Michigan style pizza is predominantly known as Detroit-style pizza, a distinctive square or rectangular pan pizza that originated in Detroit, Michigan. It is celebrated for its unique characteristics, which set it apart from other well-known pizza styles.
Detroit-Style Pizza: A Michigan Culinary Icon
Detroit-style pizza is not just a regional variation; it's a specific style recognized for its robust construction and flavor profile.
Key Characteristics of Detroit-Style Pizza:
- Shape and Crust: It is famously a rectangular pan pizza with a thick, crisp, and chewy crust. The dough is proofed in well-oiled, heavy, high-sided steel pans, often similar to those used in automotive drip pans, which contribute to its unique texture.
- Cheese Distribution: The pizza is traditionally topped to the very edges of the pan. The cheese, typically mozzarella or Wisconsin brick cheese, is generously spread right up against the sides of the pan.
- Caramelized Cheese (Frico): A hallmark of Detroit-style pizza is the caramelized cheese crust that forms along the edges. As the cheese melts and bakes against the hot, high-sided heavyweight rectangular pan, it crisps up and browns, creating a savory, crunchy, and slightly charred "frico" edge that is highly prized.
- Sauce Application: While there are variations, many traditional Detroit-style pizzas feature the sauce applied after the cheese, often in stripes or dollops, giving it a characteristic "red top" appearance. This method prevents the sauce from making the crust soggy and allows the cheese to achieve optimal crispness.
- Layering: The typical layering for a Detroit-style pizza is dough, followed by pepperoni (if used), then the cheese, and finally, the sauce on top.
This style's deep-dish, crispy-bottomed, and cheesy-edged profile makes it a beloved staple in Michigan and a popular choice across the United States.
