Originally Posted by
Finkface
What’s the difference of Detroit style? Other than the shape, which kind of defeats the point of cooking it in a cast iron skillet?
You are correct. The pie that you made was Detroit style. Other than gaobest doing it in a square pan I don't know what he is doing different to call it that. In Detroit they use square pans because the corners are the best part---they use a steel pan.
Originally Posted by
chgoeditor
There's a place here in Chicago that makes Detroit style, and I almost describe it as school cafeteria pizza. About an inch thick and doughy. I can't say what certainly how representative that is, but that's my take.
It is thick but so is Chicago deep dish. The beauty of it is the super crispy edges. It is not school cafeteria pizza. How dare you!!
