Old World pizza, made the right way.
Our MenuWalk-in only · No phone orders
It starts with the dough
Cold-fermented two full days before it sees the fire. That’s the lightness, the blister, the chew you can’t fake.
Our focaccia, baked daily, split and stacked — for the ones who didn’t come for pizza.
Mortadella, prosciutto, fresh mozzarella, pesto.
Sweet ham, torn burrata, olive oil, sea salt.
Ham, burrata, arugula, pesto, lemon.
Old World started in Saginaw with a simple rule: make the pie you’d want to eat, and don’t cut a single corner getting there.
Same hands, same dough, same fire — now on Old Woodward in Birmingham. Come hungry, and come in.
Find UsOWP Drops
Every opening, a limited run of numbered boxes — artwork by tattooer Chad Koeplinger, only as many as we print. When they’re gone, that drop is closed for good. Drop No. 001 lands with Birmingham.
Get on the drop listWe’re opening on Old Woodward and hiring all positions — pizzaiolos, line cooks, counter, dish, and front of house. Bring a good attitude and a love for the craft; we’ll teach the rest.
Email Us to ApplyWe’re saving the first drop for the list. Get on it before the rest of Birmingham finds out.
No spam — just the opening date, the drop, and the occasional secret-menu pie.