We are now in Detroit, Michigan.Based on my studies the Italians emigration to Detroit started around 1700 and constantly grow throw the years.Detroit was the city where the majority of emigrants arrived and stayed temporarily, before travelling onwards to mines in northern Michigan.In 1904 the city of Detroit had 900 Italians (Woodford, p. 186)
By 1925 the number of italians increased to 42,000 ((Woodford, p. 186).
And in 1925 Detroit had about 150,000 Italians (Mayer p. 28).Most of those Italian emigrants originated from Liguria, Lombardy and Sicily… and here we go: Sicily is what I’m interesting about, when I talk about this style!
It’s pretty clear to me that Detroit style pizza is a reimagining of the Sicilian style.Deep dish, cheesy and high in carbs content: the perfect food for a city that was a major industrial centre and was offering lots of job opportunities. 1n 1950 (year when, probably, the Detroit style was born) Detroit’s population hits 1.85 million, making it America’s fourth-largest city, with 296,000 manufacturing jobs

This is a Detroit style pan.

(small one)

Detroit style pizza is usually available in 8 x 10 inch (20.32×25.4cm) and 10 x 14 inch (25.4×35.56cm) sizes.The shape is rectangular with a thick crisp crust signed with dark brown caramelized cheese. By watching a Detroit pizza from above, you shouldn’t be able to see any part of the dough: only toppings and cheese. Indeed, the signature characteristic of authentic Detroit-style pizza is the caramelized edges, crunchy and cheesy: achieved by using brick cheese blend that melts on the pan during the 30 min cooking time. other main difference with Sicilian style is the tomato sauce, that goes n the pizza after cooking, on top of the toppings.