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(Detroit Free Press)   Forget Chicago and New York style pizza, Detroit style is where it's at   (freep.com) divider line 299
    More: Interesting, Detroit, Chicago, Las Vegas International Pizza Expo, McCarran International Airport, Neapolitan, international schools  
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14871 clicks; posted to Main » on 31 Mar 2013 at 6:14 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-04-01 02:12:55 AM  
This is all I got at my pizza shop:
 
media-cdn.tripadvisor.com
 
Our Chicago Style.
 
I can do a Detroit thing...all I gots ta do is find a rectangle pan.
 
2013-04-01 02:14:25 AM  

Popcorn Johnny: You know what goes great with some Michigan style pizza?

 
[img.photobucket.com image 225x400]
 
Oh yeah
 
I ain't be done hatin' no Vernon's!
 
2013-04-01 02:15:01 AM  

The Dynamite Monkey: Lemme be a total asshat and clear this thread up for good.  Here's a primer:

PIZZA:  (Patsy's, NYC.  Brick oven, char crust, fresh mozz and basil)

[www.seamless.com image 700x500]

NOT PIZZA: (Geno's, Chicago.  Buttery Shortbread and goo from a pan. Gross, wasted or sober, plus you have to wait 45 minutes for it)

[citybuzz.com image 450x301]

DEFINITELY NOT PIZZA!: (Detroit pizza, wtf, looks like it would be good if you were wasted and what the fark is brick cheese?)

[www.pizzareports.com image 400x200]

ANY QUESTIONS! GOOD NOW GET YOUR FARKING SHINEBOX!

/ hope you know I am kidding
/I like Detroit for Vernor's if nothing else


Where's the toppings?
 
2013-04-01 02:22:31 AM  

prjindigo: lol

that's Sicilian and Pizza Hut has been making it for decades.


It's actually nothing like Pizza Hut's, and it's not really Sicilian, although it's sort of related.
 
2013-04-01 02:40:35 AM  

Abacus9: DarkSoulNoHope: I just enjoy "NY Style", not thin crust and not blocky Sicilian. Cooked bread that bends and tastes good, not burnt to a crisp which makes me think I am eating charcoal bricks.  High sodium mozzarella and if the place doesn't do it right, I put the damn salt onto it myself!

If it bends, it isn't pizza.


...so the logical converse would be that whatever doesn't bend is therefore pizza?
 
2013-04-01 02:54:29 AM  

jdbob: I usually go with the Bob style pizza.

 

That looks like pita bread with topped with chicken and assorted garbage.

 

StreetlightInTheGhetto: TuteTibiImperes: Do normal people drink Faygo? I occasionally see it on store shelves, but I'd be too embarrassed to buy a bottle lest someone think I'm an ICP fan. time to time. Rock and Rye in a glass bottle is awesome.

 

Agreed, and nothing else tastes like it.

 
2013-04-01 02:59:36 AM  

Maus III: Abacus9: DarkSoulNoHope: I just enjoy "NY Style", not thin crust and not blocky Sicilian. Cooked bread that bends and tastes good, not burnt to a crisp which makes me think I am eating charcoal bricks.  High sodium mozzarella and if the place doesn't do it right, I put the damn salt onto it myself!

If it bends, it isn't pizza.

...so the logical converse would be that whatever doesn't bend is therefore pizza?


Technically yes, but I didn't say that all things that aren't pizza bend.
 
2013-04-01 03:00:36 AM  

Maus III: Abacus9: DarkSoulNoHope: I just enjoy "NY Style", not thin crust and not blocky Sicilian. Cooked bread that bends and tastes good, not burnt to a crisp which makes me think I am eating charcoal bricks.  High sodium mozzarella and if the place doesn't do it right, I put the damn salt onto it myself!

If it bends, it isn't pizza.

...so the logical converse would be that whatever doesn't bend is therefore pizza?


Sounds like a Zen riddle to me.
 
/That thing in front of me that projects an image of text, pictures, and video that doesn't bend? It's a pizza!
 
2013-04-01 04:17:34 AM  
Came for the pizza with 9mm bullets.
 
2013-04-01 04:25:17 AM  
So, it's like foccaccia with pizza toppings?
 
2013-04-01 04:42:49 AM  
Lately I've given up paying too much for lousy pizza. I just make my own. I use a baking stone and make my own sauce.
 
I buy my pepperoni from a small curing shop. It's just a tiny local place run by an old couple from Italy. You probably haven't heard of it.
 
2013-04-01 04:46:07 AM  

cevarius: So, it's like foccaccia with pizza toppings?


No, not even close.
 
2013-04-01 06:31:20 AM  
As an expat - I've found it interesting how the big-name US chains are all here, but taste different.
 
In the US, I'd take Pizza Hut over Papa John's any day.  In the UK - Papa John's is slight better (IMHO) and Pizza Hut is considerably worse.
 
2013-04-01 08:41:51 AM  
My first job was working at Little Caesars about twenty years ago. The dough was fresh every day, and the sauce - amazing! We had packages of 'spice blend' which included a TON of white pepper (among other things)...the Crazt Bread was aces, and everything was cooked to order....now it's just kinda sad. Also, if you have a food service job, don't do acid while at work.
 
 
Now, I need to take a road trip. I have two days off and a car. Where should I go to get the best damn pizza? I don't have time to make it to Detroit...
 
2013-04-01 08:52:23 AM  
You know why Chicago, New York, and Detroit pizzas all suck? 
 
collateraldamage.files.wordpress.com
 
They ain't got Wyngz.
 
2013-04-01 09:58:41 AM  

Tumunga: Where's the toppings?

 
I'll tell you where they are... if the pizza is perfect they are totally unnecessary!!!!!
 
That being said, Patsy's and most of the Grimaldi family joints use Calabrese sausage in the place of what the rest of us call Pepperoni, and it is farking great.
 
2013-04-01 10:51:06 AM  

Popcorn Johnny: You know what goes great with some Michigan style pizza?

[img.photobucket.com image 225x400]

Oh yeah


Awesome stuff. Makes me cough but it's so tasty. Pizza and a Boston cooler. mmmmmmmm
 
2013-04-01 11:37:01 AM  
Why, this is news to me, I didn't know that Detroit was still inhabited by humans.  Or maybe the rats have learned how to cook pizza. 
 
/ratatouille, anyone?
//yes, back to read the thread and article
 
2013-04-01 12:44:26 PM  
CSB: Went to high school with the guy.

Good job spreading the gospel, Smoke. Keep it up.
 
2013-04-01 01:21:46 PM  

Abacus9: cevarius: So, it's like focaccia with pizza toppings?

No, not even close.


If you say so. Every photo/description certainly makes the case, though...

/made focaccia last night
 
2013-04-01 01:58:31 PM  

JonnyG: I hate to break it to everyone, but the best pizza you'll ever eat comes from Pictou County, Nova Scotia, Canada.

Pictou County Pizza

They even ship this stuff all over the place.

*drools*


I grew up in PEI, and the only thing Pictou exported to us was the smell of pulp & paper mills on windy days.
 
2013-04-01 02:16:57 PM  
They have made Pizza in Rhode Island like since day 1 - who knew?
 
2013-04-01 02:50:04 PM  
Totally opposite order (except for the local places):

Local Pizza Joint - almost always better than any chain place in town (any town)
Jets - best of the chain places
Little Caesars - you need to have a decent one.  When you can get it freshly made by someone who knows what they're doing, it's pretty good.
Pizza Hut - used to be better 20 years ago.  Okay at best.
Domino's - tried it after they supposedly relaunched everything.  Still takes like cardboard.  Only a couple around in the Flint area anymore.
Papa John's - tastes like sugar, makes me sick the next day.  Supposedly, they keep and reuse all of their dough the next day.  Even after it hasn't been refrigerated.  Also seems to have been chased out of the Flint area.


I'd agree with that, but I'd move Pizza Hut to the bottom. Then add Papa Ginos below that -- seriously the most disgusting of the chain places.
 
2013-04-01 03:56:59 PM  
Vindaloo? Next will be the lemon curry.
 
2013-04-01 04:44:05 PM  

Ex-Texan: Vindaloo? Next will be the lemon curry.


Lemon curry?
 
2013-04-01 05:56:22 PM  

DrGunsforHands: Hungry Howie's has a new Deteoit style pizza coming out tomorrow. Made with fresh dough and it's a different dough than the round pizza, which I don't really like. Hopeful that it will be deliscious!


Aw HELL no.

Gonna suck and people are gonna assume they know what they're talking about.  Hell, people in this thread are judging food based off pictures.  Sheesh.
 
2013-04-01 07:39:35 PM  

downstairs: Paris1127: For those of you bashing "Chicago-style": the term is a misnomer, as there are two pizza styles to be found in Chicago... The Deep Dish that many love to hate (I'm indifferent), and the thin-crust:
[upload.wikimedia.org image 640x480]
which I prefer. NY has some good pizza too (I went to Grimaldi's last time I was there, and it was some of the best pizza I've ever had). Of course nothing beats Italian pizza...

Thanks for pointing that out.  Lived in Chicago for 30+ years, and absolutely LOVE the paper-thin, crispy style pizza.

Cut into squares, to boot!

/Also loves some deep dish
//Also loves NY style pizza from time to time.
///Its pizza!  Its all good!
////Can't we all just get along?


The best thin crust pizza in Chicago is actually found in Gary, IN.

http://www.yelp.com/biz/flamingo-pizza-of-miller-gary

Yes, it's safe to go there.
 
2013-04-01 07:56:39 PM  
If I had to pick a favorite, it would be coal fired thin crust, with traditional Neopolitan a close second.  But thanks to all you bastards,  I had to drive over to Buddy's tonight and get this:

imageshack.us

Best pizza around here is Tomatoes Apizza (the location with the coal oven).  Of course, better than any of that is the stuff I make myself at home:

imageshack.us

^ carmelized fennel, onion, fresh mozzarella dusted with basil, romano cheese, and cracked pepper.
 
2013-04-01 08:34:46 PM  

StreetlightInTheGhetto: FINALLY A DETROIT PIZZA THREAD!  Yipee!
[cdn2-b.examiner.com image 510x334]
/suck it, Chicago and New York


And they totally forgot to mention that it's the PAN that makes it great - and that there has been a serious shortage of pans available, contributing to the national shortage of detroit-style pizza.... but now i see you have that covered.
Also, green lantern is not in detroit, it's in madison heights.  That's my area... but I've never actually been there, sad to say.

panfried: [blog.mlive.com image 400x276]
Loves Detroit Style pizza.
This guy makes the best!


They actually started making "deep dish" pizza which combines some of the goodness of detroit pizza with their addictive sauce.
 
2013-04-01 10:12:56 PM  
24.media.tumblr.com

Amar Pizza in Hamtramck is my personal favorite.

For those who are still confused, Detroit pizza is the Goldilocks of pizzas.  Chicago pizza is the size and depth of a small swimming pool - delicious, but eat one slice and you enter a food coma.  New York pizza is paper thin, has hardly any sauce or toppings and you can pretty much starve to death while eating it.  Detroit style isn't too thick or too thin - it's just right.  And that crust isn't something you throw away - it's something you fight over.  Everyone wants those corner pieces.
 
2013-04-01 10:42:02 PM  

Jerry Westerby: You know why Chicago, New York, and Detroit pizzas all suck? 
 
[collateraldamage.files.wordpress.com image 353x351]
 
They ain't got Wyngz.


If those were the best damned wings in the entire world I would still refuse to try them just because of the spelling.
 
2013-04-01 10:58:41 PM  
I read the article, and looked at the diagram.
1, OK. 2, OK. 3, OK.
4? WTF is this brick cheese heresy? And WTF is brick cheese? Come on... some mozzarella, add in some other Italian cheeses for flavor... Maybe if you're feeling saucy, some cheddar (eh, no.) or this brick cheese. Why don't you just layer processed American cheese slices on the quasi-pizza like they do in the Uncivilized Territories?

Other than that, Detroit style does look like a good balance between a Sicilian and a Chicago deep dish. I'd eat it if it had proper cheese on it.

And whoever mentioned Hungry Howies... I had that nasty stuff when I was living in Orlando. That's a crime against my stomach. Effing putrid.
 
2013-04-01 11:33:28 PM  

ThatGuyOverThere: And they totally forgot to mention that it's the PAN that makes it great - and that there has been a serious shortage of pans available, contributing to the national shortage of detroit-style pizza.... but now i see you have that covered.
Also, green lantern is not in detroit, it's in madison heights. That's my area... but I've never actually been there, sad to say.


Eh, just go when you're bored some night (that isn't a big game night, unless you want to watch it with a crowd, in which case, still fun just get there a touch early).  Pretty decent / laid back place.  Cheap Labatt, decent pizza that's not crazy expensive, 's all good.
 
2013-04-02 12:17:38 AM  

cevarius: Abacus9: cevarius: So, it's like focaccia with pizza toppings?

No, not even close.

If you say so. Every photo/description certainly makes the case, though...

/made focaccia last night


Focaccia is good, but it's not pizza. Detroit style can be hard to describe if you've never had it. Something in-between New York and Chicago style. Similar to Sicilian, but not quite. You just have to try it for yourself.
 
2013-04-02 12:45:57 AM  

Jerry Westerby: You know why Chicago, New York, and Detroit pizzas all suck?

[collateraldamage.files.wordpress.com image 353x351]

They ain't got Wyngz.


I hope you know that Wyngz =/= wings.
 
2013-04-02 01:05:39 AM  

Cerberus: I read the article, and looked at the diagram.
1, OK. 2, OK. 3, OK.
4? WTF is this brick cheese heresy? And WTF is brick cheese? Come on... some mozzarella, add in some other Italian cheeses for flavor... Maybe if you're feeling saucy, some cheddar (eh, no.) or this brick cheese. Why don't you just layer processed American cheese slices on the quasi-pizza like they do in the Uncivilized Territories?

Other than that, Detroit style does look like a good balance between a Sicilian and a Chicago deep dish. I'd eat it if it had proper cheese on it.


"Brick cheese" is just the name of a proprietary cheese they get. I used to work at a Buddy's right after high school, and it's not just some brick of cheese you buy at the store. They special order it from a manufacturer in Wisconsin that makes this special blend of cheese exclusively for Buddy's (don't know about other Detroit style cheeses). It arrives in these large bricks that get sort of ground up into chunks, rather than shredded, and this goes on the pizza. It's perfectly good cheese, tastes like some mozzarella blend.

Cerberus: And whoever mentioned Hungry Howies... I had that nasty stuff when I was living in Orlando. That's a crime against my stomach. Effing putrid.


Amen.
 
2013-04-02 01:49:07 AM  

StreetlightInTheGhetto: I can't get Detroit Style pizza in Ann Arbor (wait, unless anyone knows of a place).  Except at a single Jet's in Ypsilanti.  And I'm just an hour from Detroit.   Apparently it's being somewhat replicated well here and there, but standard midwestern square pizza != proper Detroit.  Yummy, sure, but not the same thing.


Just south of Ann Arbor is Dexter, which has a great little pizza place called Audrey's or Aubrey's...  I can't quite remember now, but it's a nice little non-chain place with a brick oven and some really awesome pizza.  Garlic dipping butter too.
 
2013-04-02 03:16:39 AM  

StreetlightInTheGhetto: Paris1127: NewWorldDan: Paris1127: For those of you bashing "Chicago-style": the term is a misnomer, as there are two pizza styles to be found in Chicago... The Deep Dish that many love to hate (I'm indifferent), and the thin-crust:

Sorry dude, that's a Saint Paul style pizza you got there. Good stuff, though. Spicy sauce and the toppings go under the cheese.

It's apparently found throughout the Midwest, often in taverns. Perhaps the styles are one in the same.

The crust isn't.  Trust me on this.

I can't get Detroit Style pizza in Ann Arbor (wait, unless anyone knows of a place).  Except at a single Jet's in Ypsilanti.  And I'm just an hour from Detroit.   Apparently it's being somewhat replicated well here and there, but standard midwestern square pizza != proper Detroit.  Yummy, sure, but not the same thing.


There's a Buddy's Pizza in Livonia on Plymouth. Kind of a drive from Ann Arbor, about 25 minutes down M-14, but maybe worth it. Other than that, there's a Cottage Inn in Ypsilanti on Washtenaw (or maybe Cross st?) right off campus from EMU. Not really Detroit style, but still freakin' good 'za.
 
2013-04-02 09:55:18 AM  

Abacus9: StreetlightInTheGhetto: Paris1127: NewWorldDan: Paris1127: For those of you bashing "Chicago-style": the term is a misnomer, as there are two pizza styles to be found in Chicago... The Deep Dish that many love to hate (I'm indifferent), and the thin-crust:

Sorry dude, that's a Saint Paul style pizza you got there. Good stuff, though. Spicy sauce and the toppings go under the cheese.

It's apparently found throughout the Midwest, often in taverns. Perhaps the styles are one in the same.

The crust isn't.  Trust me on this.

I can't get Detroit Style pizza in Ann Arbor (wait, unless anyone knows of a place).  Except at a single Jet's in Ypsilanti.  And I'm just an hour from Detroit.   Apparently it's being somewhat replicated well here and there, but standard midwestern square pizza != proper Detroit.  Yummy, sure, but not the same thing.

There's a Buddy's Pizza in Livonia on Plymouth. Kind of a drive from Ann Arbor, about 25 minutes down M-14, but maybe worth it. Other than that, there's a Cottage Inn in Ypsilanti on Washtenaw (or maybe Cross st?) right off campus from EMU. Not really Detroit style, but still freakin' good 'za.


Aren't there TWO cottage inns on campus?  I feel like there are.
 
2013-04-02 11:36:00 AM  
petesapizza.com

i still don't know what new haven style pizza is.

or what an apizza is.
 
2013-04-02 12:32:04 PM  
farm4.static.flickr.com

Comos. Ferndale. That is all.
 
2013-04-02 03:55:18 PM  

Abacus9: Focaccia is good, but it's not pizza. Detroit style can be hard to describe if you've never had it. Something in-between New York and Chicago style. Similar to Sicilian, but not quite. You just have to try it for yourself.


Well, yeah, cause it doesn't have pizza toppings on it. A few simple tweaks to the flour/water/oil ratios, what looks like a cast iron pan, and some toppings and it's suddenly pizza...
 
2013-04-02 04:16:11 PM  
Correction, blue steel pans:

http://www.pizzamaking.com/forum/index.php?topic=13687.0

Detroit-style dough recipe:

9oz Flour
5.68oz Water
0.33tsp Instant Dry Yeast
1tsp Salt
0.5tsp Oil
1.33tsp Sugar
http://www.pizzamaking.com/forum/index.php/topic,3783.msg62787.html# ms g62787


Water/flour ratios aren't too far off from my focaccia dough - 8.5oz flour/6.5oz water - and using less yeast than I do, though I only proof/rise mine for about 2 hours before baking off since I'm usually doing it last minute...
 
2013-04-02 06:22:14 PM  

bongmiester: [farm4.static.flickr.com image 500x375]

Comos. Ferndale. That is all.


Are you local?
 
2013-04-02 10:47:21 PM  

ThatGuyOverThere: bongmiester: [farm4.static.flickr.com image 500x375]

Comos. Ferndale. That is all.

Are you local?


was
 
2013-04-03 12:43:22 AM  

ThatGuyOverThere: Abacus9: StreetlightInTheGhetto: Paris1127: NewWorldDan: Paris1127: For those of you bashing "Chicago-style": the term is a misnomer, as there are two pizza styles to be found in Chicago... The Deep Dish that many love to hate (I'm indifferent), and the thin-crust:

Sorry dude, that's a Saint Paul style pizza you got there. Good stuff, though. Spicy sauce and the toppings go under the cheese.

It's apparently found throughout the Midwest, often in taverns. Perhaps the styles are one in the same.

The crust isn't.  Trust me on this.

I can't get Detroit Style pizza in Ann Arbor (wait, unless anyone knows of a place).  Except at a single Jet's in Ypsilanti.  And I'm just an hour from Detroit.   Apparently it's being somewhat replicated well here and there, but standard midwestern square pizza != proper Detroit.  Yummy, sure, but not the same thing.

There's a Buddy's Pizza in Livonia on Plymouth. Kind of a drive from Ann Arbor, about 25 minutes down M-14, but maybe worth it. Other than that, there's a Cottage Inn in Ypsilanti on Washtenaw (or maybe Cross st?) right off campus from EMU. Not really Detroit style, but still freakin' good 'za.

Aren't there TWO cottage inns on campus?  I feel like there are.


It's possible. I haven't really lived on campus in ten years. I just know the one for sure.
 
2013-04-03 12:48:11 AM  

cevarius: Abacus9: Focaccia is good, but it's not pizza. Detroit style can be hard to describe if you've never had it. Something in-between New York and Chicago style. Similar to Sicilian, but not quite. You just have to try it for yourself.

Well, yeah, cause it doesn't have pizza toppings on it. A few simple tweaks to the flour/water/oil ratios, what looks like a cast iron pan, and some toppings and it's suddenly pizza...


You don't have to put any toppings on pizza. I had a customer once that wanted a "pizza": wheat crust, no cheese, no sauce, and just mushrooms and tomatoes. But that's beside the point.

It's not just the crust, it's a special type of cheese, and the way the sauce is applied (I think it's a special type of sauce, too). It's not a Chicago casserole or a New York cracker, it's just right. But it ain't focaccia.
 
2013-04-03 12:18:01 PM  

bongmiester: ThatGuyOverThere: bongmiester: [farm4.static.flickr.com image 500x375]

Comos. Ferndale. That is all.

Are you local?

was


Am

Abacus9: It's possible. I haven't really lived on campus in ten years. I just know the one for sure.


I guess we're both outdated by a decade or so.  Looks like we're the old men, Ace.
 
2013-04-04 12:22:27 AM  

ThatGuyOverThere: bongmiester: ThatGuyOverThere: bongmiester: [farm4.static.flickr.com image 500x375]

Comos. Ferndale. That is all.

Are you local?

was

Am

Abacus9: It's possible. I haven't really lived on campus in ten years. I just know the one for sure.

I guess we're both outdated by a decade or so.  Looks like we're the old men, Ace.


Speak for yourself, pal, I'm merely middle-aged.
 
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