hmmmm fair point. As a first thought I don’t think I would have described it as crunchy and chewy, but thinking about it, I am not sure what else you would call that.
Dude, seriously, don’t take it too hard. Lemmy is a harsh place where downvotes are given out freely and abundantly. Kbin doesn’t downvote nearly as hard, and downvotes don’t get imported from Lemmy instances. You have a +6 from my point of view.
Just roll with it, and don’t let the haters get you down.
I mean it’s very crispy around the edges and it’s got a nice focaccia like texture in the middle. Honestly it’s great. I mean, it’s not life altering or anything, but as regional pizza goes it’s one of the better ones.
I feel like chewy is the wrong word.
As two extremes, picture wonderbread and a thick sourdough. Wonderbread smushes, and tears effortlessly. The sourdough bounces back and takes effort to tear.
If wonderbread is a 1 and sourdough is a 10, most pizza is a 4 or 5. Detroit style would be a 5 or 6.
It’s mostly because it’s a bit thicker in the dough department, and the pan it’s cooked in is greased so the dough is a bit more crisp than the crunch of another pizza crust.
You would not say that it’s “gummy”, just a little thicker and a slightly closer texture.
Depending on where you are, jets pizza is a good representative. Domino’s and little Caesars both have a low grade offering in their deep dish or pan pizzas, as they’re both Detroit or Detroit adjacent.
It’s mid-deep dish, so crispy on the bottom/sides and a little chewy in the middle.
I’m a New Yorker so I also have a preference for pizza that is foldable, but the bottom is crispy enough that it cracks when you fold it, but Detroit pizza is good. They use cupping pepperoni, like Buffalo, which I think is superior to the pepperoni we use broadly in NYC.
Detroit pizza is pretty good. It’s more or less a hybrid between Chicago and New York that matches the geographic location, same with Buffalo.
I am sure it’s true, but the wiki description sounds gross to me. A crispy and chewy crust does not sound appealing.
Geez everyone be gentle, I’m entitled to my opinions about pizza
focaccia??
hmmmm fair point. As a first thought I don’t think I would have described it as crunchy and chewy, but thinking about it, I am not sure what else you would call that.
Speak for yourself. That sounds delicious.
I would argue “sounds gross to me” is speaking for myself. But what do I know.
Dude, seriously, don’t take it too hard. Lemmy is a harsh place where downvotes are given out freely and abundantly. Kbin doesn’t downvote nearly as hard, and downvotes don’t get imported from Lemmy instances. You have a +6 from my point of view.
Just roll with it, and don’t let the haters get you down.
I mean it’s very crispy around the edges and it’s got a nice focaccia like texture in the middle. Honestly it’s great. I mean, it’s not life altering or anything, but as regional pizza goes it’s one of the better ones.
You sure are entitled to your opinion. But we’re also entitled to make fun of your dumb opinion
I feel like chewy is the wrong word.
As two extremes, picture wonderbread and a thick sourdough. Wonderbread smushes, and tears effortlessly. The sourdough bounces back and takes effort to tear.
If wonderbread is a 1 and sourdough is a 10, most pizza is a 4 or 5. Detroit style would be a 5 or 6.
It’s mostly because it’s a bit thicker in the dough department, and the pan it’s cooked in is greased so the dough is a bit more crisp than the crunch of another pizza crust.
You would not say that it’s “gummy”, just a little thicker and a slightly closer texture.
Depending on where you are, jets pizza is a good representative. Domino’s and little Caesars both have a low grade offering in their deep dish or pan pizzas, as they’re both Detroit or Detroit adjacent.
It’s mid-deep dish, so crispy on the bottom/sides and a little chewy in the middle.
I’m a New Yorker so I also have a preference for pizza that is foldable, but the bottom is crispy enough that it cracks when you fold it, but Detroit pizza is good. They use cupping pepperoni, like Buffalo, which I think is superior to the pepperoni we use broadly in NYC.