Everything You’ve Ever Wanted to Know about Detroit Pizza

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In 2018, Detroit pizza officially arrived with dedicated pizzerias popping up in New York and Chicago among hundreds of other cities across the United States. This year, we don’t see any slowdown in consumer cravings for these rectangular pies. In fact, we see the momentum increasing as more and more people experience this “upside down” pie with a crust that is caramelized and crispy on the outside, but oh so chewy in the middle.

The LloydPans Food Solution Team put together this guide to bring you up to speed on Detroit Pizza and inspire you to add this hot menu item in 2019.

What is Detroit-style pizza and why is it so popular?

We covered this topic extensively in a blog post, so start there. In essence, the Motor City pizza distinguishes itself by its shape, crust and the backwards layering of its toppings. That’s right, the cheese goes on first and the sauce is ladled on last. Read More.

The Recipes

Do you have access to Wisconsin Brick Cheese? Rest assured, there are many ways you can still make and bake a Detroit pizza without being 100% authentic. We’ve scoured the Internet for a few of our favorite recipes from Serious Eats, Pizza Today and more! Read More.

The Pans

We’ve got you covered at LloydPans with an industry-leading Detroit Pizza Pan used in some of the best pizzerias in the country. The pan features a permanent stick-resistant coating that does not require pre-seasoning. It comes in multiple sizes and has an optional proofing lid. Read More.

What the Expert Says

Shawn Randazzo has made quite a few Detroit pizzas in the last couple of years, and in this blog post, he takes a look at how our pans perform compared to bare aluminum pans. We like the results to say the least. Read More.

What do our customers say?

“The quality of the pan is outstanding – It is very well made and could easily hold up to serious abuse in a commercial kitchen. The real game changer is the non-stick abilities of this pan. You can go ahead and try to burn a pizza in it, but it still won’t stick.” Read More.



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