Pizza styles from other areas have been popping up in our neck of the woods.
This week after shoveling what seemed like tons of wet snow, we treated ourselves to a decadent Detroit pizza from Diggy’s at Brickhouse in Chelmsford Center. We hadn’t sampled one before because these pies are made only in a limited number every Wednesday. Take a peek at that crackly crisp crust, courtesy of lots of gooey cheese.
I hadn’t known that cheese gets layered directly atop the crust in a Detroit style pie, which helps to form that oh-so crisp crust. While the tomato sauce is meant to be dolloped on top, our pizza arrived with an extra generous layer of sauce that caramelized deliciously in the oven. This is one very rich pie, so we have leftovers.
And while South Shore bar pizza isn’t a north of Boston thing, we’ve been happy to discover that South Shore pizza features on the regular menu of Epigram Brew Co. in Tyngsboro. Edge-to-edge cheese and crisp crust are characteristics this thin pie shares with the much thicker Detroit pizza. Another path to cheesy and crispy indulgence.
I’m curious to know if others are encountering delicious examples of regional pizza styles from outside the area here in MA.
P.S. I also fell down the rabbit hole trying to understand exactly what makes a Detroit pie a Detroit pie. Alexandra’s Kitchen explains Detroit-style pizza here.
