Detroit Style Pizza

After a few months of making Neapolitan style pizzas in my new wood fired oven I wanted to try something a little different. It was a little more challenging than making a quick 60 second pizza right on the stones and maintaining steady temperature over a longer period of time. Ultimately the pizza tasted really good but I definitely need to work on the temperature regulation next time around. Some areas got a little too charred.

In the process I learned a lot about the origin of Detroit pizza and how it relates to Sicilian pizza. I made a short video that dives into the history of Detroit Style and the evolution of Sicilian pizza.