What is the name of the rectangular, pan-baked pizza style from Detroit?

The rectangular, pan-baked pizza style from Detroit is Detroit-style pizza.

Detroit-style pizza is known for its thick, airy crust, crisp bottom, and caramelized cheese around the edges. It is traditionally baked in a high-sided rectangular steel pan, with Wisconsin brick cheese spread all the way to the rim. Tomato sauce may be placed on top after baking or applied in stripes, giving some versions the nickname “red top.”

The style is generally traced to Buddy’s Rendezvous in Detroit, where Gus and Anna Guerra developed it in 1946. The original pans were adapted from rectangular steel trays used in Detroit’s automotive factories as drip pans or containers for small parts. Their shape helped create the pizza’s distinctive corners and crisp edges.

Detroit-style pizza is sometimes confused with Sicilian pizza because both can have thick, focaccia-like crusts. However, Detroit-style pizza is especially associated with its rectangular pan, edge-to-edge cheese, and frico—the lacy, crunchy border formed when cheese caramelizes against the pan.