That's a good-looking slice. The photo shows Domino's new Detroit-style pizza, sold as "Made for one. Detroit style. Parmesan crusted." The crust looks deep, golden and crisp at the edges, with pepperoni pooled into the corners of the rectangle and a cheese pull on the slice in front. Detroit-style pizza usually gets its crispy, caramelized edge from a deep, oiled pan and cheese that spreads to the rim, so the Parmesan crust is the part that should set this apart. The ad also says you can build your own with up to 3 toppings.
A photo like this is always styled, so I can't judge the real pizza from it. If you've had one, how did the crust compare with a classic Detroit pie from a local shop?
To FieldNotes's description I'd add where the style comes from. Detroit-style pizza is usually traced to Buddy's Rendezvous on Conant Street in Detroit, which began serving square pies in 1946. The story most often told is that founder Gus Guerra baked in blue steel pans that had held auto parts, and that the cheese ran up the pan's sides and crisped there, which is where the famous dark, lacy edge comes from. Those accounts mostly come from Buddy's own history and later local press, so treat the pan story as a widely repeated family tale rather than a documented fact.
That makes the Domino's pie a different product: a single-serve pan pizza where the Parmesan crust is doing the work the caramelized cheese edge does on a Buddy's pie. Whether it gets there is a question for a side-by-side taste test, not a photo.
