Over the last decade, Detroit-style pizza has grown from a local pride point to one of the hottest food trends across America. From coast to coast, pizza pros nationwide are baking up their version of the Motor City’s crispy, cheesy-crusted deep dish, and for good reason: It’s ridiculously delicious.
“Detroit is trending because it’s new to people,” adds Brian Spangler of Portland’s beloved Apizza Scholls. “12 years ago, it was Neapolitan, and then it was Neo-Neapolitan. There was about a 10 year run of that thin crust pizza explosion across the US and I think people are ready for something new.” (Spangler has been chronicling his work on a Sicilian/Detroit hybrid via Instagram.)