Lunch: New York Pizza Suprema
Detroit pizza is traditionally made this way.
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The Pizza of Milwaukee—A Cut Apart
I grew up in Detroit and I love the square thick crust style pizza. Yummmm.
Nice blog-- we have a pizza blog for the DC area, check it out:
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Lunch: New York Pizza Suprema
I grew up in Miami eating Mike's Pizza at least twice a week, and he always made his sicilian slices this way, I think it's the best
Lunch: New York Pizza Suprema
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.
Lunch: New York Pizza Suprema
Point in fact, John's pizza (on Bleeker) makes their pizza crust/cheese sauce.
their reasoning being that the cheese sort of attaches itself to the crust as it bakes so you don't get the cheese sliding off of the slice with the first bite.
also, the sauce makes its way down through the cheese as the cheese melts, and most of it ends up under the cheese anyway.
grimaldi's does the same thing.
Lunch: New York Pizza Suprema
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.
Lunch: New York Pizza Suprema
Foodinmouth I'm not Liza but it would be Buddy's. A Detroit tradition.
Lunch: New York Pizza Suprema
@Charlie: You're correct. It was too thick to be considered a "grandma" slice.
Lunch: New York Pizza Suprema
It's hard to tell from the picture, but that slice looks pretty thick and I think grandma slices are usually very thin.
Lunch: New York Pizza Suprema
Liza, where do you go for traditionally made Detroit pizza?
The Pizza of Milwaukee—A Cut Apart
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...
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