Detroit-style pizza is a culinary phenomenon that owes its uniqueness not only to its recipe, but more importantly to the fascinating history associated with the city's industrial character. This story begins in 1946, when Gus and Anna Guerra decided to open a place called Buddy's Pizza at the intersection of Six Mile and Conant Street. It was there that the style of pizza that was to become a culinary symbol of Detroit was born.

Interestingly, the key element that contributed to the creation of the distinctive Detroit-style pizza was.... steel molds from a local car factory. The Guerrers, looking for suitable baking utensils, reached for rectangular, deep baking sheets that originally served as containers for small parts and tools in automobile factories. These steel molds, measuring about 25 by 35 centimeters and 5 centimeters deep, proved ideal for creating pizzas with thick dough and crispy edges.

Initially, Detroit-style pizza was mostly known locally, in southeast Michigan. For decades, it remained a culinary secret of the region, almost unknown outside the state. It wasn't until 2012, at the International Pizza Fair in Las Vegas, that this unique style began to gain national recognition. Since then, its expansion to other metropolitan areas in the United States has begun.

One of the most fascinating aspects of Detroit-style pizza's history is its connection to the city's working class. During the post-war industrial boom, when Detroit was the center of the American automobile industry, factory workers needed filling meals they could eat quickly during short breaks. The square pizza, which was easy to divide into even pieces and kept warm for a long time thanks to its thick dough, answered these needs perfectly.

Legend has it that pizza was originally served in pieces wrapped in paper, allowing workers to eat it with one hand while working. This practicality contributed to the rapid spread of Detroit-style pizza among factory workers and later among the city's wider community.

It's also worth mentioning the unique way in which the ingredients are arranged, which sets Detroit-style pizza apart. Unlike traditional Italian pizza, where the tomato sauce is placed on the dough before the toppings and cheese, in Detroit-style pizza the order is reversed. First, the cheese is placed on the dough, which runs down the sides of the baking pan during baking and caramelizes, creating a distinctive crispy edge. Next, toppings are added, and only at the end, after baking, is the pizza finished with strips of tomato sauce.

This unusual method is not accidental - it is due to practicality. Placing the cheese directly on the dough prevents it from getting wet and ensures even baking, while adding the sauce on top preserves its fresh flavor and aroma.

Over the years, various Detroit establishments have developed their own variations of this style. In addition to Buddy's Pizza, places like Shield's and Loui's have also helped popularize Detroit-style pizza, each adding their own unique elements to the recipe. However, it is Buddy's Pizza that remains recognized as the cradle of the style and the place where it all began.

Today, Detroit-style pizza is experiencing a true renaissance. It has evolved from a local delicacy into a national culinary trend, and pizzerias specializing in this style are opening in major American cities and abroad. What's more, even large pizzeria chains have begun to introduce Detroit-style pizza-inspired versions, a testament to the growing popularity of this unique style.

Detroit-style pizza is distinguished from other pizza styles by a number of unique characteristics that make it instantly recognizable to connoisseurs. First and foremost, its most distinctive feature is its square shape, a direct result of baking in rectangular molds derived from the automotive industry. This unusual format is not just a matter of aesthetics - it has practical significance, allowing for even baking and easy portioning.

The thickness of the dough is another defining feature of Detroit-style pizza. Unlike the thin, crispy Neapolitan or stretchy New York pizza, Detroit-style dough is much thicker, somewhat resembling focaccia. Its height is usually around 3 to 4 centimeters, which places it between a traditional pizza and the deep dish characteristic of Chicago-style pizza. Despite its thickness, Detroit-style pizza dough is not heavy or compact - on the contrary, it is characterized by being light and fluffy on the inside, while being crispy on the outside.

This unique dough texture is achieved thanks to the specific fermentation process and high water content of the dough. Traditional dough for Detroit-style pizza contains about 70-75% hydration (water-to-flour ratio), a relatively high ratio. This ratio, combined with a long rising time (often 24 hours or more), allows for the formation of a structure full of air bubbles, which translates into a light and fluffy finished baked product.

However, the most iconic element of Detroit-style pizza is its caramelized edges. This effect is achieved by applying cheese - traditionally Wisconsin brick cheese, a hard cheese similar to cheddar - directly to the dough, all the way to the edges of the form. During baking, the cheese runs down the sides, coming into contact with the heated metal of the mold, leading to caramelization and the formation of a crispy, golden-brown crust. This distinctive edge, sometimes referred to as the 'frico crust,' is for many Detroit-style pizza lovers the most delicious part of the whole thing.

Another unique feature is the order in which the ingredients are applied. Unlike most styles of pizza, where the tomato sauce is the base, in Detroit-style pizza the sauce is often applied on top, already baked. This technique, known as 'red top,' prevents the dough from getting wet and preserves the fresh flavor of the sauce. The traditional sauce for Detroit-style pizza is slightly sweeter and thicker than in other styles, a perfect counterbalance to the rich, cheesy edge.

When it comes to toppings, classic Detroit-style pizza is relatively simple - pepperoni (often placed directly on the dough, under a layer of cheese) and the aforementioned Wisconsin brick cheese are the traditional ingredients. However, modern interpretations of the style often experiment with more elaborate flavor combinations, while retaining the distinctive texture and method of preparation.

Also worth mentioning is the specific way Detroit-style pizza is cut. Because of its square shape, this pizza is usually cut into square pieces, rather than triangular cuts like round pizzas. The corner pieces, which have two sides covered with caramelized cheese, are especially prized and often become the subject of friendly arguments at the table.

Interestingly, although Detroit-style pizza originated in the American tradition, its roots can be indirectly linked to Sicilian style sfincione - a thick, rectangular pizza popular in Palermo. Many immigrants from Sicily settled in Detroit in the first half of the 20th century, bringing with them culinary traditions that may have influenced the development of the local style of pizza.

But Detroit-style pizza is not just the sum of its physical characteristics - it is also the history and culture behind it. This style of pizza reflects Detroit's industrial character, its working-class roots and practical approach to life. The use of molds from automobile factories to bake pizza is a prime example of American ingenuity and adaptation, as well as a symbolic combination of two elements that define Detroit's identity: the automotive industry and the culinary diversity resulting from the city's rich immigrant history.

In recent years, with the growing popularity of Detroit-style pizza beyond Michigan's borders, a number of contemporary interpretations of the style have emerged. Modern pizzerias like Michigan & Trumbull combine traditional techniques with innovative flavor combinations to create pizzas that pay homage to Detroit's heritage while offering unexpected twists on classic recipes.

Michigan & Trumbull is a pizzeria that uniquely combines the tradition of Detroit-style pizza with a modern approach to dining. The restaurant's name is no accident - it refers to the intersection of Michigan and Trumbull streets, where the legendary Tiger Stadium baseball stadium, one of Detroit's symbols, was located for decades. This combination of local history and culinary tradition perfectly reflects the philosophy of the place, which strives to be not only a restaurant, but also a guardian of the city's cultural heritage.

Pizzeria Michigan & Trumbull opened its doors in Detroit's Elijah McCoy neighborhood in 2023, becoming the 164th business launched through the Motor City Match program. This program, designed to support local entrepreneurship, awarded the restaurant a $55,000 grant, part of a larger initiative that provided a total of $15.7 million in grants to Detroit businesses. It is noteworthy that 82% of the program's beneficiaries are ethnic minority businesses, and 71% are women-owned businesses, demonstrating the city's commitment to promoting diversity in the restaurant sector.

The location of Michigan & Trumbull at 1331 Holden Street is no coincidence. The Elijah McCoy neighborhood, named after the African-American inventor and engineer who developed the steam engine lubrication system, is currently undergoing revitalization. The opening of a high-quality pizzeria in this part of the city is part of a broader trend of returning food services to Detroit's historic neighborhoods, which have struggled for years with economic problems and depopulation.

The interior of Michigan & Trumbull combines an industrial feel, reminiscent of Detroit's industrial history, with modern design elements. The open kitchen allows guests to watch the pizza-making process, which adds an element of theatricality and transparency to the dining experience. The spacious interior, with large windows letting in natural light, creates a welcoming atmosphere that encourages guests to stay longer and celebrate their meal.

However, what really sets Michigan & Trumbull apart is their approach to Detroit-style pizza. While retaining all the key elements of the traditional style - square shape, thick, fluffy dough and caramelized edges - the pizzeria introduces innovative flavor combinations that reflect contemporary culinary trends and Detroit's cultural diversity.

Michigan & Trumbull's menu offers both classic offerings and more experimental compositions. Among the flagship items is 'Packard Pepperoni,' an homage to traditional Detroit-style pepperoni pizza, but enhanced with the addition of honey and chili, which creates an intriguing combination of sweet and spicy. The 'Woodward White', on the other hand, is a white pizza (without tomato sauce) with ricotta, mozzarella, Parmesan, rosemary and garlic, inspired by more Mediterranean culinary traditions.

For lovers of more pronounced flavors, Michigan & Trumbull offers 'Corktown', a pizza with chorizo sausage, jalapeño, red onion sauce and sour cream, referring to the Mexican culinary influences present in Detroit. The name of this pizza refers to the city's historic Irish neighborhood, another example of how Michigan & Trumbull weaves culinary innovation with local history.

The pizzeria places a strong emphasis on the quality of its ingredients, working with local suppliers and choosing organic produce whenever possible. The pizza dough is fermented for at least 48 hours, which allows it to develop a deeper flavor and achieve the perfect texture. The cheese used for the pizza is a blend of traditional Wisconsin brick cheese and mozzarella, which provides both an authentic Detroit-style pizza flavor and excellent melting qualities.

Michigan & Trumbull also stands out for its approach to customer service. The staff is well-trained in the history of Detroit-style pizza and eager to share this knowledge with guests, especially tourists for whom the style may be new. This educational mission of the pizzeria contributes to a broader appreciation and understanding of Detroit's culinary heritage.

Also worth mentioning is Michigan & Trumbull's involvement in the local community. The pizzeria regularly organizes events, such as pizza-making workshops and tasting nights, which attract both locals and tourists. In addition, the establishment actively supports local charitable initiatives, donating a portion of profits to organizations working to revitalize Detroit.

Michigan & Trumbull is not just a place to eat great pizza - it's a space that celebrates Detroit's culinary and cultural identity while looking to the future. Combining respect for tradition with the courage of culinary innovation, this pizzeria is a prime example of how local gastronomic heritage can be preserved while evolving in response to changing consumer tastes and expectations.

For visitors to Detroit, a visit to Michigan & Trumbull is not only an opportunity to sample authentic Detroit-style pizza, but also a chance to experience a part of the city's history and culture through its culinary tradition. It's a place that tells the story of Detroit - its industrial past, cultural diversity and current resurgence - all encapsulated in a square slice of exceptional pizza.