Pizza. The word itself evokes images of cheesy goodness, warm crust, and happy gatherings. But beyond the ubiquitous Neapolitan and New York slices, lies a world of regional variations, each with its own distinct characteristics and devoted following. Today, we’re venturing into the realm of square pizza, pitting two heavyweight contenders against each other: Sicilian and Detroit style. While both share a rectangular shape and a thick, airy crust, their differences are significant enough to warrant a closer look. Get ready to embark on a delicious journey to understand what truly sets these two square slice sensations apart.
A Tale of Two Pizzas: Origins and Influences
Understanding the origins of a dish often provides valuable insight into its defining characteristics. Both Sicilian and Detroit pizza have fascinating histories that have shaped their unique identities.
Sicilian Pizza: A Legacy of Baking Tradition
Sicilian pizza, as the name suggests, traces its roots back to Sicily, specifically the “sfincione” from Palermo. Sfincione is often considered the ancestor of modern Sicilian pizza. This ancient flatbread was typically topped with tomatoes, onions, anchovies, and a hard sheep’s milk cheese called caciocavallo. Over time, the recipe evolved as Sicilian immigrants brought their culinary traditions to America. In the United States, Sicilian pizza developed into what we recognize today: a thick, rectangular or square pizza with a spongy crust and a hearty topping of tomato sauce and cheese. The American version often features mozzarella as the primary cheese, a departure from the traditional caciocavallo.
The key element of the original Sicilian pizza was the focus on simple, readily available ingredients. It wasn’t about elaborate toppings or fancy cheese; it was about using what was at hand to create a satisfying and flavorful meal. This emphasis on simplicity is still reflected in many versions of Sicilian pizza today.
Detroit Pizza: An Automotive Accident Turned Culinary Triumph
Detroit pizza, on the other hand, has a more recent and somewhat accidental origin story. It’s believed to have originated in the 1940s at Buddy’s Rendezvous, a bar in Detroit, Michigan. The restaurant needed a way to feed the hungry workers from the nearby automotive factories. According to legend, the owner, Gus Guerra, used blue steel pans originally designed to hold spare parts in auto factories to bake his pizzas.
These pans were the key to the unique characteristics of Detroit pizza. Their high sides created a deep-dish crust, and the steel conducted heat exceptionally well, resulting in a crispy, caramelized edge that became the hallmark of the style. The toppings were also applied in a distinctive way, with the cheese spread all the way to the edges of the pan, creating that signature crispy edge, and sauce dolloped on top after baking.
Crust Characteristics: A Foundation of Flavor
The crust is arguably the most important element of any pizza, and it’s where Sicilian and Detroit styles truly diverge. The texture, thickness, and flavor of the crust contribute significantly to the overall eating experience.
Sicilian Crust: Light, Airy, and Bread-Like
The Sicilian crust is known for its thick, spongy, and airy texture. It’s typically made with a high-hydration dough, which means it contains a significant amount of water. This high hydration results in a light and airy crumb structure, similar to focaccia bread. The crust is also often proofed for a long period of time, which allows the dough to develop a complex flavor and a slightly tangy taste. The bottom of the crust is usually lightly crisp, but the overall texture is soft and chewy.
Sicilian pizza crust relies heavily on olive oil, both in the dough and in the pan. The olive oil contributes to the flavor and helps to create a crispy bottom crust. However, the primary characteristic is the overall softness and bready texture.
Detroit Crust: Crispy, Cheesy, and Edge-to-Edge Perfection
The Detroit crust is characterized by its thick, rectangular shape with a remarkably crispy, cheesy edge. This edge is the result of the cheese being spread all the way to the sides of the pan during baking. As the cheese melts and comes into contact with the hot steel, it caramelizes and forms a crispy, golden-brown crust that is the defining feature of Detroit pizza. The interior of the crust is still light and airy, but it has a denser, more structured crumb than the Sicilian crust.
The steel pans are essential for achieving the characteristic Detroit crust. They conduct heat quickly and evenly, which allows the crust to bake properly and develop its signature crispy edge. The type of cheese used also plays a crucial role; Wisconsin brick cheese is the traditional choice because of its high butterfat content, which helps it melt and caramelize beautifully.
Topping Techniques: Sauce, Cheese, and Beyond
The way the toppings are applied also contributes to the unique character of each style. While both pizzas can accommodate a variety of toppings, certain techniques and ingredient choices are more common in each style.
Sicilian Toppings: A Layered Approach
Sicilian pizza typically features a layered approach to topping application. The tomato sauce is usually applied directly to the crust, followed by the cheese, and then any additional toppings. This layering helps to ensure that the crust remains moist and flavorful, and that the toppings are evenly distributed. Traditional toppings often include onions, tomatoes, anchovies, and herbs, reflecting the pizza’s Sicilian roots. However, modern variations may include a wider range of toppings, such as pepperoni, sausage, and vegetables.
The cheese used on Sicilian pizza is typically mozzarella, although some variations may incorporate other cheeses, such as provolone or Parmesan. The sauce is usually a simple tomato sauce, seasoned with herbs and spices. The overall effect is a hearty and flavorful pizza with a balanced combination of flavors and textures.
Detroit Toppings: Cheese First, Sauce Last
Detroit pizza takes a more unconventional approach to topping application. The cheese, typically Wisconsin brick cheese, is spread all the way to the edges of the pan before any other toppings are added. This is what creates the signature crispy, caramelized cheese edge. After the pizza is baked, the sauce is dolloped on top in stripes or “racing stripes.” This sauce-on-top technique helps to prevent the crust from becoming soggy and allows the flavors of the sauce to remain fresh and vibrant.
Traditional Detroit pizza often features a simple topping of pepperoni, but other variations may include mushrooms, onions, and other vegetables. The sauce is typically a chunky tomato sauce, seasoned with herbs and spices. The overall effect is a pizza with a crispy, cheesy edge, a light and airy interior, and a burst of fresh tomato flavor.
Ingredient Insights: The Keys to Authentic Flavor
The quality and type of ingredients used can significantly impact the taste and texture of both Sicilian and Detroit pizza. Using authentic ingredients is crucial for replicating the true flavors of each style.
Sicilian Ingredients: Embracing Simplicity
Sicilian pizza emphasizes simple, high-quality ingredients. The dough typically includes flour, water, yeast, salt, and olive oil. The sauce is usually a simple tomato sauce, made with canned tomatoes, garlic, herbs, and olive oil. The cheese is typically mozzarella, although some variations may include provolone or Parmesan. The toppings are often simple and seasonal, such as onions, tomatoes, anchovies, and herbs.
The key to a great Sicilian pizza is to use fresh, high-quality ingredients and to let the flavors of the ingredients shine through. Simplicity is key.
Detroit Ingredients: Wisconsin Brick and Blue Steel
Detroit pizza relies on a few key ingredients that are essential for achieving its signature characteristics. The most important ingredient is Wisconsin brick cheese, which is a semi-hard cheese with a high butterfat content. This high butterfat content allows the cheese to melt and caramelize beautifully, creating the crispy, cheesy edge that is the hallmark of Detroit pizza. The sauce is typically a chunky tomato sauce, seasoned with herbs and spices. The dough is similar to Sicilian pizza dough, but it is often made with a slightly lower hydration.
Beyond the ingredients, the pan is also crucial. The blue steel pans, originally used in automotive factories, are the ideal vessels for baking Detroit pizza. These pans conduct heat quickly and evenly, which allows the crust to bake properly and develop its signature crispy edge. Finding a suitable substitute for Wisconsin brick cheese and a comparable baking pan are the greatest challenges to recreating authentic Detroit style pizza outside of the Midwest.
The Baking Process: Crafting the Perfect Slice
The baking process is a critical step in creating both Sicilian and Detroit pizza. The oven temperature, baking time, and baking technique all contribute to the final product.
Sicilian Baking: A Slow and Steady Approach
Sicilian pizza is typically baked in a moderate oven, around 450°F (232°C), for a relatively long period of time, around 20-25 minutes. This slow and steady baking process allows the crust to cook through evenly and develop a light and airy texture. The pan is often greased with olive oil to prevent the crust from sticking and to help it develop a crispy bottom.
The baking time may vary depending on the thickness of the crust and the amount of toppings. It is important to monitor the pizza closely to ensure that it does not burn.
Detroit Baking: High Heat and Edge-to-Edge Caramelization
Detroit pizza is typically baked in a hot oven, around 500-550°F (260-288°C), for a shorter period of time, around 12-15 minutes. This high-heat baking process allows the cheese to caramelize quickly and create the signature crispy edge. The pan is also greased with oil, often a neutral oil like soybean or canola, to prevent the crust from sticking and to help it brown evenly.
The baking time may vary depending on the oven and the thickness of the crust. It is important to rotate the pizza halfway through baking to ensure that it cooks evenly. Watching the edge caramelize is the key to knowing when the pizza is ready.
Serving and Enjoying: The Final Slice
The way a pizza is served and enjoyed can also be a part of the overall experience. Both Sicilian and Detroit pizzas are typically cut into squares, but the serving size and presentation may vary.
Sicilian Serving: A Hearty Square
Sicilian pizza is typically served in large squares, perfect for sharing or enjoying as a substantial meal. The squares are often cut from a large rectangular pizza, and each square is typically large enough to satisfy a hearty appetite.
The pizza is often served hot, straight from the oven, and may be accompanied by a simple salad or side dish. The focus is on the pizza itself, with its hearty crust, flavorful sauce, and generous toppings.
Detroit Serving: Crispy Edges and Racing Stripes
Detroit pizza is also typically served in squares, but the squares are often smaller than those of Sicilian pizza. This is because the crispy edges are such a key feature of Detroit pizza, and smaller squares allow for more people to enjoy the edge.
The pizza is often served hot, with the sauce stripes still glistening on top. The presentation is simple but appealing, with the focus on the crispy edges and the vibrant colors of the sauce and toppings.
A Quick Comparison Table: Sicilian vs. Detroit
To summarize the key differences, here’s a quick comparison:
| Feature | Sicilian Pizza | Detroit Pizza |
|---|---|---|
| Origin | Sicily, Italy | Detroit, Michigan, USA |
| Shape | Square or Rectangular | Square or Rectangular |
| Crust | Thick, airy, spongy, bready | Thick, crispy edge, airy interior |
| Cheese | Mozzarella (traditionally caciocavallo) | Wisconsin brick cheese |
| Sauce Placement | Under the cheese | Dolloped on top after baking |
| Pan Material | Oiled baking pan | Blue steel pans |
| Edge | Generally soft | Crispy, caramelized cheese edge |
| Baking Temperature | Around 450°F (232°C) | Around 500-550°F (260-288°C) |
Beyond the Basics: Variations and Modern Twists
While we’ve focused on the traditional characteristics of Sicilian and Detroit pizza, both styles have evolved over time and now encompass a wide range of variations and modern twists.
Modern pizza makers are constantly experimenting with new ingredients, techniques, and flavors, pushing the boundaries of what is possible. From gourmet toppings to innovative crust variations, there is no limit to the creativity that can be applied to these two classic styles. Whether you prefer the traditional or the contemporary, there is a Sicilian or Detroit pizza out there for everyone.
What are the primary differences in crust texture between Sicilian and Detroit pizzas?
The most significant difference lies in the crust’s texture. Sicilian pizza typically features a thicker, spongier, and more airy crust that is often described as focaccia-like. This comes from a higher hydration dough and a slower fermentation process which leads to a more open crumb structure.
Detroit pizza, on the other hand, boasts a crust that is crispy, almost fried, on the bottom and edges, with a light and airy interior crumb. This distinctive texture is achieved by baking the pizza in well-seasoned steel pans and applying generous amounts of oil, which effectively fries the dough during the baking process.
What type of cheese is traditionally used on each pizza style, and how is it applied?
Sicilian pizza often uses a combination of cheeses, primarily mozzarella, and sometimes includes other Italian cheeses like provolone or caciocavallo. The cheese is typically applied directly on the dough before the sauce, creating a barrier that prevents the crust from becoming soggy.
Detroit-style pizza traditionally uses Wisconsin brick cheese, which has a high butterfat content and melts beautifully, creating those characteristic caramelized edges. It is applied in mounds or strips across the dough, extending all the way to the edges of the pan to ensure a crispy, cheesy border.
What is the typical sauce application for Sicilian and Detroit pizzas?
Sicilian pizza traditionally features a chunky, robust tomato sauce often made with canned tomatoes, garlic, oregano, and olive oil. The sauce is usually applied on top of the cheese, allowing the cheese to melt and blend with the sauce during baking.
Detroit pizza often features a sauce that is applied in “racing stripes” or dollops on top of the cheese after baking. This uncooked or lightly cooked sauce provides a bright, fresh tomato flavor that contrasts with the richness of the cheese and the crispy crust.
What type of pan is used for each pizza style, and how does it affect the outcome?
Sicilian pizza is commonly baked in rectangular pans, typically made of aluminum, though deeper variations can also be found. The pan’s depth and the dough’s high hydration allow the crust to rise significantly, creating a thick and airy base.
Detroit pizza is almost exclusively baked in rectangular steel pans, often originally automotive drip pans. The steel pans, when properly seasoned with oil, create a superior crispy bottom and edges due to the direct heat transfer, which is essential for achieving the signature Detroit-style crust.
What are the key differences in the fermentation process for Sicilian and Detroit pizza doughs?
Sicilian pizza dough typically undergoes a longer, slower fermentation process, often overnight or longer. This extended fermentation develops a more complex flavor and a more open crumb structure, contributing to its light and airy texture.
Detroit pizza dough often utilizes a shorter fermentation period, sometimes incorporating a higher yeast content or warmer temperatures to encourage a quicker rise. While fermentation is important for flavor development, the primary focus is on achieving a specific dough texture conducive to crispy edges and a light interior crumb.
What are some common toppings used on Sicilian and Detroit pizzas, and are there any regional variations?
Sicilian pizza toppings can be quite varied, but common choices include pepperoni, sausage, olives, onions, and peppers. In some regional variations, you might find seafood or other local specialties incorporated into the pizza.
Detroit pizza toppings also have some common favorites such as pepperoni, often the curled-up kind known as “cup and char,” mushrooms, and olives. Regional variations are less pronounced compared to Sicilian pizza, but some pizzerias may offer unique topping combinations that reflect local tastes.
How do the cutting methods differ between Sicilian and Detroit pizzas?
Sicilian pizza is typically cut into squares or rectangles, reflecting its origins as a street food snack that is meant to be easily shared. The slices are often smaller than traditional pie slices, making it convenient to grab and eat.
Detroit pizza is almost exclusively cut into squares, even more so than Sicilian pizza. The square cut emphasizes the crispy corner pieces, which are highly prized due to their maximum cheese caramelization and crust crunch.