Australian Detroit-style Pizza: Deep End Pizza’s “The New Aussie”

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 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.

Paul Kasten, owner and head chef of Deep End Pizza in Fitzroy (Melbourne), Australia, has long been a fan (and champion of) Detroit-style pizza. Born in the U.S., he’s been making Detroit pizzas for years, both at home and at Deep End, where they also serve New York thin crust and Chicago deep dish. 

When asked to reimagine this Motor City icon for an Australian audience, Paul wanted to create a funky new spin on a beloved local pizza, “The Aussie.” When that pizza – topped with ham, bacon and egg – was invented is hard to say, but who created it is not: Salvatore Della Bruna. Not only did Salvatore create a multicultural pizza, but he also reportedly opened Australia’s first pizza parlor (Toto’s Pizza House) in Melbourne in 1961. 

While Toto’s closed recently, the memory of The Aussie lives on – Paul’s version captures the essence of the original with a few modern twists and an emphasis on the toppings that define it. Instead of ham, for instance, he uses streaky bacon for extra smokiness. For even more smoky flavour, chipotle peppers are added to the tomato sauce. The sweetness of the roasted onions complements the flavours of the bacon and chipotle, and it’s all rounded out by velvety egg yolk. As a finishing touch, drizzles of chimichurri (a herby and vinegary condiment from Argentina) adds freshness and acidity to cut through the richness of the pizza.

The finished pizza is brown and bubbly with crispy bacon and spring onions, and the cheesy frico is deeply golden and crunchy. Inspired by Detroit, with the heart of Australia and just a dash of Argentina, this new Aussie pizza will take your taste buds to the delicious deep end.

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 10 by 13-inch pizzas (24 by 32-centimetre) pizzas

Prep Time

55 minutes

(not including dough prep and proof time)
Cook Time

1 hour, 15 minutes

By Paul Kasten

Australian Detroit-style Pizza: Deep End Pizza’s “The New Aussie”

Note

This recipe takes time. For the best-tasting pizza dough, set aside 3 to 4 hours for dough prep and around 12 hours for the cold proof before you begin cooking. Paul likes to parbake the dough and store it in the fridge overnight for extra flavorful results. If you want something less involved, you can use a classic Detroit-style dough base or our Detroit-style pizza dough mix instead. If using Ooni’s Detroit-style Pizza Pan, do not exceed 370 °C (700 °F).

Two hands holding Detroit-style pizza dough over a bowl on a table next to dishes of onions, bacon, tomatoes, salt, cheddar and chimichurri. Two hands placing gratted mozzarella and cheddar over dough in an Ooni Detroit-style Pizza Pan on a table next to a dish of shredded cheese and a plate of cheddar. One hand spooning chimichurri over a cooked Australian Detroit-style pizza with cheddar, mozzarella, roasted onions, bacon and egg yolk purée in an Ooni Detroit-style Pizza Pan on a table.

Paul Kasten

Paul Kasten is the owner and head chef of Deep End Pizza in Fitzroy (Melbourne), Australia, where they dish up pizzas in three regional American styles. Originally from the U.S., Paul’s professional cooking background spans two decades of work in restaurants ranging from casual to high-end dining. Visit @deependpizza for more info and pizza offerings.