They can bake in minutes in super-hot ovens, emerging thin and chewy and slightly charred at the edges. With their lighter but intensely flavorful toppings, thin-crust pizzas have won metro Detroit’s heart — no small accomplishment in a city whose name is synonymous with thick, square pies. Here are our picks for metro Detroit’s best thin-crust pizzas.

Supino Pizzeria
The waits can be long and seating is scarce, but that doesn’t deter the crowds at owner Dave Mancini’s shop in Detroit’s historic Eastern Market. There’s something about his thin, hand-stretched crusts and premium local ingredients that sets his pies apart. Mancini wasn’t the first to make thin-crust pizzas here, but his runaway success helped ignite Detroit’s thin-crust movement. (2457 Russell, Detroit. www.supinopizzeria.com )

Pizzeria Biga
Italian techniques, ingredients and soul give Pizzeria Biga’s Neapolitan-style pizzas a rustic, yet sophisticated style. Chef-owner Luciano DelSignore offers toppings that include numerous cheeses, meats that range from duck breast prosciutto to clams and house-made sausage, and an unmatched selection of fresh and roasted vegetables. The aromatic pies bake at 900 degrees in Italian wood-burning ovens and emerge, the Old World way, with lightly charred edges. (Southfield, Royal Oak and soon-to-open Ann Arbor. www.pizzeriabiga.com)


Crispelli's Bakery & Pizzeria
It’s hard to believe pizza this quick can be this good, but this stylishly casual café and bakery in Berkley nails both great flavor and speed. Customers tell their pizza-maker what toppings they want, watch their pie being assembled, pay at the end of the counter — and pick up a fragrant, delicious pizza in about 3 minutes. Everything is made fresh, and the prices aren’t bad. Crispelli’s does great breakfast pies, too. (28939 Woodward at 12 Mile. www.crispellis.com)

Tomatoes Apizza
Owner Mike Weinstein apprenticed as a pizza-maker with New Haven pizzaiolo Lou Abate, and Tomatoes Apizza’s giant pies with super-thin crusts are as close as you’ll come to the originals. Organic flour and aged Pecorino Romano cheese contribute to the great flavor. The 14 Mile Road location even has a rare coal-fired oven. Try the Naples Sampler, with a different topping on each quarter of the pie. (24369 Halsted and 29275 Fourteen Mile, both in Farmington Hills. www.tomatoesapizza.com)

Mani Osteria
Cool, sophisticated Mani Osteria in Ann Arbor is such a great place for shareable, modern Italian food, it’s hard to get a table. But go anyway for the distinctive thin-crust pizzas baked in wood-fired wall ovens. It’s the original topping combinations and flavors that set these apart. Try the Taratufo with Fontina, black truffles and egg, or the Sausage & Peppers, with smoked scamorza cheese, pepperonata and chile pesto. (341 E. Liberty. www.maniosteria.com)