Detroit-style pizza evolved in Detroit, Michigan, it can be traced back to the mid-1940s. It’s a rectangular pizza that has a very thick deep-dish crisp crust. What makes Detroit-style pizza different from Chicago and New York styles? It’s the crust. The crust is extra thick, yet light and super-crispy on the outside.
The rectangular shape is the results of being baked in a unique pan. Which originally came from industrial trays made to hold small parts in automobile factories. That’s right! The crust is usually twice-baked, in a well-oiled pan. First baked to a chewy medium-well-done state, then topped and baked again which gives the bottom and edges of the crust a fried crunchy texture. I like mine topped with tomato sauce, brick-cheese, onions, goat cheese, and black olives. You really need to try one!