Origin of Detroit-style pizza, according to Cooks Country

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"As a child in Sicily, Connie Piccinato grew up eating squared-off wedges of focaccia studded with leftover meats . As an adult in 1946, while working as a waitress at Buddy’s in Detroit, she found herself craving the pies of her youth. But she faced a dilemma. Food-grade rectangular pizza pans simply didn’t exist at the time, so ‘square pizza’ wasn’t known in the States. But Piccinato found inspiration in a discarded rectangular ‘blue steel’ pan used for collecting errant nuts and bolts in the string of automobile-related factories along Six Mile Road. She and Buddy’s owner August ‘Gus’ Guerra pressed a batch of dough into one of the pans, nudging it into the sharp corners; topped it with cheese and sauce; and baked it off. The square pizza was a hit , and it gave Buddy’s, originally a ‘blind pig’ speakeasy selling contraband booze during Prohibition, a new lease on life.”
Their recipe, for as long as the link lasts.
https://www.cookscountry.com/recipe...e=&tag=atkntk-20&atc=ntkA&Survey_id=&mi_ecmp=

 

[BillN]

I make something similar however I make a double batch of dough and make it in a high sided sheet pan. Makes a lot of pizza but worth it.

 

[smoke ninja]

My favorite style of pizza.

I went to high school in East Detroit and Gus' restaurant, the Cloverleaf, was always hiring students. The place was a local hangout I worked there several times in my youth, i believe the family still owns it. If im ever working on that side of town im sure to stop in for the lunch buffet.

 

[nmeyer414]

I have many cook country books.