Posted on 01/29/2021 5:52:56 AM PST by ConservativeStatement
This week, Pizza Hut launched its new Detroit-style pizza.
There’s just one problem: A lot of people have no clue what that is.
“Detroit style? I’ve never heard of it,” said Mike Zurek, 70, who has lived in Chicago nearly all his life. For him, there is only one deep-dish pizza: Chicago style. “But every place has its way of making it unique.”
Even some Detroiters are a bit puzzled. Karen Gunderson stopped by a Pizza Hut in suburban Detroit this week to pick up a stuffed-crust pie. She had seen on the news that the pizza-making chain was rolling out a Detroit-style version but wasn’t quite sure what to make of it.
“I’m not really familiar with Detroit style,” said Ms. Gunderson, 72, who grew up in the area and has lived there most of her life. She is open to trying Pizza Hut’s newest creation, and hopes it’s as good as its signature stuffed crust.
(Excerpt) Read more at wsj.com ...
Ya buy from us, or we break ya legs.
^ Detroit style
So what makes it Detroit style?
Detroit pizza: A bunch of garbage on top, and the crust is burnt to a crisp. Kinda like the city.
“You gotta bee on-a you hat...”
+1
It's a small pizza dough slapped out to a large size, so it's a hand tossed thin crust rather than the standard thin crust.
People like it enough that it's still on the menu.
I'd eat it, but still prefer CT pizza over anything on the planet.
Pie purchase comes with 500 free fake votes for the candidate of your choice in the next election***
Fine print*** (only if your chosen candidate is a DEM)
“Sicilian Pie”. Mrs Bevolo when I was a kid used to make it, great with anchovy because there’s enough crust to soak up the saltiness.
Sadly, your Wall Street Journal article is paywalled.
But I have heard about Detroit style for years and it is tasty.
Article from Wikipedia (which is ok unless it’s political, and then it’s a Leftist broadsheet):
https://en.wikipedia.org/wiki/Detroit-style_pizza
Detroit-style pizza is a rectangular pizza with a thick crust that is crispy and chewy. It is traditionally topped with Wisconsin brick cheese, then tomato sauce layered on top of the other toppings (rather than directly onto the dough). 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. 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.
The pizza was developed in 1946 at Buddy’s Rendezvous, a former blind pig owned by Gus and Anna Guerra located at the corner of Six Mile Road and Conant Street in Detroit. Sources disagree whether the original Sicilian-style recipe was based on Anna Guerra’s mother’s recipe for sfincione or a recipe from one of the restaurant’s employees, Connie Piccinato. The recipe created a “focaccia-like crust” with pepperoni pressed into the dough to “maximize the flavor penetration”. The restaurant baked it in blue steel pans available from local automotive suppliers, made in the 1930s and 1940s by Dover Parkersburg and used as drip trays or to hold small parts or scrap metal in automobile factories because baking pans available at the time were not appropriate for the dish. Some 50- to 75-year-old pans are still in use.
Detroit Style Pizza: Pizza cooked on an old car fender over a 55 gallon drum burning discarded pallet wood.
And, it keeps well without refrigeration.
I live 30 min south of Detroit. Around here, Detroit style is what I would describe as Grandpa style because that’s how my grandpa made pizza. You push the dough into a greased glass rectangular baking dish and then add all your toppings and cook it. It’s a thick crust and is definitely the best pizza crust. Thin crust being the worst.
Detroit style, has Swiss cheese..............................
I don’t care where it’s from...that looks awesome. !
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