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- On one side are the local Detroit pizzerias and restaurants devoted to their normcore, family-restaurant roots with toppings directly on the crust, a layer of processed brick cheese, and sauce on top. Then there are the "artisanal" square pizzas, with their aged doughs, organic toppings, unprocessed cheeses, and "frico" crust. These designer square slices are sometimes baked in a wood-fired oven and often served on Instagrammable metal trays in perfect lighting—a departure from the checkered tablecloths, no-frills boat drinks, and generous displays of bocce ball plaques at Buddy's. And in this new era of Detroit-style pizza, it's this photogenic version that many Americans are discovering first. (en)
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