I realize that I wrote about Back Road Pizza delicious pizza back in January. I had to go back because of Alex De Vore’s column in the Santa Fe Reporter about Back Road Pizza’s newest pizza. Back Road is doing a Detroit style pizza. Even down to the blue pans to cook the pizza. I come from Chicago but I love the crust on a Detroit style pizza. Yes, I have had Detroit Style Pizza in Detroit. Detroit style pizza has the best crust ever, it is crunchy and light.
So after reading Alex’s column I ordered a Detroit pizza on Sunday to pick up after 4pm on Wednesday. Yes, it is definitely worth the wait. I think that this process actually builds up the anticipation of the pizza. I was so ready to eat as a pulled up to Back Road Pizza.
According to Back Road Pizza’s website, “WEDNESDAY PICK UP AFTER 4pm ONLY! 10″ x 14” pan pizza (21 dollars). Enjoy a bite of 313 in the 505. Baked in the iconic blue steel pans that originated in the Detroit auto industry, this rectangular pan pizza has loads of delicious textures and flavors. A thick layer of light, airy dough is topped with creamy, authentic Wisconsin Brick Cheese. In the oven, the cheese bakes into a golden crust with uniquely crispy, lacy edges that makes this pizza distinct (and addictive!) Finally, we top it all off with our signature fresh tomato sauce in the iconic “racing stripe” pattern that makes this pizza uniquely Detroit.” There was a 2 dollar up charge for the green chile. I need my green chile.
Since it is a trek to my house, we put the slices of pizza in a hot skillet. I learned this trick from watching the Food Network. This method preserves the crust. All I needed was one piece of pizza, a salad, and a cold beer. That was a wonderful dinner.
I am planning on making this a monthly event.
Back Road Pizza is open from Tuesday to Sunday 11:30-8 pm. Remember to order your Detroit style pizza on Sunday for pick up on Wednesday after 4pm.