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So, I was running some errands today when I drove by a new restaurant near where I live that claims to serve "Detroit style pizza". I wasn't even aware that Detroit had a distinctive style of pizza, and the fact that it was from Detroit wasn't exactly enticing. I decided to consult my friend who happens to live near Detroit, who claimed that he had never heard of it and that it sounded disappointing. Despite his answer, I decided to look into it further, finding out that the restaurant in question was getting tons of praise on various review websites (even from the whiny people on Yelp).
So, I decided to order some.
Oh my god.
This stuff is incredible. It's somewhat deep dish, but not as heavy as Chicago. At the same time, it's obviously quite a bit heftier than NYC and more traditional Neopolitan pizzas. The crust looks dense, but it's actually pretty light, airy, and buttery. The sauce on top looks like it'd be a mess, but it works out surprisingly well. The cheese they used wasn't mozzarella, but some sort of other white cheese they get from Wisconsin. I went for Hawaiian pizza (which I personally like) and I was surprised to find chopped ham on it. Why the fuck doesn't anyone else used chopped ham on pizzas? Taking a bite out of pizza only to take an entire slice of ham with you (leaving the next bite without any) is extremely frustrating. With the chopped ham, you get an even (and very generous) coverage of ham across the entire pizza.
So, why the fuck isn't Detroit banking on this stuff? It's incredible.
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Hi /ck/ can we have a homebrew thread?
I was thinking on try making my own beer and I'm afraid I'll mess it all and end with a lot of dirty water.
I want to know how the ingredients affect the final product, as example, if you put this malt, it will be biter, if you put this kind of sugar, it will be brown (I don't know a thing).
Have a nice day.