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Detroit-style pizza (DSP) has been on the scene since its inception back in the 1940s with its distinctive shape, thick, fluffy base and crispy, golden cheese “frico” crust (for more about this style and other pan pizzas, read more here). At Ooni, we’re such huge fans that we created our own Detroit-style Pizza Pan, blending traditional design with modern technology to make these authentic and delicious pies at home. We also enlisted chefs, authors and pizzaioli from around the globe to put their own distinct spin on this classic. What would a DSP look like if it had originated in Scandinavia, France, Italy, the UK or beyond? We aimed to find out. Each offering is a creative, tasty rendition of this American pizza powerhouse.
Despite growing up in Toronto, Canada, Dan Ewing and Brett Feeley are no strangers to Detroit-style pizza – they’ve been making their own version of the Motor City classic for years. First while experimenting during the start of the pandemic, then as a pop-up, and finally at their pizzeria, Slowhand Sourdough Pizza. Opened in 2021, they take inspiration, ingredients and techniques from places like San Francisco, Sicily, Rome, and Detroit.
Toronto is well-known for its pizza scene, so to stand out, Dan and Brett focused exclusively on sourdough pizza for lighter, airier, and more flavourful crusts. With backgrounds in the restaurant and music industry (“Slowhand” is Eric Clapton’s nickname) and a shared love of pizza, their pies are tasty and often have musically inspired names. Case in point: “What’s the Dill Yo” is a riff on a Busta Rhymes lyric (“what the dilly yo”) from “Put Your Hands Where My Eyes Could See” and the “Big Cheese” is named for the Nirvana song.
When asked to come up with a recipe representing Canada, however, they were presented with a different challenge: how to showcase their country in pizza form? The result is a cheesy, crispy pan pizza with elements of a unique cocktail (and supposed hangover cure) that’s been popular in Canada for decades: the Bloody Caesar.
The drink is said to have been invented in 1969 when Walter Chell, a bartender at the Calgary Inn (now The Westin Calgary), “was tasked with creating a cocktail to celebrate the 1969 opening of the inn’s new restaurant, Marco’s Italian.” Inspired by his favourite Italian dish, spaghetti vongole, he created a drink inspired by the pasta dish's best notes: clam and tomatoes. Consisting of vodka, clam-infused tomato juice (the brand of choice in Canada is Mott’s Clamato), lime, hot sauce and Worcestershire sauce and finished with a celery salt rim, some say it’s tastier and more complex than the Bloody Mary.
Dan and Brett included clam juice, Worcestershire sauce, celery salt, and fresh horseradish for their Detroit-style Bloody Caesar pizza to get the full cocktail experience. Contrary to what you might think, the clam juice doesn’t impart a fishy taste or flavour – it’s there for the umami.
A Bloody Caesar isn’t generally found outside of Canada (and certainly not in pizza form!), making it a great way to experience the culture without leaving your house. And while this pizza might not cure a hangover, Dan and Brett recommend pairing it with your favourite adult beverage.
Want to try more twists on the classic Detroit-style pizzas? Check out our classic Detroit recipes, or click below for other DSP-inspired recipes from around the world!
Two 10 by 13-inch (24 by 32-centimetre) pizzas
15 minutes
(not including sourdough starter and dough prep time)10 to 32 minutes (depending on the optional parbake)
By Dan Ewing and Brett Feeley
Note
This recipe takes time. Dan and Brett use a sourdough base for their pizza (adapted from Rosehill Sourdough’s Sourdough Detroit-style Pizza recipe), which means you’ll need your starter fed and active for 2 to 3 days. You’ll also need an additional 24 to 38 hours for prepping and proofing the dough. Dan and Brett like to parbake the dough and store it in the fridge overnight for extra flavourful results. If you want something less involved, you can use a classic Detroit-style dough base instead, and if you can’t find clam juice, feel free to swap it for clamato, a tomato and clam cocktail blend. If using Ooni’s Detroit-style Pizza Pan, do not exceed 370 °C (700 °F).
Dan Ewing and Brett Feeley
Dan Ewing and Brett Feeley own and operate Slowhand Sourdough Pizza (@slowhandpizza), located in Toronto, Canada. What began as a backyard pizza pop-up has since become a popular brick-and-mortar restaurant which opened in 2021.
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