I've been having these conversations at work that go "What is Detroit style?" and I'm like "well, i had never had that until i was an adult and its really good but its not actually what I grew up with." Basically, foodies are gonna foodie.
The idea that there is a thing that is Detroit style and people outside the area like it is almost enough for me to be proud of.
I grew up on NY style slices from places like Primos and Lorenzos (no longer around) that would burn your mouth from the spicy sauce and toppings. These pizzas would be thrown by my parents to my siblings and I like a gazelle carcass thrown to a pack of lion cubs or a cow stumbling into the Amazon and being shredded by piranhas and it would disappear in seconds.
According to my NJ-born colleague at work who had experience making pies, an acceptable NY pizza slice must be able to fold at the sides at the crust and the tip (i.e., the part from center of the pie) must not bend down. That standard is not met by a lot of places who don't actually give a bleep.