Scandinavian Detroit-style Pizza: Lørdagspizza

Detroit-style pizza (DSP) has been on the scene since its inception back in the 1940s with its distinctive shape, thick, fluffy base and crispy, golden cheese “frico” crust (for more about this style and other pan pizzas, read more here). At Ooni, we’re such huge fans that we created our own Detroit-style Pizza Pan, blending traditional design with modern technology to make these authentic and delicious pies at home. We also enlisted chefs, authors and pizzaioli from around the globe to put their own distinct spin on this classic. What would a DSP look like if it had originated in Scandinavia, France, Italy, the UK or beyond? We aimed to find out. Each offering is a creative, tasty rendition of this American pizza powerhouse. 

Until not all that long ago, really, if you wanted to order a pizza in Norway, you couldn’t. Pizzerias literally didn’t exist there. That changed in 1970, when Peppes opened in Oslo, becoming the first pizza restaurant ever in the entire country. With nine varieties of Italian and American-style pies, their food became so popular that they have opened 70-plus locations. Of course, today, pizza is consumed and beloved by millions of Norwegians. Case in point? Pizza Grandiosa (a frozen pizza brand) was voted Norway’s Unofficial National Dish in 2022. 

Peppe’s brought pizza to Norway and helped inspire diverse palates and culinary innovators such as Oslo-based pizza enthusiast and marketing director Tore Trangmyr (pizza_foodie). Tore, who attended culinary school and trained as a sausage maker, has fond memories of his mother making oven-cooked pizza in a long pan almost every Saturday. Toppings often included onions, ground beef, oregano and cheese, all doused with ketchup (yes, that is common in Norway). With its deep, thick crust and crispy, cheesy edges, Tore’s mother’s pizza was reminiscent of Detroit style, though neither knew it as such. 

When asked to create a Norwegian version of the famed Motor City pie, Tore remembered those nights. “Lørdagspizza,” or Saturday pizza, is traditional in Norway and became very popular in the 70s and 80s. Here, Tore stays true to Detroit-style pizza’s roots with a thick dough that’s crunchy on the outside and soft on the inside and adds Norwegian flare with “Lørdagspizza-topping.” Similar to an Italian Bolognese, the sauce consists of onion, ground beef, tomato paste, tomatoes and skips out on the carrot and celery. 

For the cheese, Tore uses a combination of mozzarella, cheddar and Gouda to replace DSP’s traditional Wisconsin brick cheese for a rich, buttery result. Meaty, hearty and extra cheesy, this Saturday pizza is good any day of the week. And who knows? This take on a Detroit-style pie could usher in the next pizza craze in Norway. 

Want to try more twists on the classic Detroit-style pizzas? Check out our classic Detroit recipes, or click below for other DSP-inspired recipes from around the world!

Difficulty

Servings

Two 6 by 9-inch (16 by 24-centimetre) pizzas

Prep Time

25 minutes

(not including dough prep and proof time)
Cook Time

24 to 27 minutes

By Tore Trangmyr

Scandinavian Detroit-style Pizza: Lørdagspizza

Note

This recipe takes time. For the best-tasting pizza dough, be sure to set aside around 3 to 4 hours for dough prep and proof before you begin cooking. If using Ooni’s Detroit-style Pizza Pan, do not exceed 370 °C (700 °F).

For the dough

1. Place the flour in a large bowl (or the bowl of a stand mixer).

In a separate bowl, add the water, followed by the yeast, salt and olive oil. Mix and pour over the flour. Fit the mixer with the dough hook and mix on low to medium speed for 5 minutes or until all the ingredients are thoroughly combined and you have a smooth, silky dough with good elasticity.

Tip: If you don't have a stand mixer, mix the ingredients with a wooden spoon or your hands, then knead by hand until a smooth dough forms, about 15 minutes.

2. Cover the bowl with a damp cloth or plastic wrap and leave it to proof on your kitchen counter at room temperature for 2 to 4 hours or until the dough has doubled in size.

(If you prefer to cold proof the dough, refrigerate it for up to 72 hours, then remove it from the fridge at least a few hours before you cook it; allow the dough to return to room temperature before continuing the following steps.)

3. Place the dough onto a clean surface; using your dough scraper and a digital scale, divide it into roughly two 260-gram portions.

Form each portion into a ball and place one (or if you have two pans, both) into a baking pan.

Tip: Be sure to generously drizzle the bottom and sides of your baking pan with olive oil. This will help the pizza develop a nice crust and give the base a satisfying crunch!

Two hands dimpling uncooked Detroit-style pizza dough in an Ooni Detroit-style Pizza Pan.

4. Using the pads of your fingers, gently press the surface of the dough, shaping and pushing the dough into the corners to ‘dimple’ it.

Cover the dough and leave it to rest for about 30 minutes.

5. Once the dough has relaxed and become more pliable, dimple it again using your fingers, continuing to push it towards the corners of the pan.

You might need to repeat this step a few times to get the dough to cover the base of the pan completely.

For the Lørdagspizza-topping

1. While the dough rests, prepare your sauce.

Set a pan over medium–low heat on the hob. Add the olive oil, followed by the diced onion. Cook, stirring regularly, for
8 to 10 minutes or until the onions have softened. Add the garlic, chilli pepper and tomato purée; let this simmer for 1 to 2 minutes. Add the chopped tomatoes and ground beef; cook, stirring occasionally, until the meat is brown but not crisp (it will cook more in the oven), about 5 minutes. Add oregano and season with salt and pepper, adding more if needed. Remove from the heat and set aside.

2. Sprinkle 25 grams of the mozzarella, 25 grams of the cheddar and 25 grams of the Gouda on top of the dough.

Cover and leave the dough to rest for 30 minutes at room temperature.

3. After 10 minutes, fire up your oven and allow it to preheat for 15 to 20 minutes.

Aim for 350 °C on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

After 10 minutes, fire up your oven and allow it to preheat for 15 to 20 minutes. Aim for 660 °F (350 °C) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

4. Once the dough has finished resting, top it with about 350 grams of the sauce, followed by 25 grams of mozzarella, 25 grams of cheddar and 25 grams of Gouda.

Make sure to sprinkle the cheese to the outer edges to add to that delicious crunch. If desired, add half of the thinly sliced chorizo and capsicums on top of the cheese.

5. Turn the flame of the oven down to its lowest setting.

Place the pan at the front of your oven so it’s not too close to the flame. Leave the oven door open while the pizza is cooking. Using oven gloves, rotate the pan every 2 minutes so the bottom bakes evenly as it draws heat from the stone. Bake the pizza for 10 to 15 minutes, depending on the thickness of the crust and the size of the pan being used.

6. Remove from the oven, slice and enjoy.

Repeat the steps with the remaining pizza.

Tore Trangmyr

Oslo-based Tore Trangmyr’s (@pizza_foodie) interest in food started at a young age, influenced by his parents' curiosity for new flavours and dishes. He attended culinary school and trained as a sausage maker, and currently works as a marketing director in a grocery wholesale company in Norway.

For the dough:

  • 310 grams strong bread flour 
  • 210 grams cold water, about 20 °C
  • 3 grams instant dried yeast or 4 grams active dried yeast or 9 grams fresh yeast
  • 7 grams fine sea salt
  • 7 grams extra-virgin olive oil, plus extra for coating the metal pan

For the Lørdagspizza-topping:

  • 12.5 grams extra-virgin olive oil
  • 1 medium onion, about 90 grams, finely diced
  • 1 clove of garlic, chopped
  • 10 grams fresh cayenne pepper, chopped
  • 6 grams tomato purée
  • 400 grams fresh tomatoes, chopped
  • 200 grams ground beef, broken into small clumps
  • 0.5 grams dried oregano
  • 2 grams fine sea salt, plus more to taste 
  • 2 grams pepper, plus more to taste

For the assembly:

  • 100 grams mozzarella 
  • 100 grams cheddar 
  • 100 grams Gouda 
  • Half of one fresh red capsicum, thinly sliced (optional)
  • 20 chorizo pieces, thinly sliced (optional)

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