No it's way different, Detroit pizza is in a pan, Chicago pizza is flat large and round, and usually kinda flaky with cheese on top of the toppings and everything all the way up to the edge to make sure the little rounded corner bits still have stuff on them when you make the square cuts. Detroit is thicc as hell, Chicago is thin but not super thin.
It's perfect for a bunch of people getting some beers and like one pizza to nibble on just to balance out the beers without having to eat a ton of food. You just have 1 or 2 of the little squares. And it's crispy so it stays good even if it sits on the counter a little while
One of the advantages of that particular formulation is that you don't need a specialized 900 degree oven, you bake it for like 12-15 minutes at 450, which is why it got so popular for taverns and bars throughout the great lakes region
Maybe this is what I grew up eating when I visited my cousin in Syracuse. I always thought it was Detroit. Good as hell, legit Italian restaurant, crispy olive oil soaked bottom and edges.
Hell yeah it's so good. Incidentally, you should see if you can find Detroit style pan pizza, it's very different but also amazing. Detroit might be my favorite kind of all. The widest Detroit pizza franchise I know of is Jet's Pizza, they kick ass
The Great Lakes Italians are the best because most, like one side of my family that is clearly very Italian don’t even acknowledge it lol. Go east and it’s like Hey Tony wheres Tommy? Frank they said they were bringing clams, yeah yeah hey you hurt my sister pal I got connections ya know, all shouting level. Yes this was my childhood.
What Chicago did you visit? This is what real Chicago Style Deep Dish looks like. Some places also have the crackery style (thin crust) you mention, and others have that particular heaven known as thick crust which still has the same general urform as conventional pizza.
SerLava wasn't talking about Chicago deep dish, they're talking about Chicago tavern style thin crust which is great stuff and preferred over deep dish by most Chicago-ans
No it's way different, Detroit pizza is in a pan, Chicago pizza is flat large and round, and usually kinda flaky with cheese on top of the toppings and everything all the way up to the edge to make sure the little rounded corner bits still have stuff on them when you make the square cuts. Detroit is thicc as hell, Chicago is thin but not super thin.
It's perfect for a bunch of people getting some beers and like one pizza to nibble on just to balance out the beers without having to eat a ton of food. You just have 1 or 2 of the little squares. And it's crispy so it stays good even if it sits on the counter a little while
One of the advantages of that particular formulation is that you don't need a specialized 900 degree oven, you bake it for like 12-15 minutes at 450, which is why it got so popular for taverns and bars throughout the great lakes region
Maybe this is what I grew up eating when I visited my cousin in Syracuse. I always thought it was Detroit. Good as hell, legit Italian restaurant, crispy olive oil soaked bottom and edges.
Hell yeah it's so good. Incidentally, you should see if you can find Detroit style pan pizza, it's very different but also amazing. Detroit might be my favorite kind of all. The widest Detroit pizza franchise I know of is Jet's Pizza, they kick ass
The Great Lakes Italians are the best because most, like one side of my family that is clearly very Italian don’t even acknowledge it lol. Go east and it’s like Hey Tony wheres Tommy? Frank they said they were bringing clams, yeah yeah hey you hurt my sister pal I got connections ya know, all shouting level. Yes this was my childhood.
What Chicago did you visit? This is what real Chicago Style Deep Dish looks like. Some places also have the crackery style (thin crust) you mention, and others have that particular heaven known as thick crust which still has the same general urform as conventional pizza.
SerLava wasn't talking about Chicago deep dish, they're talking about Chicago tavern style thin crust which is great stuff and preferred over deep dish by most Chicago-ans