I have gone back and fourth, NY and Chicago Deep dish, or Detroit style. Heck, I'll take them all any day, but The Detroit style has come to be my fave! To cold today here is SETX, and WAY dang too windy. I think the wind has finally calmed down to about 25 knots out of the west. So to the oven it is.
The Detroit style is dependent on these old automotive industry parts pans. I have a few.
What is an ole Texas boy to do. Love me some pizza!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I convinced a local market to order me some Wisconsin brick cheese and I will be trying my first Detroit style pie this coming Thursday. Can't wait!!! If it looks like yours I will be thrilled.
Eventually I need one of those rectangle pans. Will have to use a round one this time.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
In Michigan we have a small pizza chain known as "Buddy's". That's exactly what this beautiful-looking pie resembles. Buddy's pizza is excellent. We have 2 locations not that far from us (I think they have close to 10 locations in total). The first location was in Detroit.
I never really considered this a "Detroit style" of pizza as Buddy's is the only pizza joint that makes them like this. Regardless, it's great stuff.
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