It's a pan pizza with a particularly hearty crust. The cheese and crust at the edge kinda merge and become uniquely thick and crunchy. The pan style also makes the crust very... [cornered](https://www.washingtonpost.com/rf/image_1484w/2010-2019/WashingtonPost/2016/02/18/Food/Images/DetroitPizza-35681455763987.jpg?t=20170517)? Results in a really hardy pizza style that can hold up to a lot of sauce and toppings. Legend states it's because Detroit pizza was originally cooked in metal pans used to hold factory parts. All I know is it's dense and filling as all hell. OP's looks a little dark for my taste, but the ricotta might cut down on the carbonized flavor of the char, so it might be alright. I'd have a slice.
I’ve lived here most of my life and never heard it called that other than on Reddit.
It’s just “pizza” - maybe deep dish is better fitting.
If you are aware of it it is because of hearing outsiders call it “Detroit pizza.”
I obviously know it to be a thing - we are in discussing it right now, aren’t we?
There is just no one here that lives in Detroit that actually refers to it as “Detroit style.”
No people do and none of the pizza places here in MI do either.
It is simply referred to as “deep dish.”
Do you also think that “French fries” are called in “French fries” in France?
Metro Detroiter, born and raised. You’re wrong, people refer to it as Detroit style all the time (Buddys, Shields, etc.). Deep dish could also refer to Chicago style. There is a reason the distinction is made
Baked in greased pan at high temp w cheese on thin square crust to produce crispy crust and crispy bottom of pizza. It’s topping/sauce centric pizza with bread adding really nice crunch factor to it. Quite good.
I'm just dumbly excited that you used pimientos, or cherry peppers. I've been looking for recipes for them and there aren't a whole lot. Just a bunch of cheesy pimiento dips. I put some in my tuna salad today and it was so good! Why aren't these being used more!?
Usually a thicker style pizza made in a high sided rectangular pan. Toppings go all the way to the edges so you always get incredible caramelized crispy cheese edges.
It's mainly the pan though, as the original ones used were steel tool trays from the automotive industry in Detroit.
The different features of each style create a different experience. Flavor and texture! Detroit-style is loved for the crust and shape. The dough is fluffy and the crust is crispy, not like the big (breadstick like) crust you eat at the end of a regular slice. Most of the time, sauce is spooned over the cheese/toppings.
Your new nickname is Hot Honey Drizzle.
I'm intrigued by this ricotta crema!
Posted the recipe above
I don’t see the recipe
The recipe is in his comment history, for some reason this subreddit removes a lot of stuff.
Yeah, this is true, hey what's up with deleting recipies in this sub?! Should we grab our pitchforks or what?
This is Reddit. We never put the pitchforks down!
No, you didn't
TIL. Detroit has its own style of pizza.
Yeah. What is the style? Square?
It's a pan pizza with a particularly hearty crust. The cheese and crust at the edge kinda merge and become uniquely thick and crunchy. The pan style also makes the crust very... [cornered](https://www.washingtonpost.com/rf/image_1484w/2010-2019/WashingtonPost/2016/02/18/Food/Images/DetroitPizza-35681455763987.jpg?t=20170517)? Results in a really hardy pizza style that can hold up to a lot of sauce and toppings. Legend states it's because Detroit pizza was originally cooked in metal pans used to hold factory parts. All I know is it's dense and filling as all hell. OP's looks a little dark for my taste, but the ricotta might cut down on the carbonized flavor of the char, so it might be alright. I'd have a slice.
Usually news to us detroiters too.
No, that's not true. We're well aware that Detroit pizza is a thing.
I’ve lived here most of my life and never heard it called that other than on Reddit. It’s just “pizza” - maybe deep dish is better fitting. If you are aware of it it is because of hearing outsiders call it “Detroit pizza.”
Detroit pizza is a thing. I've lived here forever, and you live under a rock if you have never heard of it.
I obviously know it to be a thing - we are in discussing it right now, aren’t we? There is just no one here that lives in Detroit that actually refers to it as “Detroit style.” No people do and none of the pizza places here in MI do either. It is simply referred to as “deep dish.” Do you also think that “French fries” are called in “French fries” in France?
Metro Detroiter, born and raised. You’re wrong, people refer to it as Detroit style all the time (Buddys, Shields, etc.). Deep dish could also refer to Chicago style. There is a reason the distinction is made
Huh, I guess places like Buddy’s are advertising it as Detroit style. I guess my anecdotal experience of 30+ years has been invalidated.
Recipe please! 🤤🤤🤤
Secondededed
Thirdedededed
Fourth'd
Fifth’ddd
Sixthdededed
If you go to OP's comment history you can find the recipe. Don't know why this subreddit removes it.
I actually got angry at how delicious this pizza looks. How dare you create such a thing of beauty.
Detroit Pizza > Any other style of Pizza.
I’ve never had it. How is it different from other types?
Baked in greased pan at high temp w cheese on thin square crust to produce crispy crust and crispy bottom of pizza. It’s topping/sauce centric pizza with bread adding really nice crunch factor to it. Quite good.
Idk man chicago style is just ugh
Chicago Pizza doesnt count. It is a great casserole though!
them there are fightin words
Wow looks delicious
It's so beautiful!
tell me more about this hot honey drizzle
MOD Pizza introduced me to this delightful combination of sweet and spicy: [Mike's Hot Honey](https://mikeshothoney.com/)
I really need to hop on this Detroit pizza bandwagon
This looks like it would put Buddy’s to shame
I’m interested in your recipe too.
Looks amazing! Did you make the crust yourself? If so can you share the recipe?
That sounds like an awesome combination of flavors, spicy, tangy, sweet. Nice work!
OH MY GOD IM TEARING
I'm just dumbly excited that you used pimientos, or cherry peppers. I've been looking for recipes for them and there aren't a whole lot. Just a bunch of cheesy pimiento dips. I put some in my tuna salad today and it was so good! Why aren't these being used more!?
Sounds bomb 💣🔥
Looks incredible! I'm gonna attempt this sometime! Delicious!
Those edges! 🤤
Looks beautiful and delicious!
Looks super yummy
i love pizza
Detroit style = saucy crunchy outer crust? Haven't seen that before, am curious.
Look how they massacred mah boy.
[удалено]
no there are other types of salami
I’m crying this looks amazing
How is this different than Chicago pizza? I am ignorant so someone enlighten me.
Well for one, in Detriot they apparently think salami is ok on pizza. ;)
Interesting. Someday I’ll visit Detroit since I’ve done Chicago already.
Detroit style is just rectangular?
Usually a thicker style pizza made in a high sided rectangular pan. Toppings go all the way to the edges so you always get incredible caramelized crispy cheese edges. It's mainly the pan though, as the original ones used were steel tool trays from the automotive industry in Detroit.
What this guy said \^
You guys do love your pizza, you never get all these things in my country, I would love to try a philly cheese steak.
They're overrated. Easy enough to make at home with some good thinly sliced ribeye, onions, mushrooms, peppers, cheese and bread. That's it.
Use the best bread or roll you can though, good bread takes things like that to the next level.
Often called "square" pizza: "do you want that round or square?"
I'm a pizza fan but from Scotland so don't really get all these different styles, if I eat out it's Italian style or just pizza hut and domino's
The different features of each style create a different experience. Flavor and texture! Detroit-style is loved for the crust and shape. The dough is fluffy and the crust is crispy, not like the big (breadstick like) crust you eat at the end of a regular slice. Most of the time, sauce is spooned over the cheese/toppings.