Share Photos by Hudson Photo Co. Don’t call it Sicilian! At the Hudson Valley’s first Detroit-style pizzeria, crispy cheese and square corners is the Motor City mantra. Though the Detroit-style pies are familiarly rectangular, light, airy and tall, don’t call the pizza at Hudson & Packard Sicilian. “I always tell people it’s sort of like a hybrid,” says owner and Michigan native Charlie Webb of the style. “The dough started out a Sicilian that someone put in these really deep, blue-steel pans.” Made with the same industrialized steel used in Detroit’s many auto factories, the pans are key to the style’s addictive, golden, crispy, caramelized edges. “Instead of forming a crust, we take the cheese and push it all the way to the edge of the pan, so it forms this fried cheese crust,” explains Webb.