All pizzas are not created equal. There is Detroit-style pizza. Chicago pizza. Neapolitan. California pizza. Jersey pizza. But, what makes them different? Let’s take a look at each over the next few weeks and months.

Detroit-Style Pizza

Detroit-style pizza is a rectangular pizza with a thick crust that is crispy and chewy. 

Wait… what? Rectangular? Not round. Hmmm. That doesn’t sound natural.

This is how Wikipedia describes Detroit-style pizza:  

“It is traditionally topped with tomato sauce and Wisconsin brick cheese that goes all the way to the edges. This style of pizza is often baked in rectangular steel trays designed for use as automotive drip pans or to hold small industrial parts in factories.”

Wait… what again? Did Wiki say “auto drip pans?”  That doesn’t sound appealing. 

The idea was to let the outer edges of cheese caramelize. Consequently, this would form a tasty golden brown cheese barrier around the perimeter of the pie.

The pan is 2.5 inches deep so you can easily create deep dish pizzas. However, the sides are slanted to make pizza removal easier after baking is done.

But Detroit-style pizza must be good, as it caught on. Wiki adds:

“The style was developed during the mid-twentieth century in Detroit before spreading to other parts of the United States in the 2010s. The dish is one of Detroit’s iconic local foods.” 

Iconic. You can read  the full history of Detroit-style pizza in Wikipedia.     

Critic Review

I have never sampled Detroit-style pizza. So I searched for a review that was less about general description and more in depth about the pizza itself. Check out this review from J. Kenji Lopez-Alt.

He is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

“Instead of using the ‘sauce, cheese, toppings’ order of a typical pizza, Detroit pizzas are built in reverse. Creamy, tangy Brick cheese from Wisconsin is cubed and applied directly to the top of the dough, where it bakes up gooey, buttery, and thick in the middle, crispy and dark brown around the edges. On top of the cheese is a sweet, thick tomato sauce, seasoned with plenty of garlic and spices and often applied in heavy parallel bands.”

Click here or the full review on Detroit-style pizza.

Has anyone in my community experienced the joy of eating Detroit-style pizza? If so, please share with tasty comments. 

Photo is from Wikipedia.

(What type of content should your business website blog offer? Advice rather than product promotion. Be a valuable info resource rather than an irritating source of sales pitches. For example, if you owned a pizza shop or restaurant, then you might share this type of content. Contact me if interested.)