Detroit has proved to be one of the most popular pizza styles across the U.S. The tender, yet chewy crumb and racing-stripe sauce add to its appeal, but there’s no denying that the real magic is in the crispy cheese crown that towers above the edges of the pizza. It seems only a matter of time before the Frico transcends Detroit pizza altogether and pops up on other styles.

These blackened, lacy edges can be traced back to Buddy’s Pizza, the iconic pizzeria credited with creating what we now call Detroit-style pizza. In 1946, the owners – Gus Guerra and his wife, Anna – were looking for something new to add to their menu. They came up with a variation on Sicilian pizza with a show-stopping cheese crown. The lore behind this style is that Buddy’s used a blue steel pan originally meant to hold small auto manufacturing parts. With an abundance of such trays in Motor City, it was probably a simple matter of convenience and supply. It’s this very pan – deep with thick steel sides – that help create the beautiful cheese crown. Ironically, those blue steel pans so key to the style’s creation are now nearly impossible to find. Luckily, other pans exist to help mimic the originals.

Frico For Non-Detroit Styles

As a person who doesn’t adhere to the exact constructs of specific pizza styles, I love seeing the Frico edge pop up outside of Detroit pizza. I’ve never made Detroit pizza at my shop, but I do put a crispy cheese crust on our Grandma pies. The pizza I make is a variation of the pan pizza my mom used to make. It’s her version of a pan pie, coated with a sesame-seed bottom. When I was workshopping this pizza to make at my restaurant, cheese that pooled over the edge and caramelized in the oven was a natural addition. The sesame seeds turn crunchy and buttery in the oven, and the crispy cheese edge makes the pizza almost decadent. Looking around, I see this feature elsewhere, too – especially on round pan pies. At Chicago-based Milly’s Pizza in the Pan, you can find a cheesy layer lurking along the round crust of what the owner, Robert Maleski, calls a Chicago pan pizza.

It might look easy, but getting the perfect frico crust takes more than just sprinkling some extra cheese on the edge of your pan pie. Like anything extraordinary, it’s all in the details. Creating a consistently great cheese crown really comes down to the cheese, the fat, the pan and the tools.

Cheese Frico

Traditionally, Wisconsin brick cheese was used to create the caramelized edges. This high-fat cheese has a buttery, salty flavor with a good amount of tang. Mozzarella has become a more common addition to the cheese blend. The amount of cheese you use is extremely important. Nicole Bean of Pizaro’s Pizza Napoletana in Houston agrees that finding the right balance of cheeses is essential. She says, “Low-moisture mozzarella is helpful building a frico. There’s debate on which brand – and even if pre-shred makes a difference on it. I think it truly depends on what you’re looking for in your frico.”

The shape of the cheese can impact your final product as well. Shredded cheese is a great option, but also consider using sliced cheese that you layer along the sides – or cut and cubed cheese. This is how Maleski creates his crispy crust at Milly’s. “I use part-skim, low-moisture mozzarella. I think the whole milk releases just a little too much grease and have found that skim works better. I buy them in block form, and we slice them ourselves. We do one-ounce slices. The trick is to layer the slices so they run up the side of the pan.”

While you want a crispy crown, Maleski points out that it’s important not to overcook the pizza, since it can cause the frico to taste bitter and burned.

Pan Pizza

The cheese works in tandem with the pan. The traditional blue steel pans with black surfaces are similar to a cast iron, with the black being better at conducting heat and essentially frying the cheese edge as the pizza cooks. The slightly sloped edges help to create the shelf of caramelized, lacy cheese. While these pans are very hard to come by nowadays, there are some good alternatives.

Once you find the right pan for your frico, don’t forget the fat. A good amount of fat should be used along the bottom and sides of the pan – not only to help with the release of the frico but to help fry it and give it shape and flavor. I’m a big fan of olive oil, but depending on what you’re going for, butter, Crisco or even good old-fashioned grease works really well – or try a combination of a few coatings. Maleski first rubs the entire pan with Crisco and then sprays Pam along the edge of the pan where the frico will touch. He says, “When I first started, it was incredibly challenging to free the pizzas from the pan. Since I discovered the combo of Crisco and Pam, I have never had any issues with the pizza sticking; it comes out like butter.”

Releasing Pizza From the Pan

Once you determine which pan to use and the grease you prefer, the next thing to consider is how to go get it out of the pan. “Choose the right tools to remove your Detroits to preserve the frico as much as possible,” Bean says. “I’ve seen a variety of things: metal dough scrapers or even putty scrapers, beveled spatulas, plastic or metal spatulas, flexi scrapers.”

There’s something about a caramelized cheese frico that is irresistible – both to eat and photograph. While Detroit-style pizza is as popular as ever, the Frico edge itself has taken on a life of its own. Using the right tools, cheese, pans and process, there’s really no limit to putting a frico on your own version of pan pizza.

Audrey Kelly owns Audrey Jane’s Pizza Garage in Boulder, Colorado.

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Staying up-to-date with the latest trends is essential to for pizza operators to remain competitive. This year, a variety of pizza styles that are capturing the attention of both operators and customers alike.

“Fifty-five percent of pizzerias are interested in adding an additional style to their menus,” Scott’s Pizza Tours founder Scott Wiener tells the audience during an educational session at Pizza Expo 2025. Wiener’s cites the 2025 Pizza Industry Trends Report, which reflects the growing trend among pizzeria operators to diversify their offerings.

And while differentiation is a positive for any business, Wiener points out that multiplicity is what distinguishes a truly regional pizza style. “When one pizzeria declares that it is doing something so unique that it is a brand-new regional style, I would say, ‘Pump the brakes,’” Wiener says. “This is the kind of thing that makes most sense when it is defined by multiple restaurants doing the same thing.”

Pizza by the Slice

As evidence of this trend, Weiner points to the resurgence of “pizza by the slice.” The business model’s roots might be in New York, but slices are rapidly gaining popularity across the United States. “Pizza by the slice … it’s going all over the place,” Weiner says. This trend is driven in part by an increasing appreciation for pizza as a gourmet meal, rather than a quick bite. The evolution of slice shops – adopting modern and clean aesthetics akin to coffee shops – also is propelling this trend further. “They’re changing their look. … Now they’re kind of starting to look like coffee shops,” Weiner noted, pointing to the shift from the gritty, retro vibe of traditional slice shops.

Detroit-style Pizza

Another significant trend Weiner identifies is the rise of square pizzas – particularly Detroit style. He explains the unique features of Detroit style – such as its characteristic burnt cheese edge, or “frico,” which results from using a taller pan, where toppings extend all the way to the edge – are what set it apart as a style unto itself.

“The toppings can go all the way to the edge because they’re not using a shallow pan, they’re using a much thicker pan,” Weiner explains. He also links the style to Detroit’s industrial heritage. “Gus Guerra … was using the same type of pan to bake the pizza that they would use in the factory for storing hardware,” Weiner adds.

Yet Detroit style is gaining popularity with pizza fans far beyond Motor City. Learn how to make your own using tips from our Detroit-style pizza guide.

Tavern-style Pizza

Tavern-style pizza, known for its thin, crispy crust and square-cut slices, also is experiencing a surge in popularity. Weiner describes the style as “thin, crunchy, round pie cut into squares,” and noted its Midwestern origins. According to Wiener, Google Trends data supports that there’s increased consumer interest in tavern-style pies.

“We know that it’s a big push right now because we see big chains doing it. And when the big chains are doing it, then you know that it’s really at a buzzing level,” Wiener says. “It also is at the risk of not being so much a trend and being more of a fad.”

New Haven-style Pizza

Similarly, New Haven-style pizza is gaining momentum, celebrated for its distinct characteristics such as being “thinner, denser, crispier, crunchier,” according to Wiener. The rise of this style is partly fueled by the expansion of iconic New Haven pizzerias such as Frank Pepe’s and Sally’s, as well as a concerted effort by local advocates to promote Connecticut as a pizza destination.

Wiener also cites New Haven natives who are opening pizzerias specializing in the style in major food destinations such as Chicago, Los Angeles and London as playing a role in this style’s trending popularity. “Within the past two years, London has become obsessed with New Haven style. … That makes it a stronger case for regional style.”

Neapolitan-inspired Pizzas

Finally, Weiner says Neapolitan-inspired pizzas – or NEO-Neapolitan pizzas – blend traditional elements with modern innovations. He says the original elements of pizza “resonate” with today’s consumers by highlighting a broader movement toward customization and creativity in pizza making, allowing operators to experiment with unique ingredients and techniques while maintaining a connection to classic styles.

Weiner says today’s pizza landscape is in “interesting mode. … It’s the mode of pizzas that maybe have elements that resemble known styles.” Adapting to trending pizza styles can be a game-changer for pizzeria owners looking to offer pizza by the slice or diving into the traditional yet innovative world of Neapolitan-inspired pizzas. By investing in the dynamic nature of pizza, pizzerias can ensure they remain a beloved staple in the ever-competitive food industry.

The post 5 Trending Pizza Styles for 2025 appeared first on Pizza Today.

Photo courtesy of Tori T’s Pizzeria

Tori T’s is a pizza upstart with ties to a famed New York pizzeria, as Tori Tiso has set out on her own. “One of the biggest things that defines my pizzeria is that it’s 100-percent woman owned,” she says. “There are not many of us in N.Y., and I think in the next five years you are going to see more women making pizza. I am a huge advocate for women in pizza and small businesses.”

“Being that I grew up in the pizza industry at my father’s pizzeria, Louie and Ernie’s (in the Bronx), I learned firsthand how important it is to be involved with local charity, events and to give back to all the people who support you. I was just inducted into the Malverne Chamber of Commerce as a trustee member. I love that within the first year of being open, I was able to jump right in and get involved with the community. My staff and myself take pride in spreading the joy of pizza and showing that this pizzeria is much more than just pizza. We love that pizza brings people together and allows you to be creative.”

Photo courtesy of Tori T’s Pizzeria.

“Tori T’s is very unique because of the N.Y. style I learned from my father’s pizzeria, and the style I fell in love with the most was the Detroit style. The Detroit pizza has been the biggest seller since I opened. Long Island has a lot of pizzerias, but to find ones specializing in Detroit style is rare. When I first started 10 months ago, we had only eight Detroits on the menu, and now we are up to over 15 different options that people love. … As I stay true to my roots of the old-school N.Y. style, I am always looking for new recipes and styles to learn to improve my pizza portfolio.”

“The two pizza menu items that people go crazy for are the Detroit Red and sweet chili chicken grandma. The Detroit red is a parbaked pan pizza that has a crispy bottom and soft inside. It is covered with cheddar, provolone and mozzarella, which melts down the side of the pan, formulating its own cheese crust. Once the pie is cut out of the pan, red sauce, Romano cheese and fresh basil are added to the top. The sweet chili chicken grandma has a great flavor. The chili sauce first cooks into the bread, then we add mozzarella, chicken cutlet and  – when the pie comes out – we finish it with the chili sauce. The chili sauce is a sweet and sour mix that contains chili flakes and cayenne. It has the best consistency where it doesn’t leave your mouth burning but full of flavor.”

Check out more Pizza Destinations in People & Pizzerias.

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Robert Jacobs, president of Buddy’s Pizza in Detroit, Michigan

At Buddy’s Pizza, we are as dedicated to serving up delicious Detroit-style square pizzas today as we were when our original location opened back in 1946. More than 66 years later, our nine family-owned pizzerias have stayed true to the recipes that have made Buddy’s Pizza a household name.

We are known near and far for crafting the nation’s first square pizza, for soups made from scratch, and for our celebrated antipasto salad topped with a dressing of fresh herbs and ingredients that’s as much a part of our history as our pizza. As we prepare to celebrate National Pizza Month, we’re looking back at what has changed over the decades, as well as where we’re headed.

Over the years we have added a variety of items to our menu to embrace our customers changing health needs and requests. Today, alongside Buddy’s famous crust, you’ll find gluten-free and multi-grain options. In addition to our original sauce, we offer tomato basil sauce.

Cheese pizza has a whole new meaning, too. Customers may choose from our traditional brick cheese to our special Motor City Cheese Blend to a casein-free Vegan option to suit any dietary or health restriction.

We offer fresh homemade pastas, our signature Robby burgers, delicious sandwiches, salads and more –– all prepared with the freshest ingredients and an acute attention to detail.

We are just as committed to serving our surrounding communities as we are to serving up the very best food. Over the past 36 years, our employees have helped raise more than $2.5 million dollars to support Detroit’s Capuchin Soup Kitchen during our company- wide annual Slice for Life benefit program. We also actively support the American Red Cross, March of Dimes, Karmanos Cancer Institute, the College of Creative Studies, the Catholic Youth League and a variety of other national and Detroit-based charities.

Last year the city of Detroit designated June 23 as Buddy’s Pizza Day in Detroit. We chose that moment as a time to give back to the city that has helped us establish our strong roots. We launched our Motor City Pizza Collection, featuring pizzas named after four of Detroit’s most treasured cultural institutions:

The Detroit Institute of Arts, The Detroit Zoo, The Henry Ford and The Parade Company. A portion of the proceeds of each Motor City-themed pizza sold was later donated back to its designated cultural institution.

At the same time, Detroit’s own Kid Rock granted Buddy’s Pizza the opportunity to break boundaries in creating a pizza containing his own beer –– Badass Beer –– in our signature crust. It was the merging of two Detroit icons into the Kid Rock’s Badass Detroiter Pizza.

More than a Detroit- based business, we have always viewed ourselves as a made-in- Michigan company. That’s what led us to create the new, Made in Michigan Great Lakes Pizza Collection –– five new pizzas modeled after Michigan’s freshwater lakes. For each of these pizzas sold until December 31, a portion will be donated to the Alliance for the Great Lakes, a non-profit that works to preserve Michigan’s greatest resource for future generations.

We work in the pizza industry, where our square pies are consumed in a meal’s time. But our efforts have always served to accomplish something lasting in Southeast Michigan. It’s something that will mean so much more to our employees and to our customers, many of whom have grown with us through the years and become part of our extended Buddy’s Pizza family.

The post My Turn: Robert Jacobs, Buddy’s Pizza, Detroit, MI appeared first on Pizza Today.