Sourcing the finest in local husbandry and local seasonal and artisan ingredients, we strive for perfection each and every day.
We nurture the entire Detroit pizza experience from farm to fork, raising the bar for American-Italian dishes and pizza in London.
Sit down to our expanded menu or takeaway pizza-by-the-slice. Anything from our eat-in menu is also available from our takeaway counter.
We are also equipped with years of catering experience and offer a customised service for office events and special occasions. Please see our Catering page for more information.
We nurture the entire Detroit pizza experience from farm to forno, raising the bar for American-Italian dishes and pizza in London.
Sit down to our expanded menu or takeaway pizza-by-the-slice. Anything from our eat-in menu is also available from our takeaway counter.
OUR DETROIT-STYLE PIES
We have received recognition not only for the best Detroit-style pizza but for the best pizza in London. (See our reviews)
While we credit Detroit for this amazing style, we’ve made it our own and taken it up a level by combining our special crust with the best of breed from local farmers.
OUR DETROIT-STYLE PIES
We have received recognition not only for the best Detroit-style pizza but for the best pizza in London. (See our reviews)
While we credit Detroit for this amazing style, we’ve made it our own and taken it up a level by combining our special crust with the best of breed from local farmers.
WE ARE ABOUT TWO THINGS
1. FRESH, QUALITY INGREDIENTS
2. GOING THE EXTRA MILE
HOW WE DO IT
Our Gordie Howe #9, the wild yeast starter that we feed every day is 100% hydrated. We cold ferment it, allowing it to develop optimum flavour, character and texture. After the fermenting process, the dough is ready to go into our Detroit Blue Steel pans to proof.
Using local farmers and meats enables us to support our community and offer a more sustainable model for our business. It also provides the fresh ingredients that we insist on.
HOW WE DO IT
Our Gordie Howe #9, the wild yeast starter that we feed every day is 100% hydrated. We cold ferment it, allowing it to develop optimum flavour, character and texture. After the fermenting process, the dough is ready to go into our Detroit Blue Steel pans to proof.
Using local farmers and meats enables us to support our community and offer a more sustainable model for our business. It also provides the fresh ingredients that we insist on.
THE BLUE STEEL BACKSTORY
What makes pizza Detroit-style? It’s the same things that made Detroit – a little bit of ingenuity, some stubborn spirit and a whole lot of heart. It’s what sparked Gus Guerra way back in ‘46 to take a steel auto pan and create the one of a kind square pie that’s kept people asking for more ever since.
The key ingredient in a proper Detroit-style pizza isn’t something you eat – it’s the pan. The characteristics of the pizza – the soft and airy square crust, the crunchy exterior, the caramelized cheese that edges the pizza – are all due to the deep pans in which the pizzas are baked. The pans are a thick steel that are more like a cast iron skillet than a cake pan. Legend has it that Gus got his initial batch of pans from a friend who worked in a factory that used the pans for spare auto parts (thus our “#cookedincarparts” tag). Detroiters have been fighting for corner slices ever since.
We use the same blue steel pans that Buddy used. ‘Baked in Blue Steel’ is part of our trademark identity.
Source: History of Detroit-Style Pizza
