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.
Using pepperoni on pizza in Italy is, to put it mildly, a controversial move. Firstly, because the cured, spicy salami isn’t local – it was likely invented by Italian-American immigrants in New York City – and secondly, “peperoni” without the extra “p” translates to capsicums. Ask for pepperoni in Italy, and probably won’t get the meat that’s so popular in the U.S.
When asked to create a Detroit-style pizza representing Italy, that wordplay partly inspired Calabria-based ambassadors Cristina and Giuliano (@vuoiassaggiare). Using local red capsicums blended with Parmigiano Reggiano, they created a thick, tasty cream that resembles pepperoni slices when piped in circles onto the pizza.
It’s a bit of a wink and a nod to the traditional origins of Detroit-style pizza, whose inventor Gus Guerra included them regularly as a standard feature of the original recipe (placed directly on the dough underneath the cheese). And sure, there are no classic post-bake applied racing stripes, but there are discs (or shall we say tires?) on top that look like tomato sauce.
Of course, Italians have a wide range of fantastic cheese to choose from – instead of the traditional Wisconsin brick, Cristina and Giuliano used provola Silana, a local speciality that’s semi-hard and made with cow’s milk. That’s accented with Pecorino Romano, a semi-mature sheep's milk cheese that brings a slightly tangy bite to each slice.
While Detroit-style is an American invention, the airy dough of this pan pizza, rectangular shape and cheese crust or "frico" shares similarities (and possibly origins) with the Italian sfincione from Palermo. Soft on the inside and crunchy on the surface, this pizza combines American tradition with the taste of southern Italy. Add a few basil leaves to the top for extra fragrance and to show off the colours of the Italian flag.
Want to try more twists on the classic Detroit-style pizzas? Check out our classic Detroit recipes.
