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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).
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.
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.
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.
The finished pizza is brown and bubbly with crispy bacon and spring onions, and the cheesy frico is deeply golden and crunchy.
Want to try more twists on the classic Detroit-style pizzas?
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