Detroit-style pizza is a style of pizza developed in Detroit, Michigan. It is a rectangular pizza that has a thick crisp crust and toppings such as pepperoni and mushrooms.
The rectangular-shaped pizza is the result of being baked in a square pan, which is often not a pizza pan; industrial parts trays are often used, which were originally made to hold small parts in factories.
The crust of a Detroit-style pizza is occasionally twice-baked and it is usually baked in a well-oiled pan to a chewy medium-well-done state that gives the bottom and edges of the crust a fried or crunchy texture.
The difference between Detroit-style pizza, Chicago and New York styles is the crust, which is extra thick and very crispy on the bottom. Some parlors will apply melted butter with a soft brush prior to baking. The resulting pizza has a chewy texture.