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Detroit pizza has a unique charm and flavor that has captured the hearts of pizza lovers nationwide. Recently, I had the opportunity to talk with Jeff Smokovich, the passionate pizza maestro behind Brown Dog Pizza and Blue Pan Pizza. Jeff grew up in Detroit, surrounded by the iconic flavors of Detroit-style pizza, and now shares his expertise and love for this style with pizza enthusiasts everywhere.

In this exclusive interview, Jeff reveals the secrets behind Detroit pizza, dispels common myths about equipment needs, shares personal stories from his childhood, and offers practical tips for making authentic Detroit pizza at home. Whether you’re a seasoned pizza maker or just curious about what makes Detroit pizza so special, this conversation is packed with insights and inspiration.

Understanding the Essence of Detroit Pizza

What makes Detroit pizza so special, Jeff? You grew up with it—what about Detroit-style pizza stands out?

Jeff: Detroit pizza is genuinely all about that caramelized cheese crust. Honestly, the caramelized cheese is the soul of Detroit-style pizza. You get that crispy, buttery edge where the cheese caramelizes against the pan. Then you have the signature cup-and-char pepperoni—those little curled, crispy pepperoni cups that add amazing texture and flavor. The crust has a light, airy interior crumb with a crispy bottom that can’t be beat. It’s a balance of textures and flavors that makes it the best style of pizza out there, in my opinion.

Can you share a bit about your connection to Detroit pizza growing up?

Jeff: Absolutely. I grew up just two doors down from a Jet’s Pizza, my dad’s favorite. If Dad picked the pizza on Friday nights, we’d get Jet’s. If Mom picked, we’d get Buddy’s, which was about half a mile away. But my favorite was always Primo’s in Birmingham, Michigan. I used to ride my bike there as a kid to grab slices. If I had to pick the quintessential Detroit-style pizza, it would be Primo’s.

Interestingly, when I bring friends to Detroit or Birmingham to try Primo’s, they’re often not big fans—it’s more nostalgic for me than anything. But for me, Detroit pizza is family, tradition, and memories of sharing corner pieces with my brother and sister.

Speaking of corners, I heard a funny story about your sister and the corner slices. What’s that about?

Jeff: (Laughs) The corners are the prized pieces of Detroit pizza. My brother and I would always grab the four corners when we got Primo’s, and my sister, who’s seven years younger, would always cry because she never got one. Now that I’m older, I make sure Suzanne always gets a corner piece—gotta make up for those childhood pizza wars!

Debunking Myths: Equipment and Technique for Detroit Pizza

Many people think you need special equipment, such as a Detroit pan or a deck oven, to make Detroit pizza. Is that true?

Jeff: Not at all. You don’t need a Detroit pan to make Detroit pizza, and you don’t need a deck oven either. I practice Detroit every single day at home, making dough and experimenting. You can use any kind of pan you have. I personally love Lloyd pans, which you can get on Amazon, but honestly, even a regular home oven and pan will get you started just fine.

If you want, you can reach out to me at browndogpizza@gmail.com. I’m happy to send you a recipe and dough weights to help you start tinkering. The key is to experiment and find what works with your equipment and taste preferences. The Detroit pizza style is very flexible.

What about par-baking the crust? Is that something you recommend?

Jeff: I’m a big fan of par-baking. In fact, it’s the method I use in my restaurants. We started pre-baking in 2011 after Tony Geminiani suggested it, and nobody was really doing it then. Par-baking helps with operational efficiency and getting pizzas out faster, especially since we don’t have the walk-in storage to do raw bakes.

Another advantage is that you can par-bake pizzas ahead of time and store them overnight for use the next day, which is a massive help in a busy kitchen. The main downside is that you lose a bit of moisture in the crust, so the texture and flavor are slightly different than a raw bake. But the end result is still fantastic, Detroit pizza.

The beauty of Detroit pizza is the space it gives you to experiment. You can par-bake or raw bake, put the sauce under or on top of the cheese, and try different kinds of cheeses like aged white cheddar, muenster, whole milk mozzarella, or classic brick cheese. At the end of the day, it’s all Detroit-style pizza. It’s about finding the flavor and texture combo that works for you.

Jeff’s Recent Adventures and Upcoming Plans

I heard you recently went to Italy for a pizza competition. Can you tell us about that experience?

Jeff: Last month, I was lucky enough to judge a pizza competition in Rimini, Italy. About 500 competitors were held in a beautiful beach town on the Adriatic Sea, about two hours south of Venice. The pizzas were incredible—lots of seafood toppings, huge Neapolitan pies, classic Italian styles, and Roman pizzas all over the place. It was an eye-opener seeing so many different styles and techniques.

In June, there’s another big pizza competition in Naples with an American division, and I was fortunate to secure a spot among the 60 competitors. I’m also taking my mom with me to celebrate her 80th birthday. I’ll compete in the American and pan divisions and eat tons of amazing pizza in Naples.

Where to Find Jeff and His Detroit Pizza Creations

For anyone interested in tasting your Detroit pizza or learning more, where can they find you?

Jeff: Come visit us in Colorado! We have Brown Dog Pizza and Blue Pan Pizza locations in Telluride, Denver’s Congress Park, and West Highlands. We’re also opening a new shop in Golden, Colorado, this fall. Whether you’re into skiing, music festivals, or film festivals, Telluride is a fantastic vacation spot, and our pizza awaits you on Main Street.

If you have questions or want to chat about Detroit pizza, email me at browndogpizza@gmail.com. I’m always happy to connect with fellow pizza lovers and help however I can.

Jeff’s Final Tips for Making Detroit Pizza at Home

Before we wrap up, what quick tips would you give someone ready to try making Detroit pizza at home?

Jeff: Don’t stress about having the “right” gear. You can absolutely make Detroit pizza in any pan and any home oven. Start with a good dough recipe—I’m happy to share mine. Consider getting a Lloyd pan if you want to invest a bit; they’re great for that authentic, crispy edge.

Second, experiment with par-baking to save time and control texture. Try different cheeses around the edges to get that caramelized crust you love. And remember, Detroit pizza is all about that balance of light, airy crumb and crispy, cheesy edges with sauce on top. Play around with those elements until you find your perfect pie.

Most importantly, have fun with it. Detroit pizza is about sharing, tradition, and enjoying every bite.

Conclusion

Detroit pizza is more than just a style—it’s a cultural icon rooted in family traditions, unique textures, and unforgettable flavors. Jeff Smokovich’s passion and deep knowledge bring this style to life through his restaurants or his generous sharing of tips and recipes. From his childhood memories of grabbing slices from Primo’s to competing internationally and helping home cooks perfect their Detroit pies, Jeff embodies the spirit of Detroit pizza.

Jeff’s insights and stories are invaluable if you’ve ever wanted to learn the secrets of Detroit pizza or just want to savor an authentic slice. Remember, you don’t need fancy equipment—just great dough, the right cheese, and a love for pizza.

For more on Jeff Smokovich and his Detroit pizza journey, check out Brown Dog Pizza and Blue Pan Pizza. And if you’re ready to start your own Detroit pizza adventure, don’t hesitate to contact Jeff directly at browndogpizza@gmail.com.