Scuola di Marco

Bakery bread, made in your kitchen.

Sourdough, croissants and pizza that actually work at home. No mystery steps, no professional oven, and no recipe that skips the hard part.

A rectangular pizza baked in a dark steel pan, its cheese edge gone dark and lacy against the metal, stripes of red tomato sauce laid over the top and a cut piece showing the airy, open crumb

Start here Detroit-Style Pizza: The Complete Guide 17 min read

Latest

A rectangular pan pizza with stripes of tomato sauce and a cut piece showing a tighter but still tender crumb; beside it, a small bowl of pale flour with a wooden scoop.

Guide

Gluten Free Detroit Pizza: The Pan Does the Work

Gluten free Detroit pizza, made simple: why the pan style is friendlier than thin crust, which flour blends and binders work, and why the frico is just as good.

6 min read

A rectangular pan pizza finished with three broad stripes of tomato sauce spooned over the melted cheese, its edges caramelized crisp against the dark steel pan, resting on a wooden counter in window light.

Guide

How to Make Detroit Pizza: Built Upside Down

How to make Detroit pizza: build it in reverse, cheese to the edges, then toppings, then sauce on top, and why the red-top order keeps the base crisp.

7 min read

A rectangular pan pizza with a deep golden, lacy caramelized cheese border crisped against the dark steel pan, topped with bubbling browned cheese and pepperoni, one corner cut to show the airy crumb, in soft window light.

Guide

Detroit Pizza Cheese: Brick, Mozzarella and the Frico

What cheese Detroit pizza uses, why brick and low-moisture mozzarella caramelize into the frico edge, and how to spread it right to the pan walls.

7 min read

A pizza in an old, well-worn blue steel industrial pan next to a vintage window, the tomato sauce laid in stripes over the cheese.

Guide

Detroit Pizza History: From Car Factory to Pizzeria

Detroit pizza history: the 1946 birth at Buddy's Rendezvous, the blue steel automotive pans that shaped it, and the Sicilian sfincione behind the recipe.

6 min read

A failed pan pizza: one pale, undercooked corner with no cheese crust, the opposite corner burnt and dark, and the cut showing a dense crumb; bare metal shows where the dough did not reach.

Guide

Detroit Pizza Troubleshooting: Fix the Common Faults

Detroit pizza troubleshooting: soggy base, no frico, burnt cheese, dense crumb and a dough that won't reach the corners, each with its real cause and the fix.

6 min read

Two slices side by side on a wooden bench: on the left a rectangular piece with a toasted cheese edge and an airy, holey crumb; on the right a tall round wedge, like a pie, with thick tomato sauce over the top.

Guide

Detroit vs Deep Dish: What Actually Differs

Detroit vs deep dish pizza: shape, crust, where the cheese and sauce go, and why one is airy and crisp while the other eats like a savory pie.

6 min read

A blue steel pan fresh from the oven on a cooling rack, still giving off steam, showing the golden, crisp base along the side and a deeply browned cheese edge.

Guide

How to Bake Detroit Pizza: Heat and a Crisp Base

How to bake Detroit pizza: the oven temperature, the low rack and preheated steel that fry the base, the timing, and the doneness cue that beats the clock.

6 min read

Two leftover slices warming in a cast-iron skillet over a low stove flame, the cheese melting again and a little steam rising.

Guide

How to Reheat Detroit Pizza Without Going Soft

How to reheat Detroit pizza and keep it crisp: the skillet and oven methods that bring back the fried base, how long it keeps, and why the microwave ruins it.

6 min read

A blue steel pan holding the whole pizza with one corner slice pulled out, revealing a very open, glossy crumb; beside it a glass jar of bubbling natural starter sits on the floured bench.

Guide

Sourdough Detroit Pizza: Method and Timing

Sourdough Detroit pizza: how to swap commercial yeast for an active starter, the longer cold rise it wants, and why the tang plays so well against the frico.

6 min read