First look: Boom's Pizza, opening in Lakewood on Jan. 24
It’s been about a year and half since chef-partners Ben Bebenroth and Jonathan Bennett started hosting “doughball Fridays” at Keep the Change Kitchen Collective, the now-closed virtual food hall from Spice Hospitality Group. Those weekly pizza pop-ups were more than just a fun addition to the standard menu board, they were an important step on the path to opening a brick-and-mortar pizzeria. open in Lakewood.
The dough is made daily onsite and goes through a multi-stage process that includes a 30-minute autolyze, room-temperature bulk fermentation and 48-hour cold fermentation. The doughs are hand-stretched in front of a large picture window that offers passersby on Detroit great views of the process. They are topped with a nearly 100-percent American ingredient list, save for a few products from Italy and Greece.
“What I love in food is that layering of flavors,” Bennett explains. “By putting the sauce on top, you get a bite of sauce and it’s an explosion of flavor as opposed to a thin layer of sauce in every bite.”
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