WHAT IS DETROIT-STYLE PIZZA ANYWAY?

Let’s take it back to 1946, Detroit, Michigan.

A guy named Gus Guerra, working out of a neighbourhood bar, started baking deep, square pizzas in steel pans borrowed from car factories — the same pans used to hold red hot engine parts.

The result? a 10”x8”, Thick, fluffy dough (imagine a focaccia) with a crispy, caramelised cheese edge, cooked to perfection in blue steel pans. Cheese goes right to the edges, and traditionally the sauce gets ladled on top after baking.

It’s not your typical pizza — it’s bold, it’s rich, it’s deeply satisfying, and its been tweaked to perfection for our

Welcome to SLAB – proper Detroit-style pizza, done right.