Detroit style doesn't get enough love. I feel like it's the perfect balance of pillowy thick but not filling you up. Laying stripes of sauce on top gives you a different flavor in every bite too.
(It would be this Chicago recipe, but if you live in Chicago you're never more than 20 minutes out from someone delivering a better version of it than you can make).
That article mentions Pequod’s as a Chicago deep dish with the kind of burnt cheese crustiness of Detroit style. I absolutely agree. If you visit Chicago and think you are supposed to try deep dish to complete your tourist checklist, go over there - you will not be disappointed.
I live in Chicago and went to that place once. I actually wasn’t very impressed. If I have to eat deep dish, I will go to Lou Malnati‘s. Otherwise give me a good Midwest style thin crust. Something similar to D’Agostino‘s.
After trying the delicious Detroit style pizza found in Costco's frozen food section, I've been wanting to go to Detroit to try the real thing. It's my favorite frozen pizza.
Check out Kenji's recipe, it is really easy and forgiving to make Detroit style at home. Don't worry about getting the perfect rectangular steel pan either, a cast iron skillet works great. I use regular supermarket cheese too instead of ordering the more authentic brick cheese.
I’ll second Jet’s for Detroit-style, get the 8-corner or large deep dish. Tall, crispy edges. Little Caesar’s gets a pass on their Detroit-style, but Pizza Hut’s recent take was just disrespectful.
