"Detroit-style pizza was originally baked in rectangular steel trays designed for use as automotive drip pans or to hold small industrial parts in factories."
Detroit Pizza is my favorite pizza style. I love a good New York pizza but the toasty favors and tang of detroit style are my favorite by far. I got the special pan to make it, and Charlie Anderson on YouTube has a fantastic recipe.
Sad thing is though that when I moved to Detroit, I learned that the "representative" pizza chains here are terrible. Jet's has so much sugar in their sauce it's literally sickening to even smell their pizza, and Buddy's is flavorless.
Hell, my favorite pizza place near me is ran by a Chaldean couple. Fuck their pizza is so good.
hmmmm fair point. As a first thought I don't think I would have described it as crunchy and chewy, but thinking about it, I am not sure what else you would call that.
Dude, seriously, don't take it too hard. Lemmy is a harsh place where downvotes are given out freely and abundantly. Kbin doesn't downvote nearly as hard, and downvotes don't get imported from Lemmy instances. You have a +6 from my point of view.
Just roll with it, and don't let the haters get you down.
I mean it's very crispy around the edges and it's got a nice focaccia like texture in the middle. Honestly it's great. I mean, it's not life altering or anything, but as regional pizza goes it's one of the better ones.
I feel like chewy is the wrong word.
As two extremes, picture wonderbread and a thick sourdough. Wonderbread smushes, and tears effortlessly. The sourdough bounces back and takes effort to tear.
If wonderbread is a 1 and sourdough is a 10, most pizza is a 4 or 5. Detroit style would be a 5 or 6.
It's mostly because it's a bit thicker in the dough department, and the pan it's cooked in is greased so the dough is a bit more crisp than the crunch of another pizza crust.
You would not say that it's "gummy", just a little thicker and a slightly closer texture.
Depending on where you are, jets pizza is a good representative. Domino's and little Caesars both have a low grade offering in their deep dish or pan pizzas, as they're both Detroit or Detroit adjacent.
It’s mid-deep dish, so crispy on the bottom/sides and a little chewy in the middle.
I’m a New Yorker so I also have a preference for pizza that is foldable, but the bottom is crispy enough that it cracks when you fold it, but Detroit pizza is good. They use cupping pepperoni, like Buffalo, which I think is superior to the pepperoni we use broadly in NYC.
I love Detroit style, especially from Jet's pizza, so when I last went to Detroit I thought I'd try the original Detroit style from Buddy's Pizza. It was pretty disappointing, so I guess, copycats do improve it sometimes.
Jets is probably one of the best widespread chains out there. If you're in the area though, Green Lantern in Royal Oak absolutely slaps and is hands-down the best pizza I've ever had in my life. Don't mistake it for the one in Madison, since they only have a "tavern" style.
Mmm tell me more about how this pizza is contaminated with motor oil and antifreeze. That's really making my mouth water.
Edit: Your downvotes have convinced me that thinking of an oil drip pan while eating pizza is appetizing. Detroit, I'm sure your pizza is as good as your football team.
Detroit pizza is so fucking good. New York pizza is a greasy flap of falling toppings and Chicagoans will be the first to tell you chicago deep dish is an overrated cheese pool in a piecrust
Pretty similar, yeah.
Big difference would be that the Detroit pizza is a fair bit greasier, and the cheese goes to the edge so there's no visible crust.
It basically makes it so that the dough is fried rather than baked.
We call this style of pizza 'deep dish' here in Detroit which, I suppose, is just another name for the baking tray its cooked in. Though as the other commenter said, the deep dish allows you to cover it with cheese right up to the edge, which usually ends up dark and crunchy where it touches the pan.
I've known people to fight over the corner pieces and I think it was Jet's that has a whole thing with an "8-corner pizza" (as in, two smaller pizzas in a box-shaped trenchcoat, cut into quarters so that every piece is a corner piece)
I am born and raised in metro Detroit and the only place I think I've seen this "sauce on cheese" you speak of is just now, in the ultra staged photos that came up when I searched "detroit-style pizza" to figure out what you meant
You're right, this is blasphemy. Let the record show that this is not at all authentic to Detroit what makes it a Detroit-style pizza
I don't believe you. I'm also born and raised in Detroit and you're only faking being a Detroiter if you haven't had Jet's Pizza, Buddy's Pizza, or Nikki's Pizza in Greektown. All 3 places are well-known in the metro area for their pizza and all 3 of them serve it sauce on cheese. That's what makes a Detroit Pizza a Detroit Pizza. There's also Shield's Pizza which is also sauce on cheese but they weren't in "Detroit" proper for years until 2019 (even though they originally opened in Detroit).
Did you grow up in the suburbs or something?
Edit: Shield’s and Buddy’s are the original Detroit pizzas. Anyone who tells you they know anything about Detroit pizza that hasn’t tried them is lying to you.
I mean just look up jets deep dish and not a single image that comes up has any sauce over the cheese. That's how my deep dishes have always come from there or anywhere else. Haven't eaten at Buddy's and haven't heard of Nikki's or Shield's. I said metro Detroit so yeah I grew up in the suburbs around Pontiac but I didn't realize that invalidated my opinion and made me a "fake detroiter" lol
Edit: also what makes it Detroit pizza is that it's cooked in a deep square dish with little to no bare bread on the outside edges, not the toppings or sauce arrangement. You can take that or leave it and it's still detroit-style.
I mean... Pontiac is not Detroit so yeah. If you haven't even heard of the original Detroit Pizza, Shield's, then you're not a born and raised Detroiter. You're a born and raised "Pontiacan".
And no, what makes it a Detroit-style pizza isn't just that it's cooked in the square dish (which was originally an oil or drip pan). A classic Detroit-style pizza is cooked in the square, deep dish with the sauce under and on top of the cheese. It's called a red top and the sauce is added in strips. I don't need to take or leave anything. I'm not taking lessons on Detroit pizza from someone who wasn't even born and raised in Detroit.
lol sorry I didn't realize you were the official gatekeeper of who/what is or isn't Detroit. I guess I'll just ignore all of the local news networks that refer to my area as metro Detroit and the rest of the world that will say I'm from Detroit and talk to me about Detroit when I point my city out on a map. I'll just take your word for it that I don't belong here since I didn't come from your specific neighborhood.
Not to mention all of the pizza I've had, literally from the first place you personally named as having Detroit-style pizza...
YOU don't have to take or leave or believe anything. Really not sure why you're centering yourself in this conversation like that. Neither the world nor the detroit area revolves around you personally and I'm not about to take food lessons either from someone with their head so comfortably shoved up their own ass...
Why would anyone take you seriously when you can’t even understand that Pontiac and Detroit are two different cities?
Just because people don’t know where Pontiac is doesn’t mean it’s suddenly the same thing as Detroit, especially when we’re discussing food from that specific city.
The only person with their head shoved somewhere is you, buddy. Don’t be clowning about our culture when you have no idea what it even is.
I tried fried caterpillars in Zambia. Despite a bit of hesitation, they were tastier than I expected. People tried to tell me they are full of brain controlling parasites, bla, bla, bla, but I would just like to say that it is perfectly safe for all your world leaders to eat them.
I live in Ohio and have no idea what Ohio-valley style Pizza is. Is that a thing? Is this a joke? Am I a joke to you? (I mean, it's justifiable. I live in Ohio after all)
The pizza is known for its distinctive cold toppings which are added after the pizza is cooked. It was nicknamed "The Poor Man's Cheesecake" in the 1940s. In 2018, DiCarlo said he did not remember why the pizza was originally prepared that way but speculated that it may have been to avoid burning the toppings. The style became a part of local cuisine in Ohio and West Virginia, and was replicated by several other chains. However, its method of preparation is polarizing, and it has been negatively compared to Lunchables.
The crust is baked like normal, it’s just that the toppings are added afterwards. The comparison to lunchables is apt though, I’d only recommend it if you require pizza and the only other choices offer St Louis or Altoona styles.
I mean, that says it all right there. That's not a pizza style, that's a war crime
Okay, anyone that got this far and isn't from the area, Steubenville is Pittsburgh lite. They speak Yinzer, call the above abomination "cuisine", and generally suffer from generational lead poisoning. Also, the "Ohio Valley" isn't some canyon in Ohio (although I'd encourage you to visit the Hocking Hills sometime, it's quite beautiful, with several breathtaking ravines). No, the Ohio Valley refers to both the basin of the Ohio River particularly and more broadly the geographic region that feeds the Ohio River. That means the "Ohio Valley" stretches as far as Tennessee lol
It oddly reminds me of something I had in Florence, Italy in the late '90s. I didn't speak Italian more than enough to order food (though I could get by in French for the most part for the simple interactions I was doing), so I don't know exactly what it was, but it looked like what is in that wiki. I grew up in Ohio but never had that style (which I think is more in the eastern part of the state).
I thought Ohio pizza was just square cut and thin crust which is hardly a style. I've been here my whole life and never had that cold pizza style but it might actually be good...or reheat in the oven nicely ha
It's basically like a really doughy deep dish. It's fine, not amazing. And there's really only one place that makes it with a handful of locations. So it's not very widespread in Colorado.
Oddly enough the most popular place in Denver these days is a Detroit style place.
I am too, but no one else in my family is so we don't go often. The red peppers they had on the table were the best I ever had also, so good I bought some myself. A local company called Flatiron Pepper Co.
It is. After you get to the end, you eat it with honey they set out on the table. After the first time I had it, I never got the chance to go back to Colorado for a decade, but never stopped craving it. Maybe it's something about the way they cook it at a high altitude, but something about the crust was unlike anything else I have ever had.
I used to think that, until I went to Chicago. Took the Chicago Pizza Tour, 12/10 I recommend. Each pizza was different and amazing. And the history lesson that came with it was just the extra credit that push it over the top.
The only places I’ve heard of that have the balls to speak their names in proximity to NYC and Chicago are Detroit and New Haven, CT.
Detroit Pizza is fucking great, especially with extra sauce and I haven’t had New Haven pizza but have been told it’s too big of a range to say that it’s all good pizza.
New Haven is generally thin crispy crust cooked in a coal oven and a bit charred on top. Basically a NYC pie cooked in a hotter oven. They might do the sauce a bit different, IDK.
It's floppy, dry (like not enough sauce), and the crust is too thick. I'd rate the sauce itself, but there wasn't enough on my pizza to give it a proper rating.
Frank Pepe and Sally's have the same general dry floury carbonized crust which some people will fight to the death over. I prefer an olive oil crust, without the black charred air pockets. It's all preference.
This person must be from Chicago if they are describing their tomato casserole as a pizza. If Chicago can have their pizza crime, let others do as they please and get off your high horse.
Let's not even get into how overrated New York pizza is.
Chicago people can never believe that anything they have could possibly exist anywhere else, or, even worse, have pre-existed the Chicago version, which is usually exactly the same or slightly worse.
You can observe this in the wild; just start doing literally anything with a person from Chicago and at some point they will stop and mention "this is nice, but in Chicago we have..." and then go on to describe the same thing.
Pizza is a multinational dish made in a variety of places by a variety of people with a variety of recipes.
If the dish never changed, then it doesn't even get tomatoes on it because those were brought to Europe after the first pizza was invented.
Italian food snobbery is the most confusing, since a lot of their key ingredients weren't even brought to the country until comparatively recently.
And it discounts all the actual Italians who left Italy and went other places as not making Italian food.
And also the people in other parts of Italy, since they actually have a lot of different variants on the dish, even in Italy.
Italian snobbery isn't surprising at all, it's a deeply conservative country. Steadfast adherence to cultural norms is the predictable behavior of a state with a strong religious backbone. They won't even stop electing actual fascists (a true Italian invention.)
Italy is weird because their greatest food contributions were created by poor people. Pizza, pasta, and lasagna were created to stretch the tiny amount of meat people could afford.
And almost all of the people who left the country were poor. So the actual creators of the original foods left and their descendants created new varieties. Now the richer descendants who were able to stay in Italy want to say these foods are not "correct".
St. Louis-style pizza is one of the most disgusting things I've ever eaten.
The style has a thin cracker-like crust made without yeast, generally uses Provel cheese, and is cut into squares or rectangles instead of wedges.
...
Provel is a trademark for a combination of three cheeses (provolone, Swiss, and white cheddar) used instead of (or, rarely, in addition to) the mozzarella or provolone common to other styles of pizza.
Born and raised in StL. Can confirm. The worst part about the cheese is that it's ... sticky. It never quite congeales after you melt it so you get weird, greasy, molten shit stuck to the roof of your mouth
I assure you it is much, much worse than dominos. It's like making a pizza with Cheez Wiz instead of real cheese. Considering the ingredients of provel cheese are all nice on their own is quite the feat.
This is certainly a distinct style of pizza, as much difference as Chicago style is from New York. Unlike with those I have no idea how anyone thought this was a good idea.
I was expecting a rectangular pizza cut into squares which would make sense. Jesus Christ they really saw a circle and said, squares are the perfect way to cut this!
Square cut is a Midwestern thing and it makes for smaller pieces so you can have exactly as much pizza as you want. Also you end up with these comically small triangles in a few edge pieces and they're adorable.
I don't know where you are, but it was on the news a while ago a Regina style place opened in Toronto somewhere, but generally can't be found outside of south Saskatchewan except for a couple places in Calgary.
This is the first I’ve ever heard of it but it sounds like I could murder a pizza like that except I’d fall into a food coma after like two slices like I do with Detroit style
Super heavy, thick crust, deep dish pizza with an excessive amount of cheese, similar but different to Greek n Detroit, all the toppings under cheese, which is very nicely scorched. Sweeter side marinara, tangy heavy spiced and also applied excessively underneath. Probably a solid inch of meat n toppings, round pie, cut into 3x3 squares.
Oh it is. But like most things get popular, you gotta watch out for places half assing it, and a few places franchised across the province a bit, and the original owners of the restaurant and the first franchisees are all dead now, and it's mostly east Indian immigrants have bought the outlying ones. IDK why exactly, I know they can cook, but they only bother when their restaurant serves their cuisine.
In Steubenville, Ohio, and other Ohio River towns, local pizzerias dole out square pies covered with piles of cold — uncooked — grated cheese. Known as Ohio Valley-style pizza, these crisp-crust pies come out of the oven with just a coating of tomato sauce and are then covered with fresh cheese and often pepperoni. Each bite is warm, cool and crunchy all at once.
No, that's not the same at all. Proper cheese curds need to be bought fresh within a day or two. The flavor is nothing like what's in a typical stuffed crust.
I've said it before and I'll say it again: I love Pizza Hut. Please don't kill me.
I'm kind of an anti-snob, though. I'll try just about any pizza and enjoy it. Some are certainly better than others, but most of them are pretty great.
Yeah, I know. I'm a philistine.
How do people feel about the places that make quick pizzas to order like Mod and Blaze?
I don't really like Pizza Hut, but the branch in Ulaanbataar was a godsend, because the local shops idea of a pizza was to put olivye salad on dough and call it a day. Same with Georgia, they prefer Khachapuri, so when you want an actual pizza you're likely to get something weird, and that's where Wendy's comes to rescue. Just gotta check that those branches are legit because the worst pizza I've ever tried was from a local place that just called themselves "Papa John's", no relation to franchise whatsoever.
Indeed it is, but not any day for me, sometimes I crave for a pizza specifically. Also, I'm not accustomed to local traditions, but I don't think you could throw a khachapuri party
I am a New Yorker in Arizona, and we have a Mod near us. I'd say the thicker crust is pretty good. Chewy and not too bready. The best NY-Style place near me is called Squared Up, and they literally import NY water.
From what I understand, Pizza Hut is shit in the US, but not everywhere. In Poland, for example, the pizza is really good, and the restaurants are quite nice. Nothing high end or fancy but definitely a restaurant You wouldn't call fast food.
Yeah, I'm getting that impression. Maybe standards are just higher overseas and they have to be better to survive. I imagine health standards are higher.
We really gotta stop judging people for pizza. I love dominos and I used to work near one when I worked at subway. I would put chipotle sauce, banana peppers, chicken, and more cheese and it's one of the best pizzas I've had
I've loved PH forever. Stuffed crust pep lovers. Used to get two of those and a large ceaser salad, + ham + extra mozz every Friday and Warcraft through the weekend. I love a soft doughy crust with crispy edges
Mod mega is fire. Unlimited toppings, hot honey and garlic butter finish.
Authentic pizza is just bread, olive oil and cheese. And since that's clearly not pizza, pizza isn't real.
/S
Chicago style pizza is just one dish named pizza created by Italian immigrants. Italians from New York don't have a monopoly on the term, and neither to Italians who never left.
I was discussing what constitutes pizza with a friend one time (the whole "is pizza just an open faced sandwich?" type conversation) and he said something I found to be astute and beautiful.
"Pizza is like love, it is hard to define, but you will know it when you have it"
Ohio Valley pizza is not what I thought it was. I grew up in Ohio and the only time I ate something that even reminds me of that was actually in Florence, Italy, oddly.
I grew up on Central Ohio tiny-pepperoni'd, square-cut pizzas.
Today, Detroit is probably my fave, followed by what is more-or-less a tie between NY and Chicago Deep Dish depending upon my mood. Ohio pizza still holds a place in my heart, but it's definitely not in the top 3.
Isn't Ohio style the really thin, almost cracker-like crust with edge to edge toppings? Similar to like a tavern-style pizza, or like a Chicago thin crust style?
I'm a born and raised Californian, but even I would not eat or endorse a Californian style pizza.
I would, however, endorse the local brewery's spicy Hawaiian style pizza. Spam, pineapple, and pickled and caramelized jalapenos with a spicy marinara sauce. The jalapenos are what makes it. They are so freakin' good.
Growing up on the east coast... I've visited (and currently live) on the west coast and a lot of pizza here suck. There's some edge cases. But as a whole, something about west coast pizza is wrong.
Italian pizza is basically an entirely different dish at this point. It happens. American pizza isn't somehow less valid for having drastically changed from the original thing. It was, after all, brought here by Italian immigrants.
The wild thing is, what's often thought of as Italian pizza isn't even really older than American pizza.
It's generally regarded as being created around 1890, and the first American pizza parlor opened in 1905.
I've been to Italy. Still really love Detroit style pizza. When I was in Italy (late '90s), none of us realized that pepperoni was an English name that didn't exist in Italy. We got a pizza with a bunch of kinds of peppers on it at this place in Rome. Was still great, though.
Not one place, I remember this one place specifically.
But yes, I'm aware my sample size is small. So what. As a tourist you have a subjective view of what you experience in a country, unless you're one of the people glued to Google Maps reviews and waiting in lines to Michelin restaurants.
We're you eating at the airport McDonald's? Italians do not mess around with food and will fuck places up if they're serving shit. As a friend of mine said (who lived there for 8 years) you get better sandwiches at Italian truckstops than you do at specialty delis in North America.
Nah I can speak from experience that both the best and worst pizza I've ever had were had within the very same visit to Rome. Probably within 24 hours of each other.
Once in an almost touristy area - not the spots with the most traffic, mind you, but where you transferred from suburban rail to bus to get to those spots, so still in the city. Hot garbage. The worst pizza I've had in my life. It was soggy, thin, and mass-produced, who knows how long it had been sitting out, served in an atmosphere I can only describe as mall cafeteria but smaller and contained in one storefront.
Best pizza was this little take-out spot in a beach district called Ostia, on the other end of that same rail line, which I stumbled upon by chance because I forgot to bring a swimsuit for the beach and it was across from the calzedonia I happened to stop at. I took it to eat with my friend who was sitting outside a nearby cafe. It was hot, crispy, with fresh tomato sauce and soft bread. I probably won't find anything that measures up to it for a while tbh.
The closest since then is maybe a small local place down the road from me here in Michigan, but I'm also someone that can appreciate american pizza for what it is. It's not trying to be italian and that's okay lol.
I had other pizza in Rome too but honestly most of the food I had there, save that one slice from the mom and pop shop in Ostia, really wasn't anything to write home about.
I remember the one in Rome, it was somewhere in a residential area, not Colloseum etc, and there was a small line of people waiting. Very likely it was a bad place or some strange style of pizza that did not hit my plebean tastebuds. Or anyone else's in our little group.
Cincinnati has a pizza with fucking chilli on it. It was on the menu at the place I was at, and the bartender said it's somewhat of a local delicacy. I asked her if there was anything special about the chilli. Yeah, there's sugar in it, and it's sweet. I laughed in her face and took a hard pass. Apparently they also put it on spaghetti. Fuck both of those dishes, I don't need any Cincinnati "culture".
PA has "Altoona style" and "Old Forge style", both hailing from miserable coal bust towns and consisting more or less of a slice of american "cheese" and red sauce on a sheet crust, I think one has a green pepper under it.
This popped up in my recommendations yesterday. There's a ton of regional styles I've never heard about. Ohio Valley is in there. At least that's recognizable as pizza. Some of these stretch the definition pretty thin.
You should probably check the wiki or something for Ohio Valley; it's definitely not like what I had in the Miami Valley and is from out by Steubenville.
New York pizza is absolute fucking trash. If it's thin crust it needs to be crisp like Neopolitan. NY style has the mouthfeel of microwaved day old paper bags.
the hilarity here is that nyc pizza is pedestrian trash. any 'pie' you can fold like a newspaper isn't worth the time. detroit, chicago, hell, give me classic Neapolitan pizzas, so much more interesting than weakly sauced floppy dough 'from the city'.
Just steer clear of Imo’s. There’s plenty of great St. Louis Style pizza on the hill, at local bars/restaurants and Cecil Whittaker’s is the best local chain serving it. And when you do get it grab an order of Toasted Ravioli and Gooey Buttercake, you won’t be disappointed.
First: Imo’s pizza is fine. As is Cecil Whittaker’s. It’s a distinct local thing that you are welcome to dislike, but there’s nothing inherently wrong with it. But credit to you for pointing people to the hill. Guido’s had my favorite pie, and they had options to use mixes of provel & mozzarella if that was your jam. And the tapas were delish.
Second: “Toasted” ravioli are over-rated. Breading and frying a dumpling is gilding a lily. Deep fried meatballs: that I can get behind. And of course ravioli are great. But using both pasta and breading to encase a filling is just silly. It’s a carnival food gimmick.
Third: Gooey butter cake is fine, but it really seems like a failed attempt at a pastry that people collectively decided was a happy accident.
Finally, I know this wasn’t brought up but I always take it to my stl food discussions: bread-sliced bagels are the perfect form factor for sharing in a group setting. A bagel is a meal, and people often don’t want a meal. And it’s economical - you only need a handful of bagels for a large group rather than one for everybody. The little slices are perfect for scooping up a bit of cream cheese without a knife. It’s superior snacking and literally the only reason it gets the hate that it does is because some stylish bakery in Brooklyn didn’t think of it first.
Detroit Pizza has entered the chat:
https://en.m.wikipedia.org/wiki/Detroit-style_pizza
"Detroit-style pizza was originally baked in rectangular steel trays designed for use as automotive drip pans or to hold small industrial parts in factories."
Detroit Pizza is my favorite pizza style. I love a good New York pizza but the toasty favors and tang of detroit style are my favorite by far. I got the special pan to make it, and Charlie Anderson on YouTube has a fantastic recipe.
The tang is tetanus!
Sad thing is though that when I moved to Detroit, I learned that the "representative" pizza chains here are terrible. Jet's has so much sugar in their sauce it's literally sickening to even smell their pizza, and Buddy's is flavorless.
Hell, my favorite pizza place near me is ran by a Chaldean couple. Fuck their pizza is so good.
Came here for this one.
Detroit pizza is pretty good. It’s more or less a hybrid between Chicago and New York that matches the geographic location, same with Buffalo.
I am sure it's true, but the wiki description sounds gross to me. A crispy and chewy crust does not sound appealing.
Geez everyone be gentle, I'm entitled to my opinions about pizza
focaccia??
hmmmm fair point. As a first thought I don't think I would have described it as crunchy and chewy, but thinking about it, I am not sure what else you would call that.
Damn, focaccia pizza sounds dangerously good. Like I'd worf down a whole thing and immediately succumb to lethal levels of olive oil and cheese.
Welcome to Sicilian pizza! :) it's a relative of Detroit style.
Speak for yourself. That sounds delicious.
I would argue "sounds gross to me" is speaking for myself. But what do I know.
Dude, seriously, don't take it too hard. Lemmy is a harsh place where downvotes are given out freely and abundantly. Kbin doesn't downvote nearly as hard, and downvotes don't get imported from Lemmy instances. You have a +6 from my point of view.
Just roll with it, and don't let the haters get you down.
I don't care about downvotes, but your comment explicitly says speak for yourself... hence my reply
I mean it's very crispy around the edges and it's got a nice focaccia like texture in the middle. Honestly it's great. I mean, it's not life altering or anything, but as regional pizza goes it's one of the better ones.
You sure are entitled to your opinion. But we're also entitled to make fun of your dumb opinion
Never ate a bagel?
I feel like chewy is the wrong word.
As two extremes, picture wonderbread and a thick sourdough. Wonderbread smushes, and tears effortlessly. The sourdough bounces back and takes effort to tear.
If wonderbread is a 1 and sourdough is a 10, most pizza is a 4 or 5. Detroit style would be a 5 or 6.
It's mostly because it's a bit thicker in the dough department, and the pan it's cooked in is greased so the dough is a bit more crisp than the crunch of another pizza crust.
You would not say that it's "gummy", just a little thicker and a slightly closer texture.
Depending on where you are, jets pizza is a good representative. Domino's and little Caesars both have a low grade offering in their deep dish or pan pizzas, as they're both Detroit or Detroit adjacent.
It’s mid-deep dish, so crispy on the bottom/sides and a little chewy in the middle.
I’m a New Yorker so I also have a preference for pizza that is foldable, but the bottom is crispy enough that it cracks when you fold it, but Detroit pizza is good. They use cupping pepperoni, like Buffalo, which I think is superior to the pepperoni we use broadly in NYC.
I love Detroit style, especially from Jet's pizza, so when I last went to Detroit I thought I'd try the original Detroit style from Buddy's Pizza. It was pretty disappointing, so I guess, copycats do improve it sometimes.
My take was that buddy's was a let down compared to the hype, but otherwise perfectly fine. They also charged for what the hype led me to expect.
Jets on the other hand gives you just as traditional Detroit style, but the quality advertised, expected, delivered and paid for is entirely uniform.
Buddy's wants to be "nice" in a way that's above what you can actually get out of a pizza place without being a "restaurant that can also make pizza".
Jets is probably one of the best widespread chains out there. If you're in the area though, Green Lantern in Royal Oak absolutely slaps and is hands-down the best pizza I've ever had in my life. Don't mistake it for the one in Madison, since they only have a "tavern" style.
Oh we’re soooo distinctive, ours is square!
And cooked in old automotive drip pans!
They're not used drip pans, buddy. They were brand new pans made by the UAW because that pizza was thicc.
Mmm tell me more about how this pizza is contaminated with motor oil and antifreeze. That's really making my mouth water.
Edit: Your downvotes have convinced me that thinking of an oil drip pan while eating pizza is appetizing. Detroit, I'm sure your pizza is as good as your football team.
lol you think they still make it in drip pans?
Or that they used used drip pans?
I don't know, but I wouldn't have thought that would have occurred to anyone in the first place.
Detroit style is the best, fight me.
Detroit pizza is so fucking good. New York pizza is a greasy flap of falling toppings and Chicagoans will be the first to tell you chicago deep dish is an overrated cheese pool in a piecrust
Chicago's thin crust/tavern pizza is far better than deep dish. That's what they should be promoting.
You are so fucking right.
I'm from Chicago and you don't know anything about pizza. Chicago style Pizza is wildly popular for a reason, it is incredible.
I never heard of Detroit style but I think it looks very similar to what I would call a baking tray pizza (Blechpizza) in Germany.
Pretty similar, yeah.
Big difference would be that the Detroit pizza is a fair bit greasier, and the cheese goes to the edge so there's no visible crust.
It basically makes it so that the dough is fried rather than baked.
Yes quite similar looking
No, not really. Detroit style has a much thinker crust, which is sort of what makes it unique.
Is "thinker" both thinner and thicker?
Lol, yeah lets go with that.
We call this style of pizza 'deep dish' here in Detroit which, I suppose, is just another name for the baking tray its cooked in. Though as the other commenter said, the deep dish allows you to cover it with cheese right up to the edge, which usually ends up dark and crunchy where it touches the pan.
I've known people to fight over the corner pieces and I think it was Jet's that has a whole thing with an "8-corner pizza" (as in, two smaller pizzas in a box-shaped trenchcoat, cut into quarters so that every piece is a corner piece)
That looks like what's called a grandma pie in the NY area.
Thick, crispy, cheese-overloaded crust, that shit is awesome. I still think sauce-on-cheese is freaking stupid, but aside from that it's a 10/10.
I am born and raised in metro Detroit and the only place I think I've seen this "sauce on cheese" you speak of is just now, in the ultra staged photos that came up when I searched "detroit-style pizza" to figure out what you meant
You're right, this is blasphemy. Let the record show that this is not at all
authentic to Detroitwhat makes it a Detroit-style pizzaI don't believe you. I'm also born and raised in Detroit and you're only faking being a Detroiter if you haven't had Jet's Pizza, Buddy's Pizza, or Nikki's Pizza in Greektown. All 3 places are well-known in the metro area for their pizza and all 3 of them serve it sauce on cheese. That's what makes a Detroit Pizza a Detroit Pizza. There's also Shield's Pizza which is also sauce on cheese but they weren't in "Detroit" proper for years until 2019 (even though they originally opened in Detroit).
Did you grow up in the suburbs or something?
Edit: Shield’s and Buddy’s are the original Detroit pizzas. Anyone who tells you they know anything about Detroit pizza that hasn’t tried them is lying to you.
For the posers coming in here trying to redefine the classic, even Wikipedia knows: https://en.wikipedia.org/wiki/Detroit-style_pizza. Note the image descriptions too:
"Detroit-style pizza showing typical lacy cheese crust edge and sauce on top"
"Detroit-style pizza showing sauce on top of some of the toppings, lacy cheese crust, and cheese to the edge"
I mean just look up jets deep dish and not a single image that comes up has any sauce over the cheese. That's how my deep dishes have always come from there or anywhere else. Haven't eaten at Buddy's and haven't heard of Nikki's or Shield's. I said metro Detroit so yeah I grew up in the suburbs around Pontiac but I didn't realize that invalidated my opinion and made me a "fake detroiter" lol
Edit: also what makes it Detroit pizza is that it's cooked in a deep square dish with little to no bare bread on the outside edges, not the toppings or sauce arrangement. You can take that or leave it and it's still detroit-style.
I mean... Pontiac is not Detroit so yeah. If you haven't even heard of the original Detroit Pizza, Shield's, then you're not a born and raised Detroiter. You're a born and raised "Pontiacan".
And no, what makes it a Detroit-style pizza isn't just that it's cooked in the square dish (which was originally an oil or drip pan). A classic Detroit-style pizza is cooked in the square, deep dish with the sauce under and on top of the cheese. It's called a red top and the sauce is added in strips. I don't need to take or leave anything. I'm not taking lessons on Detroit pizza from someone who wasn't even born and raised in Detroit.
Edit: This place is worse than Reddit when it comes to people not knowing what the eff they're talking about: https://en.wikipedia.org/wiki/Detroit-style_pizza
"Detroit-style pizza showing typical lacy cheese crust edge and sauce on top"
"Detroit-style pizza showing sauce on top of some of the toppings, lacy cheese crust, and cheese to the edge"
The original pizzas from Buddy's and then Shield's were red tops.
lol sorry I didn't realize you were the official gatekeeper of who/what is or isn't Detroit. I guess I'll just ignore all of the local news networks that refer to my area as metro Detroit and the rest of the world that will say I'm from Detroit and talk to me about Detroit when I point my city out on a map. I'll just take your word for it that I don't belong here since I didn't come from your specific neighborhood.
Not to mention all of the pizza I've had, literally from the first place you personally named as having Detroit-style pizza...
YOU don't have to take or leave or believe anything. Really not sure why you're centering yourself in this conversation like that. Neither the world nor the detroit area revolves around you personally and I'm not about to take food lessons either from someone with their head so comfortably shoved up their own ass...
Why would anyone take you seriously when you can’t even understand that Pontiac and Detroit are two different cities?
Just because people don’t know where Pontiac is doesn’t mean it’s suddenly the same thing as Detroit, especially when we’re discussing food from that specific city.
The only person with their head shoved somewhere is you, buddy. Don’t be clowning about our culture when you have no idea what it even is.
Jets absolutely does not do sauce on cheese. Calling bullshit in your “born and raised” claim, son.
I’m sorry that your Jets sucks. The classic Detroit is a red top.
That's Chicago pizza. Detroit has cheese on top.
False. It’s a red top with 3 stripes across the top.
Tell me you’ve never eaten a classic at Buddy’s or Shield’s without telling me.
represent
laughs in brazil
They can't just do this! sobbing
They can't just keep getting away with it! crying into a blanket
I feel unsafe.
I think you just gave me diabetes
This man needs his pizza license revoked.
That man's face is brimming with unspeakable regret.
I do get pretty tired of food snobbery. Try it! You might like it! Worst thing that happens is you don't eat it again.
I tried fried caterpillars in Zambia. Despite a bit of hesitation, they were tastier than I expected. People tried to tell me they are full of brain controlling parasites, bla, bla, bla, but I would just like to say that it is perfectly safe for all your world leaders to eat them.
I live in Ohio and have no idea what Ohio-valley style Pizza is. Is that a thing? Is this a joke? Am I a joke to you? (I mean, it's justifiable. I live in Ohio after all)
Oh I wish it were just a joke…but it’s very real.
🤣😂🤣
Aight gotta be a culture that practically eats raw dough [pizza] too then
The crust is baked like normal, it’s just that the toppings are added afterwards. The comparison to lunchables is apt though, I’d only recommend it if you require pizza and the only other choices offer St Louis or Altoona styles.
Oh yeah - there’s gotta be some other culture* out there that eats raw dough :)
It looks like if an adult was banned from buying Lunchables pizza, but still wanted that same disappointment.
Except the crust and sauce are hot, which makes the cheese warm.
I say don't knock it until you try it. I love it
Mmm, warm cheese….. lol, no thank you.
That made my stomach hurt looking at it
Never heard of Steubenville, but I’m going to blame this war crime on the people of Pittsburgh nearby. That sounds like some Pittsburgh bullshit.
Steubenville has more than one Wikipedia page, and not all press is good press.
Yeah immediately after seeing it was from Steubenville I remembered that… Absolute hellhole
While it didn’t originate there, it did make its way to Pittsburgh before going westward
Ok that looks terrible especially compared to the Dayton style that’s right nearby.
Steubenville has produced nothing but disappointment and tragedy
Wait… Dayton style?
This is getting out of hand. Now there's two of them!
Also, what's Dayton style? If it came from the Oregon District it might actually be good
It’s cassanos. Marion’s would also fall under it.
I mean, that says it all right there. That's not a pizza style, that's a war crime
Okay, anyone that got this far and isn't from the area, Steubenville is Pittsburgh lite. They speak Yinzer, call the above abomination "cuisine", and generally suffer from generational lead poisoning. Also, the "Ohio Valley" isn't some canyon in Ohio (although I'd encourage you to visit the Hocking Hills sometime, it's quite beautiful, with several breathtaking ravines). No, the Ohio Valley refers to both the basin of the Ohio River particularly and more broadly the geographic region that feeds the Ohio River. That means the "Ohio Valley" stretches as far as Tennessee lol
It oddly reminds me of something I had in Florence, Italy in the late '90s. I didn't speak Italian more than enough to order food (though I could get by in French for the most part for the simple interactions I was doing), so I don't know exactly what it was, but it looked like what is in that wiki. I grew up in Ohio but never had that style (which I think is more in the eastern part of the state).
Only in… nah, I shan’t say it.
I thought Ohio pizza was just square cut and thin crust which is hardly a style. I've been here my whole life and never had that cold pizza style but it might actually be good...or reheat in the oven nicely ha
bro tried to sneak chicago in there
'Colorado' style is basically made in only one chain, Beau Joes, but it's pretty good. Super-sized 'Mountain Crust' eaten with honey.
This looks like someone fucked up making a calzone.
It's basically like a really doughy deep dish. It's fine, not amazing. And there's really only one place that makes it with a handful of locations. So it's not very widespread in Colorado.
Oddly enough the most popular place in Denver these days is a Detroit style place.
It looks just like one of the Papa Murphy's stuffed crust pizzas.
Now that's something I'd buy and then tell people about. It looks pretty good
A better pic from my own pizza. When people come from out of state I take them there or to Denver Biscuit Company
Fat Sully's is really underrated. Everyone seems to talk up Blue Pan.
Never been to blue pan but yes, everyone also throws it out as the best pizza to outsiders
That looks amazing. I'm a crust guy.
I am too, but no one else in my family is so we don't go often. The red peppers they had on the table were the best I ever had also, so good I bought some myself. A local company called Flatiron Pepper Co.
Which one did you buy? (So many options on their website lol)
Regular 4 pepper blend which is what was on the table, asian red (my favorite), and Calabrian
I also got to try the dark&smokey, and it was very good, but my friend thought it was gross, so your milage may vary
It is. After you get to the end, you eat it with honey they set out on the table. After the first time I had it, I never got the chance to go back to Colorado for a decade, but never stopped craving it. Maybe it's something about the way they cook it at a high altitude, but something about the crust was unlike anything else I have ever had.
Good news then: they ship pizzas frozen in their pizzerias (and the honey) nationwide https://www.goldbelly.com/beau-jos-pizza
Gimme dat fluff!
What Digornios are you eating that looks like this
My pic from the last time I was there
Any time I hear people discussing pizza
But when does it become pizza? Is it pizza when you roll out the dough, or is it only pizza when it comes out of the oven?
23rd of November 1534 at 6:31 PM.
Out of the oven. Before that its a raw pizza.
There’s a Roe v Wade joke in there that I’ll just let someone else fish out with a coat hanger
I used to think that, until I went to Chicago. Took the Chicago Pizza Tour, 12/10 I recommend. Each pizza was different and amazing. And the history lesson that came with it was just the extra credit that push it over the top.
The only places I’ve heard of that have the balls to speak their names in proximity to NYC and Chicago are Detroit and New Haven, CT.
Detroit Pizza is fucking great, especially with extra sauce and I haven’t had New Haven pizza but have been told it’s too big of a range to say that it’s all good pizza.
Why's everyone snubbing St. Louis?
Also, what's New Haven pizza supposed to be? Hot honey? Fuck off with that shit
New Haven is generally thin crispy crust cooked in a coal oven and a bit charred on top. Basically a NYC pie cooked in a hotter oven. They might do the sauce a bit different, IDK.
It's like a thinner, more crispy NY Pizza
So, St. Louis?
I love St. Louis pizza, but most people would barely even consider it pizza, much less just a "thinner, crispier NY pizza". It's way different.
Provel is the shit though.
Special cheese on St Louis style. Never stringy. Slightly different herbs
I dunno, I've never tried it, but it's on my to-do list now
I've tried it once, and didn't like the cheese or sauce. Now when I go visit family we don't order it.
Frank Pepe's pizza is regarded as some of the best pizza in America.
Essentially it's coal fired at very high temperatures so the crust has a distinct consistency.
Frank Pepe's (located in New Haven, CT) is easily the best pizza. I haven't had a slice in New York that can beat it.
What makes it the best pizza?
Nothing, it's mediocre af.
I've had dollar slices in the Bronx that beat Frank Pepe's in quality.
That doesn't tell me anything about why it's good or bad pizza.
It's floppy, dry (like not enough sauce), and the crust is too thick. I'd rate the sauce itself, but there wasn't enough on my pizza to give it a proper rating.
Fuck Frank. Go to Zuppardis instead.
Why? You neither made a case against Frank's nor for Zuppardis. Based on your reply, I don't think I want to touch any place you might go to.
Frank Pepe and Sally's have the same general dry floury carbonized crust which some people will fight to the death over. I prefer an olive oil crust, without the black charred air pockets. It's all preference.
This person must be from Chicago if they are describing their tomato casserole as a pizza. If Chicago can have their pizza crime, let others do as they please and get off your high horse.
Let's not even get into how overrated New York pizza is.
This person has never heard of tavern style.
k
New York Pizza is so mid yet people act like it's divine
Chicago style thin crust?
that's just pizza, dude
Chicago people can never believe that anything they have could possibly exist anywhere else, or, even worse, have pre-existed the Chicago version, which is usually exactly the same or slightly worse.
You can observe this in the wild; just start doing literally anything with a person from Chicago and at some point they will stop and mention "this is nice, but in Chicago we have..." and then go on to describe the same thing.
No it’s not.
I have had pizza all over the us and Chicago thin crust is different than just a regular hand tossed
Is it basically dominos crispy thin crust?
I sincerely hope the Italians are asleep and don't see any of the fuckin grease-abortions in this thread 😂
Pizza is a flatbread, not a fuckin coronary
Pizza is a multinational dish made in a variety of places by a variety of people with a variety of recipes.
If the dish never changed, then it doesn't even get tomatoes on it because those were brought to Europe after the first pizza was invented.
Italian food snobbery is the most confusing, since a lot of their key ingredients weren't even brought to the country until comparatively recently.
And it discounts all the actual Italians who left Italy and went other places as not making Italian food.
And also the people in other parts of Italy, since they actually have a lot of different variants on the dish, even in Italy.
Italian snobbery isn't surprising at all, it's a deeply conservative country. Steadfast adherence to cultural norms is the predictable behavior of a state with a strong religious backbone. They won't even stop electing actual fascists (a true Italian invention.)
Italy is weird because their greatest food contributions were created by poor people. Pizza, pasta, and lasagna were created to stretch the tiny amount of meat people could afford.
And almost all of the people who left the country were poor. So the actual creators of the original foods left and their descendants created new varieties. Now the richer descendants who were able to stay in Italy want to say these foods are not "correct".
It's more so that it's from people who aren't even Italian.
Not as wild as the American food snobbery, as beautifully exemplified by the OP of this very thread.
Sounds like something someone who eats greasszza would say 😂
What’s wrong with grease? That shit is tasty! It’s pizza, not a fuckin salad.
"Oh good! A food snob!" Said no one, ever.
Pizza was invented in america. The food the italians call pizza is just a defective prototype.
Laughs in Naples, where pizza originated
Pizza in Naples is trash.
You can say that for most food in Europe.
(Yes this is intended to upset you Jan)
Like a cracker
Neapolitan style pizza is good, but it's far from the only good style.
St. Louis-style pizza is one of the most disgusting things I've ever eaten.
...
...
https://en.wikipedia.org/wiki/St._Louis%E2%80%93style_pizza
Oh dear god it's awful.
Born and raised in StL. Can confirm. The worst part about the cheese is that it's ... sticky. It never quite congeales after you melt it so you get weird, greasy, molten shit stuck to the roof of your mouth
I went to Imo's because I was told I had to try it and I still regret it years later.
Imos sandwiches are really good, so are the sides, pretty much anything not pizza is really good there, lol
This sounds like a thin crust from Domino's. One of my favorite crusts for a spicy Hawaiian.
I assure you it is much, much worse than dominos. It's like making a pizza with Cheez Wiz instead of real cheese. Considering the ingredients of provel cheese are all nice on their own is quite the feat.
This is certainly a distinct style of pizza, as much difference as Chicago style is from New York. Unlike with those I have no idea how anyone thought this was a good idea.
ok yeah that does sound worse.
I was expecting a rectangular pizza cut into squares which would make sense. Jesus Christ they really saw a circle and said, squares are the perfect way to cut this!
Square cut is a Midwestern thing and it makes for smaller pieces so you can have exactly as much pizza as you want. Also you end up with these comically small triangles in a few edge pieces and they're adorable.
Yeah last time I was in St Louis I went to get a pizza and was basically dumbfounded by what I got. It was awful.
OREGANO IS FOR SAVAGES!
Bite your tounge, heathen!
Trying new things is for LOSERS
All my homies live like the cave-dwellers from Plato's allegory of the cave.
Hell yeah, shadows! All my homies love shadows!
Detroit style?????
it is more sad when people think that what they eat in NY or Chicago is the real pizza
However, Detroit, Connecticut, Regina, Greek and a few others are excellent.
Detroit pizza is amazing. Who doesn't like crispy cheese crust?
Man, you'd love Regina style. It's a lot like Detroit, except it's round and everything is under the wonderfully charred cheese.
I would love to try it but I can't find it anywhere near me
I don't know where you are, but it was on the news a while ago a Regina style place opened in Toronto somewhere, but generally can't be found outside of south Saskatchewan except for a couple places in Calgary.
This is the first I’ve ever heard of it but it sounds like I could murder a pizza like that except I’d fall into a food coma after like two slices like I do with Detroit style
You probably would. A medium weighs like 7 pounds, they cut it into 3x3 inch squares.
Greek is my favorite city
Regina like in Saskatchewan? What is their signature pizza like? Because I've never heard people talking about the amazing pizza in Regina.
Super heavy, thick crust, deep dish pizza with an excessive amount of cheese, similar but different to Greek n Detroit, all the toppings under cheese, which is very nicely scorched. Sweeter side marinara, tangy heavy spiced and also applied excessively underneath. Probably a solid inch of meat n toppings, round pie, cut into 3x3 squares.
Well that does sound really good!
Oh it is. But like most things get popular, you gotta watch out for places half assing it, and a few places franchised across the province a bit, and the original owners of the restaurant and the first franchisees are all dead now, and it's mostly east Indian immigrants have bought the outlying ones. IDK why exactly, I know they can cook, but they only bother when their restaurant serves their cuisine.
https://www.foodnetwork.com/restaurants/photos/best-pizza-styles-in-the-country
Wisconsin: I started putting cheese curds on pizza. It's amazing and should become our pizza thing.
We also replaced the tomato sauce with cheese.
And the toppings.
And the dough.
Actually, it's a cheese wheel. Enjoy!
No, that's not the same at all. Proper cheese curds need to be bought fresh within a day or two. The flavor is nothing like what's in a typical stuffed crust.
People who have no interest in ever going to Wisconsin, raise your hand.
Not seeing a ton of raised hands there, pal
I've said it before and I'll say it again: I love Pizza Hut. Please don't kill me.
I'm kind of an anti-snob, though. I'll try just about any pizza and enjoy it. Some are certainly better than others, but most of them are pretty great.
Yeah, I know. I'm a philistine.
How do people feel about the places that make quick pizzas to order like Mod and Blaze?
I don't really like Pizza Hut, but the branch in Ulaanbataar was a godsend, because the local shops idea of a pizza was to put olivye salad on dough and call it a day. Same with Georgia, they prefer Khachapuri, so when you want an actual pizza you're likely to get something weird, and that's where Wendy's comes to rescue. Just gotta check that those branches are legit because the worst pizza I've ever tried was from a local place that just called themselves "Papa John's", no relation to franchise whatsoever.
Dude, katchapuri is fucking dope I'd take that any day over Wendy's.
Indeed it is, but not any day for me, sometimes I crave for a pizza specifically. Also, I'm not accustomed to local traditions, but I don't think you could throw a khachapuri party
I am a New Yorker in Arizona, and we have a Mod near us. I'd say the thicker crust is pretty good. Chewy and not too bready. The best NY-Style place near me is called Squared Up, and they literally import NY water.
From what I understand, Pizza Hut is shit in the US, but not everywhere. In Poland, for example, the pizza is really good, and the restaurants are quite nice. Nothing high end or fancy but definitely a restaurant You wouldn't call fast food.
Yeah, I'm getting that impression. Maybe standards are just higher overseas and they have to be better to survive. I imagine health standards are higher.
We really gotta stop judging people for pizza. I love dominos and I used to work near one when I worked at subway. I would put chipotle sauce, banana peppers, chicken, and more cheese and it's one of the best pizzas I've had
You're one of those people that comments on online recipes after swapping 7 ingredients for something else, aren't you?
I didn't have baking soda, so I used toothpaste inside. 0/10, would not recommend this brownie recipe.
I do but the only thing that stops me from commenting is the website design.
I'll tear up a frozen pizza. Nobody around me can do thin crust, so I just pick up a California Kitchen one from the grocery store.
Pizza Hut is good, but Jet's is better
Never heard of Jets. We typically get everything about ten years after everyone else, though. I'll be sure to try it if I ever come across one.
Jet’s is one of the originators of Detroit style. We have some in NEOhio now and it’s rapidly become my favorite
I've loved PH forever. Stuffed crust pep lovers. Used to get two of those and a large ceaser salad, + ham + extra mozz every Friday and Warcraft through the weekend. I love a soft doughy crust with crispy edges
Mod mega is fire. Unlimited toppings, hot honey and garlic butter finish.
I don't care for blaze.
I love pizza hut in 1997. Is shite now
Chicago pizza isn't even good.
It's not even pizza. It's some weird tomato quiche, but definitely not pizza.
Pizza isn't real.
Authentic pizza is just bread, olive oil and cheese. And since that's clearly not pizza, pizza isn't real.
/S
Chicago style pizza is just one dish named pizza created by Italian immigrants. Italians from New York don't have a monopoly on the term, and neither to Italians who never left.
I was discussing what constitutes pizza with a friend one time (the whole "is pizza just an open faced sandwich?" type conversation) and he said something I found to be astute and beautiful.
"Pizza is like love, it is hard to define, but you will know it when you have it"
It's a casserole
I like it. But I don't consider it pizza.
Ohio Valley pizza is not what I thought it was. I grew up in Ohio and the only time I ate something that even reminds me of that was actually in Florence, Italy, oddly.
I grew up on Central Ohio tiny-pepperoni'd, square-cut pizzas.
Today, Detroit is probably my fave, followed by what is more-or-less a tie between NY and Chicago Deep Dish depending upon my mood. Ohio pizza still holds a place in my heart, but it's definitely not in the top 3.
Isn't Ohio style the really thin, almost cracker-like crust with edge to edge toppings? Similar to like a tavern-style pizza, or like a Chicago thin crust style?
Ohio apparently has multiple styles, but yeah, that's the one I know. Tiny pepperonis is also quite common (crispy little cups of grease).
Reminds me of that Daily Show clip.
I'm a born and raised Californian, but even I would not eat or endorse a Californian style pizza.
I would, however, endorse the local brewery's spicy Hawaiian style pizza. Spam, pineapple, and pickled and caramelized jalapenos with a spicy marinara sauce. The jalapenos are what makes it. They are so freakin' good.
Growing up on the east coast... I've visited (and currently live) on the west coast and a lot of pizza here suck. There's some edge cases. But as a whole, something about west coast pizza is wrong.
My life moving to a central Europe :(
That's just your East coast roots telling you nothing on the West Coast could possibly be as good.
Never had Mexican food in your life, huh?
Haha maybe!
West Coast weather is by far superior to East Coast weather.
All pizza is pizza, I grow tired of this attack on regions. Find the beauty in the different.
All of you should come to Scotland and get a pizza crunch
Get drunk first
You guys are going to have your minds blown if you ever go to Italy
Lol, I love all pizza, even shit pizza. Nothing like a 3am grease slab from the kebabbery which would make an Italian spit at you!
No kebab shop ever sells anything on the level of Detroit or other unique styles of pizza in the US. I guarantee it.
It's almost like recipes evolve, and a dish created before tomatoes were brought to Europe might have different variants.
Yeah I know, it's just amusing that Twitter OP could envision the concept of different types of American pizza but still ignored all of Italy
Italian pizza is basically an entirely different dish at this point. It happens. American pizza isn't somehow less valid for having drastically changed from the original thing. It was, after all, brought here by Italian immigrants.
The wild thing is, what's often thought of as Italian pizza isn't even really older than American pizza.
It's generally regarded as being created around 1890, and the first American pizza parlor opened in 1905.
There's lots of different regional Italian pizzas. Americans only seem to know the Naples style though for some reason.
I've been to Italy. Still really love Detroit style pizza. When I was in Italy (late '90s), none of us realized that pepperoni was an English name that didn't exist in Italy. We got a pizza with a bunch of kinds of peppers on it at this place in Rome. Was still great, though.
Pfft what could they know about pizza
^^^^/s
Maybe I've been to the wrong Italy, but tried pizza in Milan and on Rome and both were very underwhelming.
I imagine like everywhere there are good places and shit places to buy food
Except Florida.
Florida pizzas are garbage.
You should specifically look for places with Neapolitan pizza, it's by far the best
If I ever go back to Italy, I will!
They should try pizza al taglio in Rome. That is a great way to get inspired with regards to toppings on pizza.
I mean you had pizza at one place in those cities. You haven't tried them all.
Not one place, I remember this one place specifically.
But yes, I'm aware my sample size is small. So what. As a tourist you have a subjective view of what you experience in a country, unless you're one of the people glued to Google Maps reviews and waiting in lines to Michelin restaurants.
We're you eating at the airport McDonald's? Italians do not mess around with food and will fuck places up if they're serving shit. As a friend of mine said (who lived there for 8 years) you get better sandwiches at Italian truckstops than you do at specialty delis in North America.
Nah I can speak from experience that both the best and worst pizza I've ever had were had within the very same visit to Rome. Probably within 24 hours of each other.
Once in an almost touristy area - not the spots with the most traffic, mind you, but where you transferred from suburban rail to bus to get to those spots, so still in the city. Hot garbage. The worst pizza I've had in my life. It was soggy, thin, and mass-produced, who knows how long it had been sitting out, served in an atmosphere I can only describe as mall cafeteria but smaller and contained in one storefront.
Best pizza was this little take-out spot in a beach district called Ostia, on the other end of that same rail line, which I stumbled upon by chance because I forgot to bring a swimsuit for the beach and it was across from the calzedonia I happened to stop at. I took it to eat with my friend who was sitting outside a nearby cafe. It was hot, crispy, with fresh tomato sauce and soft bread. I probably won't find anything that measures up to it for a while tbh.
The closest since then is maybe a small local place down the road from me here in Michigan, but I'm also someone that can appreciate american pizza for what it is. It's not trying to be italian and that's okay lol.
I had other pizza in Rome too but honestly most of the food I had there, save that one slice from the mom and pop shop in Ostia, really wasn't anything to write home about.
I remember the one in Rome, it was somewhere in a residential area, not Colloseum etc, and there was a small line of people waiting. Very likely it was a bad place or some strange style of pizza that did not hit my plebean tastebuds. Or anyone else's in our little group.
Interesting. I'm kind of interested now...
Excuse you, St Louis style is great. You really need to try ultra thin crust and provel cheese
Done wrong, it's hot glue on cardboard. But I love a flaky, crispy crust when done right.
My wife and kid do not like the provel, but I love it. They blame the time I spent in St.Louis as a kid.
Cracker crust cut into squares.
On the other hand, if you've eaten Altoona style pizza and lived then you no longer take living for granted.
Cincinnati has a pizza with fucking chilli on it. It was on the menu at the place I was at, and the bartender said it's somewhat of a local delicacy. I asked her if there was anything special about the chilli. Yeah, there's sugar in it, and it's sweet. I laughed in her face and took a hard pass. Apparently they also put it on spaghetti. Fuck both of those dishes, I don't need any Cincinnati "culture".
you will live as long as you steer clear of Altoona pizza
PA has "Altoona style" and "Old Forge style", both hailing from miserable coal bust towns and consisting more or less of a slice of american "cheese" and red sauce on a sheet crust, I think one has a green pepper under it.
So what region does Grandma style pizza belong to?
Here is this article in Gastro obscura about many of these pizzas:
https://www.atlasobscura.com/articles/most-unusual-pizza-styles
Really enjoyed this thread, BTW.
This popped up in my recommendations yesterday. There's a ton of regional styles I've never heard about. Ohio Valley is in there. At least that's recognizable as pizza. Some of these stretch the definition pretty thin.
Every Pizza Style We Could Find in the United States
Had pizza in New York and was disappointed. Wasn't any better than a $4 frozen pizza. But hey, the slice was big and I only had to wait 45 minutes
Fuck off, ohio valley pizza is amazing. Cassano's uses unleavened thin crust and it is DIVINE
You should probably check the wiki or something for Ohio Valley; it's definitely not like what I had in the Miami Valley and is from out by Steubenville.
I retract my statement. Thanks for the clarification! Did a wiki dive on the subject and I have learned yet another stupid fact about pizza today
Dayton style is amazing and I’ll die on that hill
Thin crust, lots of toppings, salty
Reminds me of people who are all about Altoona style pizza. I'm honestly not very interested in trying it.
I'm sad I even looked it up.
Fuck you and your magic pizza
Milwaukee is basically Chicago's little brother. "Milwaukee-style" is just Chicago-style made with a player 2 controller.
They started trying to sell Sicilian; big rectangle thick doughy pizzas, as Detroit style.
If your really from Detroit, you mostly had little ceasers. K
Same shape = same thing?
*Hawaii has entered the chat
Wasn't Pizza Hawaii invented by a Canadian Diner?
Canadian Ham was also invented by a New Yorker.
Is a topping a style? I dunno but im Canadian and love it
Sotirios "Sam" Panopoulos invented it for Satellite Restaurant in Chatham, Ontario in 1962
Is that honest abe?
New York pizza is absolute fucking trash. If it's thin crust it needs to be crisp like Neopolitan. NY style has the mouthfeel of microwaved day old paper bags.
Neopolitan is floppy in the middle more often than not. Still usually delicious, but it's not what I would consider to be the platonic ideal of pizza.
It's edible without feeling like you need to roll it up into a tube. I'm getting down voted on pizza trash talk. lol
the hilarity here is that nyc pizza is pedestrian trash. any 'pie' you can fold like a newspaper isn't worth the time. detroit, chicago, hell, give me classic Neapolitan pizzas, so much more interesting than weakly sauced floppy dough 'from the city'.
I always thought new york style was the McDonald's equivalent of pizza. It's fine, but not really exciting or anything.
this is on target. NYCers think they invented it, and in fact it's just a genericized floppy crust imitation of actual neapolitan pizza.
You're tripping. Pizza from NYC is the best. NYC style pizza elsewhere is just whatever
Just steer clear of St Louis style.
Incorrect and blasphemous
Yep. Provel is to Mozzarella what American is to Cheddar, and we're going to shred that on top of a saltine and bake it for you? No thanks.
Just steer clear of Imo’s. There’s plenty of great St. Louis Style pizza on the hill, at local bars/restaurants and Cecil Whittaker’s is the best local chain serving it. And when you do get it grab an order of Toasted Ravioli and Gooey Buttercake, you won’t be disappointed.
Haters everywhere.
First: Imo’s pizza is fine. As is Cecil Whittaker’s. It’s a distinct local thing that you are welcome to dislike, but there’s nothing inherently wrong with it. But credit to you for pointing people to the hill. Guido’s had my favorite pie, and they had options to use mixes of provel & mozzarella if that was your jam. And the tapas were delish.
Second: “Toasted” ravioli are over-rated. Breading and frying a dumpling is gilding a lily. Deep fried meatballs: that I can get behind. And of course ravioli are great. But using both pasta and breading to encase a filling is just silly. It’s a carnival food gimmick.
Third: Gooey butter cake is fine, but it really seems like a failed attempt at a pastry that people collectively decided was a happy accident.
Finally, I know this wasn’t brought up but I always take it to my stl food discussions: bread-sliced bagels are the perfect form factor for sharing in a group setting. A bagel is a meal, and people often don’t want a meal. And it’s economical - you only need a handful of bagels for a large group rather than one for everybody. The little slices are perfect for scooping up a bit of cream cheese without a knife. It’s superior snacking and literally the only reason it gets the hate that it does is because some stylish bakery in Brooklyn didn’t think of it first.
Be there as it may chocolate chip cookies were a happy accident too
Cecil Whittaker’s is the place I describe to every one as that place that has a weird name and starts with a c, that everyone should try.
That said, imos provel bites are the GOAT and I will fight to defend that
Provel cheese is the Devil's Snot.
You go to hell! You go to hell and you die!
Just steer clear of all American style pizza