carbsliftthespirit (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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fandomhigh2025-08-06 11:47 pm
carbsliftthespirit) wrote in fandomhigh2025-08-06 11:47 pm
Entry tags:
The Wonderful World of Pizza, Thursday, Period 3
"Today we're going to continue causing physical pain to the New Yorker in our midst continue our exploration of the regional pizzas of the United States, because there really are so many great options to choose from. Except Rhode Island. I'm not sure what went wrong in Rhode Island." The less said about Rhode Island-style pizza, the better. "Detroit-style pizza has been having kind of a moment over the last few years, so I thought we should include it in our study.
"Now, it's Detroit, Motor City, so of course their pizza has ties to the auto industry: the reason their pizzas are rectangular, instead of the classic round shape, is that they were originally baked in trays meant to be used as automotive drip pans, or to hold small parts in the car factories. Pretty neat, huh? I'm sure they cleaned them first. It has a thick, crispy, chewy crust, and the cheese goes from edge to edge with no exposed crust, which results in a beautiful layer of frico where the cheese touches the pan. These are the two real hallmarks of a Detroit-style pizza, but there are two more twists that are sometimes in play: Wisconsin brick cheese is sometimes used instead of mozzarella, and sometimes the pepperoni is placed directly on the crust, instead of on top of the sauce and cheese. In fact, some pizzas are completely reversed, with the sauce going on top of the cheese in what's known as a 'red top.' Why? Why not?
"Detroit-style pizza was invented in 1946 at Buddy's Rendezvous in Detroit, later renamed to Buddy's Pizza, and they're still slinging pies today! In fact, they've expanded into a whole chain, but we're going to the original location at the corner of Eight Mile Road and Conant Street. So let's head through our portal and go get some pizza!"
"Now, it's Detroit, Motor City, so of course their pizza has ties to the auto industry: the reason their pizzas are rectangular, instead of the classic round shape, is that they were originally baked in trays meant to be used as automotive drip pans, or to hold small parts in the car factories. Pretty neat, huh? I'm sure they cleaned them first. It has a thick, crispy, chewy crust, and the cheese goes from edge to edge with no exposed crust, which results in a beautiful layer of frico where the cheese touches the pan. These are the two real hallmarks of a Detroit-style pizza, but there are two more twists that are sometimes in play: Wisconsin brick cheese is sometimes used instead of mozzarella, and sometimes the pepperoni is placed directly on the crust, instead of on top of the sauce and cheese. In fact, some pizzas are completely reversed, with the sauce going on top of the cheese in what's known as a 'red top.' Why? Why not?
"Detroit-style pizza was invented in 1946 at Buddy's Rendezvous in Detroit, later renamed to Buddy's Pizza, and they're still slinging pies today! In fact, they've expanded into a whole chain, but we're going to the original location at the corner of Eight Mile Road and Conant Street. So let's head through our portal and go get some pizza!"
Listen to Raiden
if he is presentis, he is sure, prepared to argue this is not pizza.But it's more pizza than Chicago's offering, at least?