I have heard of New York pizza. I have heard of Sicilian style pizza. Greek pizza. And of course Chicago pizza. Never had I heard of Detroit pizza until I saw some ads from Pizza Hut. What made this pie special?
It turns out that Detroit pizza is similar to what I grew up calling Sicilian pizza. Thick crust with crisp edges cut into squares. Could sometimes be a little oily. But otherwise had the same structure as New York pizza. Dough topped with sauce, cheese and then toppings. Where Detroit pizza takes a turn is placement of the sauce. Here the sauce is ladled on topped of cheese. Chicago pizza also has sauce on top which is baked with the other ingredients. The sauce on the Detroit appeared to be added after the pizza was out of the oven and not cooked any further.
So what was the verdict? I loved the crispy edges and the somewhat doughy, chewy center. The cheese had some good bite. Where it went a bit sideways was with the sauce and pepperoni. The sauce would have been greatly improved by some time in the oven. It still had a bit of raw tomato paste flavor. And the pepperoni had been overcooked. It had curled and some pieces had an unpleasant burned flavor.
Would I try it again? Yes - but with different toppings - or maybe none. The pizza I tried was called a Medium Double Pepperoni Detroit Style Pizza. It was 12.99 here in Long Beach, California.
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