Detroit-style pizza, though around for decades, is having its moment and has recently been taking metro Detroit by storm.

Several new places have popped up and mainstays have expanded. And those places have fans singing the flavor praises of the square pizza with the crispy edges, known to metro Detroiters for years.

Pizzerias showcasing Detroit-style pizza are also making their mark in other states, including New York and California. There's Via 313 in Austin, Texas, opened in 2011 by former Detroiters and brothers Zane and Brandon Hunt, whose pizza, according to their website "...is inspired by our memories of traditional Detroit-Style pies from our youths (Cloverleaf, Buddy’s, Loui’s, Niki’s).

A February 2019 Esquire article pegged Detroit-style Pizza as a nationwide trend.

“From coast to coast, pizza pros nationwide are baking up their version of the Motor City’s crispy, cheesy-crusted deep dish, and for good reason: It's ridiculously delicious. “

The square pizzas from Buddy's feature thick crust, crisp and caramelized edges and sauce drizzled atop the cheese. Buddy's Pizza, Buddy's Pizza

What's so special about it?

For starters, if you're not familiar with Detroit-style, it’s a rectangular pie. And depending on the place, the toppings can be on top or under the sauce.

And the sauce has its special place, too. The sauce is dolloped on top or drizzled in lines across the top.

But the signature designation that gives Detroit-style pizza its delicious fame lies in its crispy and crunchy edges. The crispiness comes from the cheese that caramelizes as well as the pan it's cooked in.

At Buddy's Pizzeria, the story goes that they use square steel pans that were originally used in the automotive industry. Those square steel pans take well to high heat, become seasoned over time and also are a conductor for creating that crispy and caramelized crust.

Where can you get it?

Lots of places now offer and tout Detroit-style pizza. But first, we have to give a nod to some Detroit originals.

There’s the aforementioned Buddy’s Pizzeria, which got its start in 1946 on Conant street and 6 Mile. The local chain has been on a blitz, opening four new Buddy’s Pizzeria locations this year including one slated for downtown Detroit.

Earlier this year, Shield’s Pizza, with four suburban locations, opened a franchised location in Midtown Detroit. It's near Wayne State and on the first floor of the Maccabees Building at 5057 Woodward Ave.

Sterling Heights-based chain Jet’s Pizza boasts Detroit-style Pizza. While they have the signature square style, Jet's also has round pizzas.

And then there’s Cloverleaf, with several metro area locations and billing themselves as “The Original Motor City Square.” Cloverleaf was founded by Gus Guerra, Buddy's original pizza maker.

Why is it so popular now?

It appears Detroit-style is just really catching on, expanding its Midwest roots. But you can also give Shawn Randazzo of Macomb Township and owner of Detroit Style Pizza Company in St. Clair Shores some credit for putting it on the map.

When Randazzo entered a pizza making competition in Ohio back in 2009, he arrived with his Detroit-style pizza and, he said, out of 70 competitors there was not a single person with a similar style pizza.

Shawn Randazzo of Detroit Style Pizza Company with his World Pizza Maker champion trophies. Detroit Style Pizza Company

"Growing up in this area, every place has a sort of style like this, I thought it was everywhere," Randazzo said. “I felt like I needed to get this style on the map because what we had was really special.”

Randazzo did put Detroit-style on the map in 2012. That's when he took home 1st place as World Champion Pizza Maker of the Year.

Nowadays, Randazzo not only now owns and operates Detroit Style Pizza Company in St. Clair Shores, but has a pizza consulting business. It’s where he trains people in making Detroit-style pizza.

“It’s where people can come whether that are just starting in the industry or have an existing place and they can learn everything about this style authentically and how to implement it in a commercial setting,” Randazzo said.

He's taught the skills that go into making Detroit-style pizza nationwide and internationally.

What's makes a pizza Detroit-style?

Other than the steel pan and, depending on the place, type of cheese, Randazzo says these are other key characteristics of Detroit-style pizza.

Here's are some typical ingredients used to make a Detroit-style pizza is a square deep dish pizza pan, pepperoni, cheese, sauce and of course the dough. Kimberly P. Mitchell, Detroit Free Press

The shape of it — it’s square or rectangle

Caramelized cheese around its edges. Many places use Wisconsin Brick cheese, which is a mild flavored cheese.

The sauce is ladled on top. That’s a big differential, Randazzo says, between the Jet’s or Little Caesars or some of the franchised versions of this style.

It's deep dish, thick crust pizza. Randazzo said you can't make it a thin crust and call it a Detroit-style pizza.

Hydration of the dough. This means the ratio of water to flour. Because its 70% hydrated (a wetter dough), it gives it a super airy fluffy textured center and nice crust on the outside.

Where else can you get Detroit-style pizza?

We are certain there are plenty more Detroit-style pizza places out there, but here are six places known for authentic Detroit-style pizza. Prices vary depending on toppings. For each place, unless noted, we priced out a small, cheese and pepperoni pizza.

Palazzo di Pizza,1220 E. 11 Mile Road, Royal Oak

Detroit-style pepperoni pizza from Palazzo di Pizza Susan Selasky

Opened just a few months, this family run place is getting kudos for authenticity. The sauce is super fresh and you can get the order the pepperoni on top so it gets crispy and its edges curl. They also have subs and salads, and make their own salad dressings. A small (four-corner) classic with cheese and pepperoni $10.

On the Royal Oak Eats Facebook group, member Tim Selewski recently posted: "I have been eating Detroit Squares at Buddy's and Loui's since the 1970s. This place is 100% legit. Family owned. Super friendly guys." Can't recommend this pizza enthusiastically enough. So good! Will certainly take one home to the wife soon!

For info: 855-233-7872 or https://palazzodipizza.com/.

Como’s, 22812 Woodward, Ferndale

Peas & Carrots Hospitality Executive Chef Zack Sklar spent the last year perfecting his Detroit-style pizza recipe, which will make its public debut, at the new Como's restaurant in Ferndale. Mark Kurlyandchik, Detroit Free

This Ferndale eatery that shuttered over numerous health code violations recently re-opened under new ownership. It's run by chef Zack Sklar, of Peas and Carrots Hospitality Group. The pizza is deemed authentic, Detroit-style, by Detroit Free Press restaurant critic Mark Kurlyandchik. He described the all-corner square pizzas as a " ... a textural sensation, crackling crisp on the outside, airy inside, with great chew surrounded by the all-important frico — that crunchy cheese trimming essential to any pizza claiming the “Detroit-style” title." A small cheese and pepperoni is $13.50.

For info: 248-677-4439 or comosresturant.com.

Belle Isle Pizza,7869 E. Jefferson, Detroit

A Detroit style deep dish pizza from Belle Isle Pizza Belle Isle Pizza

Here, they have Detroit deep dish as well as hand-tossed round. Alex Lavigne, a former Jet's Pizzas franchisee, opened the spot about 4 years ago. Pizzas are topped with house made Red BIPizza sauce and cheese blend. They also have signature specialty pizzas and a menu of "Neighborhood" pizzas. Neighborhood pizzas are pegged to and topped with ingredients linked to several areas including Corktown, Downtown, Greektown and Mexicantown, and cities such as Dearborn. For those who live or work downtown, the bonus is they deliver. A small cheese and pepperoni is $8.

​​For info: 313-331-1222 or http://www.belleislepizza.com/.

Detroit Style Pizza Company, 28630 Harper Ave, St. Clair Shores

A Detroit-style Pizza from Detroit Style Pizza Company in St. Clair Shores. Detroit Style Pizza Company

This is home to Shawn Randazzo who was named World Champion Pizza Maker of the Year in 2012. In recent years he's won several other awards and his most recent win was in March placing third in the Best of the Best Pizza competition in Las Vegas. A small (four-corner) cheese and pepperoni is $8.49. Specialty pizzas (Margherita, Hawaiian, Motor City Meatball) run $18 for a large.

For info: 586-445-2810 or https://www.detroitstylepizza.co/.

Loui’s Pizza, 23141 Dequindre, Hazel Park

A Detroit-style pizza from Loui's in Hazel Park. Loui's Pizza

Loui's has been a Hazel Park mainstay since 1977. It was founded by the late Loui Tourtois, and is now run by his grandson, Nykolas Sulkiwskyj. Tourtois was a Buddy's alum, Sulkiwskyj said. Loui's is closed on Mondays and Tuesday. Sulkiwsky, 25, said the key to their pizza is their "high caramelized cheese crust walls." It was a favorite of Andrew Zimmern, who made a stop there for his Travel Channel show "The Zimmern List: Detroit" for the pizza. A small cheese and pepperoni is $11.80.

For info: 248-547-1711

Michigan & Trumbull, 160 W. Fort Street, Detroit

Packard Pepperoni from Michigan & Trumbull Pizza in Detroit Susan Selasky

Named after Michigan & Trumbull cross streets of the original Tiger Stadium, this pizzeria recently opened in a temporary spot in the Fort Street Galley food hall in downtown Detroit. The owners, Michigan natives Kristen Calverly and Nate Peck are building a restaurant in Corktown on Elizabeth Street near Michigan and Trumbull that will seat 65. They have several options on the menu, all with a nod to Detroit. Options include the Packard Pepperoni, Woodward White and Bagley Chorizo. The have just one size, 8-by-10-inch that's cut into six slices. Pizza's range $10 to $15.

Contact Susan Selasky at 313-222-6872 or sselasky@freepress.com. Follow @SusanMariecooks on Twitter.