Too much dough, pepperoni on the edges, under the cheese and on top and extra cheese. Just overall too much. It was a successful attempt. From grabbing the flour to out of the oven in 90 minutes.

Cost per person $2.20

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[–] 8 points 1 week ago (5 children)

My problem with Detroit style is the dough to sauce ratio is way off. But I'm the kind of guy who likes something to go with my sauce, not the other way around lol.

Looks like a solid attempt but it's missing some sauce lines on top (I know not everyone does it that way but my Detroit native relatives have chewed me out for it saying "that's not how Buddy's does it!")

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  • [–] 5 points 1 week ago (1 child)

    Most Detroit style I've had has at least been really crispy, and the dough is light. New York "Sicilian" pizza, on the other hand, can sometimes be too bready for me

    Detroit pizza (for good reason) also seems to have been trendy for the past 5 or so years, and I run into a lot of places that make really maximalist Detroit pizza.

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  • [–] 1 point 1 week ago

    It was Jet's franchising out of state IMO. Detroit style just wasn't even on the radar for most people before an accessible chain restaurant came to town.

    I wanted to fact check before I posted and learned that Jet's has been in business since the late 70s, started franchising within michigan in 1990, and went to other states a decade later. The first restaurant where I'm from (Chicago) opened in 2012 and that tracks with when I remember the Detroit style zeitgeist starting

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  • [–] [S] 5 points 1 week ago (2 children)

    If I do this again I'd probably use about half the dough.

    I can't abide sauce on top of the cheese.

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  • [–] 3 points 1 week ago (1 child)

    It's hard to tell from the pic but it looks spot on for Detroit style. 1.5" or thicker for the baked crust

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