Regional styles have been one of the biggest pizza trends in recent years, and it’s hard to think of one that’s gotten more attention than Detroit-style squares. Pan-baked with cheese bubbling along the rim to form a crispy, salty crunch, this style of pizza is all about contrast: cheesy center, cheese cracker frico edge, and a concentrated salty cheese flavour that accents a sweet and tangy sauce—all started by Gus Guerra and Concetta “Connie” Piccinato in 1946 at Buddy’s Rendezvous in Detroit, a worthy pilgrimage for any pan pizza lover. There are many recipes for Detroit-style pizza, but this overnight cold-proof approach comes from Ooni's sourdough specialist, Mike Vaona.

Rather than use commercial yeast, the traditional leavening for Detroit-style pizza (aka “DSP”), Mike favours sourdough for its ease of digestion, thick, airy crumb, and the extra flavour it adds. This recipe employs a slow-rise method, which just means allowing the dough to build its structure over a longer fermentation period. Because of this, you’ll need to do a bit of planning. For starters, you’ll want to consider the time needed to cold-ferment the dough and let it rise at room temperature, as well as an active culture, fed at least six hours before prepping your dough. 

If that sounds complicated, don’t worry… it’s not. It’s just a matter of timing, balancing the need to let the dough do its thing against your target meal time. Why the cold-proof in the fridge? It helps slow the fermentation down while building flavour and structure. It’s also thought to help make key nutrients such as iron, zinc and magnesium easier for your body to absorb. Cheesy, airy, crispy, crunchy — this sourdough DSP is a flavourful pie that’s worth the wait. Put in the time, sit back and wait, and trust us. We know. Mike cooks for us — you won’t be disappointed.