The first bite is a study in contrast. The edges of the pan-baked pie are crowned with a fringe of crispy, caramelized cheese that shatters with a satisfying crunch, giving way to a square of dough that is airy and light.
High-grade Wisconsin cheese is taken all the way to the rim of the seasoned steel pans, creating that iconic, buttery crust that defines this style of pizza.
This is not a traditional round pie, but a Detroit-style square, and a new spot in Oklahoma is baking them true to their roots…