||This article possibly contains original research. (March 2016) (Learn how and when to remove this template message)|
|Place of origin||United States|
|Region or state||Detroit|
|Main ingredients||Pizza dough, tomato sauce, brick cheese|
|Cookbook: Detroit-style pizza Media: Detroit-style pizza|
|Part of a series on|
Detroit-style pizza is a style of pizza developed in Detroit, Michigan. It is a square pizza that has a thick deep-dish crisp crust and toppings such as pepperoni and mushrooms. What makes Detroit-style pizza different from Chicago and New York styles is the layering of the ingredients. Pepperoni is placed on top of the crust, followed by cheese and other traditional toppings. The sauce is on top, in contrast to New York thin crust with visible toppings and Chicago deep-dish with sauce poured over toppings. The square shaped pizza is the result of being baked in a square pan, which is often not a pizza pan. Rather, industrial parts trays are often used, which were originally made to hold small parts in factories.
The crust of a Detroit-style pizza is occasionally twice-baked, and it is usually baked in a well-oiled pan to a chewy medium-well-done state that gives the bottom and edges of the crust a fried or crunchy texture. Some parlors will apply melted butter with a soft brush prior to baking. The resulting pizza has a chewy texture.
The origins of "Detroit-style" pizza can be traced back historically to Buddy's Rendezvous in 1946, which later became Buddy's Pizza. Over the next several decades, the chain grew and developed, cooks moved on, and in some cases they opened their own pizzerias. Shawn Randazzo and Detroit Style Pizza currently lead the way for the next generation of Detroit Style pizza. Cloverleaf, which was later founded by Gus Guerra as an Italian restaurant in Eastpointe, serves Detroit Style Pan Pizza as does Luigi's "the Original", the Shield's Pizza chain, and Loui's Pizza in Hazel Park. In 2009, both Buddy's Detroit-style square pizza and Luigi's "the Original" of Harrison Township, Mich were singled out as two of the 25 best pizzas in America by GQ magazine food critic, Alan Richman.
Passport Pizza in Macomb County has been perfecting the Detroit Style Deep Dish since the early 80's. Niki's in Greektown, Buddys, Cloverleaf, Jet's in Sterling Heights, G. Willie's in St. Clair Shores, Papa Bella's in Ortonville, Green Lantern in Madison Heights, The Gathering Place in Troy, and Detroit Style Pizza Company are among Detroit's specialty pizzerias with deep dish pizza and or Detroit-style pizza in Southeast Michigan. The pizza at these restaurants is square or rectangular, with a thick crispy crust. Other restaurants that serve square specialty pizzas, similar to Detroit style, but more closely related to Sicilian style include Benito's Pizza, Cottage Inn, and Alibi in Troy (only offered in round however, making it a questionable member of the Detroit-Style market). In April 2013, Detroit-based Little Caesars launched the first Detroit-style deep dish pizza that is available nationwide; and also offered a version edging its crust with bacon. 
- Rector, Sylvia (January 23, 2011). "Shortage of steel pans has Detroit-style pizza makers scrambling". Detroit Free Press. Retrieved November 23, 2012.
- 25 best pizzas around the country, May 22, 2009
- "Sandwich Monday: Little Caesars' Bacon-Wrapped Crust Pizza". NPR. 23 February 2015. Retrieved 2 January 2016.
- Rector, Sylvia (March 31, 2011). "Detroit-style pizza gaining fame, winning fans nationwide". Detroit Free Press. Retrieved March 31, 2013.
- Woods, Ashley C. (January 18, 2012). "Blogger invents the all-crust Detroit pan pizza". Michigan Live. Retrieved November 23, 2012.
- "Buddy's Pizza revives Detroit tradition: Friday night bocce is back". The Detroit News. August 12, 2007. Retrieved November 23, 2012. (subscription required)
- "Northside Nathan's", Best of Las Vegas 2002 - Paper Edition
- Pizza Squared review by Tampa Tribune