Detroit Style Pizza Making

I was introduced to Detroit Style Pizza about 5 years ago and it was love at first bite.  I fell in love with the crispy, crunchy and chewy baked cheese around the edge of the pizza, it is to die for when done correctly.

​

Over the last six months I have ate, drank and slept Detroit Style Pizza and have gotten to a point I feel I am ready to roll out this style as a new class, so here it is.

I've had a lifelong love affair with cars, anything really with a transmission, engine and wheels.  Detroit Style was born in the Motor City.  There are also some ties to CT Pizza via Seamless Rubber Company in New Haven and Armstrong Rubber Company in West Haven, both long gone, but back in day both companies made tires for the automotive industry.
 

​This new class starts with a fun lesson in dough tossing, followed by a quick Detroit Style Pizza history lesson, then it's pizza making time! I teach you how to make the dough and sauce, with all ingredients sourced from one place to make this process easy for you to recreate at your home. I then explain the different pan options for the style and the pros and cons of both.  We'll be making our pizzas in an 8 x 10 Detroit Style Pizza Pan.

Next, I show you how to ball the mixed dough, and get it ready for the first hand stretch in the pan.   We will then assemble, launch, bake, cut and eat the pizza.

Class time is roughly 3.5 hrs. 2.5 hrs. of instruction, 1 hour of pizza making. Foxon Park soda included at the brick and mortar classes and Italian music played throughout class.