Really, it's a question as to whether you can get your oven hot enough to replicate the pizza oven that these pies would come out of at a restaurant. I usually preheat mine to 500 for an hour and then crank it to "BROIL" during the actual pizza cooking, to try an get it close.
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I had a weekend job in a pizzeria while I was at school. I have the scars from that oven on my forearms to this day (yes, it was leopard spotting, crust-charring hot).
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Yeah, people talk about NY or Chicago, but both Detroits thin crust and deep dish style pizzas are better in my opinion. While the chains out of Detroit aren’t the best examples, people don’t realize how many national pizza chains came out of Detroit.
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Yep.
@JetsPizza, for example, isn’t national...yet. It is, however, regionaI. I bet it will be national before too long, though. - Show replies
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does it come with Crestor?
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We've gotten Detroit Pizza Company pizza the same way (bittersweet story during COVID BTW as their profits soared and their poor owner is battling a brain tumor). The frozen versions are pretty good but the crust isn't quite what it is when you get it there.
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Sure. I'd be surprised if it was truly the same...
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That is a great pizza! I miss that one and pizza papolis in Greek town . When we were on call at CHM those were the ones to order!, 30 years ago! 2 years ago went back to Detroit first thing was to eat a Detroit style
and then Tigers baseball
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Funny. I say the same thing about New York pizza. From a Detroiter.
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