The Case For Detroit Pizza

Derek Edwards

Derek Edwards

Derek runs The Edwards Edition, which is a personal review and commentary blog that I don't post to often enough.

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11 Responses

  1. Avatar Michael Cain says:

    Unless you’re opening in the Detroit metro area, you’re unlikely to have much competition. And that’s too bad, because there really should be Detroit-style pizza in other places. It’s the best style.

    Mostly Colorado-based Blackjack Pizza includes a Detroit-style pizza on the menu at most of their locations along the Front Range urban corridor. It’s our change-of-pace choice in pizza. Our regular is something lighter these days; getting old means having to sacrifice some things.Report

    • Glad to hear it’s available elsewhere. Now if only we could get Colorado pizza here in the Mitten. I’ve heard good things.Report

      • Avatar Aaron David says:

        “…here in the Mitten.”

        Just last night, my wife, who was born in Dearborn Heights, referred to the state as the hand. And that she was from the palm. Being a California kid, I had never heard of this before.Report

      • Avatar Michael Cain says:

        My attitude is that if an out-of-state visitor asks*, I’ll be happy to take them to Beau Jo’s, the originators of the “mountain pie.” It’s okay once. It’s telling that almost no other local place does it.

        * I’ll take them to Casa Bonita once also, just for the tourist-value of having mediocre Mexican food and indoor cliff diving, in a suburban strip mall.Report

  2. Avatar Jaybird says:

    For them of you what are *NOT* ‘ganders, the next time you wander through your Frozen Pizza Aisle, you should check and see if Outsiders Pizza Detroit Style Three Cheese Frozen Pizza is somewhere in there.

    If it is, consider picking one up.

    I get one of these and a packet of pepperoni from the lunchmeat aisle and a bag of shredded Italian Blend from the cheese aisle and I doctor it up and cook it for about 2 minutes longer than recommended.

    You’ll be surprised that you managed to make a frozen pizza this good.Report

  3. Okay, so, I might have misunderstood what this symposium was, based on how Avi Woolf was recruiting for it on Twitter. I thought it was just about our favorite types of pizza, and submitted this. Then I spent the last week reading some very personal stories about pizza, and that’s not what this is, obviously.

    Still, I stand by what I wrote, and hope I can get some more exposure for Detroit pizza.Report

    • Avatar Jaybird says:

      I think the overarching idea was “talk about pizza”. I think the idea was that everybody has a good essay about pizza in them, somewhere.

      And, indeed, we all do. It’s just that many of us are of the age where when we sit down to write about pizza, we do so with the theme of “I ate pizza with my family when I was young and happiness was so much simpler, then.” Some might have other stories come to mind. “I have made pizza” or “I have delivered pizza” are big ones tied to adolescence/young adulthood rather than childhood.

      The problem with writing about food at all is that food isn’t about food.

      And an essay telling us to try a new kind of food is also good. Perhaps it will result, someday, in an essay about someone whose parents read a blog and then made them eat Detroit pizza.

      And happiness was so much simpler, then.

      Back before The Cyborg War.Report

    • Avatar Marchmaine says:

      You’re doing it right. I can definitely back Detroit Pizza (as #2)… I’ve had some really good Detroit style over the years… simultaneously moist and crisp and lots of flavor – the opposite of the spongey/rubbery “deep dish” from chains.Report

    • It was a great piece, and exactly what we wanted for the symposium. Both have a place, and glad you participated and joined us.Report

    • fillyjonk fillyjonk says:

      No, this is cool! I lived in Ann Arbor for a few years and was still totally unaware of Detroit-style pizza. So I learned something from your piece.Report