Detroit-Style Pizza at Joe Squared: What Sets It Apart in Baltimore
Joe Squared operates two locations in Baltimore, one in Fells Point and one in Canton, both built around a specific pizza style that dominates their menu: Detroit-style rectangular pies with crispy, airy crusts and cheese that reaches the edges. This article covers what distinguishes Joe Squared's approach within Baltimore's pizza landscape, how their Detroit-style execution compares to other local options, and when this style makes sense as a choice.
The Detroit-Style Difference
Detroit-style pizza uses a rectangular Sicilian-inspired pan, typically 8 by 10 inches, which produces a thick, pillowy crumb and caramelized cheese edges known as "frico." The style relies on high hydration dough and a specific baking sequence: Detroit places toppings and cheese on the dough before the final proof, then bakes at high heat so the cheese crisps while the interior remains tender.
Joe Squared's version follows this template. The crust holds air without becoming airy to the point of collapse, and the bottom develops a satisfying crunch from the pan's oil residue. Cheese coverage extends to the pan edges, creating a brown, crispy perimeter that tastes distinctly different from the soft cheese center. The ratio of crust to topping skews toward the filling, compared to New York or Neapolitan styles.
A personal pizza at Joe Squared runs $12 to $16 depending on toppings; a larger rectangular pie for sharing starts around $18. These prices place Joe Squared firmly in the mid-range for Baltimore pizza, above quick-service spots but below high-end wood-fired establishments.
How Joe Squared Fits Baltimore's Pizza Options
Baltimore's pizza scene includes at least three competing styles worth considering. Neapolitan wood-fired pizza operates at places like Ouzo Bay in Harbor East and La Tasca in Canton, with thinner crusts, San Marzano tomatoes, and longer cooking times in wood-fired ovens. These pizzas typically cost $16 to $22 and emphasize simplicity: mozzarella, basil, tomato. The style prioritizes ingredient quality and traditional method.
New York-style pizza, the city's default, appears at Chaps Pit Beef and many neighborhood slices shops. These are large, foldable rounds with thin crust and moderate cheese coverage. A slice runs $2 to $3.50; a whole pie costs $12 to $16. New York-style pizza is grab-and-go food, designed for speed.
Detroit-style, Joe Squared's category, sits between these approaches. The pies are meant for sharing but are smaller and sturdier than New York rounds, making them easier to eat while standing or without a plate. The crust has more structure than Neapolitan but more character than typical New York dough. Cooking time is moderate: roughly 12 to 15 minutes, faster than traditional wood-fired but slower than quick-service slices.
The decision between these styles often comes down to occasion. Neapolitan suits a sit-down dinner where you want to savor two or three high-concept slices. New York-style serves lunch or casual weeknight hunger. Detroit-style works for small groups wanting something more substantial than slices but less formal than a full Neapolitan experience.
Location Matters in Baltimore
Joe Squared's Fells Point location (1800 Thames Street) sits within walking distance of the water and attracts both tourists and neighborhood regulars. The space is casual, with counter seating and small tables. Hours are typically 11 a.m. to 11 p.m. daily, though verification is recommended as seasonal adjustments occur.
The Canton location (3600 Fait Avenue) opened later and serves the neighborhood's young professional demographic. It operates with similar hours and offers outdoor seating when weather permits. Both locations maintain the same menu and pricing, so choice depends on geography rather than quality.
Fells Point's proximity to Federal Hill and Canton's position near Locust Point mean Joe Squared has geographic reach across two distinct Baltimore neighborhoods. If you're already in either area, Joe Squared is convenient. If you're downtown or in Hampden, the distance becomes a factor.
The Toppings Question
Joe Squared's menu emphasizes classic Detroit-style combinations: pepperoni, sausage, mushrooms, caramelized onions, and a rotation of seasonal toppings. They use a brick-oven for these pies, not a traditional Detroit aluminum pan, which slightly modifies the texture but maintains the rectangular shape and cheese-to-crust philosophy.
Vegetable-forward pies (roasted Brussels sprouts, kale, squash) appear regularly, and the menu reflects an awareness of vegetarian demand without treating it as an afterthought. Cheese-only pies are available but uncommon orders; the style assumes topping coverage.
Unlike New York pizza, where you can add or remove toppings instantly, Detroit-style customization requires planning. Joe Squared can accommodate substitutions, but the pies are built to order and take time. If you're deciding on toppings at the counter, expect a wait.
Practical Considerations
A single Detroit-style pie feeds one very hungry person or two with side hunger. Joe Squared's menu includes salads and appetizers (fried pickles, cauliflower), which work well as a shareable start or to stretch a meal for three people.
The Fells Point location often has waits on Friday and Saturday evenings, especially after 7 p.m. Arriving before 6 p.m. or on weeknights avoids lines. The Canton location is newer and experiences less crowding.
Parking is street-level in Fells Point and lot-based in Canton. Fells Point's outdoor seating is limited; most eating happens indoors on high-traffic nights.
If your goal is trying Detroit-style pizza in Baltimore without the drive to Michigan, Joe Squared delivers the authentic structure of the style adapted to local context. If you're comparing pizza options across the city, Detroit-style fills a specific gap between quick New York slices and slower Neapolitan pies. Whether that gap matches your appetite determines the fit.
