A pizzeria in Bushwick.

Thick & Thin was built around a simple idea—great pizza starts with great dough.

After more than 20 years in the restaurant industry as an operator and visionary, we set out to create a concept rooted in craft, not shortcuts. Something focused, intentional, and built to last.

That meant going back to the foundation: sourdough.

To bring that vision to life, we partnered with Patricio, a passionate artisan baker dedicated to the process. Together, we built a naturally fermented dough program—fresh sourdough breads and pizzas made daily, with depth of flavor you can't rush.

From there, Thick & Thin was born.

Two styles, one standard.

Our thin pizzas are inspired by Romano-style—crisp, structured, and balanced. Our thick pizzas follow the Detroit tradition—airy, caramelized edges, and bold in every bite—choice of premium sauces like black truffle mushroom, carbonara, and pink sauce, layered for depth and richness.

Beyond pizza, the menu stays grounded in the same philosophy: fresh salads, house-made pastas, and homemade desserts, all crafted with care.

Thick & Thin isn't about doing everything.

It's about doing the essentials right—starting with the dough, and building everything else around it.