Detroit-style pizza, explained. The pan, the frico, the corner piece, and the shops we love.
A primer on the pan-baked, cheese-to-the-edge, sauce-on-top pizza invented in Detroit in 1946.
What is the caramelised cheese crust on a Detroit-style pizza, and how do we get it right?
No spam. Unsubscribe any time.
Cookies. We use Google Analytics to see which pages are useful. Nothing loads until you say yes. Details in our privacy policy.
