Photos: Jeff Marini

These focaccia-like pizzas owe their airy crispness to imported stone-ground flour and ovens from Rome that heat from underneath.

Best pie:Toppings can change hourly—like pancetta with scrambled eggs, meatballs with shredded Parmesan, or spicy eggplant—but one of the tastiest combos ($14 a pound) includes onions, pecorino, pesto, and tomatoes.

You can thank the 6,000-pound wood-fired Ferrara oven from Naples for the perfectly blistered, Burrata-soft crust, but the soppressata and Brooklyn-made chili-infused honey are East Coast all the way.

Best pie:Big Bad Wolf ($18), sausage and soppressata, drizzled with bacon jam.

The sturdy crust, made with ultrafine-ground 00-grade bread flour, crunches like a hard pretzel. A glaze of herb-infused oil imbues it with hints of basil and parsley.

Best pie:Giacomino ($21), an umami bomb of sausage, green olives, and truffle purée.

These hand-tossed, brick-fired beauties don’t buckle under the weight of even the most abundant toppings. About those toppings: Think vodka sauce with nut-free pesto or a “carbonara” of egg and house-cured pancetta.

Best pie:Perfectly piquant sausage with broccoli rabe ($18).

The secret to these distinctive pies—baked in the Motor City’s signature rectangular pans—is the extra mozzarella and brick cheese cooked around the edges, which crisp to form a buttery frico-like crust.

Best pie:The Godfather ($26), a meatfest of sausage, pancetta, and pepperoni.