What even is Detroit-style pizza? Many people are unaware of this delicious pizza variant, even those who claim to know a lot about pizza. The first time I was aquatinted was not in Detroit, but Denver, Colorado, home to Blue Pan pizza, one of the best establishments for Detroit-style pies in the country. Think of Detroit-style as thicker-than-regular crust, but not as thick as Chicago-style deep dish. It's pretty similar to Sicilian style. It's made in a square or rectangle pan, with caramelized cheese on the outside of the crust, giving it it's signature crunchy outside texture. The pizza was developed in 1946 at Buddy's Rendezvous, now known as Buddy's Pizza, in Detroit. The restaurant baked it in blue steel pans available from local automotive suppliers, made in the 1930s and 1940s by Dover Parkersburg.
Prior to 2010, Detroit-style pizza was all but unknown outside of Detroit. Sure, Little Caesars makes it, but who actually eats that stuff and calls themselves a respectable pizza connoisseur? Today, it is perhaps the fastest growing pizza style in the country. Almost everyone that tries it, likes it, and it's become incredibly popular wherever it goes. Sadly, I have yet to pay a visit to Buddy's or have any Detroit-style pizza in Detroit, but hopefully I can fix that soon. For now, Blue Pan in Denver is a place I must visit at least once a month, because it really is that good. Have you ever had Detroit-style pizza? If not, perhaps it's worth trying, and maybe then you can answer the question, is Detroit-style pizza the most underrated pizza style in the country?
petertesta 