Ryan Ososky has worked for some of the biggest chefs on the West Coast - Bradley Ogden, Michael Mina, Wolfgang Puck - and when he decided to go out on his own, he felt the most appropriate use of his skills would be pizza. Not just any pie though, he had to make the Detroit style pizzas he remembered growing up Michigan. But Ryan's pies at Dtown go way beyond just pepperoni; he now offers a $100 pie with A5 Wagyu and caviar... --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support