That is Steve's call as the owner and administrator of the forum but in the past we have resisted creating sub-board or child boards for regional styles of pizzas. And if the door is opened for one new regional style, others will lobby for their favorite styles also, such as the New Haven style, the St. Louis style, Buffalo NY style, and so on. Also, unless there are a lot of substantive threads under a particular regional style, it is hard to support a separate board for that style.
Right now, it looks like the major Detroit threads that are of a substantive nature in terms of pizza style (as opposed to subsidiary matters like flour, pans, cheeses, sauces, etc.) and with high page view counts and active member participation are these:http://www.pizzamaking.com/forum/index.php?topic=3783.0http://www.pizzamaking.com/forum/index.php?topic=21559.0http://www.pizzamaking.com/forum/index.php?topic=21992.0
But, as I say, it is Steve's call. So, if he doesn't catch this thread, you can send him a PM to plead your case if you wish.