Posted on 01/29/2021 12:10:25 PM PST by mylife
Detroit-style pizza was once locked down to the state of Michigan, but recently, thanks to chains like Jet’s, it’s slowly been trending its way around the United States. The original version was developed in 1946 at a restaurant called Buddy’s Rendezvous (now known as Buddy’s Pizza). Like so many American pizzas, it was inspired by an older version: it’s an offshoot of the puffy, bready Sicilian-style (think focaccia). It’s always baked in blue steel pans, and its one big defining characteristic is the crust.
The crusts of Detroit-style pizzas aren’t the bare pizza bones a lot of people throw away. Rather, they’re composed of the same cheese that tops the pizza. When the pizza is baked, the cheese around the edges caramelizes to a dark brown crunchy lace. If you’ve never had it before, it’s easy to assume that someone just burned it, but the edges are always the best part of a Detroit square.
(If it sounds like I’m a massive pizza geek, I have a perfectly legit reason: I’m a former full-time pizza maker, and one of the specialties of the place I worked at—and still moonlight at occasionally—is Detroit-style pizza.)
On January 26, Pizza Hut unveiled its very own version of Detroit-style pizza. This foray came as a surprise to me, since it’s been a very long time since Pizza Hut has offered a new style. Pizza Hut was my family’s go-to when I was a kid (remember Pizza Hut’s Book-It program?), but over the years, I felt like it fell off in quality, big time, so it quietly fell out of my rotation.
(Excerpt) Read more at thetakeout.com ...
Looks like a Little Ceasars Pan Pizza
Gark!
Mediocre cheese is all a pizza needs to mark it also as mediocre. Franco’s in Nanuet NY (rockland country) has the best traditional pizza around and I inquired and they told me they used Grande cheese. But I’m afraid to ask other pizzerias what cheese they use.
And so will your skivvies after eating it!
Used to live near Detroit. Buddy’s pizza is awesome. So is Jets!
Believe it or not, I think one of the goals is to burn the toppings a little.
I prefer my heg not charred to a crisp,
Let them sweat under the cheese.
Veg
Chicago is unique in that it is possible to get all types of pizzas in the city. Thick or thin.
The caramelized crust has a specific name “Starback.” It is also available in several Chicago restaurants. It is tasty and most people eat it all up. Small pieces of cheese are kneaded into the dough to produce the caramelization.
Imma get one. 😋
Crust looks good, assembly looks like a soup sandwich
I get it.
Been to Chicago
I,ll have the Italian beef.
Enjoy
Red Baron Pizza. $3/pizza at Walmart. THATS PIZZA!
;)
HA! I love Red Baron single serve deep dish pepperoni. 😊
And so will your underwear. :)
Nothing beats Napoli style pizza- margherita style.
I haven’t been to Whataburger since we saw the burger flipping dude stick the spatula down the backside of his pants to scratch. That’s been about a dozen years ago which was about the same time our only Pizza Hut went from just yucky smelling to down right barf stinky. I make my own burgers and pizza these days.
Was in Chicago a number of years ago. Tries the two famous deep dish joints. Was not impressed.
Ginormous, on the other hand was great; both deep dish and thin crust.
I loved whataburger for the fries and spicey ketchup.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.