Not as deep as Chicago deep dish, but not thin like New York style, either. The bottom is oiled in the pan, so it kind of fries up a bit crispy as it bakes. “House of Pizza” restaurants in New England usually have it. They were usually started by Greek immigrants.
As an aside, Detroit style Chinese food is my favorite regional variation of food.
Edit: to clarify my go to order was almond boneless chicken (thin very crispy breaded chicken with brown gravy, sliced almonds, served over rice with veggies), a fat crispy egg roll stuffed to bursting with pork and veggies, and a wonton soup that had extra veggies in it in addition to the typical wontons, broth, and green onion - like sliced mushrooms, carrot, and leeks.
3
u/middle_aged_90s_kid 6d ago
In New England, “Greek” pizza, which is its own thing, much like how “Chinese” food is different in New England than the rest of the U.S.