Two Great Cities
Two Great Pizzas
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.