I was very skeptical of honey on pizza, because I figured it just didn't go. Back in February, I was at a local brewpub with friends. We sat in their loft area, as opposed to their main seating area, so we had access to a different menu, including a pizza topped with spicy sausage and honey. We tried it and it was amazing! Now that they've opened again, I can't wait to enjoy another one.

[Ummmm ... pizza bianca in Italia.]

Yes...I can remember it from when I was a kid growing up there. Of course at the time it was just pizza...I didn't realize it was Detroit pizza.
And I am with you...I love pesto or white pizza or even mustard on my pastrami pizza. Rules are meant to be broken. I like potato pizza...no red sauce on that one.
I thought of you this morning....Giada was making a deep dish pizza that looked an awful lot like Lou Malnati's. Have you made that one yet? Actually I think it is easier than making a thin crust one because you just put it in the springform pan and bake it.

Southern Ohio feels like KY and WV. Folks well north of I-70 would take offense to such a description.

The same is true with Columbus or Flavortown or whatever the city is now called or going to be called. Cincinnati is the only major city in Ohio with a KY feeling.

Sorry, Chicago, but Detroit-style is the way to go with deep dish. We bake ours in rectangular deep dish pans (probably 12x8) that I use for just this and coca (Catalan pizza with super oily, fluffy crust); I've also used cast iron skillets successfully for Detroit-style.

You'd never think that much cheese would go into the crust, but as it melts and bakes in, it makes the sides extra-crispy. I usually follow Reinhardt's Perfect Pan Pizza approach, and it's worked very well.

To bring it back to honey, yes, a Detroit-style crust with fig jam, walnuts, caramelized onions, and a light honey drizzle... Some spicy sopressata or chorizo would go well with those...

In my mind...the goal is to get as many of the super greasy crusty corners as possible. I don't think that you are understanding that concept if you use a 12 X 8 pan...the smaller the pan, the more corners...your pan is way too big. Think brownie corners.
Maybe something like this?
https://www.kohls.com/product/prd-20...E&gclsrc=aw.ds

That’s rather silly.

Like saying it’s not really pizza, unless it’s in Italy. Just because something originated in a city or state, doesn’t mean it’s “fake” if it’s no longer in that city.

By the way, most of Buddy’s pizza locations are not in Detroit. I’m sure they have great pizza, but I doubt I’ll ever get to MI to check it out. Jets has 163 Michigan locations, including more Detroit area locations than Buddy’s.

Am curious to know what kind of coca you’re making. There are way too many for “Coca Catalan” to be meaningful.

The “fluffy” description is what really got me wondering, especially as that would rule out Coca de Recapte (one of the most well known savoury cocas from Catalonia).

I’ve grown up with the styles popular in Alicante, and when my family there make them they use beer. The prevailing styles in Alicante tend to be thin, and more dense than fluffy. Some even have a filling inside (coca amb tonyina) which stretches the term “coca” even further to include pies. I won’t go into all the dessert cocas (the first thing that came to mind when I saw “Catalan Coca”)🙂

delfina and other pizza places in our area make great pizza Bianca as well. I first had it In positano in 2006 and love it... but I still prefer sauce pizzas!

i haven’t yet tried to make the Detroit pizza - I have a ball of dough ready to go, so I’ll try some as regular pizza and some in the small skillet pan.

we have the Oprah brownie edge pan - it would definitely be clever to use the brownie edge pan for pizza. It would be a pain to pull and full the pan with the dough.

There is no substitute for Buddy's pizza. There is a Jet's Pizza here in Frisco. I won't even order it. Hell, at Marks & Spencer over Christmas I saw in the frozen pizza section "Detroit Style pizza"

The rectangular pans used at Buddy's (original location 6 mile and Conant is the only location I go to) are not washed only cleaned with a towel. They are like a well seasoned wok to keep the crust the way it should be.

Actually I was suggesting you make Chicago pizza (Lou Malnati) since you seem to like that one so much. But if you do decide to make Detroit style that brownie pan might work but I wonder if the squares are too small.

I don't go all the way to the original location. But I had no idea that they didn't wash the pans! That's pretty cool.

wow - so did you eat Buddy’s when you grew up in Detroit? So fun. Being accustomed to “Detroit pizza,” how have you felt about other pizza?

growing up in sf, I haven’t ever had any specific kind of pizza so I’m just accustomed to different pizza styles.

That is reminding me of that famous song ♫ When the rust hits your eye, from that big pizza pie, that's Detroit-y ♫