Detroit

Detroit-style pizza is a rectangular pan pizza with a thick, crisp, chewy crust. It is traditionally topped to the edges with mozzarella or Wisconsin brick cheese, which caramelizes against the high-sided heavyweight rectangular pan. Detroit-style pizza was originally baked in rectangular steel trays designed for use as automotive drip pans or to hold small industrial parts in factories. It was developed during the mid-20th century in Detroit, Michigan, before spreading to other parts of the United States in the 2010s. It is one of Detroit's iconic local foods. Detroit-style pizza was developed in 1946 at Buddy's Rendezvous, a former speakeasy owned by Gus and Anna Guerra located at the corner of Six Mile Road and Conant Street in Detroit. Sources disagree whether the original Sicilian-style recipe was based on Anna Guerra's mother's recipe for sfincione or a recipe from one of the restaurant's employees, a Sicilian woman named Connie Piccinato. The recipe created a "focaccia-like crust" and the restaurant baked it in blue steel pans available from local automotive suppliers because baking pans available at the time were not appropriate for the dish. The steel pans were made by Dover Parkersburg in the 1930s and 1940s and were originally used as drip trays or to hold small parts or scrap metal in automobile factories. Some 50- to 75-year-old pans are still in use.

Source: Wikipedia