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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 40
    More: Interesting, Detroit, Chicago, Las Vegas International Pizza Expo, McCarran International Airport, Neapolitan, international schools  
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14858 clicks; posted to Main » on 31 Mar 2013 at 6:14 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



Voting Results (Smartest)
View Voting Results: Smartest and Funniest


Archived thread
2013-03-31 06:56:15 PM  
4 votes:
You know what goes great with some Michigan style pizza?

img.photobucket.com

Oh yeah
2013-03-31 02:04:08 PM  
4 votes:
If it ain't NY-style, it ain't pizza!
2013-03-31 11:15:12 PM  
2 votes:

laid back w/bud light: aiiee
Sorry you like eating used Maxi pads maybe your taste differs from mine.   That pizza looks unappetizing to me.


Dude, just because you don't like the look of it doesn't mean you gotta compare it to something extracted from a bloody orifice. You're a moron.
2013-03-31 06:31:20 PM  
2 votes:

FINALLY A DETROIT PIZZA THREAD!  Yipee!


cdn2-b.examiner.com

/suck it, Chicago and New York

2013-03-31 06:20:59 PM  
2 votes:

NewportBarGuy: If it ain't NY-style, it ain't pizza!


New York style looks like a dirty napkin from a real pizza joint.
2013-03-31 03:36:12 PM  
2 votes:

Popcorn Johnny: How old are you? I'm talking about 20 years or so ago.


This was >20 years ago. Little Caesars was always the last possible option for pizza.
2013-03-31 02:12:09 PM  
2 votes:
Doesn't the sauce drip through the bullet holes?
2013-04-02 04:16:11 PM  
1 votes:
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 03:55:18 PM  
1 votes:

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...
2013-04-01 01:21:46 PM  
1 votes:

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 04:25:17 AM  
1 votes:
So, it's like foccaccia with pizza toppings?
2013-04-01 02:00:33 AM  
1 votes:

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.
2013-03-31 11:19:24 PM  
1 votes:
The only thing more pathetic than regional food dick-measuring threads are, well, there is nothing more pathetic.  Just eat the pizza that you enjoy and move on with your life.  There are more important things to worry about.
2013-03-31 08:57:44 PM  
1 votes:
If you can get pickled bologna as a topping on a Detroit Style Pizza, i am all in.  Wash it down with a Vernors and I am definitely sold...
2013-03-31 08:44:24 PM  
1 votes:
So Detroit has become the 'Me too! Me too! LOOK AT ME!!!!' of pizzas?

How about 'no'?

We've had square pizzas here for 60 years and in Brooklyn for close to a hundred.

I went to the site listed and there is not one thing mentioned as to why Detroit pizza is special.

It comes in a rectangle?

BFD.
2013-03-31 08:11:16 PM  
1 votes:
For anyone who steps in and votes for St. Louis-style pizza:

web1.greatbasin.net
2013-03-31 07:48:03 PM  
1 votes:
They bake it up in Telluride,
I mean it's here to stay.
2013-03-31 07:38:15 PM  
1 votes:
sweetbay.gsnrecipes.com
Yum
2013-03-31 07:35:46 PM  
1 votes:
"New York style" pizza = thin, cheap, greasy, floppy crap.  The "Budweiser" of pizza.
2013-03-31 07:28:40 PM  
1 votes:
www.smbc-comics.com
2013-03-31 07:04:27 PM  
1 votes:

diaphoresis: The taste of corruption... Mmm mmm mmmmm


But enough about Chicago....
2013-03-31 07:03:29 PM  
1 votes:

downstairs: ////Can't we all just get along?


This is Fark, and this is a pizza thread, so
www.asicentral.com
2013-03-31 07:00:17 PM  
1 votes:

downstairs: Could never get into Vernors


Aside from being good as a soda, it's also an awesome mixer for whiskey and bourbon.
2013-03-31 06:50:16 PM  
1 votes:
Meh, I was making this style pizza back in the 80's at Noble Romans.  We just called it Sicilian style pizza.
2013-03-31 06:40:46 PM  
1 votes:

ISO15693: People should really take care to say "Detroit-style American Pizza" or come up with a different word, since American pizza isn't the same as "Pizza" pizza.


Yes, because if you don't specify America, people might think you are referring that Detroit in southeast Asia.
2013-03-31 06:39:48 PM  
1 votes:
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
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...
2013-03-31 06:38:31 PM  
1 votes:
Chicago-style pizza is horrifyingly awful. Why anyone would subject themselves to that nastiness is completely beyond me.
2013-03-31 06:29:42 PM  
1 votes:
Shield's pizza. While at MSU, it was an event to brave the neighborhood and go to Shield Street for the real thing. The crust was absolutely awesome due to exactly what TFA said.
2013-03-31 06:24:55 PM  
1 votes:

NewportBarGuy: If it ain't NY-style, it ain't pizza!


If I wanted NY style pizza I'll go to walmart, buy cardboard and nuke it in the microwave with some foul cheese on top.

/yea pizza snob thread!
2013-03-31 06:24:53 PM  
1 votes:
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!
2013-03-31 06:21:47 PM  
1 votes:
I didn't even know they served pizza in Chicago.
2013-03-31 06:20:31 PM  
1 votes:
I had "pizza" in a Ukrainian village bistro one time that consisted of ketchup, sliced zucchini, and some cheese baked on a piece of wheat bread.....

No pizza has tasted bad since.
2013-03-31 06:19:38 PM  
1 votes:
Sauce on top? Meh, I'll pass.
2013-03-31 03:32:14 PM  
1 votes:

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

I used to love Little Ceasers back in the old days when you got two pizzas in the long white boxes. There's a definite change in quality now that they focus on pumping out as many 5 dollar pizzas as possible.


I find it.. edible.  It's really generic, but it isn't terrible.  Decent for buying a shiat ton of pizza really quickly and cheaply for some gathering (involving kids especially, since they care not).
2013-03-31 03:19:57 PM  
1 votes:

vossiewulf: Ok I haven't had one since those days and every college memory I have of those double pizzas was that they could only be called food by using the loosest definition of the word. How is it possible they have gotten worse without killing people?


How old are you? I'm talking about 20 years or so ago.
2013-03-31 03:10:12 PM  
1 votes:
Yeah. I'll go get some with an armored division.
2013-03-31 03:00:32 PM  
1 votes:

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


I used to love Little Ceasers back in the old days when you got two pizzas in the long white boxes. There's a definite change in quality now that they focus on pumping out as many 5 dollar pizzas as possible.
2013-03-31 02:59:11 PM  
1 votes:
Crappy crappy.
2013-03-31 02:05:34 PM  
1 votes:

NewportBarGuy: If it ain't NY-style, it ain't pizza!


QFT
2013-03-31 01:54:45 PM  
1 votes:
Jet's is my favorite Detroit style, wish we had one in KC.
 
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