Detroit style square pizza joints are popping up all over the NY/NJ area in an attempt cash in on new and trendy ways to make pizza. The squares are considered Detroit style and not Sicilian cause they do not have a crust. They are baked right up against the walls of a steel pan, which makes the edges a nice combo of burnt & crispy. The pizzas are smallish, 8x10 in size, shareable or personal depending on your appetite. If Little Caesars & Pizza Hut merged and started a slightly upscale pizzeria, this it what it would look & taste like. Not as basic as those chains, fancier, but not as good as I had hoped. The dough is thick but also a little spongy; I like the crispy edges, but I prefer crust. The sauce is sweet and very tasty, solid zip and tang but it needs to be spread across the pie more judiciously. I expected a lot more flavor from the cheese; it needs some garlic or oregano to make it less dull. Overall it’s not a bad pie, it just didn’t blow me away. It’s not even close to Prince Street or L&B Spumoni squares. Worth a try if you’re interested in a different style but for the lack of size and lofty prices, I expect better.
