Here in Detroit, we all know what it takes to make a great Detroit-style pizza: dough for the thick but airy crust, absurd amounts of cheese and ladles of rich, long-simmered sauce.
But the special ingredient most people don’t know about is the pan — a certain blue-steel industrial utility pan made for decades by a small company in West Virginia.
Or at least they used to be made there, until the company closed its line about a year ago and moved the work to Mexico — where it still hasn’t been able to get production going.
Restaurant supply companies here — and apparently everywhere else — have been out of them for many months. Read the full article here!