I tried Detroit-style once and it just wasn't for me. I can see the appeal it holds for some, but I'm not the biggest fan of really thick crusts. For me, it's all about the cheese and sauce. That's why I'm an unabashed fan of Chicago-style deep dish. Some people think that because it's a thick pizza it has a thick crust, but if done properly, it's pretty standard crust (in terms of thickness) with tons of cheese and tomato.
As a lifetime resident I can confirm that until the arrival of chains, rectangular thin-crust was the far most prevalent style.
Shakey's was the first chain restaurant I can recall. And Ledo's wasn't a chain back then.
Someday you'll tell us about when the Robins changed their name to the Dodgers.
