Okay so, I’m not here to hate on Detroit style, but I kinda need an ELI5 on the draw of sauce on top. Never personally tried it, but when I look at it I’m just kinda perplexed.
Chicago Deep Dish does it the same way, it keeps the bottom from getting soggy.
Like the very bottom? The part in contact with the stone? Sorry if that’s a stupid question.
Not a stupid question. Detroit and Chicago are both baked in pans, if the sauce was on the bottom the cheese would basically steam the sauce. These are pies more like a sweet pie, one big difference though is that with a sweet pie (Lemon Meringue, etc.) you blind bake the crust first to set it, here the cheese protects the bottom. If you ever had an Apple Pie where the crust was a bit gummy, that’s because the crust was not fully baked before the filling was added. (Looking at you aunt Kelly).
Reminds me, I need to try a Hot Water Crust pizza made with the normal sauce—cheese—toppings to see if that works.