Meet the ‘Detroit Style’, a version of pizza that promises to win over its fans

The pizza It is, without a doubt, one of the most delicious culinary creations that exist. Crispy, succulent, with melted cheese (or with the toppings of our preference). But, as is often the case, there is an issue that divides diners: should the edge be eaten or is it better to leave it? Fortunately there is a version of this Italian classic where we should not worry about this questioning and it is the ‘Detroit Style’. This preparation arrived in the capital to stay at the hands of Tanos Pizza, a dark kitchen that was born during a pandemic. Advantage He visited them and we tell you everything you need to know about this delicacy.

“It is understood that Detroit Style pizza originated precisely in Detroit (Michigan, USA), in the vehicle factories and was prepared on a tray that was used for the production line. It is a much deeper tray, so it is a thick crust pizza and it is not round, it is rectangular ”, explains Patrick Arriz, one of the owners, about this type of preparation.

And it is that, in addition, another of the characteristics of this pizza is that is intended to be enjoyed in every bite. This is because there is no edge that is not filled with cheese, sauce and the respective ingredients (definitely one of its most important and appetizing pluses).

The essence of pizza

“(The dough) in appearance is thick and when you say that you can understand that it has a lot of crumbs and is heavy, it is a lot of bread. But the reality is that it is high and is aerated by the preparation process, which has a skirting and oxygenate process that makes it of great height and of greater flavor “, he adds. Pablo Seoane, another of the creators of the brand.

Regarding the preparation process, the dough is very similar to the focaccia and visually the same. But thanks to the research done by the owners of Tanos Pizza, the brand is betting on a version much lighter than the original ‘Detroit Style’ dough. “We have compared what the local palate likes and what the Americans do with this style,” adds Seoane.

From the beginning of the process, where we mix the ingredients, until the first cooking of the dough, they spend approximately 24 hours. Precisely, this care that is given to the dough, which is also given to the rest of the components, is what provides a new, interesting and flavorful experience.

The heart is in the toppings

And yes, we cannot think of a pizza without some type of dough but the absolute love is in what crowns the base. They currently have 12 flavors of pizza unmissable. Of course, under the guidance of Nicolas Perez, the third founder of Tanos Pizza and the chef of the team, explore new flavors and combinations so as not to stop surprising diners with the creativity that characterizes them.

The menu features some classics such as American, Hawaiian and pepperoni pizza, but they all have a different touch, so as not to fall into a comfort zone. The Sweet Pep & Dill It is perfect for those who enjoy explosive combinations, since in addition to the pomodoro base, a mix of cheeses and artisan pepperoni, it is served with a spicy house honey and a thin layer of chopped dill.

Without a doubt a favorite is San Lorenzo, which has English ham, sliced ​​red onion, green peppers, a mix of cheeses and smoked bacon. Unlike other options, this one carries the tomato sauce hot at the end, as it is topped with it when it comes out of the oven. As we mentioned, each bite is loaded with flavor, but when served this way each bite is a different experience.

Finally, for the more adventurous or curious about white pizzas -that is, they do not have pomodoro sauce- try the Republican It is a must. In addition to being served with a bianca (or white) base, it is accompanied with a mix of cheeses, smoked bacon and finished with crushed pistachios, dried berrys and a goat cheese sauce and spicy honey. The sweet touch of the berry and honey, combined with the salty touch of the bacon and pistachio, will make anyone’s mouth water.

The beginning

Tanos Pizza born during the pandemic. The three founders, Patrick Arriz, Pablo Seoane and Nicolás Pérez, saw a food market that was beginning to grow again and a boom in ordering food through applications. “We started the first weekend of April (this year). We start with our database, family and friends and then by word of mouth. (…) It was a process where we decided to go little by little because we came from different work spaces, ”says Seoane. Thus, they have managed to establish unique recipes, a clientele delighted by their combinations and an enviable ability to continue growing and experimenting.

Given:

Tanos Pizza It is open from Tuesday to Thursday from 5 pm to 10 pm, Friday and Saturday from 1 pm to 10 pm and Sundays from 1 pm to 9:30 pm They work in the delivery through WhatsApp 920 118 958 or its website www.tanospizza.pe.

• The sizes that can be ordered are the large (22 cm x 17 cm) or the family (32 cm x 22 cm), available in 12 combinations.
• For a better experience of delivery, it is recommended to heat the pizza in the oven at 180 degrees for five minutes.