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There used to be a small chain in Florida, called Dino's, that made their Sicialian pie this way. it was actually quite good, though their regular pizza was not. it was soon taken over and renamed Brooklyn's, at least the main location we used to frequent. Brooklyn's, sorry to say, is a disgrace to their name.

L&B puts the sauce on top o' the cheese as well. I think Rosa's in Maspeth does as well but its been a while since I had a square there.

@Charlie: You're correct. It was too thick to be considered a "grandma" slice.

Liza, where do you go for traditionally made Detroit pizza?

In St. Louis, we almost take for granted that cracker-thin crusts and sweet sauce (and usually provel, ugh) are considered St. Louis-style, and I know that Chicagoans consider it sort of an alternate Chicago style. Seems like a region-wide local specialty...