Two Great Cities
Two Great Pizzas

Detroit-Style Pizza

In 1946, as U.S. troops returned home in droves, victorious from World War II, Detroit was classic Americana. American ingenuity and patriotism were at all-time highs and it was the year Gus Guerra proved that Cadillacs and Ford’s weren’t the only innovations to roll out of Detroit.  Dough with a layer of pepperoni, a heaping layer of cheese, and topped off with a thick drizzle of red sauce. Baked in a blue steel pans from automobile manufacturing plants, the original authentic Detroit-Style pizza was born.

Authentic Detroit-Style Pizza:
Features meat under the cheese.
Has edge-to-edge cheese – so that it caramelizes on the crust.
Must be baked at high temperatures to create the caramelized crust that defines the pizza.

New York Style Pizza

New York-Style pizza has slices that are large and wide with a thin crust that is foldable yet crispy. It is traditionally topped with tomato sauce and mozzarella cheese, with any extra toppings placed on top of the cheese.

New York-Style pizza is usually sold by the slice or as a whole pie, which is quite large. Rendezvous pizza is 20”.

New York-Style pizza aficionados believe the only way to eat a slice of New York-Style pizza is to fold (at the base or crust) in half vertically.

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