Will Detroit Style Get It's Own Board?

[RogerC]

Detroit is very popular...maybe time for a Detroit board?

[Pete-zza]

Detroit is very popular...maybe time for a Detroit board?

RogerC,

That is up to Steve, the owner of the forum. However, I should mention that the literature on the Detroit style of pizza says that the Detroit style pizza was created from a Sicilian recipe. See, for example, the article at:

https://www.eater.com/2019/4/9/18300994/square-pizza-detroit-style-trend-buddys-emmy-squared-expansion

Peter

[Chi_Guy]

Detroit style overlaps a couple of sub forums here.  I've seen posts about it the in Sicilian style and Thick style boards.  I always thought those two boards could be consolidated into a single Pan pizza forum which would cover pretty much all such variants including Grandma style and Detroit style.

[scott r]

I totally agree!

Then maybe since we are getting rid of one there is room for an "other pizzas from Italy" board that can cover everything found in Italy that is not Neapolitan.

Sorry to even say this, as im assuming it is a lot of work to move all those posts. 

[Pete-zza]

Sorry to even say this, as im assuming it is a lot of work to move all those posts.

Scott,

You are correct. But it depends on what the objective is. If it is to have a board devoted solely to the Detroit style, as the topic heading of Roger's post suggested, that would mean that someone (right now that means Steve, Bill or me) would have to go through all of the threads in the Sicilian board and study each thread and decide whether it stays or it moves to the new Detroit board. Right now, there are a total of 456 threads in the Sicilian board. That would be a monumental task that would take a lot of time and work to do. And, right now, we do not have the resources for such an effort.

A simpler solution would be to leave everything alone and change the heading of the Sicilian board to something simple (and only a few words, like all of the other style boards) like Sicilian/Detroit Style. And Steve would have to approve such a change.

As an aside, this morning I looked at the threads in the Thick Style board and saw two threads that were improperly posted there. I moved them to the Sicilian board.

Peter

[HansB]

A simpler solution would be to leave everything alone and change the heading of the Sicilian board to something simple (and only a few words, like all of the other style boards) like Sicilian/Detroit Style.


Peter

I think adding DS to the heading would help people find it easier.

[scott r]

Perfect solution!

[stamina888]

If California pizza has one, Detroit should as well.

[foreplease]

Detroit style overlaps a couple of sub forums here.  I've seen posts about it the in Sicilian style and Thick style boards.  I always thought those two boards could be consolidated into a single Pan pizza forum which would cover pretty much all such variants including Grandma style and Detroit style.

That would still leave Chicago panned/deep dish and I do not think anyone would benefit or like having those folded in to other panned pizzas. Chicago board seems to be in a good plce right now IMO.

[RogerC]

Scott,

You are correct. But it depends on what the objective is. If it is to have a board devoted solely to the Detroit style, as the topic heading of Roger's post suggested, that would mean that someone (right now that means Steve, Bill or me) would have to go through all of the threads in the Sicilian board and study each thread and decide whether it stays or it moves to the new Detroit board. Right now, there are a total of 456 threads in the Sicilian board. That would be a monumental task that would take a lot of time and work to do. And, right now, we do not have the resources for such an effort.

A simpler solution would be to leave everything alone and change the heading of the Sicilian board to something simple (and only a few words, like all of the other style boards) like Sicilian/Detroit Style. And Steve would have to approve such a change.

As an aside, this morning I looked at the threads in the Thick Style board and saw two threads that were improperly posted there. I moved them to the Sicilian board.


Peter

I did not realize that posts would have to be moved, but I guess it makes sense now that I think about it.  Can't have orphaned pizza.  I still think a separate Detroit would be nice if possible.  If not just having it considered lends credence to Detroit being it's own unique style of pizza separate from others.  I agree that if not a separate board then Sicilian/Detroit header would at least let people know where to look.

[PizzaEater]

I think adding DS to the heading would help people find it easier.

This

[Pete-zza]

PizzaEater,

I place a lot of faith in what Hans says, for just about everything. He is very insightful.

I recall reading that it took many years for Detroit pizza makers to refer to their pizzas as Detroit style, as opposed to Sicilian style, which is how pizza operators in the Detroit area called their pizzas. In this vein, you might read about the Detroit/Sicilian style pizzas at Wikipedia at:

https://en.wikipedia.org/wiki/Detroit-style_pizza

The above aside, at some point maybe the Sicilian board can be renamed to include what we now call Detroit Style pizzas. At the moment, Steve is preoccupied with a heavy workload at his daytime job. So, it may take some time for him to address a board name change that would not require a lot of work moving posts all over the place.

Peter

[Steve]

Yes. 

[RogerC]

Been gone for a while, come back and see that Detroit has id own board!  Good deal.  Detroit is a force to be reckoned with.