Customers in Detroit still have a lot to learn about artisanal pizza. Fortunately, they’re about to get a crash course, with a little help from the wildly creative menu at Pie-Sci Pizza.

Founded by Jeremy Damaske and A.J. Manoulian, Pie-Sci started out as a pop-up concept at Woodbridge Pub. The brick-and-mortar version threw open its doors earlier this month with a menu that’s divided into a trio of scholastic tiers: Pizza Elementary, Pizza High and U of Pizza.

Do you prefer to stick with the basics? Pizza Elementary has you covered, with a classic Meatlovers, a veggie pie, a Margherita and the BLT. More sophisticated palates will prefer the increasingly complex flavors of Pizza High, which covers the Age of Asparagus (a white pizza with shaved and marinated asparagus, mozzarella, Parmesan cheese and a drizzle of Balsamic glaze) and the Skrimp City (another white pie featuring shrimp marinated in vodka and Tabasco sauce, white onion, mozzarella and a Balsamic glaze drizzle.)

Are you too smart for those remedial offerings? Graduate to the U of Pizza level, and try the Strawberry Cough (another white-sauce pizza topped with thin strawberry slices, fresh basil, chicken, mozzarella and—you guessed it—the Balsamic glaze drizzle) or the Fennel Countdown (a traditional red-sauce pie loaded with Italian sausage, oven-roasted fennel, caramelized onions, bell peppers and mozzarella.) Looking for something a little less meaty? Try the ICP (Insane Cauliflower Pizza), featuring oven-roasted cauliflower, feta, red onion, jalapenos and, yes, the Balsamic glaze drizzle.

Do you wish we’d stop saying Balsamic glaze drizzle? Fortunately, Pie-Sci offers several other drizzle options, including herb mayo, sriracha, buttermilk ranch and something called “vegenaise” that we really want to learn more about.