Detroit-Style Pan Pizza (Southwest)
Detroit-style pizza is the cheesiest: not only is the top slathered in cheese; the deep, plushy crust is full of it, and the pizza's edge is lined with pan-crisped cheese crumb (frico)! Learn how to make this marvelous pizza, including the best flour, cheeses, pans, and toppings for this best of all autumn-winter pizzas.
If class is full, please enroll for the waitlist as we will likely add additional sections.
Janice Grover
JAN ZITA GROVER has cooked, catered, run a professional kitchen, and taught classes for more than 30 years. An historian by training, she is particularly interested in the cuisine of other countries and the foods eaten by early settlers. Growing up in San Francisco, Jan was exposed to the food traditions of many Asian and European cultures. She loves teaching the basic techniques so people can improvise joyfully and skillfully on their own. In 2008, during the Great Recession, she created the “3 Days, 3 Ways” program of thrifty recipes for St. Paul's Mississippi Market.
AE-64031-S26-SW
FullInstructors:
- Janice Grover
| Date | Time | Location |
|---|---|---|
| Sat, Apr 25th 2026 | 9:30 AM - 12:30 PM | Southwest High School |