It started as a lifelong obsession — finding the best Sicilian-style pizza wherever I went. Growing up in New York, that was serious business.

Then I discovered Detroit-style pizza — thick, airy, with that caramelized cheese edge. I was hooked. After chasing it everywhere, I decided to perfect it myself. My home kitchen became a lab, dialing in dough, fermentation, and the best ingredients I could find.

Then a trip to Poland introduced me to Zapiekanka — a long, open-faced baguette loaded with melted cheese and toppings. One bite sparked another idea.

On the flight home, the concept hit me: fuse the soul of a Zapiekanka with Detroit dough. I designed custom rolled-steel pans, refined the process, and built something different. Welcome to Za Underground !!!