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Detroit Style Pizza Class

Detroit Style Pizza Class

June 20, 2023
10:00 am - 2:00 pm
Regular price $779.00 CAD
Regular price Sale price $779.00 CAD
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"Get Ready to Slice into Detroit: Mastering the Art of Detroit Style Pizza"


Two Day Professional Course 10:00am - 2:00pm

Welcome to our Detroit style pizza class! In this class, you will learn how to make one of America's most iconic pizzas. Detroit-style pizza is known for its thick, rectangular crust, crispy edges, and airy interior. It's usually topped with tomato sauce and mozzarella cheese, but you can add your favorite toppings to make it your own.

At the end of the class, you'll have the opportunity to taste your own delicious Detroit-style pizza and take home the recipe so you can impress your family and friends with your new pizza-making skills. Whether you're a pizza enthusiast or just looking for a fun cooking class, our Detroit style pizza class is perfect for anyone who loves delicious food!


During the class, you will learn how to make the pizza dough from scratch and the unique process of baking the pizza in a square pan. You will also learn how to make the signature crispy edges that Detroit-style pizza is known for.

Our experienced chef will guide you through the process, from mixing the dough to assembling and baking the pizza. You'll learn about the different types of flour to use and the importance of letting the dough rest. You'll also learn about the best types of cheese and toppings to use for this style of pizza.

Like all our courses, it is open to all but tailored to individuals looking to get into the pizza business, during the courses we use all commercial equipment and discuss topics related to operating and organizing a pizza business.

Learn How to

  • Make the typical Detroit Style dough
  • Divide & round individual pizza dough.
  • Stretch the pizza dough using a variety of techniques.
  • Top the pizza with fresh ingredients
  • Use & maintain the oven.

Get Knowledge On

  • Choosing the flour
  • The importance of rising, fermentation & how it affects consistency & flavor.
  • How temperature affects the dough.
  • How equipment choice & layout effects productivity.
  • Running food costs, marketing, business planning, etc.

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