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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.