Just wait until you’ve heard about the war crime that is Ohio Valley-style pizza
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Detroit Pizza has entered the chat:
https://en.m.wikipedia.org/wiki/Detroit-style_pizza
“Detroit-style pizza was originally baked in rectangular steel trays designed for use as automotive drip pans or to hold small industrial parts in factories.”
Detroit Pizza is my favorite pizza style. I love a good New York pizza but the toasty favors and tang of detroit style are my favorite by far. I got the special pan to make it, and Charlie Anderson on YouTube has a fantastic recipe.
The tang is tetanus!
Sad thing is though that when I moved to Detroit, I learned that the “representative” pizza chains here are terrible. Jet’s has so much sugar in their sauce it’s literally sickening to even smell their pizza, and Buddy’s is flavorless.
Hell, my favorite pizza place near me is ran by a Chaldean couple. Fuck their pizza is so good.
Came here for this one.
Detroit pizza is pretty good. It’s more or less a hybrid between Chicago and New York that matches the geographic location, same with Buffalo.
I am sure it’s true, but the wiki description sounds gross to me. A crispy and chewy crust does not sound appealing.
Geez everyone be gentle, I’m entitled to my opinions about pizza
focaccia??
hmmmm fair point. As a first thought I don’t think I would have described it as crunchy and chewy, but thinking about it, I am not sure what else you would call that.
Damn, focaccia pizza sounds dangerously good. Like I’d worf down a whole thing and immediately succumb to lethal levels of olive oil and cheese.
Welcome to Sicilian pizza! :) it’s a relative of Detroit style.
I mean it’s very crispy around the edges and it’s got a nice focaccia like texture in the middle. Honestly it’s great. I mean, it’s not life altering or anything, but as regional pizza goes it’s one of the better ones.
You sure are entitled to your opinion. But we’re also entitled to make fun of your dumb opinion
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I feel like chewy is the wrong word.
As two extremes, picture wonderbread and a thick sourdough. Wonderbread smushes, and tears effortlessly. The sourdough bounces back and takes effort to tear.If wonderbread is a 1 and sourdough is a 10, most pizza is a 4 or 5. Detroit style would be a 5 or 6.
It’s mostly because it’s a bit thicker in the dough department, and the pan it’s cooked in is greased so the dough is a bit more crisp than the crunch of another pizza crust.You would not say that it’s “gummy”, just a little thicker and a slightly closer texture.
Depending on where you are, jets pizza is a good representative. Domino’s and little Caesars both have a low grade offering in their deep dish or pan pizzas, as they’re both Detroit or Detroit adjacent.
It’s mid-deep dish, so crispy on the bottom/sides and a little chewy in the middle.
I’m a New Yorker so I also have a preference for pizza that is foldable, but the bottom is crispy enough that it cracks when you fold it, but Detroit pizza is good. They use cupping pepperoni, like Buffalo, which I think is superior to the pepperoni we use broadly in NYC.
I love Detroit style, especially from Jet’s pizza, so when I last went to Detroit I thought I’d try the original Detroit style from Buddy’s Pizza. It was pretty disappointing, so I guess, copycats do improve it sometimes.
My take was that buddy’s was a let down compared to the hype, but otherwise perfectly fine. They also charged for what the hype led me to expect.
Jets on the other hand gives you just as traditional Detroit style, but the quality advertised, expected, delivered and paid for is entirely uniform.
Buddy’s wants to be “nice” in a way that’s above what you can actually get out of a pizza place without being a “restaurant that can also make pizza”.
Jets is probably one of the best widespread chains out there. If you’re in the area though, Green Lantern in Royal Oak absolutely slaps and is hands-down the best pizza I’ve ever had in my life. Don’t mistake it for the one in Madison, since they only have a “tavern” style.
Oh we’re soooo distinctive, ours is square!
And cooked in old automotive drip pans!
They’re not used drip pans, buddy. They were brand new pans made by the UAW because that pizza was thicc.
Mmm tell me more about how this pizza is contaminated with motor oil and antifreeze. That’s really making my mouth water.
Edit: Your downvotes have convinced me that thinking of an oil drip pan while eating pizza is appetizing. Detroit, I’m sure your pizza is as good as your football team.
lol you think they still make it in drip pans?
Or that they used used drip pans?
I don’t know, but I wouldn’t have thought that would have occurred to anyone in the first place.
laughs in brazil
They can’t just do this! sobbing
They can’t just keep getting away with it! crying into a blanket
I feel unsafe.
I think you just gave me diabetes
This man needs his pizza license revoked.
That man’s face is brimming with unspeakable regret.
I do get pretty tired of food snobbery. Try it! You might like it! Worst thing that happens is you don’t eat it again.
No no, the way I like it is the way everyone should like it!
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I tried fried caterpillars in Zambia. Despite a bit of hesitation, they were tastier than I expected. People tried to tell me they are full of brain controlling parasites, bla, bla, bla, but I would just like to say that it is perfectly safe for all your world leaders to eat them.
I live in Ohio and have no idea what Ohio-valley style Pizza is. Is that a thing? Is this a joke? Am I a joke to you? (I mean, it’s justifiable. I live in Ohio after all)
It looks like if an adult was banned from buying Lunchables pizza, but still wanted that same disappointment.
Except the crust and sauce are hot, which makes the cheese warm.
I say don’t knock it until you try it. I love it
Mmm, warm cheese…… lol, no thank you.
Never heard of Steubenville, but I’m going to blame this war crime on the people of Pittsburgh nearby. That sounds like some Pittsburgh bullshit.
Steubenville has more than one Wikipedia page, and not all press is good press.
Yeah immediately after seeing it was from Steubenville I remembered that… Absolute hellhole
While it didn’t originate there, it did make its way to Pittsburgh before going westward
Ok that looks terrible especially compared to the Dayton style that’s right nearby.
Steubenville has produced nothing but disappointment and tragedy
Wait… Dayton style?
This is getting out of hand. Now there’s two of them!
Also, what’s Dayton style? If it came from the Oregon District it might actually be good
It’s cassanos. Marion’s would also fall under it.
Steubenville
I mean, that says it all right there. That’s not a pizza style, that’s a war crime
Okay, anyone that got this far and isn’t from the area, Steubenville is Pittsburgh lite. They speak Yinzer, call the above abomination “cuisine”, and generally suffer from generational lead poisoning. Also, the “Ohio Valley” isn’t some canyon in Ohio (although I’d encourage you to visit the Hocking Hills sometime, it’s quite beautiful, with several breathtaking ravines). No, the Ohio Valley refers to both the basin of the Ohio River particularly and more broadly the geographic region that feeds the Ohio River. That means the “Ohio Valley” stretches as far as Tennessee lol
Only in… nah, I shan’t say it.
I thought Ohio pizza was just square cut and thin crust which is hardly a style. I’ve been here my whole life and never had that cold pizza style but it might actually be good…or reheat in the oven nicely ha
‘Colorado’ style is basically made in only one chain, Beau Joes, but it’s pretty good. Super-sized ‘Mountain Crust’ eaten with honey.
This looks like someone fucked up making a calzone.
It’s basically like a really doughy deep dish. It’s fine, not amazing. And there’s really only one place that makes it with a handful of locations. So it’s not very widespread in Colorado.
Oddly enough the most popular place in Denver these days is a Detroit style place.
It looks just like one of the Papa Murphy’s stuffed crust pizzas.
Now that’s something I’d buy and then tell people about. It looks pretty good
A better pic from my own pizza. When people come from out of state I take them there or to Denver Biscuit CompanyFat Sully’s is really underrated. Everyone seems to talk up Blue Pan.
Never been to blue pan but yes, everyone also throws it out as the best pizza to outsiders
That looks amazing. I’m a crust guy.
I am too, but no one else in my family is so we don’t go often. The red peppers they had on the table were the best I ever had also, so good I bought some myself. A local company called Flatiron Pepper Co.
Which one did you buy? (So many options on their website lol)
I also got to try the dark&smokey, and it was very good, but my friend thought it was gross, so your milage may vary
Regular 4 pepper blend which is what was on the table, asian red (my favorite), and Calabrian
It is. After you get to the end, you eat it with honey they set out on the table. After the first time I had it, I never got the chance to go back to Colorado for a decade, but never stopped craving it. Maybe it’s something about the way they cook it at a high altitude, but something about the crust was unlike anything else I have ever had.
Good news then: they ship pizzas frozen in their pizzerias (and the honey) nationwide https://www.goldbelly.com/beau-jos-pizza
Gimme dat fluff!
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What Digornios are you eating that looks like this
My pic from the last time I was there
bro tried to sneak chicago in there
Hands down worst style of pizza I’ve ever tried. My company went on an outing in downtown Chicago to a place that was famous for it, and I was excited because I love Sicilian style and thought it would be similar. Nope, it was a three inch deep brick of bread. The crust, usually my favorite part, was an inedible greasy rind. Cold tomato paste on top sealed the deal.
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Cold is wrong and I dunno where the hell you you went. Cold is extremely wrong.
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I’m from Chicago and really it would save everyone a lot of trouble if we didn’t call it pizza. Honestly, we usually don’t. If you want pizza, you say pizza. If you want deep dish, you say deep dish. If someone said we were having pizza and then a deep dish pizza showed up, I would be pleasantly surprised, but I would still be surprised.
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No, it’s nothing like Sicilian style pizza.
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Greasy crust? Seriously where the hell did you go?
I live in the Chicago burbs but I can confirm we usually just say deep dish pizza instead of Chicago style
Yeah, what the hell - Giordano’s is a national treasure!
Wish I could remember, but I do recall they set us up in their basement and there were basically no alternatives aside from the pizza and salads. If I ever go back for another try of deep dish, I’ll make sure it’s to a place I don’t recognize 😆 I’m sure it’s not all bad, but maybe it isn’t pizza after all.
No worries, food is very personal. But yeah, from your description it sounds like you managed to find one of the few places serving bad deep dish. Which, honestly, now that I think of it, is rather impressive. I haven’t been to a bad place yet, but your description sure doesn’t sound good!
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True Chicago style is more of a thin crust, like that’s what everyone here eats. You had the unfortunate experience of bad deep dish. I call it “guest pizza” cause I only eat it when people from out of town want to try it.
Damn, I don’t think I’ve ever had a cold deep dish. That’s fucked up
Any time I hear people discussing pizza
I used to think that, until I went to Chicago. Took the Chicago Pizza Tour, 12/10 I recommend. Each pizza was different and amazing. And the history lesson that came with it was just the extra credit that push it over the top.
The only places I’ve heard of that have the balls to speak their names in proximity to NYC and Chicago are Detroit and New Haven, CT.
Detroit Pizza is fucking great, especially with extra sauce and I haven’t had New Haven pizza but have been told it’s too big of a range to say that it’s all good pizza.
Why’s everyone snubbing St. Louis?
Also, what’s New Haven pizza supposed to be? Hot honey? Fuck off with that shit
New Haven is generally thin crispy crust cooked in a coal oven and a bit charred on top. Basically a NYC pie cooked in a hotter oven. They might do the sauce a bit different, IDK.
It’s like a thinner, more crispy NY Pizza
So, St. Louis?
I love St. Louis pizza, but most people would barely even consider it pizza, much less just a “thinner, crispier NY pizza”. It’s way different.
Provel is the shit though.
Special cheese on St Louis style. Never stringy. Slightly different herbs
I’ve tried it once, and didn’t like the cheese or sauce. Now when I go visit family we don’t order it.
I dunno, I’ve never tried it, but it’s on my to-do list now
Frank Pepe’s pizza is regarded as some of the best pizza in America.
Essentially it’s coal fired at very high temperatures so the crust has a distinct consistency.
Frank Pepe’s (located in New Haven, CT) is easily the best pizza. I haven’t had a slice in New York that can beat it.
What makes it the best pizza?
Nothing, it’s mediocre af.
I’ve had dollar slices in the Bronx that beat Frank Pepe’s in quality.
That doesn’t tell me anything about why it’s good or bad pizza.
It’s floppy, dry (like not enough sauce), and the crust is too thick. I’d rate the sauce itself, but there wasn’t enough on my pizza to give it a proper rating.
Fuck Frank. Go to Zuppardis instead.
Why? You neither made a case against Frank’s nor for Zuppardis. Based on your reply, I don’t think I want to touch any place you might go to.
Frank Pepe and Sally’s have the same general dry floury carbonized crust which some people will fight to the death over. I prefer an olive oil crust, without the black charred air pockets. It’s all preference.
Trying new things is for LOSERS
All my homies live like the cave-dwellers from Plato’s allegory of the cave.
Hell yeah, shadows! All my homies love shadows!
Laughs in Naples, where pizza originated
Pizza in Naples is trash.
You can say that for most food in Europe.
(Yes this is intended to upset you Jan)
Like a cracker
St. Louis-style pizza is one of the most disgusting things I’ve ever eaten.
The style has a thin cracker-like crust made without yeast, generally uses Provel cheese, and is cut into squares or rectangles instead of wedges.
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Provel is a trademark for a combination of three cheeses (provolone, Swiss, and white cheddar) used instead of (or, rarely, in addition to) the mozzarella or provolone common to other styles of pizza.
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Some of the sauces have a sweetness to them
https://en.wikipedia.org/wiki/St._Louis–style_pizza
Oh dear god it’s awful.
Born and raised in StL. Can confirm. The worst part about the cheese is that it’s … sticky. It never quite congeales after you melt it so you get weird, greasy, molten shit stuck to the roof of your mouth
I went to Imo’s because I was told I had to try it and I still regret it years later.
Imos sandwiches are really good, so are the sides, pretty much anything not pizza is really good there, lol
This sounds like a thin crust from Domino’s. One of my favorite crusts for a spicy Hawaiian.
I assure you it is much, much worse than dominos. It’s like making a pizza with Cheez Wiz instead of real cheese. Considering the ingredients of provel cheese are all nice on their own is quite the feat.
This is certainly a distinct style of pizza, as much difference as Chicago style is from New York. Unlike with those I have no idea how anyone thought this was a good idea.
ok yeah that does sound worse.
I was expecting a rectangular pizza cut into squares which would make sense. Jesus Christ they really saw a circle and said, squares are the perfect way to cut this!
Square cut is a Midwestern thing and it makes for smaller pieces so you can have exactly as much pizza as you want. Also you end up with these comically small triangles in a few edge pieces and they’re adorable.
The sauce is often seasoned with more oregano than other pizza types
OREGANO IS FOR SAVAGES!
Bite your tounge, heathen!
Yeah last time I was in St Louis I went to get a pizza and was basically dumbfounded by what I got. It was awful.
Detroit style???
Owns bones yo
New Yorkers, gitdafugouttaheeeeeeah
I sincerely hope the Italians are asleep and don’t see any of the fuckin grease-abortions in this thread 😂
Pizza is a flatbread, not a fuckin coronary
Pizza is a multinational dish made in a variety of places by a variety of people with a variety of recipes.
If the dish never changed, then it doesn’t even get tomatoes on it because those were brought to Europe after the first pizza was invented.
Italian food snobbery is the most confusing, since a lot of their key ingredients weren’t even brought to the country until comparatively recently.
And it discounts all the actual Italians who left Italy and went other places as not making Italian food.
And also the people in other parts of Italy, since they actually have a lot of different variants on the dish, even in Italy.Italian snobbery isn’t surprising at all, it’s a deeply conservative country. Steadfast adherence to cultural norms is the predictable behavior of a state with a strong religious backbone. They won’t even stop electing actual fascists (a true Italian invention.)
Italy is weird because their greatest food contributions were created by poor people. Pizza, pasta, and lasagna were created to stretch the tiny amount of meat people could afford.
And almost all of the people who left the country were poor. So the actual creators of the original foods left and their descendants created new varieties. Now the richer descendants who were able to stay in Italy want to say these foods are not “correct”.
It’s more so that it’s from people who aren’t even Italian.
Not as wild as the American food snobbery, as beautifully exemplified by the OP of this very thread.
Sounds like something someone who eats greasszza would say 😂
What’s wrong with grease? That shit is tasty! It’s pizza, not a fuckin salad.
“Oh good! A food snob!” Said no one, ever.
Pizza was invented in america. The food the italians call pizza is just a defective prototype.
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Detroit pizza is amazing. Who doesn’t like crispy cheese crust?
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I would love to try it but I can’t find it anywhere near me
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This is the first I’ve ever heard of it but it sounds like I could murder a pizza like that except I’d fall into a food coma after like two slices like I do with Detroit style
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Greek is my favorite city
Regina like in Saskatchewan? What is their signature pizza like? Because I’ve never heard people talking about the amazing pizza in Regina.
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Well that does sound really good!
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it is more sad when people think that what they eat in NY or Chicago is the real pizza
