Detroit Pizza You Can’t Miss
Sink your teeth into the thick, chewy, and delicious crust.
That’s Detroit Pizza.
Gibroni’s brings a new pizza flavor to Orange County. Noshing on these mouthwatering square slices reminds us that pizza is not a health food, it’s a YUM food. We tried the original - “From The D” with double pepperoni, marinara, and parmesan - ordered ahead online, and crunched at the San Clemente Pier. If you haven’t had it, “From the D” is a good place to start, but there is plenty more on the menu to dive into. Your taste buds will be thanking you.
Order online at GibronisPizza.com
Address
Located inside JD’s Kitchen and Bar
215 S El Camino Real, San Clemente, CA 92672
Gibroni’s Brings Detroit Style Pizza to San Clemente
Detroit style pizza is now available in San Clemente. Gibroni’s Pizza has begun a pop up residency at JD’s on El Camino Real, offering authentic pizza from the motor city with inventive flavor combinations.
Since 2019, Detroit style pizza has been gaining notoriety across the country. Known for its soft yet crisp, thick (but not too thick) crust, this square, pan-style pizza is all the rage in food circles. Detroit area natives Tony and Lindsey Gioutsos (Yoo-ches) dreamed of introducing their new home to their favorite slices and began by offering pizzas to friends out of their home. Thanks to word of mouth, they quickly found themselves taking up residency at JD’s in order to meet demand. In a few short months Gibroni's expanded from four nights of service weekly to five, added additional pans, and began offering slices to late-night JD’s patrons.
Chef Jacob Anderson joined the team early on and now manages kitchen operations. A native of South Carolina, he’s brought delicious flavor combinations to the table for Gibroni’s monthly specials. Some recent favorites have included the Colonel Barry Sanders, a Nashville hot chicken style variety, and the Gullah Boi, a flavorful Carolina barbecue pizza.
Currently a pop up, Gibroni’s is open 4 pm - 9 pm Wednesday through Sunday. Pre-orders are highly recommended as a limited amount of dough is available daily. The team hopes to continue to grow, eventually finding a restaurant space of its own in the area.