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Canadian Detroit-style Pizza: Slowhand’s Sourdough Bloody Caesar
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 this style and other pan pizzas, read more here).
Despite growing up in Toronto, Canada, Dan Ewing and Brett Feeley are no strangers to Detroit-style pizza – they’ve been making their own version of the Motor City classic for years.
Toronto is well-known for its pizza scene, so to stand out, Dan and Brett focused exclusively on sourdough pizza for lighter, airier, and more flavourful crusts.
When asked to come up with a recipe representing Canada, however, they were presented with a different challenge: how to showcase their country in pizza form?
The drink is said to have been invented in 1969 when Walter Chell, a bartender at the Calgary Inn (now The Westin Calgary), “was tasked with creating a cocktail to celebrate the 1969 opening of the inn’s new restaurant, Marco’s Italian.” Inspired by his favourite Italian dish, spaghetti vongole, he created a drink inspired by the pasta dish's best notes: clam and tomatoes.
Dan and Brett included clam juice, Worcestershire sauce, celery salt, and fresh horseradish for their Detroit-style Bloody Caesar pizza to get the full cocktail experience.
A Bloody Caesar isn’t generally found outside of Canada (and certainly not in pizza form!), making it a great way to experience the culture without leaving your house.
Want to try more twists on the classic Detroit-style pizzas?
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