Pizza Hut Launches ‘Detroit-Style’ Pizza, and America Says ‘Huh?’

[Coldjensens]

What really makes Detroit style pizza is the type of bread used for the crust (Focaccia). It also requires being placed in the pan correctly (not all the way to the edge) and cheese that goes out past the crust so it burns around the edges of the pizza.

Yes, all of those things make a significant difference. The difference between great tasting and Meh.

[jackmccullough]

When I worked at Little Caesar's in 1973-74 (East Lansing), and then again in 1977 (Ann Arbor), we had a variety of deep dish pizza that was their version of Detroit style pizza, and it was pretty new then.

They didn't do a particularly creditable job of it, although the characteristics were that we made it with the same dough as the regular pizza, we would put it in the pans and let it rise, and we would use the same cheese and sauce as the regular pizza, although pretty much spread the way a Detroit pizza would be done. We were never told to spread the cheese all the way out to the edges, the way Detroit pizza is supposed to be done. We didn't sell that many and they weren't great.

Last fall, as one of our pandemic activities, a bunch of people in my family, mostly from Michigan, took a Zoom classs from Zingerman's in Ann Arbor that included Detroit pizza. We had a good time and I actually liked the Detroit pizza. I haven't made it since, although I can see having it in my rotation; I don't think I'll ever make it as often as I make my regular pizza, which I make pretty much every week.

[ManApplet]

Using motor oil instead of olive?