Regional pizza

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.

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

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.

And cooked in old automotive drip pans!

Chicago's thin crust/tavern pizza is far better than deep dish. That's what they should be promoting.

You are so fucking right.

I'm from Chicago and you don't know anything about pizza. Chicago style Pizza is wildly popular for a reason, it is incredible.

Pretty similar, yeah.
Big difference would be that the Detroit pizza is a fair bit greasier, and the cheese goes to the edge so there's no visible crust.
It basically makes it so that the dough is fried rather than baked.

Yes quite similar looking

We call this style of pizza 'deep dish' here in Detroit which, I suppose, is just another name for the baking tray its cooked in. Though as the other commenter said, the deep dish allows you to cover it with cheese right up to the edge, which usually ends up dark and crunchy where it touches the pan.

I've known people to fight over the corner pieces and I think it was Jet's that has a whole thing with an "8-corner pizza" (as in, two smaller pizzas in a box-shaped trenchcoat, cut into quarters so that every piece is a corner piece)

No, not really. Detroit style has a much thinker crust, which is sort of what makes it unique.

That looks like what's called a grandma pie in the NY area.

I am born and raised in metro Detroit and the only place I think I've seen this "sauce on cheese" you speak of is just now, in the ultra staged photos that came up when I searched "detroit-style pizza" to figure out what you meant

You're right, this is blasphemy. Let the record show that this is not at all authentic to Detroit what makes it a Detroit-style pizza

The pizza is known for its distinctive cold toppings which are added after the pizza is cooked. It was nicknamed "The Poor Man's Cheesecake" in the 1940s. In 2018, DiCarlo said he did not remember why the pizza was originally prepared that way but speculated that it may have been to avoid burning the toppings. The style became a part of local cuisine in Ohio and West Virginia, and was replicated by several other chains. However, its method of preparation is polarizing, and it has been negatively compared to Lunchables.

🤣😂🤣

It looks like if an adult was banned from buying Lunchables pizza, but still wanted that same disappointment.

That made my stomach hurt looking at it

Never heard of Steubenville, but I’m going to blame this war crime on the people of Pittsburgh nearby. That sounds like some Pittsburgh bullshit.

Ok that looks terrible especially compared to the Dayton style that’s right nearby.

Steubenville has produced nothing but disappointment and tragedy

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

It oddly reminds me of something I had in Florence, Italy in the late '90s. I didn't speak Italian more than enough to order food (though I could get by in French for the most part for the simple interactions I was doing), so I don't know exactly what it was, but it looked like what is in that wiki. I grew up in Ohio but never had that style (which I think is more in the eastern part of the state).

Only in… nah, I shan’t say it.

But when does it become pizza?

23rd of November 1534 at 6:31 PM.

Out of the oven. Before that its a raw pizza.

There’s a Roe v Wade joke in there that I’ll just let someone else fish out with a coat hanger

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.

A better pic from my own pizza. When people come from out of state I take them there or to Denver Biscuit Company

I am too, but no one else in my family is so we don't go often. The red peppers they had on the table were the best I ever had also, so good I bought some myself. A local company called Flatiron Pepper Co.

It is. After you get to the end, you eat it with honey they set out on the table. After the first time I had it, I never got the chance to go back to Colorado for a decade, but never stopped craving it. Maybe it's something about the way they cook it at a high altitude, but something about the crust was unlike anything else I have ever had.

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

Essentially it's coal fired at very high temperatures so the crust has a distinct consistency.

Frank Pepe's pizza is regarded as some of the best pizza in America.

What makes it the best pizza?

1. Cold is wrong and I dunno where the hell you you went. Cold is extremely wrong.

2. 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.

3. No, it's nothing like Sicilian style pizza.

4. Greasy crust? Seriously where the hell did you go?

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

that's just pizza, dude

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.)

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 😂

You can say that for most food in Europe.

(Yes this is intended to upset you Jan)

Like a cracker

I went to Imo's because I was told I had to try it and I still regret it years later.

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.

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.

Bite your tounge, heathen!

Man, you'd love Regina style. It's a lot like Detroit, except it's round and everything is under the wonderfully charred cheese.

Super heavy, thick crust, deep dish pizza with an excessive amount of cheese, similar but different to Greek n Detroit, all the toppings under cheese, which is very nicely scorched. Sweeter side marinara, tangy heavy spiced and also applied excessively underneath. Probably a solid inch of meat n toppings, round pie, cut into 3x3 squares.

Dude, katchapuri is fucking dope I'd take that any day over Wendy's.

Yeah, I'm getting that impression. Maybe standards are just higher overseas and they have to be better to survive. I imagine health standards are higher.

Never heard of Jets. We typically get everything about ten years after everyone else, though. I'll be sure to try it if I ever come across one.

I would put chipotle sauce, banana peppers, chicken, and more cheese and it's one of the best pizzas I've had

You're one of those people that comments on online recipes after swapping 7 ingredients for something else, aren't you?

I'll tear up a frozen pizza. Nobody around me can do thin crust, so I just pick up a California Kitchen one from the grocery store.

No, that's not the same at all. Proper cheese curds need to be bought fresh within a day or two. The flavor is nothing like what's in a typical stuffed crust.

Not seeing a ton of raised hands there, pal

Pretty much how half of all new foods are invented.