Detroit-style pizza is baked in blue steel pans originally used for auto parts — rectangular, with high sides that let you push cheese all the way to the edges. That cheese (traditionally Wisconsin brick cheese) melts against the hot pan and fries into a crispy, caramelized crown called frico. It's the defining feature of the style and the reason people become obsessed with it.
The dough is high-hydration and airy, similar to focaccia, with a light, pillowy interior beneath the crispy top. Red sauce is applied in two thick stripes after baking — the "racing stripes" that let you see the cheese and toppings underneath. This style handles heavy loads: cupping pepperoni, sausage, and dense vegetables all work.
Set the generator to Detroit-style below and let the engine pick toppings that take advantage of the style's unique strengths — heavy loads, bold flavors, and that frico edge.
Rectangular, high-hydration dough pressed into a steel pan. Cheese spread to the edges creates a crispy frico crown. Thick, airy interior supports a heavy topping load. Sauce is traditionally ladled in racing stripes post-bake.
Bacon
Thick-cut bacon baked until crispy — delivers smoky, salty crunch that elevates everything from breakfast pies to loaded meat lovers.
Pepperoni (Cupping)
Natural-casing pepperoni that cups and crisps in the oven, pooling spicy rendered fat.
'Nduja
Fiery spreadable Calabrian salami that melts into the cheese, leaving pockets of spiced pork fat.
Guanciale/Pancetta
Cured pork belly (or jowl) that renders into salty, crispy lardons as it bakes.
Truffle Cream
Luxurious cream-based sauce infused with black truffle for an indulgent, earthy richness.
Doctored Red Sauce
A slow-simmered tomato sauce seasoned with garlic, oregano, and a touch of olive oil for deeper, rounder flavor.
Garlic Béchamel/White
Velvety garlic-infused white sauce that provides a creamy, savory canvas for rich toppings.
Smoked Mozzarella
Naturally smoked mozzarella with a golden rind and a woodsy, campfire-like depth.
Shiitake Mushrooms
Buttery, smoky mushrooms with chewy caps that intensify in the oven's heat — a natural bridge to Asian-fusion pies.
The generator is set to Detroit-Style Pizza mode. Customize your flavor preferences and let the engine handle the rest.
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