Detroit-style pizza, a culinary icon hailing from the Motor City, is instantly recognizable by its square shape, crispy, cheesy edge, and, most notably, its sauce dolloped on top after baking. This unconventional saucing method sets it apart from most other pizza styles, where the sauce typically resides beneath the cheese. But why this specific arrangement? The answer lies in a combination of historical context, practical considerations, and, ultimately, the pursuit of pizza perfection. Let’s delve into the fascinating story behind this unique characteristic.
The Origins of Detroit-Style Pizza
To understand the rationale behind the sauce-on-top approach, we must first explore the origins of Detroit-style pizza itself. The story begins in the post-World War II era at Buddy’s Rendezvous (now Buddy’s Pizza) on Six Mile Road in Detroit. Gus Guerra, the owner, was looking for a way to expand his tavern’s menu. Legend has it that his wife, Anna, suggested using a steel pan acquired from a local automotive factory to bake a pizza. These pans, originally designed to hold small parts, were sturdy, rectangular, and provided excellent heat distribution.
This innovative use of industrial equipment proved to be a game-changer. The deep, seasoned pans created a unique environment for the pizza to bake, resulting in a thick, airy crust with a caramelized, crispy edge that became the hallmark of Detroit-style pizza. The initial recipe was inspired by Sicilian-style pizza, but Guerra adapted it to suit the characteristics of the pan and the local palate.
The Technical Reasons Behind Sauce on Top
Several technical factors contribute to the decision to place the sauce on top of Detroit-style pizza. These reasons revolve around ensuring proper cooking, maintaining the texture of the crust, and maximizing the flavor profile.
Preventing a Soggy Crust
One of the primary reasons for saucing after baking is to prevent the crust from becoming soggy. The thick, airy crust of Detroit-style pizza, while sturdy, is still susceptible to absorbing moisture. Placing the sauce directly on the dough before baking, especially a sauce with high moisture content, can lead to a soft, undesirable texture.
By adding the sauce after baking, the crust retains its signature crispiness and airy interior. The bottom of the crust, which is in direct contact with the hot steel pan, achieves a deep golden-brown color and a satisfying crunch. This textural contrast between the crispy exterior and the soft, chewy interior is a key element of the Detroit-style pizza experience.
Cheese as a Barrier
The generous layer of Wisconsin brick cheese, another defining characteristic of Detroit-style pizza, plays a crucial role in this process. The cheese is spread edge-to-edge, creating a barrier between the dough and the intense heat of the oven. This cheese barrier also helps to prevent the sauce from penetrating the crust during baking.
Brick cheese has a relatively high fat content, which contributes to its excellent melting properties and its ability to create a crispy, browned edge. As the cheese melts, it forms a protective layer that shields the dough from the direct impact of the sauce. This ensures that the crust maintains its structural integrity and remains crisp.
Controlling Moisture Levels
Baking pizza is all about controlling moisture levels. Too much moisture, and the crust becomes soggy. Too little, and it becomes dry and brittle. The sauce itself contains a significant amount of moisture. By adding it after baking, the moisture content can be more precisely controlled.
The hot crust, fresh out of the oven, can handle the addition of the sauce without becoming waterlogged. The heat from the crust gently warms the sauce, releasing its aromas and intensifying its flavors. This method allows the sauce to meld with the cheese and crust without compromising the texture of the pizza.
Flavor and Texture Considerations
Beyond the technical aspects, the decision to put the sauce on top of Detroit-style pizza is also driven by flavor and texture considerations. This method allows for a more pronounced sauce flavor and a unique textural interplay between the sauce, cheese, and crust.
Enhancing Sauce Flavor
When sauce is baked under cheese, its flavor can become somewhat muted. The high heat of the oven can cause some of the volatile aromatic compounds in the sauce to evaporate, reducing its overall intensity. By adding the sauce after baking, its flavor remains vibrant and fresh.
The unbaked sauce retains its bright acidity and herbaceous notes, providing a counterpoint to the richness of the cheese and the crispy, slightly caramelized crust. This contrast of flavors is a key element of the Detroit-style pizza experience. Each bite offers a complex interplay of sweet, savory, and tangy notes.
Creating a Textural Contrast
The sauce on top also contributes to the unique textural profile of Detroit-style pizza. The smooth, slightly chunky sauce contrasts with the melted, browned cheese and the crispy, airy crust. This interplay of textures adds another layer of complexity to the overall eating experience.
The sauce provides a burst of moisture and flavor that complements the dryness of the crust and the richness of the cheese. The combination of textures is both satisfying and addictive, making Detroit-style pizza a truly unique and memorable culinary creation.
The Importance of Sauce Quality
Given that the sauce is the star of the show, its quality is of utmost importance. Detroit-style pizza typically features a chunky tomato sauce made from high-quality tomatoes, often with a touch of sweetness and a blend of herbs and spices. The exact recipe varies from pizzeria to pizzeria, but the emphasis is always on using fresh, flavorful ingredients.
The sauce is often simmered for a period of time to allow the flavors to meld and deepen. Some pizzerias even add a touch of sugar or honey to balance the acidity of the tomatoes. The goal is to create a sauce that is both bold and balanced, with a vibrant flavor that complements the other elements of the pizza.
The Psychological Aspect of Sauce on Top
While technical and flavor considerations are paramount, there’s also a psychological element at play. The unconventional appearance of Detroit-style pizza, with its sauce dolloped on top, creates a sense of anticipation and excitement. It’s a visual cue that this is not your average pizza.
The sight of the bright red sauce contrasting with the browned cheese and crispy crust is instantly appealing. It signals that this pizza is something special, something different, and something worth trying. This visual appeal can enhance the overall dining experience and make the pizza even more enjoyable.
Breaking the Mold
In a world of culinary conformity, Detroit-style pizza dares to be different. The sauce-on-top approach is a bold statement that challenges conventional pizza-making wisdom. It demonstrates a willingness to experiment and innovate, and it reflects the independent spirit of the city of Detroit.
This unconventional approach has helped to elevate Detroit-style pizza to a position of prominence in the culinary world. It has inspired countless chefs and home cooks to experiment with different techniques and ingredients, pushing the boundaries of what pizza can be.
A Symbol of Detroit’s Culinary Identity
Detroit-style pizza is more than just a dish; it’s a symbol of the city’s culinary identity. It represents the ingenuity, resourcefulness, and independent spirit of Detroiters. The use of repurposed automotive pans, the unique baking techniques, and the bold flavor combinations all reflect the city’s history and culture.
The sauce-on-top approach is a defining characteristic of Detroit-style pizza, and it’s a testament to the city’s willingness to break the mold and create something truly unique. It’s a culinary innovation that has captured the hearts and taste buds of pizza lovers around the world.
The Future of Detroit-Style Pizza
The popularity of Detroit-style pizza continues to grow, with pizzerias specializing in this regional specialty popping up across the country and even internationally. As its reach expands, it’s likely that variations and adaptations will emerge. However, the core elements – the square shape, the crispy edge, the brick cheese, and, of course, the sauce on top – will likely remain the defining characteristics of this beloved pizza style.
The sauce-on-top approach is not just a quirk; it’s an integral part of what makes Detroit-style pizza so unique and delicious. It’s a testament to the ingenuity and creativity of its creators, and it’s a symbol of the city that gave it birth. So, the next time you enjoy a slice of Detroit-style pizza, take a moment to appreciate the thought and care that goes into every detail, from the choice of ingredients to the unconventional saucing method. It’s a culinary masterpiece that deserves to be savored.
Why is the sauce on top of Detroit-style pizza?
The primary reason for the sauce on top of Detroit-style pizza is to prevent the cheese from burning during the extended baking time required for the thick, focaccia-like crust to fully cook. The high walls of the square or rectangular pan necessitate a longer bake, and the direct heat would otherwise scorch the mozzarella and brick cheese blend characteristic of this style.
Additionally, the sauce on top contributes to the unique textural contrast of the pizza. The crispy, cheesy edge where the cheese meets the pan gives way to a softer, saucier center. This interplay of textures, combined with the rich flavors, is a defining element of the Detroit-style experience, making the sauce placement a key component rather than just an aesthetic choice.
Does the type of sauce matter for Detroit-style pizza?
Yes, the type of sauce is crucial for achieving the authentic Detroit-style pizza flavor. Typically, a chunky, uncooked or lightly cooked tomato sauce is preferred. This allows the sauce to retain its fresh, vibrant tomato flavor and chunky texture during the baking process, which complements the richness of the cheese and the crispiness of the crust.
The sauce should not be overly sweet or heavily seasoned, as the cheese and crust already provide a substantial amount of flavor. Simple ingredients like crushed tomatoes, olive oil, garlic, and oregano are often used to create a balanced and flavorful sauce that enhances, rather than overpowers, the other components of the pizza.
Is Detroit-style pizza always square or rectangular?
Yes, authentic Detroit-style pizza is almost exclusively baked in square or rectangular pans. This is a defining characteristic of the style, influencing both the crust’s shape and its cooking process. The pans, typically steel, are often seasoned and well-oiled, contributing to the pizza’s distinctive crispy edge.
While some variations may exist, the square or rectangular shape is integral to the Detroit-style experience. It allows for the development of a unique crust texture, with edges that are deeply golden and caramelized, contrasting with the softer, airy interior. This shape also makes it ideal for cutting into square slices, offering a satisfyingly generous portion with each piece.
What kind of cheese is used on Detroit-style pizza?
Traditionally, Detroit-style pizza uses a blend of brick cheese and mozzarella. Brick cheese, a Wisconsin native, has a mild, buttery flavor and a high fat content, which allows it to melt beautifully and create a characteristic creamy texture and slightly tangy taste. This is crucial for the distinctive cheese profile of the pizza.
While mozzarella is often added to the brick cheese to enhance its stretch and create a more pronounced cheese pull, the brick cheese is the star of the show. Its unique melting properties and flavor profile contribute significantly to the overall richness and satisfyingly cheesy experience that defines Detroit-style pizza.
Why is the crust of Detroit-style pizza so thick?
The thick crust of Detroit-style pizza is a deliberate and defining characteristic, designed to be light, airy, and slightly chewy. This thickness is achieved through a high-hydration dough and a unique proofing process, allowing the dough to rise significantly within the pan before baking. This creates a focaccia-like texture that is both satisfying and flavorful.
The thick crust serves as a sturdy base for the generous toppings and prevents the pizza from becoming soggy. The high walls of the pan support the dough as it rises, resulting in a deep-dish structure that can accommodate a substantial amount of cheese and sauce without collapsing. The result is a pizza that is both filling and structurally sound, perfect for enjoying slice after slice.
How did Detroit-style pizza originate?
Detroit-style pizza originated in the Motor City in 1946 at Buddy’s Rendezvous Pizzeria. Gus Guerra, the owner, adapted a Sicilian-style dough recipe and baked it in blue steel pans originally used to hold parts in auto factories. This innovative approach led to the distinctive square shape, thick crust, and cheesy, crispy edge that defines the style.
The unique baking method and the use of repurposed industrial pans gave Detroit-style pizza its signature characteristics. Over time, the style evolved and spread throughout the Detroit area, becoming a beloved local favorite and eventually gaining national and international recognition for its distinctive flavors and textures.
What are the signature toppings for Detroit-style pizza?
While variations exist, a signature Detroit-style pizza often features pepperoni that curls into little cups during baking. This happens due to the pepperoni’s specific composition and the high heat of the oven, resulting in crispy, slightly charred edges and a concentrated burst of flavor. These “cupped” pepperoni are a recognizable characteristic of the style.
In addition to pepperoni, other popular toppings include mushrooms, onions, and green peppers. However, the key element is the placement of the cheese first, followed by the toppings, and then finished with streaks of tomato sauce. This arrangement, combined with the specific crust and cheese, creates the distinctive flavor profile and visual appeal of Detroit-style pizza.