Detroit-style pizza. The name itself conjures images of industrial grit, automotive heritage, and, of course, a tantalizingly cheesy, saucy, and crispy culinary creation. But what exactly is Detroit-style pizza? Beyond the simple description of a square pizza, there’s a rich history, unique methodology, and specific set of characteristics that define this beloved regional specialty. This article will delve into the heart of Detroit-style pizza, exploring its origins, key ingredients, preparation techniques, and its growing popularity across the globe.
The Birth of a Pizza Legend: A Humble Beginning
To truly understand Detroit-style pizza, you must understand its origins. Its story starts not in a fancy pizzeria, but in a humble automotive factory. August “Gus” Guerra, a Detroit bar owner, is widely credited with creating the first Detroit-style pizza in 1946 at Buddy’s Rendezvous (now Buddy’s Pizza) on Six Mile Road.
Gus didn’t have access to traditional pizza pans. Instead, he repurposed blue steel automotive parts pans – the kind used to hold small parts on the assembly line. These pans, with their steep sides and seasoned surfaces, proved to be the perfect vessel for creating a pizza with a unique texture and flavor. The deep dish provided ample space for a thick, airy dough that rose beautifully during baking, resulting in a light, almost focaccia-like crumb.
The Guerra family originally baked Sicilian-style pizza, but Gus wanted to create something different. He experimented with the dough, sauce, and cheese until he landed on the recipe that would become Detroit-style pizza. Initially, it was a simple offering at Buddy’s, but it quickly gained popularity among the local community. The combination of the unique pan, the airy dough, and the distinctive toppings created a pizza unlike anything else available at the time.
The early days of Detroit-style pizza were characterized by word-of-mouth advertising and a loyal local following. Buddy’s Pizza became a neighborhood institution, and its signature square pies became synonymous with Detroit itself. It wasn’t until much later that Detroit-style pizza began to spread beyond the city limits and gain national recognition.
Deconstructing the Detroit-Style Pizza: The Key Elements
What sets Detroit-style pizza apart from other regional styles like New York, Chicago, or Neapolitan? It’s a combination of several key elements working in perfect harmony. Each ingredient and technique contributes to the pizza’s distinctive character.
The Dough: Light, Airy, and a Little Bit Chewy
The foundation of any great pizza is the dough, and Detroit-style is no exception. The dough is typically a high-hydration dough, meaning it contains a higher ratio of water to flour than many other pizza doughs. This higher hydration contributes to the dough’s light and airy texture. It’s often enriched with olive oil, which adds flavor and helps create a crispy crust.
The dough undergoes a slow fermentation process, which allows the gluten to develop and the flavors to deepen. This fermentation process is crucial for achieving the characteristic airy crumb of Detroit-style pizza. Many recipes call for a cold fermentation in the refrigerator for 24-72 hours. This allows the dough to develop its complex flavor profile.
The dough is then stretched and pressed into the oiled blue steel pan. The edges are pushed up against the sides of the pan, creating a sort of “wall” that will later hold the sauce and toppings. This process is different from traditional pizza making, where the dough is typically stretched into a round shape.
The Cheese: Brick Cheese is King
While some variations exist, brick cheese is the undisputed king of Detroit-style pizza. This Wisconsin-made cheese has a mild, buttery flavor and a high fat content, making it perfect for melting and creating those signature crispy, caramelized edges.
Brick cheese is placed directly onto the dough, all the way to the edges of the pan. This is what creates the characteristic crispy, cheesy frico edge that is so sought after in Detroit-style pizza. As the pizza bakes, the cheese melts and oozes down the sides of the pan, caramelizing against the hot metal and creating a crunchy, flavorful crust.
Some pizzerias will supplement the brick cheese with mozzarella or other cheeses, but brick cheese remains the essential ingredient. Its unique flavor and melting properties are what give Detroit-style pizza its distinctive taste and texture.
The Sauce: Stripes of Tangy Goodness
The sauce on a Detroit-style pizza isn’t spread evenly across the entire pie, like it is on many other pizzas. Instead, it’s typically added in stripes or dollops after the pizza has been baked. This is another characteristic feature that sets Detroit-style apart.
The sauce is usually a simple tomato sauce, often made with crushed tomatoes, garlic, oregano, and other spices. It has a slightly tangy and acidic flavor that complements the richness of the cheese and the dough.
The post-bake application of the sauce helps to prevent the crust from becoming soggy. It also allows the cheese to fully caramelize and develop its crispy edges without being covered by the sauce. The stripes of sauce also create a visually appealing pizza, with alternating stripes of red sauce and golden brown cheese.
The Pan: Blue Steel or Bust
The blue steel pan is integral to the success of Detroit-style pizza. Its steep sides and seasoned surface are essential for creating the pizza’s distinctive shape and texture. The pan conducts heat evenly, allowing the dough to rise properly and the cheese to caramelize perfectly.
The pans are typically pre-seasoned with oil, which helps to prevent the pizza from sticking and contributes to the development of a crispy crust. Over time, the pans develop a natural patina, which further enhances their non-stick properties and adds flavor to the pizza.
While some pizzerias may use other types of pans, the traditional blue steel pan is still considered the gold standard for Detroit-style pizza. Its unique properties and its connection to the pizza’s history make it an essential component of the Detroit-style experience.
The Art of Making Detroit-Style Pizza: A Step-by-Step Guide
Making Detroit-style pizza at home requires a bit of patience and attention to detail, but the results are well worth the effort. Here’s a step-by-step guide to help you create your own Motor City masterpiece.
Step 1: Preparing the Dough
Start by making the dough. Combine flour, water, yeast, salt, and olive oil in a bowl. Knead the dough until it is smooth and elastic. Place the dough in an oiled bowl, cover it, and let it rise in a warm place for 1-2 hours, or until doubled in size. For best results, refrigerate the dough for 24-72 hours for a slow, cold fermentation.
Step 2: Preparing the Pan
Grease a blue steel pan (or a similar deep, rectangular pan) generously with olive oil. This is crucial for preventing the pizza from sticking and for creating a crispy crust.
Step 3: Pressing the Dough into the Pan
Punch down the dough and gently stretch and press it into the prepared pan. Make sure to push the dough up against the sides of the pan, creating a slight “wall.” Cover the pan and let the dough rest for another 30-60 minutes.
Step 4: Adding the Cheese
Distribute the brick cheese evenly over the dough, making sure to spread it all the way to the edges of the pan. This will create the signature crispy, caramelized edges.
Step 5: Baking the Pizza
Bake the pizza in a preheated oven at 450-500°F (232-260°C) for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Step 6: Adding the Sauce
Remove the pizza from the oven and let it cool slightly. Then, add stripes or dollops of tomato sauce over the cheese.
Step 7: Serving and Enjoying
Cut the pizza into squares and serve immediately. Enjoy the crispy crust, the gooey cheese, and the tangy sauce – the essence of Detroit-style pizza!
The Spread of Detroit-Style Pizza: From Local Gem to Global Phenomenon
For many years, Detroit-style pizza remained a well-kept secret, enjoyed primarily by locals in the Motor City. However, in recent years, it has experienced a surge in popularity, spreading across the United States and even to other parts of the world.
The rise of social media and food blogs has played a significant role in the popularization of Detroit-style pizza. Photos and videos of its distinctive square shape, crispy crust, and generous toppings have captured the attention of pizza lovers everywhere.
Many chefs and restaurateurs have also embraced Detroit-style pizza, adding it to their menus and experimenting with different variations. This has helped to introduce the pizza to a wider audience and solidify its place in the culinary landscape.
Today, you can find Detroit-style pizza in pizzerias and restaurants across the United States, from New York to Los Angeles. It has also gained popularity in countries like Canada, Australia, and Japan.
The spread of Detroit-style pizza is a testament to its unique flavor and texture, as well as its rich history and cultural significance. It’s a pizza that is both familiar and distinctive, and it continues to captivate pizza lovers around the world.
Variations and Innovations: Beyond the Traditional
While the traditional Detroit-style pizza remains a beloved classic, many pizzerias and chefs have put their own spin on it, creating exciting and innovative variations.
Some variations involve using different types of cheese, such as mozzarella, provolone, or even feta. Others experiment with different toppings, such as pepperoni, sausage, mushrooms, onions, peppers, and olives.
Some pizzerias have also created vegan versions of Detroit-style pizza, using plant-based cheese and toppings. These vegan options have become increasingly popular, catering to the growing demand for plant-based cuisine.
One popular variation is the “upside-down” Detroit-style pizza, where the cheese is placed on top of the sauce. This creates a different flavor profile and texture, with the cheese caramelizing on top and the sauce remaining underneath.
The willingness to experiment and innovate has helped to keep Detroit-style pizza fresh and exciting, ensuring that it continues to appeal to a wide range of tastes and preferences.
Why Detroit-Style Pizza Endures: A Culinary Legacy
Detroit-style pizza is more than just a pizza; it’s a culinary legacy. It’s a testament to the ingenuity and resourcefulness of its creators, as well as the enduring power of simple, delicious food.
Its unique combination of textures and flavors – the crispy crust, the airy crumb, the gooey cheese, and the tangy sauce – make it a truly unforgettable pizza experience.
Its connection to the history and culture of Detroit gives it a sense of authenticity and identity that is hard to replicate. It’s a true taste of the Motor City.
And its ability to adapt and evolve while staying true to its roots ensures that it will continue to be enjoyed by pizza lovers for generations to come.
Detroit-style pizza stands as a testament to the fact that great food can come from the most unexpected places. From automotive parts pans to global recognition, its journey is a story of innovation, perseverance, and the enduring appeal of a truly unique and delicious culinary creation. It is a slice of Detroit history that continues to be savored worldwide.
What makes Detroit-style pizza different from other types of pizza?
Detroit-style pizza stands out primarily due to its shape and crust. It’s baked in a rectangular pan, typically a dark steel pan originally used in the automotive industry. This pan creates a crispy, almost fried, bottom crust and chewy interior. The sauce is traditionally ladled on top of the cheese and other toppings, rather than underneath, adding another layer of flavor and preventing the cheese from burning.
The high-sided pan also contributes to the pizza’s depth, allowing for a thick, airy crust that’s still surprisingly light. Unlike a Neapolitan pizza with a thin, pliable crust, or a New York-style with a foldable slice, Detroit-style boasts a substantial and satisfying bite. This textural contrast, combined with the caramelized cheese edges created by the pan, sets it apart from other regional pizza variations.
What kind of cheese is typically used on Detroit-style pizza?
Traditionally, Detroit-style pizza features a specific type of Wisconsin brick cheese. This cheese has a high butterfat content and melts beautifully, creating a creamy, rich flavor that perfectly complements the crust. It’s also known for its ability to caramelize and brown well along the edges of the pan, contributing to the pizza’s signature crispy “frico” crust.
While some pizzerias may experiment with blends of mozzarella and other cheeses, authentic Detroit-style pizza almost always includes brick cheese. The unique flavor profile and melting properties of this cheese are crucial to achieving the characteristic taste and texture of the dish. Substituting it with another type of cheese can significantly alter the final result.
Why is the sauce placed on top of the cheese in Detroit-style pizza?
Placing the sauce on top of the cheese in Detroit-style pizza is a deliberate choice that contributes to the pizza’s unique characteristics. It protects the cheese from over-browning and burning during the long bake in the deep pan. This method allows the cheese to retain its creamy texture and flavor while still developing a crispy edge.
Moreover, layering the sauce on top adds a burst of fresh, tangy flavor that complements the richness of the cheese and the hearty crust. The sauce often has chunks of tomatoes and is not finely blended, which provides another textural contrast. This unconventional layering technique distinguishes Detroit-style pizza from many other styles where the sauce acts as a base layer.
What kind of pan is best for making Detroit-style pizza?
The ideal pan for Detroit-style pizza is a dark steel rectangular pan, often referred to as a Detroit-style pizza pan or an automotive parts tray. These pans are typically seasoned to create a non-stick surface that helps achieve the signature crispy, almost fried crust. The dark color of the steel also promotes even heat distribution, ensuring the crust cooks properly.
While it’s possible to use other rectangular pans, such as those made from aluminum, the results won’t be quite the same. The steel pan’s superior heat retention and seasoning capabilities are key to achieving the characteristic texture and flavor of authentic Detroit-style pizza. Investing in a proper Detroit-style pizza pan is highly recommended for anyone serious about replicating the recipe.
What are some common toppings used on Detroit-style pizza?
While you can customize Detroit-style pizza with a wide variety of toppings, some are more traditional and popular than others. Pepperoni, particularly the curled, cup-and-char pepperoni that crisps up beautifully in the oven, is a common choice. Other classic toppings include mushrooms, onions, and bell peppers.
Beyond the classics, some modern variations include Italian sausage, bacon, and even pineapple. The key is to use toppings that complement the cheese and sauce without overwhelming the overall flavor profile. Because of the thick crust and generous cheese layer, Detroit-style pizza can handle a substantial amount of toppings.
Is Detroit-style pizza difficult to make at home?
Making Detroit-style pizza at home requires some patience and attention to detail, but it’s certainly achievable for the average home cook. The most important factor is using the right pan and allowing the dough to rise properly. With a good recipe and a little practice, you can create a delicious and authentic Detroit-style pizza in your own kitchen.
The process involves making a well-hydrated dough, pressing it into the prepared pan, and letting it rise for a significant amount of time. Once the dough has risen, you add the cheese, toppings, and sauce, and then bake it until the crust is golden brown and crispy. While there may be a learning curve, the rewarding results make it a worthwhile culinary endeavor.
Where did Detroit-style pizza originate?
Detroit-style pizza originated in Detroit, Michigan, in the post-World War II era. The precise origin is often attributed to Buddy’s Pizza, originally known as Cloverleaf Restaurant, which started serving this style of pizza in 1946. Gus Guerra, the owner, repurposed blue steel automotive parts trays to bake the pizza, leading to its distinctive rectangular shape and crispy crust.
The pizza quickly gained popularity in the Detroit area and has since spread throughout the United States and beyond. The distinct characteristics, including the pan, cheese, sauce layering, and overall texture, have made it a unique and recognizable regional variation of pizza. The connection to Detroit’s automotive heritage remains an integral part of its identity.