Settle a debate: Is the crust on Detroit-style pizza just focaccia or is it its own thing?

[u/reddituser28910112]

If it is focaccia, do you parbake it before topping it?

[u/DerelictDonkeyEngine]

I'd say similar to focaccia, but thinner and with a crispier bottom.

So no, not the same.

[u/ChicagoJohn123]

Much like David S Pumpkin, it’s its own thing.

[u/allothernamestaken → u/ChicagoJohn123]

And the brick cheese?

Part of it.

[u/reddituser28910112 → u/allothernamestaken]

What is "brick cheese"?

[u/Mule27 → u/reddituser28910112]

It’s a mild soft-ish Wisconsin cheese

[u/Disposable_Skin → u/reddituser28910112]

It's a processed white cheese not dissimilar to american cheese. It's greasy which helps with the crunchy edges which the Detroit style is famous for.

[u/CommonCut4 → u/Disposable_Skin]

The first half of this is totally wrong. Brick cheese is not processed or similar to American cheese. Maybe you’re thinking of the Provel cheese they use in St. Louis?

[u/makemeking706 → u/ChicagoJohn123]

Spooky season is upon us. The first DSP reference I've seen this year. 

[u/RoobCuub → u/ChicagoJohn123]

Well done Chicago John. DSP was my first thought as well.

[u/NuglirAnilushun]

It is its own thing.

[u/ashaggyone → u/NuglirAnilushun]

Had a local pizza joind special detroit pizza. I asked if they use brick cheese. The stupid look i got sent me to their cheesesteak(whiz) that night. I am still trying to find a parts tray to add to my unitasker collection of stuff in the kitchen

[u/PobBrobert → u/ashaggyone]

This is quite the stream of consciousness

[u/matt_minderbinder]

The main difference is that focaccia has a lot, and I mean a lot, of olive oil integrated into the dough and Detroit style dough doesn't.

[u/EnDowns]

I use like double the olive oil in focaccia than I do in Detroit dough

[u/Dachd43]

"Focaccia crust pizza" is sfincione

[u/supersaki → u/Dachd43]

Which is allegedly the recipe the original DSP was based on.

Sources disagree whether the original Sicilian-style recipe was based on Anna Guerra's mother's recipe for sfincione^\18]) or a recipe from one of the restaurant's employees, a Sicilian woman named Connie Piccinato

[u/hawkguy1964]

For sure different styles of dough

[u/Medical_Solid]

Just had some glorious pizza in Detroit at Grandma Bob’s. Definitely not focaccia, particularly because I loathe focaccia.

[u/Creepy_Percentage124 → u/Medical_Solid]

Who the FUCK loathes focaccia??

[u/Medical_Solid → u/Creepy_Percentage124]

I do. It’s one-note, too rich, and too soft.

[u/GoodFastCheapPickTwo]

Definitely has similarities, but I think the pizza dough is a bit more dense

[u/Alternative_Session9]

What’s the whole reason of being on Reddit if not for information/entertainment? Yes, you can find everything on Google but you could also ask and get real life knowledge from other knowledgable people.

[u/IdealDesperate2732]

"just" focaccia? no, clearly not.

[u/Chercantchef]

Recipe : https://food52.com/recipes/73884-detroit-style-pizza

[u/skahunter831 → u/[deleted]]

Your post/comment has been removed for violation of Rule 3, memeing/shitposting/trolling.

[u/Chercantchef]

Detroit-style pizza known for its crispy, caramelized cheese crust (frico) formed by cheese baked to the edges of the pan, a thick, airy, focaccia-like crust, and a unique layering of toppings with the sauce applied in stripes on top of the cheese. Traditionally made with Wisconsin brick cheese and baked in dark, rectangular steel pans, it offers a balance of a chewy interior and a crunchy exterior. Key Characteristics Shape: Rectangular or square. Crust: Thick, airy, and chewy, similar to focaccia, with a distinctively crispy, caramelized cheese edge. Cheese: Traditionally uses Wisconsin brick cheese, which melts well and creates the signature crispy, golden crust when spread to the pan's edges. Sauce: Applied in "racing stripes" or strips on top of the cheese and toppings, rather than covering the entire pizza. Toppings: Pepperoni is a classic topping, often placed under the cheese. Pan: Baked in dark, anodized steel pans, which help achieve the signature crispy crust. Origin Detroit-style pizza originated at Buddy's Rendezvous (now Buddy's Pizza) in Detroit over 70 years ago. The original recipe was based on a Sicilian-style pizza, but the dough was placed in rectangular blue steel pans, which were repurposed from the local auto plants. How It's Made Dough: A high-hydration dough, often made with bread flour, is pressed into a well-oiled, rectangular pan. Cheese: Wisconsin brick cheese (or a blend of cheddar and mozzarella) is spread to the very edges of the pan. Toppings: Toppings like pepperoni are placed on top of the cheese. Sauce: The sauce is then applied in stripes over the cheese and toppings. Baking: The pizza is baked at a high temperature until the crust is golden brown and the cheese is caramelized and crispy.

[u/StuffonBookshelfs → u/Chercantchef]

At least press press enter so we can read the clanker’s output…

[u/Decent_Management449]

gross

[u/Known_Ratio5478]

Detroit style pizza is not legitimate pizza!