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
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