Week 1: Detroit Style
Happy National Pizza Month! We’re kicking off our series in the Motor City.
Detroit Style pizza was born in 1946 at Buddy’s Rendezvous on the city’s east side, baked in rectangular blue steel pans borrowed from the auto industry. The result became a legend: a thick, airy crust, cheese spread all the way to the edges for that crispy, caramelized “frico” crown, and sauce ladled on top in signature racing stripes.
The toppings fans crave most: classic pepperoni tucked under the cheese so it crisps up, Italian sausage, mushrooms, banana peppers, and a drizzle of hot honey for a sweet-heat finish.
Why it’s a consistent bake in a PizzaMaster oven: the stone hearth and precise electric heat control deliver even, consistent heat to the bottom of the pan. That’s the key to a golden, crunchy crust and perfectly caramelized edges, pan after pan.
Celebrate by supporting local! Neighborhood pizzerias are the heart of their communities. They sponsor the Little League teams, feed the late-night shifts, and know your order by heart. This month, skip the chain and treat yourself to a pie from an independent shop near you.
Find a pizzeria baking with a PizzaMaster oven near you: https://pizzamasterusa.com/oven_locations/
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