines “authentic.” And I respect it, but I also like having room to breathe.

What I make is closer to what’s called “contemporary” or “neo-Neapolitan.” I still honor the spirit of Naples: high heat, light dough, simple balance. But I get creative. I can play with different flour blends, push hydration levels higher for a softer bite, or use a poolish preferment to layer in more flavor. And when it comes to toppings, I don’t box myself into a short list of traditions. I keep things intentional and balanced, but I also leave room to experiment and create combinations that feel fresh.

For me, it’s about bringing the vibe and taste of Italy into something uniquely my own.

The Dough – My Playground

The dough is where everything starts. I use a high-hydration recipe, which basically means it has more water in it than your average pizza dough. It’s a little messier to handle, but when it hits that oven, it puffs up beautifully. Light, airy, soft. Exactly what I’m after.

On top of that, I use a poolish, which is a fancy way of saying I let part of the dough sit overnight before mixing it into the final batch. That step adds depth and flavor that you just can’t get from a dough mixed and baked the same day.

Toppings – Simple on Purpose

When it comes to toppings, I keep things intentional. Less is more. My style isn’t about throwing twelve ingredients on a crust and hoping for the best. With this kind of pizza, balance matters.

So I keep it simple: fresh mozzarella, bright tomato sauce hand made from imported San Marzano tomatoes, pepperoni, mushrooms, or another carefully chosen topping or two. Enough to give you variety, not so much that it buries the crust. Every bite should feel thought out.

Oh, and I haven’t forgotten the vegetarian and vegans. Zazzano’s has delicious options for you too!

The Mobile Experience — Why It’s Different

Here’s something people don’t always expect: Zazzano’s isn’t a restaurant or a food truck. It’s a pizza kitchen that sets up under canvas.

When you book Zazzano’s, you don’t just get pizza.
You get the whole show.

You see the dough stretched by hand, toppings sprinkled on with care, and then the pie sliding into a roaring 800-degree oven. Ninety seconds later, it’s bubbling hot and ready. You can smell the fire, watch the crust blister, and then taste it while it’s still crackling from the heat.

It’s food, but it’s also an experience. And that experience is part of why the pizza tastes so good. It’s not being passed through a wall from the back of a kitchen, and it’s not riding around in a delivery bag for twenty minutes. You’re there for every step, and that makes the first bite even better.

The Vision – Why Start Small?

People sometimes ask me why I didn’t just open a restaurant or buy a food truck right away. The short answer is that I’ve been around long enough to know better.

I’m 55, as I write this, and I’ve owned several businesses before. I know the risk of locking yourself into huge overhead costs before you even know if you like the business. Starting Zazzano’s as a mobile artisan kitchen was intentional. It keeps things lean. It lets me test, learn, and grow without being weighed down by debt and expenses.

But that doesn’t mean I’m standing still. My vision is to grow Zazzano’s into something bigger, maybe a brick-and-mortar one day or even a fleet of mobile kitchens. The point is, I’m building it the right way, step by step, making sure the foundation is solid. For now, I get to share incredible pizza with people at events, parties, and gatherings. And honestly, that feels like the perfect start.

For me, pizza isn’t just food.
It’s an experience I get to share.

I’m not trying to replicate Naples exactly. I’m taking the heart of it and giving it a Michigan twist. That’s what contemporary Neapolitan is all about… making it your own.

Zazzano’s doesn’t live in one spot.
It shows up wherever people gather.

From private parties to company events, our mobile artisan kitchen under canvas brings fire-grilled pizza straight to you.

If you’re planning something special and want to make it unforgettable, all you have to do is book us.