Pie Sci Pizza, a unique pizzeria in Detroit, has carved out a niche for itself with science-themed pizzas, creative toppings, and a DIY ethos. But its journey from a pop-up concept to a staple in the local food scene is a fascinating story of passion, persistence, and reinvention.

Jeremy Damaske, the founder of Pie Sci pizza, conceived the idea while traveling and experiencing innovative pizza concepts elsewhere. Seeing a gap in Detroit’s pizza scene, he decided to bring something fresh and exciting to the city. He started Pie Sci Pizza as a pop-up at Woodbridge Pub, a local bar, taking advantage of the empty kitchen space after brunch service. This move allowed him to test recipes, build a loyal following, and refine his approach before committing to a full-fledged restaurant.

Transitioning from pop-up to brick-and-mortar wasn’t an easy feat. Jeremy, determined to keep costs low, sourced equipment from auctions, bought used ovens and mixers, and even relied on architectural plans drawn up by his landlord’s mother. He managed to launch Pie Sci Pizza for just $75,000, a fraction of what many restaurant owners invest.

After running Pie Sci Pizza for six years, Jeremy found himself burning out, juggling business operations and a growing family. When he considered selling the business, his landlord, Jim—who had supported the venture from its inception—stepped in and offered to buy it. Rather than walking away entirely, Jeremy chose to remain involved, shifting his role from owner to creative lead. He now focuses on menu innovation, branding, and marketing, while Jim and his team handle the day-to-day operations.

Pie Sci Pizza is known for pushing the boundaries of pizza-making with a rotating menu of inventive pies. Some highlights include:

• Collaborations with local restaurants, such as a Nashville hot chicken pizza.

• Unconventional toppings like Brussels sprouts, asparagus, and unique drizzles.

• Vegan, vegetarian, and halal options to cater to a diverse customer base.

Navigating city permits, inspections, and regulations proved to be one of the biggest hurdles in Pie Sci’s journey. Jeremy encountered bureaucratic red tape that delayed the restaurant’s opening, including dealing with tough inspectors who slowed down progress. However, persistence, diplomacy, and strategic patience helped Pie Sci thrive despite these challenges.

What’s Next for Pie Sci?

With two successful locations—one in Detroit and another in Oak Park—Pie Sci Pizza continues to expand. The team is exploring new opportunities, such as a food truck and additional restaurant openings. The larger kitchen at the Oak Park location also opens doors for future growth, whether through catering or new culinary ventures.

Jeremy’s transition from owner to employee has allowed him to focus on the creative aspects he loves while leaving the operational responsibilities to a dedicated team. Pie Sci’s future looks bright, proving that sometimes stepping back can be the key to long-term success.