Let’s make it official: 2016 is the year when the world (beyond Michigan and pizza insiders) discovers Detroit style pie. At first glance, a Detroit pie looks like a Sicilian style rectangle pie with its thick crust. The Detroit pie is different, though, in a few key ways.
|Collegeville slices. Click any image to enlarge|
First, the cheese is applied all the way to the edges and beyond, so that it drips down the sides of the pie and caramelizes along the edge of the specialized metal baking pan. Second, a Detroit pizza typically relies less on mozzarella cheese and more on brick cheese or a mix of brick, cheddar, and/or mozzarella. Finally, the sauce is not cooked on the pizza, but ladled on top in two rows after the pie has baked.
|Rigid crust on the Collegeville NY slice|
I still haven’t been to Detroit for the original at Buddy’s Pizza, but I had stellar Detroit style pie during my visits to Norma’s Pizza in Manheim, PA. Norma won the 2016 Caputo Cup for her astonishing New York style pizza, but her Detroit pie is just as good. In another spot far-removed from Detroit, Via 313 in Austin TX is serving up Detroit style pizza in addition to very authentic thin bar pies.
|Detroit slice at Norma’s Pizza in Manheim PA|
|Detroit pie at Via 313 in Austin TX|
|Detroit slice at Grande Pizza, Boca Raton FL|
Most recently, I traveled to Boca Raton, FL for the very good Detroit pie at Grande Pizza. After lamenting that I couldn’t get a
Source:: Pizza Quixote