Detroit-style pizza - Revision history

Leonidlednev: Reverted edits by 2603:3020:240F:4500:C855:C98A:415B:D8DF (talk) to last version by Leonidlednev: nonconstructive edits

2024-10-29T16:42:19Z

Reverted edits by 2603:3020:240F:4500:C855:C98A:415B:D8DF (talk) to last version by Leonidlednev: nonconstructive edits

← Previous revision		Revision as of 16:42, 29 October 2024
Line 46:		Line 46:

	== Description ==		== Description ==
	[[File:Detroit-style pizza showing typica lacy cheese crust.jpg\|thumb\|Detroit-style pizza showing typical lacy cheese crust edge ~~but with~~ sauce on top ~~like a Chicago pie. This is not true Detroit pizza.~~\|alt=]]		[[File:Detroit-style pizza showing typica lacy cheese crust.jpg\|thumb\|Detroit-style pizza showing typical lacy cheese crust edge and sauce on top\|alt=]]

	Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.<ref name=":0" /><ref name=":1" /> The dough typically has a [[Baker percentage\|hydration level]] of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.<ref name=":5" /><ref name=":4" /><ref name=":3">{{Cite web \|date=2023 \|title=About Detroit Style Pizza Co. \|url=https://detroitstylepizza.com/about-detroit-style-pizza-co/ \|access-date=2023-07-08 \|website=DetroitStylePizza.com \|language=en-US}}</ref> The fresh dough is [[Proofing (baking technique)\|double-proofed]] and stretched by hand to the pan corners.<ref>{{Cite web \|title=What Are the Elements of an Authentic Detroit-Style Pizza? - PMQ Pizza Magazine \|url=https://www.pmq.com/authentic-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> When seasoning new steel pans, they usually need to be dry-baked using {{convert\|10-18\|oz\|g\|-1\|abbr=off}} of dough per pan.<ref>{{Cite web \|title=Shawn Randazzo Patents Method for Seasoning Detroit-Style Pizza Pans - PMQ Pizza Magazine \|url=https://www.pmq.com/shawn-randazzo-patents-method-for-seasoning-detroit-style-pizza-pans/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Randazzo says that the crust should be about {{convert\|1+1/2\|in\|mm\|round=5\|abbr=off\|sp=us}} thick for true Detroit-style pizza.<ref>{{Cite web \|title=Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist - PMQ Pizza Magazine \|url=https://www.pmq.com/detroit-style-pizza-recipe/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.<ref>{{Cite web \|title=The Square Beyond Compare: 8 Facts You Must Know About Detroit-Style Pizza - PMQ Pizza Magazine \|url=https://www.pmq.com/the-square-beyond-compare-8-facts-you-must-know-about-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Shield's Pizza describes the importance of the sauce for flavor and how quality is ensured by consistently baking pizza for 13 minutes at {{cvt\|440\|F\|C\|round=5}}.<ref name=":12" /> Loui's Pizza places the pepperoni first, underneath almost one pound of brick cheese and then bakes the pizza at {{cvt\|700\|F\|C\|round=5}}.<ref name=":13" /> The brick cheese can withstand the heat due to the heavy [[butterfat]] content.<ref name=":13" />		Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.<ref name=":0" /><ref name=":1" /> The dough typically has a [[Baker percentage\|hydration level]] of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.<ref name=":5" /><ref name=":4" /><ref name=":3">{{Cite web \|date=2023 \|title=About Detroit Style Pizza Co. \|url=https://detroitstylepizza.com/about-detroit-style-pizza-co/ \|access-date=2023-07-08 \|website=DetroitStylePizza.com \|language=en-US}}</ref> The fresh dough is [[Proofing (baking technique)\|double-proofed]] and stretched by hand to the pan corners.<ref>{{Cite web \|title=What Are the Elements of an Authentic Detroit-Style Pizza? - PMQ Pizza Magazine \|url=https://www.pmq.com/authentic-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> When seasoning new steel pans, they usually need to be dry-baked using {{convert\|10-18\|oz\|g\|-1\|abbr=off}} of dough per pan.<ref>{{Cite web \|title=Shawn Randazzo Patents Method for Seasoning Detroit-Style Pizza Pans - PMQ Pizza Magazine \|url=https://www.pmq.com/shawn-randazzo-patents-method-for-seasoning-detroit-style-pizza-pans/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Randazzo says that the crust should be about {{convert\|1+1/2\|in\|mm\|round=5\|abbr=off\|sp=us}} thick for true Detroit-style pizza.<ref>{{Cite web \|title=Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist - PMQ Pizza Magazine \|url=https://www.pmq.com/detroit-style-pizza-recipe/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.<ref>{{Cite web \|title=The Square Beyond Compare: 8 Facts You Must Know About Detroit-Style Pizza - PMQ Pizza Magazine \|url=https://www.pmq.com/the-square-beyond-compare-8-facts-you-must-know-about-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Shield's Pizza describes the importance of the sauce for flavor and how quality is ensured by consistently baking pizza for 13 minutes at {{cvt\|440\|F\|C\|round=5}}.<ref name=":12" /> Loui's Pizza places the pepperoni first, underneath almost one pound of brick cheese and then bakes the pizza at {{cvt\|700\|F\|C\|round=5}}.<ref name=":13" /> The brick cheese can withstand the heat due to the heavy [[butterfat]] content.<ref name=":13" />

2603:3020:240F:4500:C855:C98A:415B:D8DF: /* Description */Fixed description of sauce placement

2024-10-29T16:39:46Z

Description: Fixed description of sauce placement

← Previous revision		Revision as of 16:39, 29 October 2024
Line 46:		Line 46:

	== Description ==		== Description ==
	[[File:Detroit-style pizza showing typica lacy cheese crust.jpg\|thumb\|Detroit-style pizza showing typical lacy cheese crust edge ~~and~~ sauce on top\|alt=]]		[[File:Detroit-style pizza showing typica lacy cheese crust.jpg\|thumb\|Detroit-style pizza showing typical lacy cheese crust edge but with sauce on top like a Chicago pie. This is not true Detroit pizza.\|alt=]]

	Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.<ref name=":0" /><ref name=":1" /> The dough typically has a [[Baker percentage\|hydration level]] of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.<ref name=":5" /><ref name=":4" /><ref name=":3">{{Cite web \|date=2023 \|title=About Detroit Style Pizza Co. \|url=https://detroitstylepizza.com/about-detroit-style-pizza-co/ \|access-date=2023-07-08 \|website=DetroitStylePizza.com \|language=en-US}}</ref> The fresh dough is [[Proofing (baking technique)\|double-proofed]] and stretched by hand to the pan corners.<ref>{{Cite web \|title=What Are the Elements of an Authentic Detroit-Style Pizza? - PMQ Pizza Magazine \|url=https://www.pmq.com/authentic-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> When seasoning new steel pans, they usually need to be dry-baked using {{convert\|10-18\|oz\|g\|-1\|abbr=off}} of dough per pan.<ref>{{Cite web \|title=Shawn Randazzo Patents Method for Seasoning Detroit-Style Pizza Pans - PMQ Pizza Magazine \|url=https://www.pmq.com/shawn-randazzo-patents-method-for-seasoning-detroit-style-pizza-pans/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Randazzo says that the crust should be about {{convert\|1+1/2\|in\|mm\|round=5\|abbr=off\|sp=us}} thick for true Detroit-style pizza.<ref>{{Cite web \|title=Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist - PMQ Pizza Magazine \|url=https://www.pmq.com/detroit-style-pizza-recipe/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.<ref>{{Cite web \|title=The Square Beyond Compare: 8 Facts You Must Know About Detroit-Style Pizza - PMQ Pizza Magazine \|url=https://www.pmq.com/the-square-beyond-compare-8-facts-you-must-know-about-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Shield's Pizza describes the importance of the sauce for flavor and how quality is ensured by consistently baking pizza for 13 minutes at {{cvt\|440\|F\|C\|round=5}}.<ref name=":12" /> Loui's Pizza places the pepperoni first, underneath almost one pound of brick cheese and then bakes the pizza at {{cvt\|700\|F\|C\|round=5}}.<ref name=":13" /> The brick cheese can withstand the heat due to the heavy [[butterfat]] content.<ref name=":13" />		Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.<ref name=":0" /><ref name=":1" /> The dough typically has a [[Baker percentage\|hydration level]] of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.<ref name=":5" /><ref name=":4" /><ref name=":3">{{Cite web \|date=2023 \|title=About Detroit Style Pizza Co. \|url=https://detroitstylepizza.com/about-detroit-style-pizza-co/ \|access-date=2023-07-08 \|website=DetroitStylePizza.com \|language=en-US}}</ref> The fresh dough is [[Proofing (baking technique)\|double-proofed]] and stretched by hand to the pan corners.<ref>{{Cite web \|title=What Are the Elements of an Authentic Detroit-Style Pizza? - PMQ Pizza Magazine \|url=https://www.pmq.com/authentic-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> When seasoning new steel pans, they usually need to be dry-baked using {{convert\|10-18\|oz\|g\|-1\|abbr=off}} of dough per pan.<ref>{{Cite web \|title=Shawn Randazzo Patents Method for Seasoning Detroit-Style Pizza Pans - PMQ Pizza Magazine \|url=https://www.pmq.com/shawn-randazzo-patents-method-for-seasoning-detroit-style-pizza-pans/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Randazzo says that the crust should be about {{convert\|1+1/2\|in\|mm\|round=5\|abbr=off\|sp=us}} thick for true Detroit-style pizza.<ref>{{Cite web \|title=Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist - PMQ Pizza Magazine \|url=https://www.pmq.com/detroit-style-pizza-recipe/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.<ref>{{Cite web \|title=The Square Beyond Compare: 8 Facts You Must Know About Detroit-Style Pizza - PMQ Pizza Magazine \|url=https://www.pmq.com/the-square-beyond-compare-8-facts-you-must-know-about-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Shield's Pizza describes the importance of the sauce for flavor and how quality is ensured by consistently baking pizza for 13 minutes at {{cvt\|440\|F\|C\|round=5}}.<ref name=":12" /> Loui's Pizza places the pepperoni first, underneath almost one pound of brick cheese and then bakes the pizza at {{cvt\|700\|F\|C\|round=5}}.<ref name=":13" /> The brick cheese can withstand the heat due to the heavy [[butterfat]] content.<ref name=":13" />

Leonidlednev: Reverted edits by 2603:3020:240F:4500:C855:C98A:415B:D8DF (talk) to last version by AnomieBOT: not adhering to neutral point of view

2024-10-29T16:36:55Z

Reverted edits by 2603:3020:240F:4500:C855:C98A:415B:D8DF (talk) to last version by AnomieBOT: not adhering to neutral point of view

← Previous revision		Revision as of 16:36, 29 October 2024
Line 50:		Line 50:
	Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.<ref name=":0" /><ref name=":1" /> The dough typically has a [[Baker percentage\|hydration level]] of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.<ref name=":5" /><ref name=":4" /><ref name=":3">{{Cite web \|date=2023 \|title=About Detroit Style Pizza Co. \|url=https://detroitstylepizza.com/about-detroit-style-pizza-co/ \|access-date=2023-07-08 \|website=DetroitStylePizza.com \|language=en-US}}</ref> The fresh dough is [[Proofing (baking technique)\|double-proofed]] and stretched by hand to the pan corners.<ref>{{Cite web \|title=What Are the Elements of an Authentic Detroit-Style Pizza? - PMQ Pizza Magazine \|url=https://www.pmq.com/authentic-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> When seasoning new steel pans, they usually need to be dry-baked using {{convert\|10-18\|oz\|g\|-1\|abbr=off}} of dough per pan.<ref>{{Cite web \|title=Shawn Randazzo Patents Method for Seasoning Detroit-Style Pizza Pans - PMQ Pizza Magazine \|url=https://www.pmq.com/shawn-randazzo-patents-method-for-seasoning-detroit-style-pizza-pans/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Randazzo says that the crust should be about {{convert\|1+1/2\|in\|mm\|round=5\|abbr=off\|sp=us}} thick for true Detroit-style pizza.<ref>{{Cite web \|title=Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist - PMQ Pizza Magazine \|url=https://www.pmq.com/detroit-style-pizza-recipe/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.<ref>{{Cite web \|title=The Square Beyond Compare: 8 Facts You Must Know About Detroit-Style Pizza - PMQ Pizza Magazine \|url=https://www.pmq.com/the-square-beyond-compare-8-facts-you-must-know-about-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Shield's Pizza describes the importance of the sauce for flavor and how quality is ensured by consistently baking pizza for 13 minutes at {{cvt\|440\|F\|C\|round=5}}.<ref name=":12" /> Loui's Pizza places the pepperoni first, underneath almost one pound of brick cheese and then bakes the pizza at {{cvt\|700\|F\|C\|round=5}}.<ref name=":13" /> The brick cheese can withstand the heat due to the heavy [[butterfat]] content.<ref name=":13" />		Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.<ref name=":0" /><ref name=":1" /> The dough typically has a [[Baker percentage\|hydration level]] of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.<ref name=":5" /><ref name=":4" /><ref name=":3">{{Cite web \|date=2023 \|title=About Detroit Style Pizza Co. \|url=https://detroitstylepizza.com/about-detroit-style-pizza-co/ \|access-date=2023-07-08 \|website=DetroitStylePizza.com \|language=en-US}}</ref> The fresh dough is [[Proofing (baking technique)\|double-proofed]] and stretched by hand to the pan corners.<ref>{{Cite web \|title=What Are the Elements of an Authentic Detroit-Style Pizza? - PMQ Pizza Magazine \|url=https://www.pmq.com/authentic-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> When seasoning new steel pans, they usually need to be dry-baked using {{convert\|10-18\|oz\|g\|-1\|abbr=off}} of dough per pan.<ref>{{Cite web \|title=Shawn Randazzo Patents Method for Seasoning Detroit-Style Pizza Pans - PMQ Pizza Magazine \|url=https://www.pmq.com/shawn-randazzo-patents-method-for-seasoning-detroit-style-pizza-pans/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Randazzo says that the crust should be about {{convert\|1+1/2\|in\|mm\|round=5\|abbr=off\|sp=us}} thick for true Detroit-style pizza.<ref>{{Cite web \|title=Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist - PMQ Pizza Magazine \|url=https://www.pmq.com/detroit-style-pizza-recipe/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.<ref>{{Cite web \|title=The Square Beyond Compare: 8 Facts You Must Know About Detroit-Style Pizza - PMQ Pizza Magazine \|url=https://www.pmq.com/the-square-beyond-compare-8-facts-you-must-know-about-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Shield's Pizza describes the importance of the sauce for flavor and how quality is ensured by consistently baking pizza for 13 minutes at {{cvt\|440\|F\|C\|round=5}}.<ref name=":12" /> Loui's Pizza places the pepperoni first, underneath almost one pound of brick cheese and then bakes the pizza at {{cvt\|700\|F\|C\|round=5}}.<ref name=":13" /> The brick cheese can withstand the heat due to the heavy [[butterfat]] content.<ref name=":13" />

	Pepperoni is often placed directly on the crust, and other toppings may go directly on top of the cheese, ~~however,~~ ~~sauce~~ ~~always~~ ~~goes~~ ~~under~~ the ~~cheese.~~<ref name=":5" /> or in "racing stripes", two or three lines of sauce.<ref name=":0" /><ref name=":1" /><ref name=":12" /><ref name=":4" /><ref>{{Cite web \|date=29 October 2019 \|title=A pan and a plan: how Buddy's "Detroit style" pizza evolved from local delicacy to national delight \|url=https://www.michiganradio.org/post/pan-and-plan-how-buddy-s-detroit-style-pizza-evolved-local-delicacy-national-delight \|access-date=2023-07-08 \|website=www.michiganradio.org \|language=en}}</ref> Some recipes call for the sauce to be added after the pizza comes out of the oven.<ref name=":1" /> The style is sometimes referred to as "red top" because the sauce is the final topping.<ref name=":9" /><ref name=":3" />		Pepperoni is often placed directly on the crust, and other toppings may go directly on top of the cheese with the cooked sauce optionally as the final layer, applied in dollops<ref name=":5" /> or in "racing stripes", two or three lines of sauce.<ref name=":0" /><ref name=":1" /><ref name=":12" /><ref name=":4" /><ref>{{Cite web \|date=29 October 2019 \|title=A pan and a plan: how Buddy's "Detroit style" pizza evolved from local delicacy to national delight \|url=https://www.michiganradio.org/post/pan-and-plan-how-buddy-s-detroit-style-pizza-evolved-local-delicacy-national-delight \|access-date=2023-07-08 \|website=www.michiganradio.org \|language=en}}</ref> Some recipes call for the sauce to be added after the pizza comes out of the oven.<ref name=":1" /> The style is sometimes referred to as "red top" because the sauce is the final topping.<ref name=":9" /><ref name=":3" />

	The cheese is spread to the edges and caramelizes against the high-sided heavyweight rectangular pan, giving the crust a lacy, crispy edge.<ref name=":1" /><ref name=":4" /> This edge, known as ''[[frico]]'', is the crispy caramelized cheese that runs along the edges of Detroit-style pizzas.<ref>{{Cite web \|last=Unrein \|first=John \|date=2019-02-08 \|title=Peter Reinhart discusses how to create the perfect pan pizza \|url=https://www.bakemag.com/articles/11761-peter-reinhart-discusses-how-to-create-the-perfect-pan-pizza \|access-date=2023-07-08 \|website=www.bakemag.com \|language=en}}</ref><ref>{{Cite web \|last=Kurlyandchik \|first=Mark \|date=2020-02-09 \|title=2020 Restaurant of the Year Classic: Cloverleaf Bar & Restaurant \|url=https://www.freep.com/story/entertainment/dining/restaurant-of-the-year/2020/02/09/eastpointe-favorite-named-2020-restaurant-year-classic/4642061002/ \|access-date=2023-07-08 \|website=Detroit Free Press \|language=en-US}}</ref> According to the trade journal ''Pizza Today'', "The key to this pizza is the delicious caramelized cheese that melts down the interior walls of the pan".<ref name=":4" />		The cheese is spread to the edges and caramelizes against the high-sided heavyweight rectangular pan, giving the crust a lacy, crispy edge.<ref name=":1" /><ref name=":4" /> This edge, known as ''[[frico]]'', is the crispy caramelized cheese that runs along the edges of Detroit-style pizzas.<ref>{{Cite web \|last=Unrein \|first=John \|date=2019-02-08 \|title=Peter Reinhart discusses how to create the perfect pan pizza \|url=https://www.bakemag.com/articles/11761-peter-reinhart-discusses-how-to-create-the-perfect-pan-pizza \|access-date=2023-07-08 \|website=www.bakemag.com \|language=en}}</ref><ref>{{Cite web \|last=Kurlyandchik \|first=Mark \|date=2020-02-09 \|title=2020 Restaurant of the Year Classic: Cloverleaf Bar & Restaurant \|url=https://www.freep.com/story/entertainment/dining/restaurant-of-the-year/2020/02/09/eastpointe-favorite-named-2020-restaurant-year-classic/4642061002/ \|access-date=2023-07-08 \|website=Detroit Free Press \|language=en-US}}</ref> According to the trade journal ''Pizza Today'', "The key to this pizza is the delicious caramelized cheese that melts down the interior walls of the pan".<ref name=":4" />

2603:3020:240F:4500:C855:C98A:415B:D8DF: /* Description */Fixed description to correct placement of sauce.

2024-10-29T16:36:38Z

Description: Fixed description to correct placement of sauce.

← Previous revision		Revision as of 16:36, 29 October 2024
Line 50:		Line 50:
	Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.<ref name=":0" /><ref name=":1" /> The dough typically has a [[Baker percentage\|hydration level]] of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.<ref name=":5" /><ref name=":4" /><ref name=":3">{{Cite web \|date=2023 \|title=About Detroit Style Pizza Co. \|url=https://detroitstylepizza.com/about-detroit-style-pizza-co/ \|access-date=2023-07-08 \|website=DetroitStylePizza.com \|language=en-US}}</ref> The fresh dough is [[Proofing (baking technique)\|double-proofed]] and stretched by hand to the pan corners.<ref>{{Cite web \|title=What Are the Elements of an Authentic Detroit-Style Pizza? - PMQ Pizza Magazine \|url=https://www.pmq.com/authentic-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> When seasoning new steel pans, they usually need to be dry-baked using {{convert\|10-18\|oz\|g\|-1\|abbr=off}} of dough per pan.<ref>{{Cite web \|title=Shawn Randazzo Patents Method for Seasoning Detroit-Style Pizza Pans - PMQ Pizza Magazine \|url=https://www.pmq.com/shawn-randazzo-patents-method-for-seasoning-detroit-style-pizza-pans/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Randazzo says that the crust should be about {{convert\|1+1/2\|in\|mm\|round=5\|abbr=off\|sp=us}} thick for true Detroit-style pizza.<ref>{{Cite web \|title=Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist - PMQ Pizza Magazine \|url=https://www.pmq.com/detroit-style-pizza-recipe/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.<ref>{{Cite web \|title=The Square Beyond Compare: 8 Facts You Must Know About Detroit-Style Pizza - PMQ Pizza Magazine \|url=https://www.pmq.com/the-square-beyond-compare-8-facts-you-must-know-about-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Shield's Pizza describes the importance of the sauce for flavor and how quality is ensured by consistently baking pizza for 13 minutes at {{cvt\|440\|F\|C\|round=5}}.<ref name=":12" /> Loui's Pizza places the pepperoni first, underneath almost one pound of brick cheese and then bakes the pizza at {{cvt\|700\|F\|C\|round=5}}.<ref name=":13" /> The brick cheese can withstand the heat due to the heavy [[butterfat]] content.<ref name=":13" />		Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.<ref name=":0" /><ref name=":1" /> The dough typically has a [[Baker percentage\|hydration level]] of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.<ref name=":5" /><ref name=":4" /><ref name=":3">{{Cite web \|date=2023 \|title=About Detroit Style Pizza Co. \|url=https://detroitstylepizza.com/about-detroit-style-pizza-co/ \|access-date=2023-07-08 \|website=DetroitStylePizza.com \|language=en-US}}</ref> The fresh dough is [[Proofing (baking technique)\|double-proofed]] and stretched by hand to the pan corners.<ref>{{Cite web \|title=What Are the Elements of an Authentic Detroit-Style Pizza? - PMQ Pizza Magazine \|url=https://www.pmq.com/authentic-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> When seasoning new steel pans, they usually need to be dry-baked using {{convert\|10-18\|oz\|g\|-1\|abbr=off}} of dough per pan.<ref>{{Cite web \|title=Shawn Randazzo Patents Method for Seasoning Detroit-Style Pizza Pans - PMQ Pizza Magazine \|url=https://www.pmq.com/shawn-randazzo-patents-method-for-seasoning-detroit-style-pizza-pans/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Randazzo says that the crust should be about {{convert\|1+1/2\|in\|mm\|round=5\|abbr=off\|sp=us}} thick for true Detroit-style pizza.<ref>{{Cite web \|title=Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist - PMQ Pizza Magazine \|url=https://www.pmq.com/detroit-style-pizza-recipe/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.<ref>{{Cite web \|title=The Square Beyond Compare: 8 Facts You Must Know About Detroit-Style Pizza - PMQ Pizza Magazine \|url=https://www.pmq.com/the-square-beyond-compare-8-facts-you-must-know-about-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Shield's Pizza describes the importance of the sauce for flavor and how quality is ensured by consistently baking pizza for 13 minutes at {{cvt\|440\|F\|C\|round=5}}.<ref name=":12" /> Loui's Pizza places the pepperoni first, underneath almost one pound of brick cheese and then bakes the pizza at {{cvt\|700\|F\|C\|round=5}}.<ref name=":13" /> The brick cheese can withstand the heat due to the heavy [[butterfat]] content.<ref name=":13" />

	Pepperoni is often placed directly on the crust, and other toppings may go directly on top of the cheese ~~with~~ ~~the~~ ~~cooked~~ ~~sauce~~ ~~optionally as~~ the ~~final layer, applied in dollops~~<ref name=":5" /> or in "racing stripes", two or three lines of sauce.<ref name=":0" /><ref name=":1" /><ref name=":12" /><ref name=":4" /><ref>{{Cite web \|date=29 October 2019 \|title=A pan and a plan: how Buddy's "Detroit style" pizza evolved from local delicacy to national delight \|url=https://www.michiganradio.org/post/pan-and-plan-how-buddy-s-detroit-style-pizza-evolved-local-delicacy-national-delight \|access-date=2023-07-08 \|website=www.michiganradio.org \|language=en}}</ref> Some recipes call for the sauce to be added after the pizza comes out of the oven.<ref name=":1" /> The style is sometimes referred to as "red top" because the sauce is the final topping.<ref name=":9" /><ref name=":3" />		Pepperoni is often placed directly on the crust, and other toppings may go directly on top of the cheese, however, sauce always goes under the cheese.<ref name=":5" /> or in "racing stripes", two or three lines of sauce.<ref name=":0" /><ref name=":1" /><ref name=":12" /><ref name=":4" /><ref>{{Cite web \|date=29 October 2019 \|title=A pan and a plan: how Buddy's "Detroit style" pizza evolved from local delicacy to national delight \|url=https://www.michiganradio.org/post/pan-and-plan-how-buddy-s-detroit-style-pizza-evolved-local-delicacy-national-delight \|access-date=2023-07-08 \|website=www.michiganradio.org \|language=en}}</ref> Some recipes call for the sauce to be added after the pizza comes out of the oven.<ref name=":1" /> The style is sometimes referred to as "red top" because the sauce is the final topping.<ref name=":9" /><ref name=":3" />

	The cheese is spread to the edges and caramelizes against the high-sided heavyweight rectangular pan, giving the crust a lacy, crispy edge.<ref name=":1" /><ref name=":4" /> This edge, known as ''[[frico]]'', is the crispy caramelized cheese that runs along the edges of Detroit-style pizzas.<ref>{{Cite web \|last=Unrein \|first=John \|date=2019-02-08 \|title=Peter Reinhart discusses how to create the perfect pan pizza \|url=https://www.bakemag.com/articles/11761-peter-reinhart-discusses-how-to-create-the-perfect-pan-pizza \|access-date=2023-07-08 \|website=www.bakemag.com \|language=en}}</ref><ref>{{Cite web \|last=Kurlyandchik \|first=Mark \|date=2020-02-09 \|title=2020 Restaurant of the Year Classic: Cloverleaf Bar & Restaurant \|url=https://www.freep.com/story/entertainment/dining/restaurant-of-the-year/2020/02/09/eastpointe-favorite-named-2020-restaurant-year-classic/4642061002/ \|access-date=2023-07-08 \|website=Detroit Free Press \|language=en-US}}</ref> According to the trade journal ''Pizza Today'', "The key to this pizza is the delicious caramelized cheese that melts down the interior walls of the pan".<ref name=":4" />		The cheese is spread to the edges and caramelizes against the high-sided heavyweight rectangular pan, giving the crust a lacy, crispy edge.<ref name=":1" /><ref name=":4" /> This edge, known as ''[[frico]]'', is the crispy caramelized cheese that runs along the edges of Detroit-style pizzas.<ref>{{Cite web \|last=Unrein \|first=John \|date=2019-02-08 \|title=Peter Reinhart discusses how to create the perfect pan pizza \|url=https://www.bakemag.com/articles/11761-peter-reinhart-discusses-how-to-create-the-perfect-pan-pizza \|access-date=2023-07-08 \|website=www.bakemag.com \|language=en}}</ref><ref>{{Cite web \|last=Kurlyandchik \|first=Mark \|date=2020-02-09 \|title=2020 Restaurant of the Year Classic: Cloverleaf Bar & Restaurant \|url=https://www.freep.com/story/entertainment/dining/restaurant-of-the-year/2020/02/09/eastpointe-favorite-named-2020-restaurant-year-classic/4642061002/ \|access-date=2023-07-08 \|website=Detroit Free Press \|language=en-US}}</ref> According to the trade journal ''Pizza Today'', "The key to this pizza is the delicious caramelized cheese that melts down the interior walls of the pan".<ref name=":4" />

AnomieBOT: Dating maintenance tags: {{Use American English}} {{Use mdy dates}}

2024-09-10T13:48:19Z

Dating maintenance tags: {{Use American English}} {{Use mdy dates}}

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	{{Short description\|Rectangular pan pizza with a thick crust}}		{{Short description\|Rectangular pan pizza with a thick crust}}
	{{Good article}}		{{Good article}}
	{{Use American English}}		{{Use American English\|date=September 2024}}
	{{Use mdy dates}}		{{Use mdy dates\|date=September 2024}}
	{{Infobox food		{{Infobox food
	\| name = Detroit-style pizza		\| name = Detroit-style pizza

JacktheBrown: MOS:GEOLINK (x 1)

2024-09-10T13:27:34Z

MOS:GEOLINK (x 1)

← Previous revision		Revision as of 13:27, 10 September 2024
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	}}		}}

	'''Detroit-style pizza''' is a rectangular [[pan pizza]] with a thick, crisp, chewy crust. It is traditionally topped to the edges with [[mozzarella]] or [[Brick cheese\|Wisconsin brick cheese]], which caramelizes against the high-sided heavyweight rectangular pan. 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.<ref name="Pan">{{cite news \|author=Rector \|first=Sylvia \|date=23 January 2011 \|title=Shortage of steel pans has Detroit-style pizza makers scrambling \|newspaper=Detroit Free Press \|url=http://www.freep.com/article/20110123/COL20/101230384/Shortage-steel-pans-has-Detroit-style-pizza-makers-scrambling \|url-status=live \|access-date=4 July 2023 \|archive-url=https://web.archive.org/web/20120721073849/http://www.freep.com/article/20110123/COL20/101230384/Shortage-steel-pans-has-Detroit-style-pizza-makers-scrambling \|archive-date=21 July 2012}}</ref> It was developed during the mid-20th century in [[Detroit]], [[Michigan]], before [[Pizza in the United States\|spreading to other parts of the United States]] in the 2010s. It is one of Detroit's most famous local foods.		'''Detroit-style pizza''' is a rectangular [[pan pizza]] with a thick, crisp, chewy crust. It is traditionally topped to the edges with [[mozzarella]] or [[Brick cheese\|Wisconsin brick cheese]], which caramelizes against the high-sided heavyweight rectangular pan. 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.<ref name="Pan">{{cite news \|author=Rector \|first=Sylvia \|date=23 January 2011 \|title=Shortage of steel pans has Detroit-style pizza makers scrambling \|newspaper=Detroit Free Press \|url=http://www.freep.com/article/20110123/COL20/101230384/Shortage-steel-pans-has-Detroit-style-pizza-makers-scrambling \|url-status=live \|access-date=4 July 2023 \|archive-url=https://web.archive.org/web/20120721073849/http://www.freep.com/article/20110123/COL20/101230384/Shortage-steel-pans-has-Detroit-style-pizza-makers-scrambling \|archive-date=21 July 2012}}</ref> It was developed during the mid-20th century in [[Detroit]], Michigan, before [[Pizza in the United States\|spreading to other parts of the United States]] in the 2010s. It is one of Detroit's most famous local foods.

	== History ==		== History ==

JacktheBrown: Very small image (added 250px); and added "Use American English" (this article uses AMERICAN English)

2024-09-10T13:24:07Z

Very small image (added 250px); and added "Use American English" (this article uses AMERICAN English)

← Previous revision		Revision as of 13:24, 10 September 2024
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	{{Short description\|Rectangular pan pizza with a thick crust}}		{{Short description\|Rectangular pan pizza with a thick crust}}
	{{Good article}}		{{Good article}}
	{{Use ~~mdy~~ ~~dates\|date=May 2020~~}}		{{Use American English}}
			{{Use mdy dates}}
	{{Infobox food		{{Infobox food
	\| name = Detroit-style pizza		\| name = Detroit-style pizza
	\| image = Detroit Style Pizza in Lloyds Detroit Style Pan.png		\| image = Detroit Style Pizza in Lloyds Detroit Style Pan.png
			\| image_size = 250px
	\| caption = Pizza in a traditional-style pan		\| caption = Pizza in a traditional-style pan
	\| alternate_name =		\| alternate_name =
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	\| main_ingredient = Pizza dough, [[tomato sauce]], [[brick cheese]]		\| main_ingredient = Pizza dough, [[tomato sauce]], [[brick cheese]]
	\| variations =		\| variations =
	\| calories =
	\| other =
	\| cookbook = Pizza
	}}		}}

Humbledaisy: iconic is tabloid speak and biased

2024-09-04T01:14:09Z

iconic is tabloid speak and biased

← Previous revision		Revision as of 01:14, 4 September 2024
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	}}		}}

	'''Detroit-style pizza''' is a rectangular [[pan pizza]] with a thick, crisp, chewy crust. It is traditionally topped to the edges with [[mozzarella]] or [[Brick cheese\|Wisconsin brick cheese]], which caramelizes against the high-sided heavyweight rectangular pan. 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.<ref name="Pan">{{cite news \|author=Rector \|first=Sylvia \|date=23 January 2011 \|title=Shortage of steel pans has Detroit-style pizza makers scrambling \|newspaper=Detroit Free Press \|url=http://www.freep.com/article/20110123/COL20/101230384/Shortage-steel-pans-has-Detroit-style-pizza-makers-scrambling \|url-status=live \|access-date=4 July 2023 \|archive-url=https://web.archive.org/web/20120721073849/http://www.freep.com/article/20110123/COL20/101230384/Shortage-steel-pans-has-Detroit-style-pizza-makers-scrambling \|archive-date=21 July 2012}}</ref> It was developed during the mid-20th century in [[Detroit]], [[Michigan]], before [[Pizza in the United States\|spreading to other parts of the United States]] in the 2010s. It is one of Detroit's ~~iconic~~ local foods.		'''Detroit-style pizza''' is a rectangular [[pan pizza]] with a thick, crisp, chewy crust. It is traditionally topped to the edges with [[mozzarella]] or [[Brick cheese\|Wisconsin brick cheese]], which caramelizes against the high-sided heavyweight rectangular pan. 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.<ref name="Pan">{{cite news \|author=Rector \|first=Sylvia \|date=23 January 2011 \|title=Shortage of steel pans has Detroit-style pizza makers scrambling \|newspaper=Detroit Free Press \|url=http://www.freep.com/article/20110123/COL20/101230384/Shortage-steel-pans-has-Detroit-style-pizza-makers-scrambling \|url-status=live \|access-date=4 July 2023 \|archive-url=https://web.archive.org/web/20120721073849/http://www.freep.com/article/20110123/COL20/101230384/Shortage-steel-pans-has-Detroit-style-pizza-makers-scrambling \|archive-date=21 July 2012}}</ref> It was developed during the mid-20th century in [[Detroit]], [[Michigan]], before [[Pizza in the United States\|spreading to other parts of the United States]] in the 2010s. It is one of Detroit's most famous local foods.

	== History ==		== History ==

Archon 2488: add convert templates

2024-09-03T20:47:24Z

add convert templates

← Previous revision		Revision as of 20:47, 3 September 2024
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	[[File:Detroit-style pizza showing typica lacy cheese crust.jpg\|thumb\|Detroit-style pizza showing typical lacy cheese crust edge and sauce on top\|alt=]]		[[File:Detroit-style pizza showing typica lacy cheese crust.jpg\|thumb\|Detroit-style pizza showing typical lacy cheese crust edge and sauce on top\|alt=]]

	Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.<ref name=":0" /><ref name=":1" /> The dough typically has a [[Baker percentage\|hydration level]] of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.<ref name=":5" /><ref name=":4" /><ref name=":3">{{Cite web \|date=2023 \|title=About Detroit Style Pizza Co. \|url=https://detroitstylepizza.com/about-detroit-style-pizza-co/ \|access-date=2023-07-08 \|website=DetroitStylePizza.com \|language=en-US}}</ref> The fresh dough is [[Proofing (baking technique)\|double-proofed]] and stretched by hand to the pan corners.<ref>{{Cite web \|title=What Are the Elements of an Authentic Detroit-Style Pizza? - PMQ Pizza Magazine \|url=https://www.pmq.com/authentic-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> When seasoning new steel pans, they usually need to be dry-baked using 10 to 18 ~~ounces~~ of dough per pan.<ref>{{Cite web \|title=Shawn Randazzo Patents Method for Seasoning Detroit-Style Pizza Pans - PMQ Pizza Magazine \|url=https://www.pmq.com/shawn-randazzo-patents-method-for-seasoning-detroit-style-pizza-pans/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Randazzo says that the crust should be about 1.5 ~~inches~~ thick for true Detroit-style pizza.<ref>{{Cite web \|title=Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist - PMQ Pizza Magazine \|url=https://www.pmq.com/detroit-style-pizza-recipe/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.<ref>{{Cite web \|title=The Square Beyond Compare: 8 Facts You Must Know About Detroit-Style Pizza - PMQ Pizza Magazine \|url=https://www.pmq.com/the-square-beyond-compare-8-facts-you-must-know-about-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Shield's Pizza describes the importance of the sauce for flavor and how quality is ensured by consistently baking pizza for 13 minutes at 440~~ °~~F.<ref name=":12" /> Loui's Pizza places the pepperoni first, underneath almost one pound of brick cheese and then bakes the pizza at 700~~ °~~F.<ref name=":13" /> The brick cheese can withstand the heat due to the heavy [[butterfat]] content.<ref name=":13" />		Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.<ref name=":0" /><ref name=":1" /> The dough typically has a [[Baker percentage\|hydration level]] of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.<ref name=":5" /><ref name=":4" /><ref name=":3">{{Cite web \|date=2023 \|title=About Detroit Style Pizza Co. \|url=https://detroitstylepizza.com/about-detroit-style-pizza-co/ \|access-date=2023-07-08 \|website=DetroitStylePizza.com \|language=en-US}}</ref> The fresh dough is [[Proofing (baking technique)\|double-proofed]] and stretched by hand to the pan corners.<ref>{{Cite web \|title=What Are the Elements of an Authentic Detroit-Style Pizza? - PMQ Pizza Magazine \|url=https://www.pmq.com/authentic-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> When seasoning new steel pans, they usually need to be dry-baked using {{convert\|10-18\|oz\|g\|-1\|abbr=off}} of dough per pan.<ref>{{Cite web \|title=Shawn Randazzo Patents Method for Seasoning Detroit-Style Pizza Pans - PMQ Pizza Magazine \|url=https://www.pmq.com/shawn-randazzo-patents-method-for-seasoning-detroit-style-pizza-pans/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Randazzo says that the crust should be about {{convert\|1+1/2\|in\|mm\|round=5\|abbr=off\|sp=us}} thick for true Detroit-style pizza.<ref>{{Cite web \|title=Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist - PMQ Pizza Magazine \|url=https://www.pmq.com/detroit-style-pizza-recipe/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.<ref>{{Cite web \|title=The Square Beyond Compare: 8 Facts You Must Know About Detroit-Style Pizza - PMQ Pizza Magazine \|url=https://www.pmq.com/the-square-beyond-compare-8-facts-you-must-know-about-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Shield's Pizza describes the importance of the sauce for flavor and how quality is ensured by consistently baking pizza for 13 minutes at {{cvt\|440\|F\|C\|round=5}}.<ref name=":12" /> Loui's Pizza places the pepperoni first, underneath almost one pound of brick cheese and then bakes the pizza at {{cvt\|700\|F\|C\|round=5}}.<ref name=":13" /> The brick cheese can withstand the heat due to the heavy [[butterfat]] content.<ref name=":13" />

	Pepperoni is often placed directly on the crust, and other toppings may go directly on top of the cheese with the cooked sauce optionally as the final layer, applied in dollops<ref name=":5" /> or in "racing stripes", two or three lines of sauce.<ref name=":0" /><ref name=":1" /><ref name=":12" /><ref name=":4" /><ref>{{Cite web \|date=29 October 2019 \|title=A pan and a plan: how Buddy's "Detroit style" pizza evolved from local delicacy to national delight \|url=https://www.michiganradio.org/post/pan-and-plan-how-buddy-s-detroit-style-pizza-evolved-local-delicacy-national-delight \|access-date=2023-07-08 \|website=www.michiganradio.org \|language=en}}</ref> Some recipes call for the sauce to be added after the pizza comes out of the oven.<ref name=":1" /> The style is sometimes referred to as "red top" because the sauce is the final topping.<ref name=":9" /><ref name=":3" />		Pepperoni is often placed directly on the crust, and other toppings may go directly on top of the cheese with the cooked sauce optionally as the final layer, applied in dollops<ref name=":5" /> or in "racing stripes", two or three lines of sauce.<ref name=":0" /><ref name=":1" /><ref name=":12" /><ref name=":4" /><ref>{{Cite web \|date=29 October 2019 \|title=A pan and a plan: how Buddy's "Detroit style" pizza evolved from local delicacy to national delight \|url=https://www.michiganradio.org/post/pan-and-plan-how-buddy-s-detroit-style-pizza-evolved-local-delicacy-national-delight \|access-date=2023-07-08 \|website=www.michiganradio.org \|language=en}}</ref> Some recipes call for the sauce to be added after the pizza comes out of the oven.<ref name=":1" /> The style is sometimes referred to as "red top" because the sauce is the final topping.<ref name=":9" /><ref name=":3" />

Raspberry666: /* History */

2024-05-07T04:54:45Z

History

← Previous revision		Revision as of 04:54, 7 May 2024
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	Detroit-style pizza was developed in 1946 at [[Buddy's Pizza\|Buddy's Rendezvous]], a former [[speakeasy]] owned by Gus and Anna Guerra located at the corner of Six Mile Road and Conant Street in Detroit.<ref name=":0">{{Cite web \|last=Houck \|first=Brenna \|date=9 April 2019 \|title=Detroit-Style Pizza Is Having a Moment. But Are Its Originators Getting Left Behind? \|url=https://www.eater.com/2019/4/9/18300994/square-pizza-detroit-style-trend-buddys-emmy-squared-expansion \|url-status=live \|archive-url=https://web.archive.org/web/20191214145419/https://www.eater.com/2019/4/9/18300994/square-pizza-detroit-style-trend-buddys-emmy-squared-expansion \|archive-date=14 December 2019 \|access-date=4 July 2023 \|website=Eater \|language=en}}</ref><ref name=":1">{{Cite web \|last=López-Alt \|first=J. Kenji \|date=28 February 2017 \|title=Detroit-Style Pizza Is the Best Thing You're Gonna Make This Year {{!}} The Food Lab \|url=https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html \|url-status=live \|archive-url=https://web.archive.org/web/20200414185018/https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html \|archive-date=2020-04-14 \|access-date=2023-07-08 \|website=[[Serious Eats]] \|language=en}}</ref><ref name=":11">{{Cite web \|title=Buddy's Pizza \|url=https://www.buddyspizza.com/ \|access-date=2023-07-08 \|website=Buddy's Pizza \|language=en-US}}</ref> Sources disagree whether the original Sicilian-style recipe was based on Anna Guerra's mother's recipe for ''[[Sicilian pizza\|sfincione]]''<ref name=":7">{{Cite web \|date=9 February 2020 \|title=Freep Names Detroit-Style Pizza Joint (Not Buddy's) 'Classic Restaurant' of 2020 \|url=https://www.deadlinedetroit.com/articles/24356/freep_names_detroit-style_pizza_joint_not_buddy_s_classic_restaurant_of_the_year \|access-date=2023-07-08 \|website=www.deadlinedetroit.com}}</ref> or a recipe from one of the restaurant's employees, a Sicilian woman named Connie Piccinato.<ref name=":6">{{cite web \|last=Day \|first=Jennifer \|date=23 August 2018 \|title=Detroit-Style Pizza, a Motor City Classic, Revs Up Chicago Dining Scene \|url=http://www.chicagotribune.com/dining/foodfocus/ct-food-history-of-detroit-pizza-20180814-story.html \|url-status=live \|archive-url=https://web.archive.org/web/20180829001505/http://www.chicagotribune.com/dining/foodfocus/ct-food-history-of-detroit-pizza-20180814-story.html \|archive-date=29 August 2018 \|access-date=2023-07-08 \|website=Chicago Tribune}}</ref><ref name=":10">{{Cite web \|title=Detroit-Style Pizza - Appears in Cook's Country August/September 2017, Cook's Country TV Season 11: Reimagining Italian American Classics \|url=https://www.cookscountry.com/videos/3971-detroit-style-pizza \|archive-url=https://web.archive.org/web/20230521145933/https://www.americastestkitchen.com/cookscountry/recipes/9775-detroit-style-pizza \|archive-date=2023-05-21 \|access-date=2023-07-08 \|website=www.cookscountry.com}}</ref><ref name=":12">{{Cite news \|last=Schafer \|first=Michael \|date=2013-06-19 \|title=Motor City Export \|language=en-US \|website=Hour Detroit Magazine \|url=https://www.hourdetroit.com/restaurants-food/motor-city-export/ \|access-date=2023-07-08}}</ref> The recipe created a "''[[focaccia]]''-like crust" and the restaurant baked it in [[Bluing (steel)\|blue steel]] pans available from local automotive suppliers because baking pans available at the time were not appropriate for the dish.<ref name=":0" /><ref name=":1" /><ref name=":6" /><ref name="Pan" /> The steel pans were made by Dover Parkersburg in the 1930s and 1940s and were originally used as [[Motor oil#Maintenance\|drip trays]] or to hold small parts or scrap metal in automobile factories.<ref name=":10" /> Some 50- to 75-year-old pans are still in use.<ref name=":10" />		Detroit-style pizza was developed in 1946 at [[Buddy's Pizza\|Buddy's Rendezvous]], a former [[speakeasy]] owned by Gus and Anna Guerra located at the corner of Six Mile Road and Conant Street in Detroit.<ref name=":0">{{Cite web \|last=Houck \|first=Brenna \|date=9 April 2019 \|title=Detroit-Style Pizza Is Having a Moment. But Are Its Originators Getting Left Behind? \|url=https://www.eater.com/2019/4/9/18300994/square-pizza-detroit-style-trend-buddys-emmy-squared-expansion \|url-status=live \|archive-url=https://web.archive.org/web/20191214145419/https://www.eater.com/2019/4/9/18300994/square-pizza-detroit-style-trend-buddys-emmy-squared-expansion \|archive-date=14 December 2019 \|access-date=4 July 2023 \|website=Eater \|language=en}}</ref><ref name=":1">{{Cite web \|last=López-Alt \|first=J. Kenji \|date=28 February 2017 \|title=Detroit-Style Pizza Is the Best Thing You're Gonna Make This Year {{!}} The Food Lab \|url=https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html \|url-status=live \|archive-url=https://web.archive.org/web/20200414185018/https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html \|archive-date=2020-04-14 \|access-date=2023-07-08 \|website=[[Serious Eats]] \|language=en}}</ref><ref name=":11">{{Cite web \|title=Buddy's Pizza \|url=https://www.buddyspizza.com/ \|access-date=2023-07-08 \|website=Buddy's Pizza \|language=en-US}}</ref> Sources disagree whether the original Sicilian-style recipe was based on Anna Guerra's mother's recipe for ''[[Sicilian pizza\|sfincione]]''<ref name=":7">{{Cite web \|date=9 February 2020 \|title=Freep Names Detroit-Style Pizza Joint (Not Buddy's) 'Classic Restaurant' of 2020 \|url=https://www.deadlinedetroit.com/articles/24356/freep_names_detroit-style_pizza_joint_not_buddy_s_classic_restaurant_of_the_year \|access-date=2023-07-08 \|website=www.deadlinedetroit.com}}</ref> or a recipe from one of the restaurant's employees, a Sicilian woman named Connie Piccinato.<ref name=":6">{{cite web \|last=Day \|first=Jennifer \|date=23 August 2018 \|title=Detroit-Style Pizza, a Motor City Classic, Revs Up Chicago Dining Scene \|url=http://www.chicagotribune.com/dining/foodfocus/ct-food-history-of-detroit-pizza-20180814-story.html \|url-status=live \|archive-url=https://web.archive.org/web/20180829001505/http://www.chicagotribune.com/dining/foodfocus/ct-food-history-of-detroit-pizza-20180814-story.html \|archive-date=29 August 2018 \|access-date=2023-07-08 \|website=Chicago Tribune}}</ref><ref name=":10">{{Cite web \|title=Detroit-Style Pizza - Appears in Cook's Country August/September 2017, Cook's Country TV Season 11: Reimagining Italian American Classics \|url=https://www.cookscountry.com/videos/3971-detroit-style-pizza \|archive-url=https://web.archive.org/web/20230521145933/https://www.americastestkitchen.com/cookscountry/recipes/9775-detroit-style-pizza \|archive-date=2023-05-21 \|access-date=2023-07-08 \|website=www.cookscountry.com}}</ref><ref name=":12">{{Cite news \|last=Schafer \|first=Michael \|date=2013-06-19 \|title=Motor City Export \|language=en-US \|website=Hour Detroit Magazine \|url=https://www.hourdetroit.com/restaurants-food/motor-city-export/ \|access-date=2023-07-08}}</ref> The recipe created a "''[[focaccia]]''-like crust" and the restaurant baked it in [[Bluing (steel)\|blue steel]] pans available from local automotive suppliers because baking pans available at the time were not appropriate for the dish.<ref name=":0" /><ref name=":1" /><ref name=":6" /><ref name="Pan" /> The steel pans were made by Dover Parkersburg in the 1930s and 1940s and were originally used as [[Motor oil#Maintenance\|drip trays]] or to hold small parts or scrap metal in automobile factories.<ref name=":10" /> Some 50- to 75-year-old pans are still in use.<ref name=":10" />

	The restaurant was later renamed Buddy's Pizza. In 1953, the Guerras sold it and opened ~~the~~ Cloverleaf in [[Eastpointe, Michigan\|Eastpointe]], Michigan.<ref name=":11" /><ref name=":8" /> Former Buddy's employee Louis Tourtois made pizzas at Shield's before founding Loui's Pizza in [[Hazel Park, Michigan\|Hazel Park]], Michigan.<ref name=":8">{{Cite web \|date=7 August 2012 \|title=A History of Detroit-Style Pizza and Where to Find It \|url=https://www.michigan.org/article/trip-idea/history-of-detroit-style-pizza-where-to-find-it \|access-date=2023-07-08 \|website=Michigan \|language=en}}</ref><ref name=":13" /> ''The Detroit News'' called Tourtois the "king of pizzas" in 1978.<ref name=":13" /> National chain [[Jet's Pizza\|Jet's]], local chain Shield's, and Luigi's the Original of [[Harrison Township, Michigan\|Harrison Township]] are other locally-notable restaurants serving the style.<ref>{{Cite web \|last=Houck \|first=Brenna \|date=19 January 2016 \|title=Detroit-Style Pizza: The Definitive Guide \|url=https://www.eater.com/2016/1/19/10787414/detroit-style-pizza-best-where-to-eat \|url-status=live \|archive-url=https://web.archive.org/web/20200221155302/https://www.eater.com/2016/1/19/10787414/detroit-style-pizza-best-where-to-eat \|archive-date=21 February 2020 \|access-date=2023-07-08 \|website=Eater \|language=en}}</ref><ref name=":2" /><ref name=":5">{{Cite web \|last=Selasky \|first=Susan \|date=30 July 2019 \|title=6 places to get Detroit-style pizza in metro Detroit \|url=https://www.freep.com/in-depth/entertainment/dining/2019/07/30/detroit-style-pizza-restaurants/1772065001/ \|access-date=2023-07-08 \|website=Detroit Free Press \|language=en}}</ref>		The restaurant was later renamed Buddy's Pizza. In 1953, the Guerras sold it and opened Cloverleaf Bar in [[Eastpointe, Michigan\|Eastpointe]], Michigan.<ref name=":11" /><ref name=":8" /> Former Buddy's employee Louis Tourtois made pizzas at Shield's before founding Loui's Pizza in [[Hazel Park, Michigan\|Hazel Park]], Michigan.<ref name=":8">{{Cite web \|date=7 August 2012 \|title=A History of Detroit-Style Pizza and Where to Find It \|url=https://www.michigan.org/article/trip-idea/history-of-detroit-style-pizza-where-to-find-it \|access-date=2023-07-08 \|website=Michigan \|language=en}}</ref><ref name=":13" /> ''The Detroit News'' called Tourtois the "king of pizzas" in 1978.<ref name=":13" /> National chain [[Jet's Pizza\|Jet's]], local chain Shield's, and Luigi's the Original of [[Harrison Township, Michigan\|Harrison Township]] are other locally-notable restaurants serving the style.<ref>{{Cite web \|last=Houck \|first=Brenna \|date=19 January 2016 \|title=Detroit-Style Pizza: The Definitive Guide \|url=https://www.eater.com/2016/1/19/10787414/detroit-style-pizza-best-where-to-eat \|url-status=live \|archive-url=https://web.archive.org/web/20200221155302/https://www.eater.com/2016/1/19/10787414/detroit-style-pizza-best-where-to-eat \|archive-date=21 February 2020 \|access-date=2023-07-08 \|website=Eater \|language=en}}</ref><ref name=":2" /><ref name=":5">{{Cite web \|last=Selasky \|first=Susan \|date=30 July 2019 \|title=6 places to get Detroit-style pizza in metro Detroit \|url=https://www.freep.com/in-depth/entertainment/dining/2019/07/30/detroit-style-pizza-restaurants/1772065001/ \|access-date=2023-07-08 \|website=Detroit Free Press \|language=en}}</ref>

	Buddy's Pizza chief brand officer Wesley Pikula, who started at Buddy's as a [[Busser\|busboy]] in the 1980s, said that he had never heard the term "Detroit-style" before the 1980s when a trade magazine used it and that even afterward it was seldom used except in national trade articles.<ref name=":0" /> As late as 2007, some local media were referring to the style as "Sicilian-style".<ref>{{Cite web \|date=12 August 2007 \|title=Buddy's Pizza revives Detroit tradition: Friday night bocce is back \|url=https://www.newslibrary.com/newspapers?sort=dsc&formType=basic&alltext=Buddy%27s+Pizza+revives+Detroit+tradition%3A+Friday+night+bocce+is+back \|access-date=2023-07-09 \|website=[[The Detroit News]]}}</ref> Some makers of Detroit-style pizza in other areas questioned whether to call their pizza by that name, as "sometimes people have negative thoughts about Detroit."<ref name=":14">{{Cite web \|last=Rector \|first=Sylvia \|date=2013-03-31 \|title=Detroit-style pizza gaining fame, winning fans nationwide \|url=http://www.freep.com/article/20130331/ENT08/303310184/Detroit-style-pizza-gaining-fame-winning-fans-nationwide \|archive-url= https://web.archive.org/web/20130402125142/http://www.freep.com/article/20130331/ENT08/303310184/Detroit-style-pizza-gaining-fame-winning-fans-nationwide\|archive-date= April 2, 2013\|access-date=2023-07-09 \|website=[[Detroit Free Press]] \|language=en-US}}</ref>		Buddy's Pizza chief brand officer Wesley Pikula, who started at Buddy's as a [[Busser\|busboy]] in the 1980s, said that he had never heard the term "Detroit-style" before the 1980s when a trade magazine used it and that even afterward it was seldom used except in national trade articles.<ref name=":0" /> As late as 2007, some local media were referring to the style as "Sicilian-style".<ref>{{Cite web \|date=12 August 2007 \|title=Buddy's Pizza revives Detroit tradition: Friday night bocce is back \|url=https://www.newslibrary.com/newspapers?sort=dsc&formType=basic&alltext=Buddy%27s+Pizza+revives+Detroit+tradition%3A+Friday+night+bocce+is+back \|access-date=2023-07-09 \|website=[[The Detroit News]]}}</ref> Some makers of Detroit-style pizza in other areas questioned whether to call their pizza by that name, as "sometimes people have negative thoughts about Detroit."<ref name=":14">{{Cite web \|last=Rector \|first=Sylvia \|date=2013-03-31 \|title=Detroit-style pizza gaining fame, winning fans nationwide \|url=http://www.freep.com/article/20130331/ENT08/303310184/Detroit-style-pizza-gaining-fame-winning-fans-nationwide \|archive-url= https://web.archive.org/web/20130402125142/http://www.freep.com/article/20130331/ENT08/303310184/Detroit-style-pizza-gaining-fame-winning-fans-nationwide\|archive-date= April 2, 2013\|access-date=2023-07-09 \|website=[[Detroit Free Press]] \|language=en-US}}</ref>

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	Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.<ref name=":0" /><ref name=":1" /> The dough typically has a [[Baker percentage\|hydration level]] of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.<ref name=":5" /><ref name=":4" /><ref name=":3">{{Cite web \|date=2023 \|title=About Detroit Style Pizza Co. \|url=https://detroitstylepizza.com/about-detroit-style-pizza-co/ \|access-date=2023-07-08 \|website=DetroitStylePizza.com \|language=en-US}}</ref> The fresh dough is [[Proofing (baking technique)\|double-proofed]] and stretched by hand to the pan corners.<ref>{{Cite web \|title=What Are the Elements of an Authentic Detroit-Style Pizza? - PMQ Pizza Magazine \|url=https://www.pmq.com/authentic-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> When seasoning new steel pans, they usually need to be dry-baked using {{convert\|10-18\|oz\|g\|-1\|abbr=off}} of dough per pan.<ref>{{Cite web \|title=Shawn Randazzo Patents Method for Seasoning Detroit-Style Pizza Pans - PMQ Pizza Magazine \|url=https://www.pmq.com/shawn-randazzo-patents-method-for-seasoning-detroit-style-pizza-pans/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Randazzo says that the crust should be about {{convert\|1+1/2\|in\|mm\|round=5\|abbr=off\|sp=us}} thick for true Detroit-style pizza.<ref>{{Cite web \|title=Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist - PMQ Pizza Magazine \|url=https://www.pmq.com/detroit-style-pizza-recipe/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.<ref>{{Cite web \|title=The Square Beyond Compare: 8 Facts You Must Know About Detroit-Style Pizza - PMQ Pizza Magazine \|url=https://www.pmq.com/the-square-beyond-compare-8-facts-you-must-know-about-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Shield's Pizza describes the importance of the sauce for flavor and how quality is ensured by consistently baking pizza for 13 minutes at {{cvt\|440\|F\|C\|round=5}}.<ref name=":12" /> Loui's Pizza places the pepperoni first, underneath almost one pound of brick cheese and then bakes the pizza at {{cvt\|700\|F\|C\|round=5}}.<ref name=":13" /> The brick cheese can withstand the heat due to the heavy [[butterfat]] content.<ref name=":13" />		Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.<ref name=":0" /><ref name=":1" /> The dough typically has a [[Baker percentage\|hydration level]] of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.<ref name=":5" /><ref name=":4" /><ref name=":3">{{Cite web \|date=2023 \|title=About Detroit Style Pizza Co. \|url=https://detroitstylepizza.com/about-detroit-style-pizza-co/ \|access-date=2023-07-08 \|website=DetroitStylePizza.com \|language=en-US}}</ref> The fresh dough is [[Proofing (baking technique)\|double-proofed]] and stretched by hand to the pan corners.<ref>{{Cite web \|title=What Are the Elements of an Authentic Detroit-Style Pizza? - PMQ Pizza Magazine \|url=https://www.pmq.com/authentic-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> When seasoning new steel pans, they usually need to be dry-baked using {{convert\|10-18\|oz\|g\|-1\|abbr=off}} of dough per pan.<ref>{{Cite web \|title=Shawn Randazzo Patents Method for Seasoning Detroit-Style Pizza Pans - PMQ Pizza Magazine \|url=https://www.pmq.com/shawn-randazzo-patents-method-for-seasoning-detroit-style-pizza-pans/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Randazzo says that the crust should be about {{convert\|1+1/2\|in\|mm\|round=5\|abbr=off\|sp=us}} thick for true Detroit-style pizza.<ref>{{Cite web \|title=Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist - PMQ Pizza Magazine \|url=https://www.pmq.com/detroit-style-pizza-recipe/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.<ref>{{Cite web \|title=The Square Beyond Compare: 8 Facts You Must Know About Detroit-Style Pizza - PMQ Pizza Magazine \|url=https://www.pmq.com/the-square-beyond-compare-8-facts-you-must-know-about-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Shield's Pizza describes the importance of the sauce for flavor and how quality is ensured by consistently baking pizza for 13 minutes at {{cvt\|440\|F\|C\|round=5}}.<ref name=":12" /> Loui's Pizza places the pepperoni first, underneath almost one pound of brick cheese and then bakes the pizza at {{cvt\|700\|F\|C\|round=5}}.<ref name=":13" /> The brick cheese can withstand the heat due to the heavy [[butterfat]] content.<ref name=":13" />

	Pepperoni is often placed directly on the crust, and other toppings may go directly on top of the cheese, ~~however,~~ ~~sauce~~ ~~always~~ ~~goes~~ ~~under~~ the ~~cheese.~~<ref name=":5" /> or in "racing stripes", two or three lines of sauce.<ref name=":0" /><ref name=":1" /><ref name=":12" /><ref name=":4" /><ref>{{Cite web \|date=29 October 2019 \|title=A pan and a plan: how Buddy's "Detroit style" pizza evolved from local delicacy to national delight \|url=https://www.michiganradio.org/post/pan-and-plan-how-buddy-s-detroit-style-pizza-evolved-local-delicacy-national-delight \|access-date=2023-07-08 \|website=www.michiganradio.org \|language=en}}</ref> Some recipes call for the sauce to be added after the pizza comes out of the oven.<ref name=":1" /> The style is sometimes referred to as "red top" because the sauce is the final topping.<ref name=":9" /><ref name=":3" />		Pepperoni is often placed directly on the crust, and other toppings may go directly on top of the cheese with the cooked sauce optionally as the final layer, applied in dollops<ref name=":5" /> or in "racing stripes", two or three lines of sauce.<ref name=":0" /><ref name=":1" /><ref name=":12" /><ref name=":4" /><ref>{{Cite web \|date=29 October 2019 \|title=A pan and a plan: how Buddy's "Detroit style" pizza evolved from local delicacy to national delight \|url=https://www.michiganradio.org/post/pan-and-plan-how-buddy-s-detroit-style-pizza-evolved-local-delicacy-national-delight \|access-date=2023-07-08 \|website=www.michiganradio.org \|language=en}}</ref> Some recipes call for the sauce to be added after the pizza comes out of the oven.<ref name=":1" /> The style is sometimes referred to as "red top" because the sauce is the final topping.<ref name=":9" /><ref name=":3" />

	The cheese is spread to the edges and caramelizes against the high-sided heavyweight rectangular pan, giving the crust a lacy, crispy edge.<ref name=":1" /><ref name=":4" /> This edge, known as ''[[frico]]'', is the crispy caramelized cheese that runs along the edges of Detroit-style pizzas.<ref>{{Cite web \|last=Unrein \|first=John \|date=2019-02-08 \|title=Peter Reinhart discusses how to create the perfect pan pizza \|url=https://www.bakemag.com/articles/11761-peter-reinhart-discusses-how-to-create-the-perfect-pan-pizza \|access-date=2023-07-08 \|website=www.bakemag.com \|language=en}}</ref><ref>{{Cite web \|last=Kurlyandchik \|first=Mark \|date=2020-02-09 \|title=2020 Restaurant of the Year Classic: Cloverleaf Bar & Restaurant \|url=https://www.freep.com/story/entertainment/dining/restaurant-of-the-year/2020/02/09/eastpointe-favorite-named-2020-restaurant-year-classic/4642061002/ \|access-date=2023-07-08 \|website=Detroit Free Press \|language=en-US}}</ref> According to the trade journal ''Pizza Today'', "The key to this pizza is the delicious caramelized cheese that melts down the interior walls of the pan".<ref name=":4" />		The cheese is spread to the edges and caramelizes against the high-sided heavyweight rectangular pan, giving the crust a lacy, crispy edge.<ref name=":1" /><ref name=":4" /> This edge, known as ''[[frico]]'', is the crispy caramelized cheese that runs along the edges of Detroit-style pizzas.<ref>{{Cite web \|last=Unrein \|first=John \|date=2019-02-08 \|title=Peter Reinhart discusses how to create the perfect pan pizza \|url=https://www.bakemag.com/articles/11761-peter-reinhart-discusses-how-to-create-the-perfect-pan-pizza \|access-date=2023-07-08 \|website=www.bakemag.com \|language=en}}</ref><ref>{{Cite web \|last=Kurlyandchik \|first=Mark \|date=2020-02-09 \|title=2020 Restaurant of the Year Classic: Cloverleaf Bar & Restaurant \|url=https://www.freep.com/story/entertainment/dining/restaurant-of-the-year/2020/02/09/eastpointe-favorite-named-2020-restaurant-year-classic/4642061002/ \|access-date=2023-07-08 \|website=Detroit Free Press \|language=en-US}}</ref> According to the trade journal ''Pizza Today'', "The key to this pizza is the delicious caramelized cheese that melts down the interior walls of the pan".<ref name=":4" />

← Previous revision		Revision as of 16:36, 29 October 2024
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	Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.<ref name=":0" /><ref name=":1" /> The dough typically has a [[Baker percentage\|hydration level]] of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.<ref name=":5" /><ref name=":4" /><ref name=":3">{{Cite web \|date=2023 \|title=About Detroit Style Pizza Co. \|url=https://detroitstylepizza.com/about-detroit-style-pizza-co/ \|access-date=2023-07-08 \|website=DetroitStylePizza.com \|language=en-US}}</ref> The fresh dough is [[Proofing (baking technique)\|double-proofed]] and stretched by hand to the pan corners.<ref>{{Cite web \|title=What Are the Elements of an Authentic Detroit-Style Pizza? - PMQ Pizza Magazine \|url=https://www.pmq.com/authentic-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> When seasoning new steel pans, they usually need to be dry-baked using {{convert\|10-18\|oz\|g\|-1\|abbr=off}} of dough per pan.<ref>{{Cite web \|title=Shawn Randazzo Patents Method for Seasoning Detroit-Style Pizza Pans - PMQ Pizza Magazine \|url=https://www.pmq.com/shawn-randazzo-patents-method-for-seasoning-detroit-style-pizza-pans/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Randazzo says that the crust should be about {{convert\|1+1/2\|in\|mm\|round=5\|abbr=off\|sp=us}} thick for true Detroit-style pizza.<ref>{{Cite web \|title=Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist - PMQ Pizza Magazine \|url=https://www.pmq.com/detroit-style-pizza-recipe/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.<ref>{{Cite web \|title=The Square Beyond Compare: 8 Facts You Must Know About Detroit-Style Pizza - PMQ Pizza Magazine \|url=https://www.pmq.com/the-square-beyond-compare-8-facts-you-must-know-about-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Shield's Pizza describes the importance of the sauce for flavor and how quality is ensured by consistently baking pizza for 13 minutes at {{cvt\|440\|F\|C\|round=5}}.<ref name=":12" /> Loui's Pizza places the pepperoni first, underneath almost one pound of brick cheese and then bakes the pizza at {{cvt\|700\|F\|C\|round=5}}.<ref name=":13" /> The brick cheese can withstand the heat due to the heavy [[butterfat]] content.<ref name=":13" />		Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.<ref name=":0" /><ref name=":1" /> The dough typically has a [[Baker percentage\|hydration level]] of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.<ref name=":5" /><ref name=":4" /><ref name=":3">{{Cite web \|date=2023 \|title=About Detroit Style Pizza Co. \|url=https://detroitstylepizza.com/about-detroit-style-pizza-co/ \|access-date=2023-07-08 \|website=DetroitStylePizza.com \|language=en-US}}</ref> The fresh dough is [[Proofing (baking technique)\|double-proofed]] and stretched by hand to the pan corners.<ref>{{Cite web \|title=What Are the Elements of an Authentic Detroit-Style Pizza? - PMQ Pizza Magazine \|url=https://www.pmq.com/authentic-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> When seasoning new steel pans, they usually need to be dry-baked using {{convert\|10-18\|oz\|g\|-1\|abbr=off}} of dough per pan.<ref>{{Cite web \|title=Shawn Randazzo Patents Method for Seasoning Detroit-Style Pizza Pans - PMQ Pizza Magazine \|url=https://www.pmq.com/shawn-randazzo-patents-method-for-seasoning-detroit-style-pizza-pans/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Randazzo says that the crust should be about {{convert\|1+1/2\|in\|mm\|round=5\|abbr=off\|sp=us}} thick for true Detroit-style pizza.<ref>{{Cite web \|title=Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist - PMQ Pizza Magazine \|url=https://www.pmq.com/detroit-style-pizza-recipe/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.<ref>{{Cite web \|title=The Square Beyond Compare: 8 Facts You Must Know About Detroit-Style Pizza - PMQ Pizza Magazine \|url=https://www.pmq.com/the-square-beyond-compare-8-facts-you-must-know-about-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Shield's Pizza describes the importance of the sauce for flavor and how quality is ensured by consistently baking pizza for 13 minutes at {{cvt\|440\|F\|C\|round=5}}.<ref name=":12" /> Loui's Pizza places the pepperoni first, underneath almost one pound of brick cheese and then bakes the pizza at {{cvt\|700\|F\|C\|round=5}}.<ref name=":13" /> The brick cheese can withstand the heat due to the heavy [[butterfat]] content.<ref name=":13" />

	Pepperoni is often placed directly on the crust, and other toppings may go directly on top of the cheese ~~with~~ ~~the~~ ~~cooked~~ ~~sauce~~ ~~optionally as~~ the ~~final layer, applied in dollops~~<ref name=":5" /> or in "racing stripes", two or three lines of sauce.<ref name=":0" /><ref name=":1" /><ref name=":12" /><ref name=":4" /><ref>{{Cite web \|date=29 October 2019 \|title=A pan and a plan: how Buddy's "Detroit style" pizza evolved from local delicacy to national delight \|url=https://www.michiganradio.org/post/pan-and-plan-how-buddy-s-detroit-style-pizza-evolved-local-delicacy-national-delight \|access-date=2023-07-08 \|website=www.michiganradio.org \|language=en}}</ref> Some recipes call for the sauce to be added after the pizza comes out of the oven.<ref name=":1" /> The style is sometimes referred to as "red top" because the sauce is the final topping.<ref name=":9" /><ref name=":3" />		Pepperoni is often placed directly on the crust, and other toppings may go directly on top of the cheese, however, sauce always goes under the cheese.<ref name=":5" /> or in "racing stripes", two or three lines of sauce.<ref name=":0" /><ref name=":1" /><ref name=":12" /><ref name=":4" /><ref>{{Cite web \|date=29 October 2019 \|title=A pan and a plan: how Buddy's "Detroit style" pizza evolved from local delicacy to national delight \|url=https://www.michiganradio.org/post/pan-and-plan-how-buddy-s-detroit-style-pizza-evolved-local-delicacy-national-delight \|access-date=2023-07-08 \|website=www.michiganradio.org \|language=en}}</ref> Some recipes call for the sauce to be added after the pizza comes out of the oven.<ref name=":1" /> The style is sometimes referred to as "red top" because the sauce is the final topping.<ref name=":9" /><ref name=":3" />

	The cheese is spread to the edges and caramelizes against the high-sided heavyweight rectangular pan, giving the crust a lacy, crispy edge.<ref name=":1" /><ref name=":4" /> This edge, known as ''[[frico]]'', is the crispy caramelized cheese that runs along the edges of Detroit-style pizzas.<ref>{{Cite web \|last=Unrein \|first=John \|date=2019-02-08 \|title=Peter Reinhart discusses how to create the perfect pan pizza \|url=https://www.bakemag.com/articles/11761-peter-reinhart-discusses-how-to-create-the-perfect-pan-pizza \|access-date=2023-07-08 \|website=www.bakemag.com \|language=en}}</ref><ref>{{Cite web \|last=Kurlyandchik \|first=Mark \|date=2020-02-09 \|title=2020 Restaurant of the Year Classic: Cloverleaf Bar & Restaurant \|url=https://www.freep.com/story/entertainment/dining/restaurant-of-the-year/2020/02/09/eastpointe-favorite-named-2020-restaurant-year-classic/4642061002/ \|access-date=2023-07-08 \|website=Detroit Free Press \|language=en-US}}</ref> According to the trade journal ''Pizza Today'', "The key to this pizza is the delicious caramelized cheese that melts down the interior walls of the pan".<ref name=":4" />		The cheese is spread to the edges and caramelizes against the high-sided heavyweight rectangular pan, giving the crust a lacy, crispy edge.<ref name=":1" /><ref name=":4" /> This edge, known as ''[[frico]]'', is the crispy caramelized cheese that runs along the edges of Detroit-style pizzas.<ref>{{Cite web \|last=Unrein \|first=John \|date=2019-02-08 \|title=Peter Reinhart discusses how to create the perfect pan pizza \|url=https://www.bakemag.com/articles/11761-peter-reinhart-discusses-how-to-create-the-perfect-pan-pizza \|access-date=2023-07-08 \|website=www.bakemag.com \|language=en}}</ref><ref>{{Cite web \|last=Kurlyandchik \|first=Mark \|date=2020-02-09 \|title=2020 Restaurant of the Year Classic: Cloverleaf Bar & Restaurant \|url=https://www.freep.com/story/entertainment/dining/restaurant-of-the-year/2020/02/09/eastpointe-favorite-named-2020-restaurant-year-classic/4642061002/ \|access-date=2023-07-08 \|website=Detroit Free Press \|language=en-US}}</ref> According to the trade journal ''Pizza Today'', "The key to this pizza is the delicious caramelized cheese that melts down the interior walls of the pan".<ref name=":4" />

← Previous revision		Revision as of 20:47, 3 September 2024
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	[[File:Detroit-style pizza showing typica lacy cheese crust.jpg\|thumb\|Detroit-style pizza showing typical lacy cheese crust edge and sauce on top\|alt=]]		[[File:Detroit-style pizza showing typica lacy cheese crust.jpg\|thumb\|Detroit-style pizza showing typical lacy cheese crust edge and sauce on top\|alt=]]

	Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.<ref name=":0" /><ref name=":1" /> The dough typically has a [[Baker percentage\|hydration level]] of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.<ref name=":5" /><ref name=":4" /><ref name=":3">{{Cite web \|date=2023 \|title=About Detroit Style Pizza Co. \|url=https://detroitstylepizza.com/about-detroit-style-pizza-co/ \|access-date=2023-07-08 \|website=DetroitStylePizza.com \|language=en-US}}</ref> The fresh dough is [[Proofing (baking technique)\|double-proofed]] and stretched by hand to the pan corners.<ref>{{Cite web \|title=What Are the Elements of an Authentic Detroit-Style Pizza? - PMQ Pizza Magazine \|url=https://www.pmq.com/authentic-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> When seasoning new steel pans, they usually need to be dry-baked using 10 to 18 ~~ounces~~ of dough per pan.<ref>{{Cite web \|title=Shawn Randazzo Patents Method for Seasoning Detroit-Style Pizza Pans - PMQ Pizza Magazine \|url=https://www.pmq.com/shawn-randazzo-patents-method-for-seasoning-detroit-style-pizza-pans/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Randazzo says that the crust should be about 1.5 ~~inches~~ thick for true Detroit-style pizza.<ref>{{Cite web \|title=Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist - PMQ Pizza Magazine \|url=https://www.pmq.com/detroit-style-pizza-recipe/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.<ref>{{Cite web \|title=The Square Beyond Compare: 8 Facts You Must Know About Detroit-Style Pizza - PMQ Pizza Magazine \|url=https://www.pmq.com/the-square-beyond-compare-8-facts-you-must-know-about-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Shield's Pizza describes the importance of the sauce for flavor and how quality is ensured by consistently baking pizza for 13 minutes at 440~~ °~~F.<ref name=":12" /> Loui's Pizza places the pepperoni first, underneath almost one pound of brick cheese and then bakes the pizza at 700~~ °~~F.<ref name=":13" /> The brick cheese can withstand the heat due to the heavy [[butterfat]] content.<ref name=":13" />		Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.<ref name=":0" /><ref name=":1" /> The dough typically has a [[Baker percentage\|hydration level]] of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.<ref name=":5" /><ref name=":4" /><ref name=":3">{{Cite web \|date=2023 \|title=About Detroit Style Pizza Co. \|url=https://detroitstylepizza.com/about-detroit-style-pizza-co/ \|access-date=2023-07-08 \|website=DetroitStylePizza.com \|language=en-US}}</ref> The fresh dough is [[Proofing (baking technique)\|double-proofed]] and stretched by hand to the pan corners.<ref>{{Cite web \|title=What Are the Elements of an Authentic Detroit-Style Pizza? - PMQ Pizza Magazine \|url=https://www.pmq.com/authentic-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> When seasoning new steel pans, they usually need to be dry-baked using {{convert\|10-18\|oz\|g\|-1\|abbr=off}} of dough per pan.<ref>{{Cite web \|title=Shawn Randazzo Patents Method for Seasoning Detroit-Style Pizza Pans - PMQ Pizza Magazine \|url=https://www.pmq.com/shawn-randazzo-patents-method-for-seasoning-detroit-style-pizza-pans/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Randazzo says that the crust should be about {{convert\|1+1/2\|in\|mm\|round=5\|abbr=off\|sp=us}} thick for true Detroit-style pizza.<ref>{{Cite web \|title=Detroit-Style Pizza: Shawn Randazzo Shares His Recipe for the Detroit Twist - PMQ Pizza Magazine \|url=https://www.pmq.com/detroit-style-pizza-recipe/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> The buttery flavor of the crust results from a small quantity of oil and the melting properties of the mozzarella and Wisconsin brick cheeses.<ref>{{Cite web \|title=The Square Beyond Compare: 8 Facts You Must Know About Detroit-Style Pizza - PMQ Pizza Magazine \|url=https://www.pmq.com/the-square-beyond-compare-8-facts-you-must-know-about-detroit-style-pizza/ \|access-date=2023-07-08 \|website=www.pmq.com}}</ref> Shield's Pizza describes the importance of the sauce for flavor and how quality is ensured by consistently baking pizza for 13 minutes at {{cvt\|440\|F\|C\|round=5}}.<ref name=":12" /> Loui's Pizza places the pepperoni first, underneath almost one pound of brick cheese and then bakes the pizza at {{cvt\|700\|F\|C\|round=5}}.<ref name=":13" /> The brick cheese can withstand the heat due to the heavy [[butterfat]] content.<ref name=":13" />

	Pepperoni is often placed directly on the crust, and other toppings may go directly on top of the cheese with the cooked sauce optionally as the final layer, applied in dollops<ref name=":5" /> or in "racing stripes", two or three lines of sauce.<ref name=":0" /><ref name=":1" /><ref name=":12" /><ref name=":4" /><ref>{{Cite web \|date=29 October 2019 \|title=A pan and a plan: how Buddy's "Detroit style" pizza evolved from local delicacy to national delight \|url=https://www.michiganradio.org/post/pan-and-plan-how-buddy-s-detroit-style-pizza-evolved-local-delicacy-national-delight \|access-date=2023-07-08 \|website=www.michiganradio.org \|language=en}}</ref> Some recipes call for the sauce to be added after the pizza comes out of the oven.<ref name=":1" /> The style is sometimes referred to as "red top" because the sauce is the final topping.<ref name=":9" /><ref name=":3" />		Pepperoni is often placed directly on the crust, and other toppings may go directly on top of the cheese with the cooked sauce optionally as the final layer, applied in dollops<ref name=":5" /> or in "racing stripes", two or three lines of sauce.<ref name=":0" /><ref name=":1" /><ref name=":12" /><ref name=":4" /><ref>{{Cite web \|date=29 October 2019 \|title=A pan and a plan: how Buddy's "Detroit style" pizza evolved from local delicacy to national delight \|url=https://www.michiganradio.org/post/pan-and-plan-how-buddy-s-detroit-style-pizza-evolved-local-delicacy-national-delight \|access-date=2023-07-08 \|website=www.michiganradio.org \|language=en}}</ref> Some recipes call for the sauce to be added after the pizza comes out of the oven.<ref name=":1" /> The style is sometimes referred to as "red top" because the sauce is the final topping.<ref name=":9" /><ref name=":3" />

← Previous revision		Revision as of 04:54, 7 May 2024
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	Detroit-style pizza was developed in 1946 at [[Buddy's Pizza\|Buddy's Rendezvous]], a former [[speakeasy]] owned by Gus and Anna Guerra located at the corner of Six Mile Road and Conant Street in Detroit.<ref name=":0">{{Cite web \|last=Houck \|first=Brenna \|date=9 April 2019 \|title=Detroit-Style Pizza Is Having a Moment. But Are Its Originators Getting Left Behind? \|url=https://www.eater.com/2019/4/9/18300994/square-pizza-detroit-style-trend-buddys-emmy-squared-expansion \|url-status=live \|archive-url=https://web.archive.org/web/20191214145419/https://www.eater.com/2019/4/9/18300994/square-pizza-detroit-style-trend-buddys-emmy-squared-expansion \|archive-date=14 December 2019 \|access-date=4 July 2023 \|website=Eater \|language=en}}</ref><ref name=":1">{{Cite web \|last=López-Alt \|first=J. Kenji \|date=28 February 2017 \|title=Detroit-Style Pizza Is the Best Thing You're Gonna Make This Year {{!}} The Food Lab \|url=https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html \|url-status=live \|archive-url=https://web.archive.org/web/20200414185018/https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html \|archive-date=2020-04-14 \|access-date=2023-07-08 \|website=[[Serious Eats]] \|language=en}}</ref><ref name=":11">{{Cite web \|title=Buddy's Pizza \|url=https://www.buddyspizza.com/ \|access-date=2023-07-08 \|website=Buddy's Pizza \|language=en-US}}</ref> Sources disagree whether the original Sicilian-style recipe was based on Anna Guerra's mother's recipe for ''[[Sicilian pizza\|sfincione]]''<ref name=":7">{{Cite web \|date=9 February 2020 \|title=Freep Names Detroit-Style Pizza Joint (Not Buddy's) 'Classic Restaurant' of 2020 \|url=https://www.deadlinedetroit.com/articles/24356/freep_names_detroit-style_pizza_joint_not_buddy_s_classic_restaurant_of_the_year \|access-date=2023-07-08 \|website=www.deadlinedetroit.com}}</ref> or a recipe from one of the restaurant's employees, a Sicilian woman named Connie Piccinato.<ref name=":6">{{cite web \|last=Day \|first=Jennifer \|date=23 August 2018 \|title=Detroit-Style Pizza, a Motor City Classic, Revs Up Chicago Dining Scene \|url=http://www.chicagotribune.com/dining/foodfocus/ct-food-history-of-detroit-pizza-20180814-story.html \|url-status=live \|archive-url=https://web.archive.org/web/20180829001505/http://www.chicagotribune.com/dining/foodfocus/ct-food-history-of-detroit-pizza-20180814-story.html \|archive-date=29 August 2018 \|access-date=2023-07-08 \|website=Chicago Tribune}}</ref><ref name=":10">{{Cite web \|title=Detroit-Style Pizza - Appears in Cook's Country August/September 2017, Cook's Country TV Season 11: Reimagining Italian American Classics \|url=https://www.cookscountry.com/videos/3971-detroit-style-pizza \|archive-url=https://web.archive.org/web/20230521145933/https://www.americastestkitchen.com/cookscountry/recipes/9775-detroit-style-pizza \|archive-date=2023-05-21 \|access-date=2023-07-08 \|website=www.cookscountry.com}}</ref><ref name=":12">{{Cite news \|last=Schafer \|first=Michael \|date=2013-06-19 \|title=Motor City Export \|language=en-US \|website=Hour Detroit Magazine \|url=https://www.hourdetroit.com/restaurants-food/motor-city-export/ \|access-date=2023-07-08}}</ref> The recipe created a "''[[focaccia]]''-like crust" and the restaurant baked it in [[Bluing (steel)\|blue steel]] pans available from local automotive suppliers because baking pans available at the time were not appropriate for the dish.<ref name=":0" /><ref name=":1" /><ref name=":6" /><ref name="Pan" /> The steel pans were made by Dover Parkersburg in the 1930s and 1940s and were originally used as [[Motor oil#Maintenance\|drip trays]] or to hold small parts or scrap metal in automobile factories.<ref name=":10" /> Some 50- to 75-year-old pans are still in use.<ref name=":10" />		Detroit-style pizza was developed in 1946 at [[Buddy's Pizza\|Buddy's Rendezvous]], a former [[speakeasy]] owned by Gus and Anna Guerra located at the corner of Six Mile Road and Conant Street in Detroit.<ref name=":0">{{Cite web \|last=Houck \|first=Brenna \|date=9 April 2019 \|title=Detroit-Style Pizza Is Having a Moment. But Are Its Originators Getting Left Behind? \|url=https://www.eater.com/2019/4/9/18300994/square-pizza-detroit-style-trend-buddys-emmy-squared-expansion \|url-status=live \|archive-url=https://web.archive.org/web/20191214145419/https://www.eater.com/2019/4/9/18300994/square-pizza-detroit-style-trend-buddys-emmy-squared-expansion \|archive-date=14 December 2019 \|access-date=4 July 2023 \|website=Eater \|language=en}}</ref><ref name=":1">{{Cite web \|last=López-Alt \|first=J. Kenji \|date=28 February 2017 \|title=Detroit-Style Pizza Is the Best Thing You're Gonna Make This Year {{!}} The Food Lab \|url=https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html \|url-status=live \|archive-url=https://web.archive.org/web/20200414185018/https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html \|archive-date=2020-04-14 \|access-date=2023-07-08 \|website=[[Serious Eats]] \|language=en}}</ref><ref name=":11">{{Cite web \|title=Buddy's Pizza \|url=https://www.buddyspizza.com/ \|access-date=2023-07-08 \|website=Buddy's Pizza \|language=en-US}}</ref> Sources disagree whether the original Sicilian-style recipe was based on Anna Guerra's mother's recipe for ''[[Sicilian pizza\|sfincione]]''<ref name=":7">{{Cite web \|date=9 February 2020 \|title=Freep Names Detroit-Style Pizza Joint (Not Buddy's) 'Classic Restaurant' of 2020 \|url=https://www.deadlinedetroit.com/articles/24356/freep_names_detroit-style_pizza_joint_not_buddy_s_classic_restaurant_of_the_year \|access-date=2023-07-08 \|website=www.deadlinedetroit.com}}</ref> or a recipe from one of the restaurant's employees, a Sicilian woman named Connie Piccinato.<ref name=":6">{{cite web \|last=Day \|first=Jennifer \|date=23 August 2018 \|title=Detroit-Style Pizza, a Motor City Classic, Revs Up Chicago Dining Scene \|url=http://www.chicagotribune.com/dining/foodfocus/ct-food-history-of-detroit-pizza-20180814-story.html \|url-status=live \|archive-url=https://web.archive.org/web/20180829001505/http://www.chicagotribune.com/dining/foodfocus/ct-food-history-of-detroit-pizza-20180814-story.html \|archive-date=29 August 2018 \|access-date=2023-07-08 \|website=Chicago Tribune}}</ref><ref name=":10">{{Cite web \|title=Detroit-Style Pizza - Appears in Cook's Country August/September 2017, Cook's Country TV Season 11: Reimagining Italian American Classics \|url=https://www.cookscountry.com/videos/3971-detroit-style-pizza \|archive-url=https://web.archive.org/web/20230521145933/https://www.americastestkitchen.com/cookscountry/recipes/9775-detroit-style-pizza \|archive-date=2023-05-21 \|access-date=2023-07-08 \|website=www.cookscountry.com}}</ref><ref name=":12">{{Cite news \|last=Schafer \|first=Michael \|date=2013-06-19 \|title=Motor City Export \|language=en-US \|website=Hour Detroit Magazine \|url=https://www.hourdetroit.com/restaurants-food/motor-city-export/ \|access-date=2023-07-08}}</ref> The recipe created a "''[[focaccia]]''-like crust" and the restaurant baked it in [[Bluing (steel)\|blue steel]] pans available from local automotive suppliers because baking pans available at the time were not appropriate for the dish.<ref name=":0" /><ref name=":1" /><ref name=":6" /><ref name="Pan" /> The steel pans were made by Dover Parkersburg in the 1930s and 1940s and were originally used as [[Motor oil#Maintenance\|drip trays]] or to hold small parts or scrap metal in automobile factories.<ref name=":10" /> Some 50- to 75-year-old pans are still in use.<ref name=":10" />

	The restaurant was later renamed Buddy's Pizza. In 1953, the Guerras sold it and opened ~~the~~ Cloverleaf in [[Eastpointe, Michigan\|Eastpointe]], Michigan.<ref name=":11" /><ref name=":8" /> Former Buddy's employee Louis Tourtois made pizzas at Shield's before founding Loui's Pizza in [[Hazel Park, Michigan\|Hazel Park]], Michigan.<ref name=":8">{{Cite web \|date=7 August 2012 \|title=A History of Detroit-Style Pizza and Where to Find It \|url=https://www.michigan.org/article/trip-idea/history-of-detroit-style-pizza-where-to-find-it \|access-date=2023-07-08 \|website=Michigan \|language=en}}</ref><ref name=":13" /> ''The Detroit News'' called Tourtois the "king of pizzas" in 1978.<ref name=":13" /> National chain [[Jet's Pizza\|Jet's]], local chain Shield's, and Luigi's the Original of [[Harrison Township, Michigan\|Harrison Township]] are other locally-notable restaurants serving the style.<ref>{{Cite web \|last=Houck \|first=Brenna \|date=19 January 2016 \|title=Detroit-Style Pizza: The Definitive Guide \|url=https://www.eater.com/2016/1/19/10787414/detroit-style-pizza-best-where-to-eat \|url-status=live \|archive-url=https://web.archive.org/web/20200221155302/https://www.eater.com/2016/1/19/10787414/detroit-style-pizza-best-where-to-eat \|archive-date=21 February 2020 \|access-date=2023-07-08 \|website=Eater \|language=en}}</ref><ref name=":2" /><ref name=":5">{{Cite web \|last=Selasky \|first=Susan \|date=30 July 2019 \|title=6 places to get Detroit-style pizza in metro Detroit \|url=https://www.freep.com/in-depth/entertainment/dining/2019/07/30/detroit-style-pizza-restaurants/1772065001/ \|access-date=2023-07-08 \|website=Detroit Free Press \|language=en}}</ref>		The restaurant was later renamed Buddy's Pizza. In 1953, the Guerras sold it and opened Cloverleaf Bar in [[Eastpointe, Michigan\|Eastpointe]], Michigan.<ref name=":11" /><ref name=":8" /> Former Buddy's employee Louis Tourtois made pizzas at Shield's before founding Loui's Pizza in [[Hazel Park, Michigan\|Hazel Park]], Michigan.<ref name=":8">{{Cite web \|date=7 August 2012 \|title=A History of Detroit-Style Pizza and Where to Find It \|url=https://www.michigan.org/article/trip-idea/history-of-detroit-style-pizza-where-to-find-it \|access-date=2023-07-08 \|website=Michigan \|language=en}}</ref><ref name=":13" /> ''The Detroit News'' called Tourtois the "king of pizzas" in 1978.<ref name=":13" /> National chain [[Jet's Pizza\|Jet's]], local chain Shield's, and Luigi's the Original of [[Harrison Township, Michigan\|Harrison Township]] are other locally-notable restaurants serving the style.<ref>{{Cite web \|last=Houck \|first=Brenna \|date=19 January 2016 \|title=Detroit-Style Pizza: The Definitive Guide \|url=https://www.eater.com/2016/1/19/10787414/detroit-style-pizza-best-where-to-eat \|url-status=live \|archive-url=https://web.archive.org/web/20200221155302/https://www.eater.com/2016/1/19/10787414/detroit-style-pizza-best-where-to-eat \|archive-date=21 February 2020 \|access-date=2023-07-08 \|website=Eater \|language=en}}</ref><ref name=":2" /><ref name=":5">{{Cite web \|last=Selasky \|first=Susan \|date=30 July 2019 \|title=6 places to get Detroit-style pizza in metro Detroit \|url=https://www.freep.com/in-depth/entertainment/dining/2019/07/30/detroit-style-pizza-restaurants/1772065001/ \|access-date=2023-07-08 \|website=Detroit Free Press \|language=en}}</ref>

	Buddy's Pizza chief brand officer Wesley Pikula, who started at Buddy's as a [[Busser\|busboy]] in the 1980s, said that he had never heard the term "Detroit-style" before the 1980s when a trade magazine used it and that even afterward it was seldom used except in national trade articles.<ref name=":0" /> As late as 2007, some local media were referring to the style as "Sicilian-style".<ref>{{Cite web \|date=12 August 2007 \|title=Buddy's Pizza revives Detroit tradition: Friday night bocce is back \|url=https://www.newslibrary.com/newspapers?sort=dsc&formType=basic&alltext=Buddy%27s+Pizza+revives+Detroit+tradition%3A+Friday+night+bocce+is+back \|access-date=2023-07-09 \|website=[[The Detroit News]]}}</ref> Some makers of Detroit-style pizza in other areas questioned whether to call their pizza by that name, as "sometimes people have negative thoughts about Detroit."<ref name=":14">{{Cite web \|last=Rector \|first=Sylvia \|date=2013-03-31 \|title=Detroit-style pizza gaining fame, winning fans nationwide \|url=http://www.freep.com/article/20130331/ENT08/303310184/Detroit-style-pizza-gaining-fame-winning-fans-nationwide \|archive-url= https://web.archive.org/web/20130402125142/http://www.freep.com/article/20130331/ENT08/303310184/Detroit-style-pizza-gaining-fame-winning-fans-nationwide\|archive-date= April 2, 2013\|access-date=2023-07-09 \|website=[[Detroit Free Press]] \|language=en-US}}</ref>		Buddy's Pizza chief brand officer Wesley Pikula, who started at Buddy's as a [[Busser\|busboy]] in the 1980s, said that he had never heard the term "Detroit-style" before the 1980s when a trade magazine used it and that even afterward it was seldom used except in national trade articles.<ref name=":0" /> As late as 2007, some local media were referring to the style as "Sicilian-style".<ref>{{Cite web \|date=12 August 2007 \|title=Buddy's Pizza revives Detroit tradition: Friday night bocce is back \|url=https://www.newslibrary.com/newspapers?sort=dsc&formType=basic&alltext=Buddy%27s+Pizza+revives+Detroit+tradition%3A+Friday+night+bocce+is+back \|access-date=2023-07-09 \|website=[[The Detroit News]]}}</ref> Some makers of Detroit-style pizza in other areas questioned whether to call their pizza by that name, as "sometimes people have negative thoughts about Detroit."<ref name=":14">{{Cite web \|last=Rector \|first=Sylvia \|date=2013-03-31 \|title=Detroit-style pizza gaining fame, winning fans nationwide \|url=http://www.freep.com/article/20130331/ENT08/303310184/Detroit-style-pizza-gaining-fame-winning-fans-nationwide \|archive-url= https://web.archive.org/web/20130402125142/http://www.freep.com/article/20130331/ENT08/303310184/Detroit-style-pizza-gaining-fame-winning-fans-nationwide\|archive-date= April 2, 2013\|access-date=2023-07-09 \|website=[[Detroit Free Press]] \|language=en-US}}</ref>