Pizza Hut has a "Detroit Style Pizza"?
Now that really slays me.
I've had one of the Pizza Hut routines and have had tons of Buddys, Papa Romano's, Loui's,  Jets, Shields, and you name it.
The pizza Hut imitation is nowhere on the road to comparison with quality/genuine Detroit Style pizza.
Pizza Hut has a rectangular pizza, deep dish, with their normal sauce, normal toppings, cooked in their normal fashion. And they taste just like any other Pizza Hut pizza.

They actually had a rectangular pizza with thick crust and sauce on the top a few months ago.  I never had it.  Only saw it on commercials.

I also could have swore that I read some brothers from Detroit were opening up a pizza shop in the general area in PA where I live, but I could have dreamt about it.

Pizza Hut has a "Detroit Style Pizza"?
Now that really slays me.
I've had one of the Pizza Hut routines and have had tons of Buddys, Papa Romano's, Loui's,  Jets, Shields, and you name it.
The pizza Hut imitation is nowhere on the road to comparison with quality/genuine Detroit Style pizza.
Pizza Hut has a rectangular pizza, deep dish, with their normal sauce, normal toppings, cooked in their normal fashion. And they taste just like any other Pizza Hut pizza.

They actually had a rectangular pizza with thick crust and sauce on the top a few months ago.  I never had it.  Only saw it on commercials.

I also could have swore that I read some brothers from Detroit were opening up a pizza shop in the general area in PA where I live, but I could have dreamt about it.

It seems like Detroit and Roman style are the two hot styles that people are opening up shops specializing in those styles.

Tried something a little different today.
Homemade Canadian Bacon and Muenster Cheese.
Was really good with the Muenster.
Nice crisp crust as evident by second pic, didn't fold.

Some really beautiful pizzas in this thread. My wife got me an Ooni Fyra 12" pellet pizza oven for Father's day so I will be making some pizzas soon. Supposedly it can get into the 950+ degree range and do the thin pizzas in around 60 seconds so we will see how many burnt offerings I end up making. Also Ooni has a phone app that has a calculator that lets you set the number of balls you want to make and their weight, water hydration, salt, and oil content. You can specify type of yeast being used as well as how long you want to proof and at what temp so it can give you ingredients by weight if you don't want to have to think about it. Hopefully I will have something worth showing soon.

Post some pictures when you make some.
Tip: You will need to turn the pizza often so you don't burn in one spot.
Take a visit to the Pizza Making forum.
You can find recipes, and experiences of others that have your oven.
They have dough generator formulas there as well.

Post some pictures when you make some.
Tip: You will need to turn the pizza often so you don't burn in one spot.
Take a visit to the Pizza Making forum.
You can find recipes, and experiences of others that have your oven.
They have dough generator formulas there as well.

As you suggested I joined the other forum to read up all the things I don't know and did my first attempt on my Ooni Fyra today.

The roaring fire going when I took the front off right before I slapped a pizza in it.

Ended up at one point getting a reading over 1000 degrees but was trying to be in the 950ish range.
Below are a couple of the pizzas I made. Turned out better then I expected for my first time using it.



Biggest mistake, besides slightly overdone, was using a store bought sauce on them. Way too much salt in it so I will make my own next time.

Look pretty good for a first attempt in a new oven!   
Always a challenge learning an oven.

Look pretty good for a first attempt in a new oven!   
Always a challenge learning an oven.

I think it is going to be interesting for sure. Prior to building my home in 2018 my 10 acres was a soy bean field and most of the land around me is corn and soy bean fields so the wind really comes through. I think I need to set up a wind sock or something so I know how to face my oven based on wind direction each time. I have a stainless steel cart that should be arriving over the next few days so if the wind changes I can to.

Had a couple friends over to help move 1.2 tons of pellets in 99 degree heat, so at least I could do was make pizza.
Pepperoni with Canadian Bacon, and brisket with green chili.

brisket with green chilis looks interesting

It was pretty tasty.
Knowing the people I hang around with, you can put hatch chili on pretty much everything and they will like it.

The pies look good.  Trooper was gonna buy some Brick cheese and makes some Detroit style.  I tried calling him to see if he had made any yet.  I think if he had success I will order the pan he was talking about and a block of the brick cheese and see if I can duplicate one like we had in Grand Rapids at Buddy's.  It was great pizza. Simple too, dough, sauce, sausage and cheese.

Thanks Bentley..
Going to make a sort of bar pie for poker tomorrow.
Sharp cheddar cheese, Ground beef, and diced onions. Cut in squares.
The crust will be crispy Pizza Hut like.
First time, so hope it turns out... 

Thanks Bentley..
Going to make a sort of bar pie for poker tomorrow.
Sharp cheddar cheese, Ground beef, and diced onions. Cut in squares.
The crust will be crispy Pizza Hut like.
First time, so hope it turns out... 

I was thinking about that while looking at your pics today.  Will you go out to the edge with the sauce and toppings and have very little crust on the ends?

I would eat either of those, the brisket one I bet would be great.