The mind behind the IACP-nominated, bread-baking newsletter Wordloaf, Andrew Janjigian is also a recipe developer, writer, teacher, and photographer. For 11 years, Andrew was a test cook and editor at Cook’s Illustrated, and he has developed recipes for publications as varied as Serious Eats, King Arthur Baking, and Epicurious.

Andrew Janjigian

Detroit-style pizza is an American marvel: a pan pizza with a thick, crispy crust, smothered in a melty layer of Wisconsin brick cheese and striped with sweet tomato sauce, baked in a dark pan—originally made from the same steel used to store parts for Motown’s cars—so that as the cheese melts, it forms a browned and caramelized “frico” shell around the edges. And now you can make it at home—no need to make a trip to Motor City!There are a couple places where this version deviates slightly from others out there: We parbake the pie before applying the sauce to produce an evenly risen crust, with none of the underbaked divots where the sauce weighs the dough down; and we make a point of piling up cheese along the edges, to keep them from shrinking and drying out. And if you’re chasing the “super frico” that’s popular at some Detroit-style spots these days—more cheese, more crisp, more better—we’ve got you covered!

Detroit-Style Pizza