This article was inspired by content originally published on Black Club Chicago
Introduction
In the ever-evolving world of pizza, few regional styles have seen such a meteoric rise in the last decade as Detroit-style pizza. Once a hidden gem in the Motor City, this thick, airy, caramelized-edged pie now graces menus from coast to coast and Chicago’s latest contender, Sharpie’s, is proving there’s still plenty of room to innovate.
Recently opened near the Salt Shed concert venue, Sharpie’s comes from the seasoned team behind Ada Street, a beloved Chicago dining spot. It’s more than just another pizza joint it’s a window into why Detroit-style is captivating pizza lovers, inspiring suppliers, and giving independent shop owners a fresh blueprint for success.
The Secret’s in the Pan (And the Cheese)
For the uninitiated, Detroit-style pizza is all about the crust: thick yet light, buttery but never greasy, with cheese pushed right to the edges for a lacy, crispy crown. At Sharpie’s, the team sticks to tradition with a 24-hour fermented dough and Wisconsin brick cheese a regional classic that’s tough to beat for its meltability and flavor.
Pizza Pro Tip for Enthusiasts: Want to replicate that signature crispy edge at home? Invest in a genuine Detroit-style pizza pan. The high walls and seasoned finish help caramelize cheese while maintaining that pillow-soft crumb.
If you really want to nail the style, hunt down brick cheese or blend your own combination of mild cheddar and mozzarella then finish with sauce on top, a classic Detroit twist.
Craft Ingredients Drive This Trend
The Sharpie’s team didn’t just throw any cheese and sauce on a sheet pan they built relationships to source authentic ingredients that elevate the humble square. For suppliers, this is a reminder: unique cheese blends, heritage pepperoni, and scratch-made sauces are the backbone of a style that’s anything but generic.
According to industry data, the rise of Detroit-style has opened doors for specialty dairy and premium toppings. Artisanal pepperoni that curls into crisp “cups,” high-fat cheese blocks, and cold-ferment dough mixes are all in demand.
Location, Vibe, and Community Matter
One of the smartest parts of Sharpie’s story? Its location. Perched near the bustling Salt Shed venue, it’s primed to attract hungry concertgoers looking for something hearty and satisfying before or after a show.
This is a masterclass in site selection: tie your pizza shop to an experience. Whether that’s a music venue, sports arena, or even a college campus, being part of a larger scene builds a natural, loyal crowd.
Sharpie’s also nailed the brand vibe with an old-school logo, nostalgic fonts, and a playful name, it feels like it’s been part of the neighborhood for years. For independent owners, this shows that embracing local character can help a new concept stick.
Pizza Pro Tip for Shops: Make your operations smoother with tools that handle the rush. A flexible Square POS keeps orders flowing and loyalty perks easy, while an online ordering platform ensures you’re ready for late-night takeout when the venue crowd pours out.
What’s Next for Detroit-Style?
The team behind Sharpie’s isn’t just following the trend they’re pushing it forward with new topping combos, local collabs, and community-minded vibes. It’s a sign that Detroit-style has room to grow, and that crust-focused, cheese-forward innovation still hooks diners.
As more shops add Detroit-style squares to their menus, we expect to see regional twists think Buffalo chicken squares in New York or barbecue brisket versions down South. For suppliers and pizza pros, it’s an invitation to get creative, source high-quality staples, and keep one eye on what makes customers crave that second slice.
A Final Slice
So whether you’re a home baker ready to try your hand at crispy-edged perfection, a supplier looking to ride the wave of specialty cheese demand, or a shop owner scouting your next hot location take a page from Sharpie’s playbook: respect tradition, embrace community, and give people a crave-worthy reason to gather around a pan.
Detroit’s square might just be pizza’s next big circle.
Affiliate Disclosure: This article was inspired by content originally published on Black Club Chicago. This article contains affiliate links, which means we may earn a commission if you purchase them.
