Born in the heart of Detroit in the 1940s, this style of pizza took shape in the unlikeliest of places: old blue steel pans, originally used for automotive parts. The result was something unique – a deep, rectangular pizza with a thick, chewy crust that’s crispy on the outside but airy and soft on the inside. This pizza’s hallmark is its caramelized, cheesy crust, made by layering Wisconsin brick cheese all the way to the edges. Topped with rich, savory sauce spread in bold streaks across