What Is The Difference Between Detroit And Chicago Style Pizza
Last updated on July 30, 2025
I tell people all the time: Detroit-style pizza is like focaccia with pizza on top—and caramelized crispy cheese around the edges. Chicago style is more like a pizza casserole.
They laugh. Then they take a bite. Then they shut up.
Some will disagree, but I say they are both pizza – and therefor delicious, but they are NOT the same. Not by a long shot
They share some things in common. Detroit-style and Chicago-style pizzas are both thick, both baked in pans, and both from the Midwest. But everything else about them—the crust, the cheese, the sauce, even the way they’re built—is wildly different.
Let’s break it down so you know exactly what makes each one special. Especially if you’re thinking about making one at home—or just choosing which slice to chase.
QUICK HIT DIFFERENCES
| Feature | Detroit Style | Chicago Style |
|---|---|---|
| Shape | Rectangle | Circle |
| Crust | Crispy, airy, caramelized edges | Thick, buttery, deep-dish |
| Cheese | Traditionally Wisconsin brick cheese to the edge | Mozzarella, sometimes provolone/parmesan |
| Sauce Placement | On top of cheese & toppings | On very top of everything |
| Toppings | Under sauce, can get creative (even pickles) | Classic meats and veggies, layered deep |
| Bite Feel | Crunchy bottom, fluffy middle | Fork-and-knife casserole vibes |
DETROIT-STYLE: SQUARE, CRUNCHY, CHEESY TO THE EDGE
Born in Detroit in the 1940s, this style started in auto shops, literally. Buddy’s Rendezvous (still open today) baked pizzas in blue steel pans that were originally used for holding car parts.
What came out was pure magic:
A rectangular pie with a light, airy dough, a crackly, caramelized cheese edge, and deep, savory flavor.
The Brick Cheese Factor
Here’s the twist: the OG version uses Wisconsin brick cheese—a semi-soft, high-fat cheese that melts like mozzarella but tastes more buttery, slightly tangy, and gets golden and crisp when it hits the edge of a blazing hot pan.
But here’s the catch: brick cheese can be hard to find unless you’re in the Midwest. If you’re making this at home, a great substitute is:
- Muenster cheese – mild, melty, and buttery
- Or a 50/50 mix of low-moisture whole milk mozzarella + Monterey Jack
The goal? Get that edge-to-edge cheese coverage so the corners turn golden and shatter when you bite in.
The Cheese Rim: Detroit’s Signature Move
One of the most iconic features of Detroit-style pizza is what people call “frico”—that glorious, crispy cheese wall that forms where the cheese meets the hot pan.
It’s not burnt. It’s not crust.
It’s cheese… transformed.
And it’s a non-negotiable part of the experience.
The Sauce
The sauce is added after the cheese and toppings. It’s usually ladled on in thick stripes across the top, often after baking (or partway through).
Classic Detroit sauce isn’t too sweet, and has a healthy dose of oregano—not overpowering, just enough to cut through the fat of the cheese and pepperoni. Some recipes add a bit of garlic and crushed red pepper for backbone.
TL;DR – Detroit Is:
- Square and crunchy
- Light and airy inside, crisp outside
- Cheesy to the literal edge
- Layered upside down (cheese first, then sauce)
- Built in a pan like something you’d expect from an engine plant
CHICAGO-STYLE: A PIZZA PIE (LITERALLY)
Over in Chicago, the deep-dish pizza was born around the same time—Pizzeria Uno, 1943. But this is a different beast.
It’s not focaccia. It’s not pan pizza.
It’s more like a pizza-casserole hybrid with a flaky, buttery crust that climbs up the sides of a tall round pan.
How It’s Built
Here’s the layer breakdown:
- Dough – thick, buttery, kind of like biscuit crust
- Cheese – low-moisture mozzarella, lots of it
- Toppings – Italian sausage, bell peppers, onions, mushrooms
- Sauce – thick, chunky tomato sauce on top
The cheese goes under the sauce so it doesn’t burn during the long bake. You eat it with a fork and knife—and honestly, one slice can be a full meal.
Sauce Notes
The tomato sauce here is bold, chunky, and often includes whole peeled plum tomatoes, oregano, basil, garlic, and olive oil. It’s hearty enough to be its own side dish.
VISUAL GUIDE
Detroit-style:
- Square
- Crispy corners
- Cheese to the edge
- Sauce on top in stripes
- Frico crust around the sides
Chicago-style:
- Deep and round
- Fully enclosed crust wall
- Thick red sauce layer on top
- Cross-section looks like lasagna in a crust
WHICH ONE SHOULD YOU EAT?
Want something you can hold with your hands and crunch into?
👉 Go Detroit.
Want something to eat slow, sitting down, that feels like a pizza pot pie?
👉 Go Chicago.
EXTRAS FOR HOME PIZZA NERDS
- If you’re baking Detroit-style at home, use a well-oiled steel or cast iron pan
- Don’t skip the cheese reaching all the way to the edge
- Let the dough ferment cold overnight for better texture and flavor
- For Chicago-style, make sure your crust has cornmeal or butter—that’s the secret to flakiness
Final Slice
Detroit-style is the underdog that punches hard: square, cheesy, crisped to perfection.
Chicago-style is the heavyweight: thick, saucy, and dramatic on the plate.
If you’re new to both, start with Detroit. It’s easier to make at home, hits fast, and that cheese crust alone is worth the effort.
FINAL CRUNCH
These two styles are not competing cousins. They’re from different families entirely.
Detroit-style is square, crunchy, cheesy-to-the-edge perfection.
Chicago-style is round, deep, saucy, and best eaten slow.
Me? I still don’t know which I love more. Depends on the day. Depends on the slice.
But the next time someone says “pizza is pizza,”
hand them a corner of Detroit and a wedge of Chicago—and watch their face.siasts worldwide.
Frequently Asked Questions
What is the difference between Detroit and Chicago style pizza?
Detroit and Chicago style pizza are both popular variations of the classic Italian dish, but they have distinct differences in their crust, toppings, and overall style of preparation.
What sets Detroit style pizza apart from Chicago style pizza?
Detroit style pizza is typically baked in a deep-dish pan, creating a crispy and chewy crust with a thick layer of cheese and toppings. In contrast, Chicago style pizza is known for its deep-dish or stuffed crust and generous amount of sauce on top.
How does the crust of Detroit style pizza differ from Chicago style pizza?
The crust of Detroit style pizza is often made with a special blend of flours, giving it a unique texture and flavor. It is also typically thicker than the crust of Chicago style pizza, which is known for its flaky and buttery deep-dish crust.
What types of toppings are commonly used on Detroit style pizza versus Chicago style pizza?
Detroit style pizza often features traditional toppings like pepperoni, sausage, and mushrooms, but it is also known for incorporating non-traditional ingredients like pickled vegetables and Greek-style toppings. Chicago style pizza tends to stick to classic toppings like sausage, peppers, and onions.
What is the main difference in the cooking method of Detroit style pizza and Chicago style pizza?
Detroit style pizza is baked in a rectangular or square pan, while Chicago style pizza is typically baked in a deep-dish round pan. This results in slight variations in cooking time and temperature, resulting in different textures and flavors.
Which style of pizza is more popular – Detroit or Chicago style?
It ultimately depends on personal preference, but both Detroit and Chicago style pizza have dedicated fan bases. Chicago style pizza is more well-known and widely available, but Detroit style pizza has gained popularity in recent years for its unique and delicious flavors.
