Time for a new cooking post? I think so! Detroit pizza is readily available in my area, for obvious reasons, since it is the birthplace. I am not very far from the original tavern where the dish was born, and which now has multiple locations.
If you aren’t fortunate enough to have authentic Detroit-style pizza available for carryout in your area, you might want to try making your own.
Detroit-style pizza has a thicker and more bread-style crust, but almost fried in the pan, so the edges and corners are crunchy with oil and cheese. Really exceptionally delicious! As Brian says, the best pizza in a pan.
Stella's Place 
Kinda like “French Bread” pizza, no? Still looks pretty good though. Just waiting for an invention to just look at it and it fills you up. Something along the line of just looking at it I gained 5 lbs!
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Better than French bread pizza, because the cheese and oil fry the bread at the edges of the dough, especially in the corners, so that the crust is really crunchy. They say that the pizzas were originally cooked in blue steel automotive parts pans.
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Wow, can’t wait ’til I can inhale all that cholesterol! Gooey is the word! My 32 inch waist just went to a 34! My ex was an excellent pizza maker, guess I’m glad she’s an ex, LOL! I might be pushing daisies up. Darn good looking dish!
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All things in moderation! I can’t eat it right now, because I am following a low carb diet. Imagine that. A bread baker who isn’t making or eating bread – at least for a while.
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Looking at that, it’s hard to act in moderation. Sometimes that itch is awful hard to scratch.
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Thanks Stella,
I need to sample some brick cheese!
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There was a pizza place in HOU for about 35 years that made this style of pizza. Unfortunately, they didn’t make it through COVID. I did not know it was considered DET pizza. Really good stuff, but at my age, I get full up after about 1 piece with all that bread/dough.
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