As for a pan, dad always used a cake pan but he called it Sicilian style pie not pizza.
It is my understanding that "Detroit style" is actually a bastardization of Sicilian pizza.
I.E. not much difference in the finished product, but more in how it is prepared.
For example, Detroit style pizza usually (but not always) has the sauce applied after baking.
A couple of other differences are in the dough being lighter (due mainly to higher hydration) & the meats being appled under the cheese.
None of these are hard & fast rules.
I am not a pizza purist. I say "make em the way you like to eat em."