Thicc Pizza Co. — Restaurant in Albuquerque

As a former Chef from Detroit and a pizza aficionado, I could not go without reviewing my Thicc pizza. I’ll note that Detroit Pizza was born out of very unpretentious blue collar bars like Cloverleaf, Loui’s, Sheild’s and Buddy’s. A person knocking off work back in the day at the old Packard plant or Mound Road Assembly who’s hungry for a pizza & Stroh’s may not exactly recognize a pizza with many of the fine ingredients of a Thicc Pizza. Nevertheless, I have to admit my pizza was very good. I travel a lot and have tried a few representations of Detroit pizza around the country. Although the Chiffonade of basil and balls of ricotta were a bit foreign on a pizza from Detroit, Thicc has done the best at nailing the Detroit style crust with the burnt cheese edges than any of the other Detroit variations I’ve had outside of Michigan (This is the soul of what makes Detroit pizza so good). When I stepped up to the pickup counter and smelled the browning cheese coming from the old-school stacked pizza ovens, it took me home. For the record, I love basil and ricotta on my pizza! If I could give one negative is a Detroit pizza is not complete without a chopped antipasto salad drowned in Italian dressing! Without it, it’s like peanut butter without jelly. Thicc should think of adding it to the menu even though it may not be sheik today! One technical negative was their square website doesn’t work very well with my iPhone 11. Can’t view anything beyond the home page and the ordering took a while to...

Where do I even begin with this disappointing experience?

Firstly, this food hall is filthy and smells like bar rot when you walk through the door but being a Detroit style pizzeria owner, and pizza lover of all kinds I decided to stay the course and order a simple pepperoni pie just to see if this place could hold a candle to the real thing. 45 minutes later my wife is upset but knowing the business and the time it takes to cook I gave them the benefit of the doubt because although they looked slow, looks can be deceiving in the kitchen. Once I became frustrated with the wait I ask if they just forgot to buzz us. No, they just completely forgot to make our pizza. I was then given the sorry excuse of “we’ve been having issues with people taking the wrong pizzas”. Sounds like a personal problem and a total lack of accountability for your own product. Then they offered me someone else’s pizza with jalapeños on it. No thank you. 4 people working there, moving slow as molasses, just bumbling around looking like it’s their first day. No effort to make their mistake worth my time and money, and I was not about to wait another 45 minutes for them to get it right. Gathered my refund which took forever and kept it moving to somewhere cleaner and more efficient. 0 stars for this place. Wish I would have read the reviews beforehand as I see I’m not alone with this awful experience. Makes me want to move to ABQ to show people how it’s really done....

This is probably my favorite pizza I've had in Albuquerque. I've been on the hunt around town for good pizza ever since I moved here, but nothing ever quite hit all the boxes. We have some decent places, but I've been looking for a place that has the pepperoni that cup when cooked. I've only seen them here and at Rumor pizza. I've never really tried Detroit style pizza before, but this was good. I got the one with pepperoni, green chile, and mushrooms. It was a great tasting pizza. All the topings were quality. Those cupping pepperoni are the best. They curl up when cooked and get nice and crispy on the edges. It's so superior to the lay flat pepperoni, I don't know why more places don't use them. The sauce was delicuous, and it had just the right amount. The crust was different than any other I've had, but it was tasty even on its own. The cheese baked into crispy edges was the icing on the cake that gave it a special something extra. All these flavors combined into something more complex than a run-of-the-mill pizza you might find elsewhere. Getting in and out of the food hall can be hit or miss depending how parking is, so I hope they eventually expand to a standalone restaurant. It was definitely worth the trip...