Becoming more mainstream than ever, Detroit-style pizza is spreading its wings and flying to American markets beyond the Motor City.
We first saw Detroit-style’s rise in popularity in 2018, when dedicated pizzerias to this style grew in larger cities like New York and Chicago, among hundreds of others. Regional pizza is a time-honored tradition in the United States, from New York-style to Chicago’s deep dish. However, one style doesn’t fit all when it comes to pizza, and the melting pot of cheesy, saucy goodness of Detroit-style in particular is winning space on pizza menus across the nation.
How does Detroit-Style Stand Out?
First of all, it’s the shape. Detroit-style pizza is a rectangular shape, but they are mainly referred to as squares in the industry, measuring in sizes of either 8×10 or 10×14. Next, it’s the dough. Detroit-style pizza dough is light and airy, resembling a focaccia or Sicilian-style dough. This delivers an exceptional tasting experience of a chewy crust that’s also crisp on the outside (more on that later).
But, the most distinguishing factor is how the pizza is built. Detroit-style pizzas are built in reverse to traditional pizzas. To build an authentic Detroit-style pizza, start by layering your toppings (pepperoni is our favorite), directly on top of the crust. Next, add cheese. But not just any kind of cheese, and definitely not mozzarella. True Detroit-style pizza uses Wisconsin brick cheese. The cheese melts at a low temperature, allowing it to spread to the edges of the crust and give the pizza more flavor from end-to-end. Finally, ladle the sauce on top of all those delicious toppings and cheese. Allow the “red top” to shine through and give consumers a unique looking pie.
Let’s Talk Pans
In no other style of pizza does a pan play a more important role. It’s rumored that the inventors of Detroit pizza were looking for a new pan to bake pizza in when they discovered an unused oil drip pan. This rectangular pan shape allows the pizza to bake with a crispy exterior and a chewy center.
We’re not recommending using an oil-drip pan to bake pizzas, but the characteristics of these pans produce the crispy, crunchy, almost fried-like crust that’s indicative of Detroit-style pizza. So how do you replicate it without using an oil drip pan?
LloydPans has spent a significant amount of time in its test kitchen developing the perfect Detroit-style pizza pan. It starts with a durable construction using 14 Gauge Aluminum that is hard coat anodized and features a double-thick flat rim.
Next, LloydPans applies its proprietary Pre-Seasoned Tuff-Kote (PSTK) finish, which is then baked onto the surface of each pan. PSTK finish is a non-toxic and permanent release coating that eliminates the need for pre-seasoning. This is a big technological breakthrough in Detroit-style pizzas, as pre-seasoning with a significant amount of oil was previously necessary to give the crust its crispy texture.
The biggest improvement when using LloydPans’ Detroit-style pizza pans is eliminating the need to season pans. Considering the amount of money and manual labor that goes into seasoning, this is a significant cost savings. Especially when you consider that you’re not sacrificing the characteristic crispy crust when using the PSTK finish.
For a creative spark, check out Michigan’s Detroit Style Pizza Company, San Francisco-based Tony’s Pizza Napoletana or Denver’s Blue Pan, which specializes in Detroit-style. Are you ready to test out Detroit-Style on your menus? Start with LloydPans Detroit-Style Pans or Alternate Detroit-Style Pans.