Michigan transplant Jet’s Pizza offers square pies
By Rob YoungSpecial to The Post and Courier – Wednesday, April 17, 2013
If you go
What: Jet’s Pizza
Where: 5325 Park Forest Parkway, North Charleston
Hours: 10 a.m.-10 p.m. Monday-Thursday; 10 a.m.-11 p.m. Friday-Saturday; 11 a.m.-10 p.m. Sunday
more info: 552-0311
There’s just something about Michigan and pizza. Yes, pizza.
The Great Lakes State maintains remarkable connections to the delicious Italian invention, those ties running across the United States. Two of the top four pizza chains in the country, Domino’s and Little Caesars, originated in the state, which is also home to smaller chains like Hungry Howie’s and Bellacino’s.
Then there’s Jet’s Pizza, which recently landed in North Charleston by way of Sterling Heights, Mich.
Brothers Eugene and John Jetts opened their first pizzeria in 1978. Franchising began in 1990, and now the chain has more than 200 restaurants in 13 states.
Jet’s tries to distinguish itself from other pizza chains with a trademark style: deep-dish square pizza.
Those efforts result in a filling pie and a buttery, crispy crust.
Similar to Detroit-style pizza, the cheese bubbles up near the edges for added flavor, though it layers its sauce beneath the cheese.
Jet’s also offers a “turbo crust” comprising butter, garlic and Romano cheese, along with several other crust varieties like Cajun, poppy seed, sesame seed and shredded Parmesan.
Hey, if it’s good even for a bagel, it’s probably good enough for a pizza.
Though Jet’s pizzas (roughly $7.59-$17.35) emerge a tad oily, the general heft and extra crunch (or crust) provided by the square design help compensate.
But best might be Jet’s subs ($5.99), which are enclosed by flatbread — crispy, crunchy flatbread made from pizza dough with butter and Romano cheese.
Addictive in the worst sort of way, the bread is the best part about the subs.