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[Bentley]

This is not Detroit Style Pizza, of that I am sure!

[Bar-B-Lew]

LMAO!

[Quadman750]

I could put that in my Weber Performer & use it for charcoal
                                                                                         

[Bentley]

Don't you think it is to hard for that?

I could put that in my Weber Performer & use it for charcoal
                                                                                         

[Free Mr. Tony]

Welcome LSJ.

Trooper I've been doing alot of Detroit lately. Shoot me an email if you want to troubleshoot where you may have gone wrong.

[Bentley]

Is the Detroit like what I would call a Sicilian style?  Slices of cheese, not shredded and on bottom of pie like Chicago style?

[Free Mr. Tony]

Is the Detroit like what I would call a Sicilian style?  Slices of cheese, not shredded and on bottom of pie like Chicago style?

I think true blue Detroit style would be mozzarella, possibly muenster, or brick cheese. Not necessarily sliced. Two racing stripes of sauce across the top after baking. It's very similar to Sicilian. I have made it every which way. I prefer the sauce under the cheese. I do triple rise dough with some oil in the pan. Sauce on the dough, Mozz and muenster in the middle, and Parmesan/asiago stacked around the outside so that it falls down and creates that crunchy edge.

I've had buddy's and jet's in Detroit. Both awesome. Someone from Detroit would have to answer what a true Detroit is though, as I'm sure mine is a bastardized version.

[Free Mr. Tony]

Buddy's


Another buddy's


Jets

[Bar-B-Lew]

I would be a big fan of Detroit Pizza.  While I am not a fan of Chicago deep dish, I love a nice Sicilian pizza.

[Free Mr. Tony]

I would be a big fan of Detroit Pizza.  While I am not a fan of Chicago deep dish, I love a nice Sicilian pizza.

When I was younger, I only liked thin crust. Still like it, but have expanded quite a bit to like thicker and thicker. I'm with you though. Never been a fan of Chicago deep dish. I've had it from the originals downtown Chicago too, so I know it wasn't inferior iterations either. Detroit is my new favorite. Jets is the best to me.

[Bentley]

Begs the question, is your definition of thin crust NY style or is it Neapolitan like mine...I hear people say NY is thin crust...The two times I have had it in NY, 202 and 2004 it is not even close for me. 

Was a place in Fresno, and now the whole Central & Southern San Joaquin Valley, called Me n Ed's, different ownership now then 40 years ago when I was in High School.  Not a true Neapolitan, but close.  3 item, Linguica (sp), Pepperoni and Sausage, best pizza I have ever eaten.  2nd best was a place called Double Play Pizza in Camarillo, CA!

Very thin cracker crust pizza with a garlic sauce is it for me, will eat others, but its about the toppings and crust for me!

[Trooper]

I'm making another attempt at one tomorrow afternoon.

Both Buddy's and Louie's in Hazel Park put a pound of cheese on each pizza.

Detroit style deep dish pizza is somewhat assembled  upside-down. That is,- the pepperoni goes on the bottom on the dough and then the cheese on top of that.

The cheese is Wisconsin brick cheese. I have two pounds left.

The sauce is sweet and is spooned on in long strips. In many Detroit joints the sauce is applied after the pizza comes out of the oven. I enjoy the sauce that is made following the directions in the Serious Eats article listed below.

The preferred pan(and many say this is highly essential) is a black pan - 10X14 and a couple of inches deep. I have one now. I didn't before and destroyed the lady's 9X13 cake pan on the last endeavor.

I'll be doing it in the Advantage @ 500f.
Sorry, I'm absolutely NOT a fan of Chicago Style Pizza.

I will be following the guidelines in this article by Serious Eats -
  http://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html

[Free Mr. Tony]

Begs the question, is your definition of thin crust NY style or is it Neapolitan like mine...I hear people say NY is thin crust...The two times I have had it in NY, 202 and 2004 it is not even close for me. 

Was a place in Fresno, and now the whole Central & Southern San Joaquin Valley, called Me n Ed's, different ownership now then 40 years ago when I was in High School.  Not a true Neapolitan, but close.  3 item, Linguica (sp), Pepperoni and Sausage, best pizza I have ever eaten.  2nd best was a place called Double Play Pizza in Camarillo, CA!

Very thin cracker crust pizza with a garlic sauce is it for me, will eat others, but its about the toppings and crust for me!

New York is typically high gluten flour, and cooked around 600 degrees. The high gluten flour gives it an entirely different texture. It also has a less pronounced Rim, and is more crispy and firm than neo.

Neo is 00 flour, cooked 750+ . Has a puffy Rim, and is usually a little floppier than NY.

There are plenty of differences between the two, but the base flour is the main one in my opinion.

[Trooper]

I had tons of Neapolitan Style Pizza in Naples, Italy in the mid 60's. (USN-USS Grand Canyon AD-28)

Have had only one in the US and that was at Venturi Restaurant in Goshen, Indiana last summer.
 http://eatventuri.com/

FMT,
 I'm thinkin this is your kind of place!
Troop

[Free Mr. Tony]

I had tons of Neapolitan Style Pizza in Naples, Italy in the mid 60's. (USN-USS Grand Canyon AD-28)

Have had only one in the US and that was at Venturi Restaurant in Goshen, Indiana last summer.
 http://eatventuri.com/

FMT,
 I'm thinkin this is your kind of place!
Troop

Those look tasty. Good luck on your Detroit. I made some dough tonight to use in the next day or two.