The Dish on Detroit-Style Pizza
What sets Detroit-style pizza apart is not just the square shape, but its thick focaccia-like crust, crispy and chewy, filled all the way to the edges with robust tomato sauce, Wisconsin brick cheese and a slew of toppings. Emily Hyland deviates from the classic pie at Emmy Squared, which started in Brooklyn and now has more than a dozen locations from DC to Atlanta, where the pizza maker subs the standard brick cheese for softer mozzarella dairy making for a crispy bottom, fluffy dough, and cheesy “frico” crust. “No doubt making pizza by hand at home might seem intimidating, but it doesn’t have to be,” says Emily. Here, she outlines the six steps to turn cupboard staples into a sheeny dough ready to be made into a square, saucy, deep dish pie.
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