Daughter’s Pizza Kitchen

This divine looking pie is from @daughterspizzakitchen in Milford, which I recently visited to celebrate our first Midwest Pope. Daughter’s is a Sicilian-style spot that takes its craft seriously, focusing on technique and top-tier ingredients. - they use a 2.5-day dough fermentation on their dough, Ezzo thick-cut pepperoni, and house-made sauce. We ordered the “Allison”, a red sauce pizza with pepperoni, a mozz/provolone blend, and fresh basil. To start where you might expect I would, the pepperoni is excellent, curling into thick flavorful pepperoni cups - really exactly what you want. Also, I was a fan of the housemade sauce - vibrant, bright, and fresh.

The crust has a nice char with good crisp edges. It had a pretty good consistency if perhaps a bit more bread-like than I personally prefer. My mild critique would be that it was a bit light on flavor, almost like it’s waiting to be paired with a good dipping sauce. With a great Detroit style pizza, the cheese is designed to melt into the crust, adding extra flavor - those pizzas typically use Wisconsin “brick cheese” with cheese all the way to the pan edge, giving the pizza a flavorful caramelized cheese edge crust - and a very rich flavor generally (much to your cardiologist’s dismay). Daughters Pizza was more of a balanced classic Sicilian Pizza.

Overall, Daughter’s Pizza Kitchen produces a thoughtfully made pizza with standout ingredients - well worth the visit.