Thoughts on Detroit Style Pizza?

The debate typically boils down to New York vs. Chicago style pizza. However, Detroit style is usually, for no good reason, lost in the mix. What's the F&D Board's thoughts on Detroit style pizza and how does it rank in comparison to the other pizza styles?

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Detroit-style pizza is a style of pizza developed in Detroit, Michigan. It is a square pizza similar to Sicilian-style pizza that has a thick deep-dish crisp crust and toppings such as pepperoni and olives, and is served with the marinara sauce on top.

The square shaped pizza is the result of being baked in a square pan, which is often not a pizza pan. Rather, industrial parts trays are often used, which were originally made to hold small parts in factories.

The crust of a Detroit-style pizza is noteworthy because in addition to occasionally being twice-baked, it is usually baked in a well-oiled pan to a chewy medium-well-done state that gives the bottom and edges of the crust a fried/crunchy texture. Some parlors will apply melted butter with a soft brush prior to baking. The resulting pizza has a warm, chewy texture that, when combined with the sauce and toppings, is intensely flavorful.

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