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).

Until not all that long ago, really, if you wanted to order a pizza in Norway, you couldn’t.

Peppe’s brought pizza to Norway and helped inspire diverse palates and culinary innovators such as Oslo-based pizza enthusiast and marketing director Tore Trangmyr (pizza_foodie).

When asked to create a Norwegian version of the famed Motor City pie, Tore remembered those nights.

For the cheese, Tore uses a combination of mozzarella, cheddar and Gouda to replace DSP’s traditional Wisconsin brick cheese for a rich, buttery result.

Want to try more twists on the classic Detroit-style pizzas?

• UK Detroit-style Pizza: Cheesy Beans on Toast
• Canadian Detroit-style Sourdough Pizza: Bloody Caesar
• Italian Detroit-style Pizza: Pepperoni with Pecorino and Provola Silana
• German Detroit-style Pizza: Currywurst
• French Detroit-style Dessert Pizza: Tarte-Tatin
• Australian Detroit-style Pizza: Deep End Pizza’s “The New Aussie”