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. 

Until not all that long ago, really, if you wanted to order a pizza in Norway, you couldn’t. Pizzerias literally didn’t exist there. That changed in 1970, when Peppes opened in Oslo, becoming the first pizza restaurant ever in the entire country. With nine varieties of Italian and American-style pies, their food became so popular that they have opened 70-plus locations. Of course, today, pizza is consumed and beloved by millions of Norwegians. Case in point? Pizza Grandiosa (a frozen pizza brand) was voted Norway’s Unofficial National Dish in 2022. 

Peppe’s brought pizza to Norway and helped inspire diverse palates and culinary innovators such as Oslo-based pizza enthusiast and marketing director Tore Trangmyr (pizza_foodie). Tore, who attended culinary school and trained as a sausage maker, has fond memories of his mother making oven-cooked pizza in a long pan almost every Saturday. Toppings often included onions, ground beef, oregano and cheese, all doused with ketchup (yes, that is common in Norway). With its deep, thick crust and crispy, cheesy edges, Tore’s mother’s pizza was reminiscent of Detroit style, though neither knew it as such. 

When asked to create a Norwegian version of the famed Motor City pie, Tore remembered those nights. “Lørdagspizza,” or Saturday pizza, is traditional in Norway and became very popular in the 70s and 80s. Here, Tore stays true to Detroit-style pizza’s roots with a thick dough that’s crunchy on the outside and soft on the inside and adds Norwegian flare with “Lørdagspizza-topping.” Similar to an Italian Bolognese, the sauce consists of onion, ground beef, tomato paste, tomatoes and skips out on the carrot and celery. 

For the cheese, Tore uses a combination of mozzarella, cheddar and Gouda to replace DSP’s traditional Wisconsin brick cheese for a rich, buttery result. Meaty, hearty and extra cheesy, this Saturday pizza is good any day of the week. And who knows? This take on a Detroit-style pie could usher in the next pizza craze in Norway.
 

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!

• UK Detroit-style Pizza: Cheesy Beans on Toast
• Canadian Detroit-style Sourdough Pizza: Bloody Caesar
• Italian Detroit-style Pizza: Pepperoni with Pecorino and Provola Silana
• German Detroit-style Pizza: Currywurst
• French Detroit-style Dessert Pizza: Tarte-Tatin
• Australian Detroit-style Pizza: Deep End Pizza’s “The New Aussie”