Professor Zaaa’s Pizza: Where Pizza Meets PhD-Level Perfection

Story And Photos By Laurie Reybroek unless marked

Located at 3857 Wyandotte Street East, Professor Zaaa’s Pizza is selling out daily!

Windsor has welcomed Professor Zaaa (aka Dean Litster) back to the city (from Essex County) with open arms and eager appetites. Litster, along with his partner in business and in life, Lisa Bottone (aka Sergeant Zaaa), were motivated to open Professor Zaaa’s to provide fun jobs for themselves, their friends (with a special shout out to Chris Beaulieu, another of the on-site pizza making masters) and the staff. Their idea was to create a team environment where everyone works in a collaborative manner.

“We are all in it together!” expresses Litster. “We are here to win!”

Initially, the couple envisioned having a staff of four or five persons, however as the opening grew closer, they had a staff of 10. Within two or three days of the January 21, 2026 opening, it was apparent they needed to hire more people. There are now approximately 20 team members, including five full-time dishwashers and two midnight employees prepping the dough.

Despite their young staff, Professor Zaaa’s team has a combined experience of approximately 100 years!

In Litster’s words: “The reception for my return to Windsor has been nothing short of incredible. I honestly could not have imagined this type of response. I’m so thankful and happy that the people of Windsor are excited to have me back. The amount of people willing to wait outside in line to order is amazing!”

Incredible and amazing, indeed! From over one million social media views; to having daily lineups of about 30 people prior to opening; and selling out of 190 Detroit style deep dish pizzas each day, Litster and Bottone have reason to be proud.

Professor Zaaa’s had to stop answering their telephone at times as they were receiving so many calls — in the first week alone it was more than 3,000 calls in one day!

As for the food? Litster and Bottone wanted to prepare the foods that they love.

“I started in the pizza business as my first job, working for a local chain, beginning by folding boxes and grinding cheese. I worked my way up to corporate pizza chef and owner of two locations. I worked for this local chain from the ages of 15 to 39. This is my 25th year making pizza and finally it is for myself.” – Professor Zaaa

What began as his first job in high school, Litster continued with the company through high school and college, during which time he studied television broadcasting and camera operation. He was hired in his field of study however, in a stroke of fate, that job was cancelled before he started.

In part, Litster credits his education and knowledge of how to market himself as part of his success in launching Professor Zaaa’s Pizza. Litster remained in the restaurant industry and, over the years, has been
recognized for his pizzabilities (yes, I just made that word up).

The awards have been plentiful: he placed third internationally in 2014 for his Windsor-style pizza; received Top Chef in Toronto and third in an international competition in Las Vegas in 2019; won the Canadian Mystery Ingredient competition in Toronto in 2020; and in 2025, placed first in a box folding event.

Overall, he has placed in the top 10, top five and top three in many competitions.

It was in 2014 that Litster placed fifth in a competition with an experimental Detroit style deep dish pizza. Since then, he has continued to evolve and perfect of this type of pie.

Today, Professor Zaaa’s highlights the depth and beauty of Litster’s craft with a thick and crispy, yet light and airy deep dish crust. The bonus of their deep dish pizza is that the amount of cheese on top allows for a second crust of delicious baked cheese along the edges. SUPER YUM!

According to Litster and Bottone, their best selling items include the Porko Cinco (red sauce or barbecue sauce base, mozzarella cheese, shredded pepperoni, smoked pulled pork, ham, sausage and bacon); Pepperoni Paradise (red sauce base, mozzarella cheese, shredded and round pepperoni, finished with piped ricotta cheese and crispy pepperoni chips); and the Chicken Bacon Ranch (Alfredo sauce base, mozzarella cheese, crispy fried chicken, bacon, finished with the signature ranch sauce, green onions and a hot sauce drizzle).

There are 19 specialty pizzas; eight different vegan specialty pizzas; and customers may choose their own pizza topping perfection in either the Detroit style deep dish or as a round.

Professor Zaaa’s also offers appetizers (the Garlic Knotts are divine); salads; tater tots; stromboli; and fried chicken.

Other vegan offerings include appetizers; salads; tater tots; and fried portobello mushrooms. In addition, gluten-free products are available. This establishment stands apart from the rest for several reasons.

One is the focus on quality, local ingredients where possible such as Galati Cheese Company Ltd., Highline Mushrooms, Healthy Creations (for gluten-free products), and other produce from Essex County farmers/greenhouses. The pepperoni and bacon come from Montreal. A local produce company supplies their pineapple as fresh fruit is used, not pasteurized.

For vegan menu items, Professor Zaaa’s maintains a dedicated vegan fryer.

A second aspect setting Professor Zaaa’s apart is that all their sauces (for example: garlic dip, ranch sauce, and Caesar dressing) are hand-made on site.

They also roast their own red peppers and can their own mushrooms at the restaurant. And they shred plant-based pepperoni and smoke the tofu for vegan offerings.

Litster and Bottone indicate they will not settle for anything less than top quality and they maintain a keen attention to detail for their products. Each week, they prepare 25 massive batches of dough, utilizing sea salt, olive oil and a flour that allows for the incorporation of more water for a crisper dough. Additionally, they utilize a mixer specifically developed for the preparation of pizza dough.

The restaurant has two weekly deliveries of cheese from Galati as they are unable to store all that they go through. One small Detroit style deep dish pizza is made with a half pound of cheese!

Remember as mentioned previously, Professor Zaaa’s has consistently been selling out at 190 Detroit style deep dish pizzas per day. This is in addition to the rounds and other food items offered at their restaurant. While they could aim to produce more pizza each day, Litster and Bottone confirmed they are not willing to sacrifice the quality of their product.

According to Litster, their restaurant caters to the person who values quality. They produce a finite amount of product each day to maintain the best quality.

For the couple, it is not about pumping out as much food as possible to increase profit.

I was first introduced to Litster many years ago when I helped run a local dinner club and he coordinated the event from the restaurant end. From the moment I sampled the pizza, I was hooked! Having tried the
Detroit style deep dish pizza at this new restaurant, I can absolutely attest to the fact that this pie has been taken to a new level of succulent and delicious heights. While everyone has their own taste preferences, this place is a must-try and — without question — worthy of the hype!

Litster conveys his thankfulness for the customers (their support, love, and the patience they have); for people’s willingness to stand in line, and their efforts to spread the word about the new business.

The Professor also expressed gratitude for the reviews received, including those that have been less favourable, because he learns from all of them.

As for the future of Professor Zaaa’s?

“Honestly, the sky is the limit,” says Litster. “I could easily see this as a brand with many locations, but what’s important to me is just putting out the highest quality product every single day. However, I would not be shocked to see five to 100 stores in the future.”