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I thought I'd ask the question here. I love Detroit style pizza. If you didn't know, yes, Detroit has a pizza style! It's one of my favorites to make at home. I also love to make a batch at home and bring to my brother's or another friend's house during the summer.
The big difference...well, there are a few differences in a Detroit style pizza vs other deep-dish pizzas.
First, I'd say the crust is much different. It basically covers the bottom of a deep, cast-iron pan, but it's a thick, airy crust. Also, the cheese becomes the upper layer of crust, becoming crispy, cooking in the pan, due to some layering. For those new to the Detroit style pizzas, the corners are the ultimate best place to start!
The second difference is the order of ingredients, such as the dough or crust, CHEESE (and lots of it); parmesan and Monterey Jack cheese (I like Monterey Jack cheese; or brick cheese from Wisconsin, if you can find it).
Third, only a bit of tomato sauce. With some research, I found the sauce would be a silky tomato sauce, with not much to it. Just some tomatoes, tomato paste, basil, salt and pepper. It was more for looks than flavor; just two simple lines across the square pan.
Fourth, some toppings. Pepperoni, basil, spinach, sausage, or bacon. Not much, but dealers' choice, you can add what you wanted, the pizza can hold its own.
Not since the 60's and it was nothing to write home about for me back then. I do like Chicago deep dish but again it is not a head and shoulders above anyone else's for my taste buds. I believe the major difference is the local maker not as much as style.
I would love to try a Detroit style, and no, Little Caesars doesn’t count.
I’ve been in love with Chicago style for many a moon - it is far and away my fav pizza style - but I would definitely welcome a variation on the theme.
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