صينية بيتزا أوني على طريقة ديترويت

The pan’s deep, rectangular walls hold the dough perfectly, giving that signature crispy, cheesy edge without any sticking. Cleanup was a breeze after a quick soak, and the thick crust baked up golden and airy—exactly what I wanted.

I was skeptical that such a thick crust could crisp up properly at home, but the deep, well-spaced edges grabbed every bit of oil and turned out golden and crunchy. The pan’s structure makes the classic caramelized cheese border happen without any fuss. Cleanup was a quick wipe, which I didn’t expec

The deep sides are exactly what you need for that thick, airy crust with caramelized cheese edges—it slid right out of the pan after cooling for five minutes. First Detroit-style attempt came out crispy on the bottom and pillowy inside, just like the 1940s original.