The cheese around the edges comes in contact with the metal pan and turns brown and crunchy, just like you get when the cheese leaks out into the pan with a grilled cheese sandwich. Amazing pizza!
If you don’t have a rectangular pan you can also make it in a cast iron skillet. Works extremely well!
[1] https://www.seriouseats.com/2017/02/how-to-make-detroit-styl...
But cheese all the way to the edge, and browned crispy? That's almost too much. But not quite: It's the type of cheese. I don't see mozzarella in that link you posted, I don't even see the lesser trinity of 3 cheeses. I see something called "brick" cheese. That's just a bridge too far.
I won't be the one to push the button on this and trigger the fallout that comes with it, Detroit has enough problems as it is. But you need to hope the true pizza extremists don't hear about this. Maybe delete the post, or at least put a /s sarcasm flag on the end. Also at the beginning, and in the middle. Maybe one after each word.
Also Detroit pizza looks awesome and I want some right now.
You’ll find it throughout the Southwest at many smaller chains. Dion’s is one regional I can vouch for. Two Boots in New York is probably the closest I ever found on the East Coast, but I didn’t look hard outside of the City.
It’s distinct to me from New York style because of the amount of cheese and the rise of the crust. The more topping-laden variants (“combo”) can require a knife and fork to eat, whereas a classic New York slice is designed to be eaten standing up and toppings are portioned accordingly.
See, that's the thing: there really is an infinite variety. I know that's true of other foods, but very few other foods are available in such diverse forms with that level of ubiquity. In a 5-square mile area I could easily get 10 different types, and it's all available with pretty much the same convenience as fast food.
> But if you put aside ideological considerations, almost all pizza is fundamentally good.
Completely agree. I like American style pizza and I like cheese. I also like Italian style pizza and often find it has more interesting flavours, but that doesn't make American style pizza bad or anything. Just different. A good American style pizza is better than a bad Italian style too, obviously.
My main point though was that the idea of cheese-less pizza really doesn't seem strange to me, once you look outside of the American cheese-focused pizzas and that's the only reason I brought up the differences really.
First two main distinctions: NY/NJ style, which is generally the traditional American pizza. 1" crust, a little crispy, thin body, sauce, lots of cheese. This has a few variations though, most notable "thin crust", which is often cracker-thin and very firm & crispy, the body much thinner too.
The other main variety is Chicago deep-dish pizza, which is very thick, anywhere from 1-3 inches deep in my experience.
Both of these in their pure forms are difficult to find outside of their regions. But the NY/NJ style is popping up in places around the country. North Carolina Charlotte area for example, as transplants from the North-East find their way to other parts of the country.
Then there's the various pizza chains: Pizza Hut, Dominos, Papa Johns... most of their pizzas most closely resemble the NY/NJ, but that's putting it loosely. They're sort of like a McDonald's Big Mac compared to a steak house burger, except at least for me, I sometimes just want the Big Mac, but I'd never choose the chain pizza when the alternative is available.
Let me be clear though: some people are purists to one type or another and consider other varieties, or chain pizzas, to be blasphemy. But if you put aside ideological considerations, almost all pizza is fundamentally good. You can find bad pizza, but it's harder than finding good pizza. (Let the downvotes roll in from Chicago/NY purists :D )