Eating Those American Pies (Pizza, That Is)-- Part 1: Detroit and Chicago Pizzas

From the AAAP magazine "American Pie" by Kelsey Ogletree

Once a pizza was a pizza was a pizza. It was pretty much the same wherever you went.  But now we have regional variations.  One of the newest is from Detroit.  They say this style of pizza was originally baked in blue steel pans intended to hold auto parts.

Here are the facts about the Detroit pizza and three other popular kinds.

DETROIT

CRUST:  Crunchy, cheesy, square, with caramelized edges

CHEESE:  Wisconsin brick

TOPPING:  Pepperoni

COOKING METHOD:  Baked in a rectangular pan.

HOW TO EAT: By fork or hand; one slice is plenty.

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CHICAGO

CRUST:  Firm, flaky, deep

CHEESE:  Whole-milk mozzarella

TOPPING:  Bulk sausage with fennel

COOKING METHOD: Baked in a steel, high-side pie-shaped pan

HOW TO EAT:  Knife and fork for first third of slice, then hands.

I love my Chicago pizza, but am looking forward to trying a Detroit one.

What Would Homer Say About Pizza?  --RoadMMMmmmm