HEMI PIZZAPeople lump them together: two thick, Midwestern pizzas you eat off a heavy pan. But put a Detroit square next to a Chicago deep dish and they have almost nothing in common. Here’s how to tell them apart — and why it matters.
The crust
Chicago deep dish uses a buttery, almost pastry-like crust pressed up the tall sides of a round pan — it’s a crust built to be a vessel. Detroit-style uses a high-hydration dough that proofs into something light and airy, closer to focaccia. One is a deep bowl; the other is a tall, crispy-edged rectangle.
The cheese
Chicago layers mozzarella on the bottom, under the toppings and sauce, to protect the crust. Detroit runs Wisconsin brick cheese all the way to the walls of the pan, so it fries against the hot steel into those signature crispy caramelized corners. That edge is the entire personality of a Detroit pie.
The sauce
Both often finish with sauce on top — but for different reasons. Chicago pours a thick, chunky tomato layer over the cheese because the pie is so deep. Detroit ladles two or three tidy “racing stripes” of sauce across the top so the crust underneath stays crisp.
Shape & how you eat it
- Chicago: round, deep, and heavy — a knife-and-fork situation.
- Detroit: rectangular and cut into squares — lighter, crispier, and easy to pick up.
Chicago is a pizza you dig into. Detroit is a pizza you crunch into.
So which is better?
Depends what you want. If you love a rich, saucy, fork-and-knife event, Chicago delivers. If you want crispy caramelized edges, an airy interior, and a base that carries bold toppings without turning to mush, Detroit-style wins — which is exactly why HEMI builds every pie the Detroit way. Try one and taste the difference, or read the full case for Detroit-style.