Cloverleaf Pizza Turns Heads Around the World

Cloverleaf Pizza Turns Heads Around the WorldHistory was made at the 2011 International Pizza Challenge in Las Vegas when, co-owner of Cloverleaf Pizza Carryout and Delivery, Shawn Randazzo was the first to ever advance to the finals in both the Traditional and Non-Traditional categories. The competition took place at the 27th Annual Pizza Expo, where more than 1,000 exhibitors and 10,000 attendees roamed the show floors. The world’s best pizza makers brought their ingredients and recipes in hopes to become the next Pizza Maker of the year.  Randazzo was also able to accomplish a feat never done before in the pizza industry; he advanced to the finals in both categories in the International Pizza Challenge.  Cloverleaf placed 1st in the mid-west region and 6th place overall in both categories.

There were over 60 pizza makers in each category.  The Detroit style pizza was the featured traditional pizza. In the Non-Traditional category Cloverleaf Pizza earned top honors winning 1st place in the Mid-west with Randazzo’s Greek Odyssey pizza recipe topped with lamb, cherry tomatoes, a variety of imported olives, and several other ingredients. “To have the best from around the world comment on our pizza the way they did gave me great confidence that our style of pizza is unique and special”, Randazzo stated.

Randazzo says, “We went to Vegas to learn and meet people that shared our passion for Detroit style pizza”. Randazzo has been uniting with other pizza makers serving and wanting to serve Detroit style pizza from across the country.  He goes on to say “It’s more than just pizza, it is a movement, and we look forward to doing some big things together. There is no reason this style can’t become as well known and popular as New York and Chicago styles are”.  The movement’s activity is documented at

Cloverleaf currently has two units in the Metro Detroit area, St. Clair Shores and Clinton Township. The company plans to open 30 locations by 2018. The expansion is based upon establishment of their brand and maintaining a structured business model that focuses on community. Complementing their Detroit style pizzas are pastas, salads, wings, and breadsticks.  The Detroit style pizza was first introduced by Randazzo’s mentor, Gus Guerra in 1946.  For more information visit