A Detroit favorite, this pan-baked pizza is enjoying a very long national moment pretty much everywhere.
DETROIT-STYLE PIZZA. Thick, square cut, chewy, crunchy—and increasingly, ubiquitous. Two years ago, in fact, Food & Wine covered the trend in an article entitled “How Detroit-Style Pizza Took Over America.”
We were in Detroit last weekend, not far from where Detroit-style pizza was born in 1946, Buddy’s Pizza. The only reason we didn’t indulge is that we were too busy eating excellent fried chicken sandwiches, and Jamaican and Middle Eastern food. And handmade ice cream. And Coney Island drive-thru delights.
If Detroit-style pizza somehow hasn’t made it to your town—or if you’d like to try your hand at making it—look no further. Blue Kitchen’s resident Detroit native Marion made some a few years ago, just ahead of the trend. We were almost a year into the pandemic lockdown and she was greatly missing her hometown and our daughter who lives there. You’ll find Marion’s recipe and some Detroit-style pizza back story here.