Hazel Park has a new excuse to skip cooking on weeknights. Amelia Street Pizza Co. opened its first brick-and-mortar spot last Thursday, and those Instagram-famous New York-style pies drew a crowd fast. A line formed on opening day, the shop sold out early, and some latecomers had to lock in orders for the next business day. The tiny storefront keeps things simple and carryout-focused, turning out whole 18-inch pies with a short toppings list and a quick in-and-out flow.
From pop-up to storefront
Owner Matt Arb took Amelia Street from weekends-only pop-ups and a late-2025 residency at Detroit's Dragonfly to a full lease at 951 E. Nine Mile Road, as reported by WXYZ. After seven years in banking, Arb traded spreadsheets for dough prep, and his pizza hustle caught the attention of chef James Rigato of Mabel Gray, according to Metro Times. Rigato has provided backing and mentorship, but Arb still runs the recipes and the day-to-day operation himself.
What’s on the menu
The board is as edited as it gets. The shop sells only whole 18-inch pies, no slices, and keeps the options tight, as reported by the Detroit Free Press. The Free Press notes an 18-inch cheese pie comes in at $24, while an 18-inch pepperoni runs $28, with double pepperoni for an extra $6. Cheesebread and quarter-pound cookies round out the sides. The paper also points out that pies bake in an electric deck oven in roughly seven minutes per pizza, a setup that keeps the carryout rhythm brisk.
How they make it
Arb’s dough starts as a biga sourdough and ferments for about 48 to 72 hours, a process that yields a thin, crunchy crust, according to Metro Times. The signature move is a heavy sprinkle of grated pecorino over half the crust, a flourish dubbed the “Pecorino Half Moon.” Metro Times highlighted that detail as one of the reasons Amelia Street’s pies took off online. The streamlined prep and menu are tailored for high-volume takeout instead of a lingering sit-down scene.
Opening day and early reception
According to the Detroit Free Press, customers started lining up around 2:30 p.m. on opening day, and the shop burned through its dough supply quickly. Staff kept taking orders until every last pie was claimed, then began steering people to the next business day once they sold out. Official hours are Thursday through Monday, 3 p.m. to 9 p.m., with one important caveat printed right on the door: those hours only hold until the pies are gone.
Where it fits in Hazel Park
The new Amelia Street Pizza Co. shop sits less than a mile from Mabel Gray and slots neatly into a growing cluster of chef-driven spots in Hazel Park, a trend of chef-led openings in the suburb that local outlets have been tracking. With Rigato’s mentorship behind the scenes and a model built around efficient carryout service, Amelia Street looks designed to become a neighborhood regular instead of just another viral food stop.
