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When Shane Lambert, David Kazarian, Jay Clark and Robert Weschler opened KillA Pie in Prosper in 2021, it wasn’t the entrepreneurial quartet’s first restaurant concept to launch. However, it was their first time to serve Detroit-style pizza so they called on industry experts—Shawn Randazzo and Peter Reinhardt—for guidance in this multi-step process.
“Detroit style [pizza dough] has a higher hydration. It has to ferment for 48 hours cold then it undergoes a second fermentation process in the pan,” Lambert said. “Detroit style pizza is square and tall. The crust is made from caramelized Wisconsin brick cheese.”
On the menu: Lambert said that since the restaurant opened, the menu has grown well beyond pizza. Today, roughly half of the offerings are pizzas, while the other half includes a mix of pasta, roasted chicken, burgers, and wings.
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