Pizza, a culinary chameleon, has evolved into countless regional variations, each boasting unique characteristics and devoted followings. Among these, Sicilian and Detroit-style pizzas stand out as two square-shaped contenders, celebrated for their thick, airy crusts and rich flavors. While both share a rectangular footprint, their differences are more than just superficial. This article delves into the nuances that distinguish these two pizza powerhouses, exploring their history, dough, sauce, cheese, toppings, and cooking methods to help you discern the subtleties that make each a distinct culinary experience.
A Tale of Two Cities: Historical Roots
Understanding the origins of Sicilian and Detroit-style pizza is crucial to appreciating their unique identities. Each style reflects the cultural and culinary landscape from which it emerged.
Sicilian Pizza: An Island Legacy
Sicilian pizza, or “sfincione” (meaning “thick sponge”), traces its roots back to 19th-century Sicily, Italy. This style originated in the western part of the island, particularly in the province of Palermo. Initially, it was a street food staple, a hearty and affordable meal for working-class Sicilians. The original sfincione differed significantly from what we often consider Sicilian pizza today. It typically featured a thicker, breadier crust, topped with tomatoes, onions, anchovies, herbs, and a sprinkling of hard cheese, often Pecorino Romano. Over time, as Sicilian immigrants settled in the United States, particularly in the Northeast, the recipe evolved, adapting to available ingredients and American palates. This evolution resulted in the Sicilian pizza we know today, often characterized by a thick, spongy crust, a robust tomato sauce, mozzarella cheese, and a variety of toppings. The key is its rustic charm and connection to Sicilian culinary traditions.
Detroit-Style Pizza: Motor City Innovation
Detroit-style pizza, on the other hand, is a relatively recent invention, born in the mid-20th century in Detroit, Michigan. Its creation is attributed to Gus Guerra, the owner of Buddy’s Rendezvous (now Buddy’s Pizza). In 1946, Gus’s wife, Connie, used a blue steel pan borrowed from a local automotive factory to bake a pizza. These pans, originally designed to hold small parts or catch oil, proved ideal for creating a pizza with a crispy, caramelized crust and a light, airy interior. The unique shape and cooking method, combined with Wisconsin brick cheese extending all the way to the edges of the pan, became the defining characteristics of Detroit-style pizza. Its ingenuity lies in its resourceful use of industrial materials and the distinctive cheese placement. The style quickly gained popularity in Detroit and the surrounding areas, becoming a local favorite and eventually spreading across the nation. The Motor City’s industrial heritage is deeply intertwined with the pizza’s identity.
Dough: The Foundation of Flavor
The dough is the foundation upon which any great pizza is built, and Sicilian and Detroit-style pizzas boast markedly different dough recipes and characteristics.
Sicilian Dough: Thick, Airy, and Sometimes Sweet
Sicilian pizza dough is typically a thick, rectangular crust that is known for its airy and spongy texture. The dough often incorporates a higher hydration level than other pizza styles, resulting in a light and open crumb structure. Recipes often include a touch of sugar or honey, contributing to a subtle sweetness that balances the savory toppings. The dough is typically proofed for a considerable amount of time, allowing the yeast to work its magic and develop a complex flavor profile. The thickness of the crust allows it to withstand a generous amount of sauce and toppings without becoming soggy. Its defining feature is its substantial yet airy texture. Variations exist, with some recipes calling for a denser, breadier crust, but the hallmark remains a thick, soft base.
Detroit Dough: Light, Airy, and Crispy Edges
Detroit-style pizza dough shares some similarities with Sicilian dough, particularly in its thickness and airiness. However, Detroit-style dough is characterized by its exceptional crispiness, especially around the edges. This is achieved through the use of high-sided steel pans and a generous application of oil to the pan before baking. The dough is typically proofed twice, allowing it to develop a light and airy texture. While some recipes may include a touch of sweetness, it is generally less pronounced than in Sicilian dough. The key difference lies in the intentionally created crispy, caramelized cheese edge. This “frico” crust is a defining characteristic of Detroit-style pizza, providing a satisfying textural contrast to the soft interior.
Sauce: A Symphony of Flavors
The sauce is a crucial element in any pizza, contributing significantly to the overall flavor profile. Both Sicilian and Detroit-style pizzas feature robust tomato sauces, but their application and characteristics differ.
Sicilian Sauce: Robust and Rustic
Sicilian pizza sauce is typically a hearty, rustic tomato sauce, often made with crushed tomatoes, garlic, oregano, and other herbs. The sauce is usually cooked down for an extended period of time to develop a rich and complex flavor. In some variations, the sauce is applied directly to the dough before baking, while in others, it is added after the pizza has been cooked, creating a layered flavor experience. The sauce is often seasoned generously, reflecting the bold flavors of Sicilian cuisine. Its hallmark is its simple yet flavorful character. The sauce is designed to complement the thick, airy crust and the other toppings.
Detroit Sauce: Strips of Sweetness
Detroit-style pizza sauce is often applied in distinctive racing stripes across the top of the baked pizza, rather than being spread evenly across the dough before baking. This method allows the crust and cheese to caramelize fully, creating a unique textural and flavor contrast. The sauce itself is typically a sweeter, slightly less acidic tomato sauce than its Sicilian counterpart. Some recipes incorporate tomato paste or sugar to enhance the sweetness and richness of the sauce. The post-bake application is a defining feature. The stripes of sauce provide bursts of flavor that complement the crispy cheese edges and the other toppings.
Cheese: The Binding Agent
Cheese is an essential component of any pizza, and the choice of cheese significantly impacts the overall flavor and texture. Sicilian and Detroit-style pizzas utilize different cheeses, contributing to their distinct profiles.
Sicilian Cheese: Mozzarella and More
Mozzarella cheese is the most common cheese used on Sicilian pizza, providing a classic, melty texture. However, some variations may also incorporate other cheeses, such as provolone or Pecorino Romano, to add additional flavor and complexity. The cheese is typically shredded or cubed and distributed evenly across the pizza. The amount of cheese used can vary depending on personal preference, but a generous layer is typical. The focus is on a classic, melty mozzarella experience. The cheese melts into the sauce and toppings, creating a cohesive and satisfying pizza.
Detroit Cheese: Wisconsin Brick Cheese:
Detroit-style pizza is known for its use of Wisconsin brick cheese. This semi-hard cheese has a high butterfat content, which allows it to melt beautifully and caramelize along the edges of the pan, creating the signature crispy frico crust. The cheese is typically spread all the way to the edges of the pan, ensuring that every bite has a cheesy, crispy edge. The use of Wisconsin brick cheese is non-negotiable for true Detroit-style. The cheese’s unique melting properties are essential for creating the characteristic texture and flavor of Detroit-style pizza.
Toppings: A Canvas for Creativity
The toppings on Sicilian and Detroit-style pizzas can vary widely depending on personal preference and regional variations. However, certain toppings are more commonly associated with each style.
Sicilian Toppings: A Mediterranean Medley
Sicilian pizza toppings often reflect the flavors of Mediterranean cuisine. Common toppings include onions, anchovies, olives, tomatoes, mushrooms, peppers, and various meats such as sausage or pepperoni. The toppings are typically applied generously, complementing the thick, airy crust and the robust tomato sauce. The emphasis is on bold, flavorful combinations. The toppings are designed to create a hearty and satisfying meal.
Detroit Toppings: Simple and Savory
Detroit-style pizza toppings are often kept relatively simple, focusing on quality ingredients and complementary flavors. Pepperoni is a classic topping, often applied before the sauce stripes are added. Other common toppings include mushrooms, onions, and bell peppers. The toppings are typically applied sparingly, allowing the crust and cheese to shine. The focus is on highlighting the crust and cheese. The toppings are designed to complement, not overpower, the unique characteristics of Detroit-style pizza.
Cooking Methods: The Secret to Perfection
The cooking methods used for Sicilian and Detroit-style pizzas are crucial to achieving their distinct textures and flavors.
Sicilian Cooking: Baking to Golden Perfection
Sicilian pizza is typically baked in a rectangular pan or sheet pan in a hot oven. The baking time can vary depending on the thickness of the crust and the amount of toppings, but it is generally baked until the crust is golden brown and the cheese is melted and bubbly. The pizza is often finished with a drizzle of olive oil and a sprinkle of herbs. The oven temperature is a key factor in achieving a perfectly cooked crust. The baking process allows the crust to develop a light and airy texture and the toppings to meld together harmoniously.
Detroit Cooking: A Blue Steel Legacy
Detroit-style pizza is baked in seasoned blue steel pans, originally used in automotive factories. These pans are typically preheated with oil, which helps to create the crispy, caramelized crust. The pizza is baked at a high temperature, allowing the cheese to melt and caramelize along the edges of the pan. The baking time is relatively short, ensuring that the crust remains light and airy. The blue steel pan is integral to the Detroit-style cooking process. The pan’s heat retention properties contribute to the crispy crust and the caramelized cheese edges that define Detroit-style pizza.
Key Differences Summarized
To succinctly highlight the core distinctions between these two pizza styles, consider the following:
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Crust: Sicilian features a thick, airy, and sometimes slightly sweet crust, while Detroit boasts a similarly thick but distinctively crispy-edged crust due to the pan and cheese application.
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Cheese: Sicilian typically uses mozzarella, sometimes with provolone or Pecorino Romano, whereas Detroit relies exclusively on Wisconsin brick cheese for its unique melt and crispy edges.
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Sauce: Sicilian features a robust, often pre-baked tomato sauce, while Detroit uses a sweeter sauce applied in stripes after baking.
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Pan: Sicilian uses a general rectangular pan, while Detroit uses a specific blue steel pan.
A Matter of Preference: Which Pizza Reigns Supreme?
Ultimately, the choice between Sicilian and Detroit-style pizza is a matter of personal preference. Both styles offer a unique and satisfying culinary experience, each with its own distinct characteristics and devoted following. Sicilian pizza offers a taste of Mediterranean tradition, with its thick, airy crust and bold, flavorful toppings. Detroit-style pizza, on the other hand, embodies Motor City ingenuity, with its crispy edges, caramelized cheese, and unique sauce application. Whether you prefer the rustic charm of Sicilian or the crispy innovation of Detroit, both styles are worthy of a place in any pizza lover’s repertoire.
What are the defining characteristics of Sicilian pizza?
The defining characteristic of Sicilian pizza is its thick, spongy crust. This crust is typically made with a high-hydration dough, often containing semolina flour, and is allowed to rise for an extended period, resulting in a light and airy interior despite its thickness. Traditional Sicilian pizza is also baked in a rectangular or square pan and generously topped with tomato sauce, often including anchovies, onions, and a grating of Pecorino Romano cheese.
Unlike many other pizzas, the cheese is usually placed beneath the sauce in a traditional Sicilian pizza. This unique method prevents the cheese from browning too quickly during the extended baking time required for the thick crust. The overall flavor profile is savory and robust, with a pleasant balance of textures from the soft crust to the tangy sauce and salty cheese.
How does Detroit-style pizza differ from Sicilian pizza in terms of crust?
The primary difference between Detroit-style and Sicilian pizza lies in the crust’s characteristics. While both pizzas boast a thick crust baked in a rectangular pan, Detroit-style pizza distinguishes itself with a crispy, caramelized cheese edge that is created by pushing the cheese all the way to the edges of the pan. The dough is also generally lighter and airier than a Sicilian crust, with a more open crumb structure.
The distinctive crispy edge is further enhanced by using a well-seasoned steel pan, which contributes to the signature “frico” effect. This effect results from the cheese melting and caramelizing against the hot pan, creating a delightful textural contrast to the soft, airy interior. In contrast, the Sicilian crust is more uniformly thick and chewy, lacking the pronounced crispy edge of its Detroit counterpart.
What type of sauce is typically used on each style of pizza?
Sicilian pizza traditionally features a simple, yet flavorful tomato sauce. This sauce is often made with crushed tomatoes, garlic, oregano, and a touch of olive oil. Some variations may include anchovies or other Mediterranean-inspired ingredients to enhance the savory flavor profile. The sauce is typically applied generously over the cheese, creating a rich and tangy foundation for the toppings.
Detroit-style pizza sauce is also tomato-based, but it is often applied in stripes after the pizza has been baked. This “racing stripes” approach allows the sauce to maintain its freshness and brightness, contrasting with the richness of the cheese and the crispy crust. The sauce used on Detroit-style pizza tends to be a bit sweeter and chunkier than the traditional Sicilian sauce.
What kind of cheese is most commonly used on Sicilian and Detroit pizzas?
Traditional Sicilian pizza often features a combination of Pecorino Romano and mozzarella cheese. The Pecorino Romano, a hard, salty cheese made from sheep’s milk, provides a sharp, savory flavor that complements the other ingredients. Mozzarella cheese, either low-moisture or fresh, adds a creamy, melty texture to the pizza. The cheese is usually placed directly on the dough, underneath the sauce.
Detroit-style pizza typically relies on brick cheese, a semi-hard cheese with a mild, slightly tangy flavor. Brick cheese is particularly well-suited for Detroit-style pizza because it melts beautifully and develops a crispy, caramelized edge when baked in the high heat of the oven. Some variations may incorporate mozzarella to achieve a more pronounced stretch, but brick cheese remains the defining cheese for this style.
What type of pan is used to bake each style of pizza, and why is it important?
Sicilian pizza is traditionally baked in a rectangular or square pan, typically made of steel or aluminum. The depth of the pan allows for the thick crust to rise properly and maintain its shape during baking. The choice of material contributes to heat distribution and the overall texture of the crust.
Detroit-style pizza is baked in a deep, rectangular steel pan, originally designed for automotive parts. These pans are typically seasoned over time, contributing to the unique flavor and crispy texture of the crust. The steep sides of the pan allow the cheese to melt down the sides, creating the signature caramelized cheese edge that defines the Detroit style.
What are some popular toppings for each style of pizza?
Traditional Sicilian pizza toppings often include onions, anchovies, olives, and a sprinkling of Pecorino Romano cheese. These toppings are often incorporated into the sauce itself, creating a deeply flavorful and savory pizza. Simplicity is key, allowing the quality of the sauce and crust to shine through.
Popular toppings for Detroit-style pizza include pepperoni, mushrooms, onions, and green peppers. The toppings are typically placed strategically on top of the cheese and sauce stripes, adding bursts of flavor and texture to each bite. The robust flavors of the toppings complement the richness of the cheese and the crispy crust.
What is the historical origin of Sicilian and Detroit-style pizza?
Sicilian pizza originates from Sicily, Italy, where it is known as “sfincione.” This pizza evolved from a type of focaccia bread, adapted to incorporate local ingredients and baking techniques. Sicilian immigrants brought their culinary traditions to America, where they continued to refine and popularize the style.
Detroit-style pizza emerged in the mid-20th century in Detroit, Michigan. Its origins can be traced back to Buddy’s Rendezvous, a bar and pizzeria that began using repurposed steel automotive parts trays as baking pans. This innovative approach, combined with locally available ingredients, led to the development of the distinctive Detroit-style pizza that is now enjoyed worldwide.