{"id":614588,"date":"2025-09-04T19:38:42","date_gmt":"2025-09-04T19:38:42","guid":{"rendered":"https:\/\/pizzatoday.com\/?p=614588"},"modified":"2025-09-10T14:08:22","modified_gmt":"2025-09-10T14:08:22","slug":"pizzas-crowning-achievement-knead-to-know","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/pizzas-crowning-achievement-knead-to-know\/614588\/","title":{"rendered":"Pizza\u2019s Crowning Achievement | Knead to Know"},"content":{"rendered":"

Perfecting a \u2018Frico\u2019 Crust for Any Pan Pizza Style<\/strong><\/h1>\n

Detroit has proved to be one of the most popular pizza styles<\/a> across the U.S. The tender, yet chewy crumb and racing-stripe sauce add to its appeal, but there\u2019s no denying that the real magic is in the crispy cheese crown that towers above the edges of the pizza. It seems only a matter of time before the Frico transcends Detroit pizza altogether and pops up on other styles.<\/p>\n

These blackened, lacy edges can be traced back to Buddy\u2019s Pizza<\/a>, the iconic pizzeria credited with creating what we now call Detroit-style pizza<\/a>. In 1946, the owners \u2013 Gus Guerra and his wife, Anna \u2013 were looking for something new to add to their menu. They came up with a variation on Sicilian pizza with a show-stopping cheese crown. The lore behind this style is that Buddy\u2019s used a blue steel pan originally meant to hold small auto manufacturing parts. With an abundance of such trays in Motor City, it was probably a simple matter of convenience and supply. It\u2019s this very pan \u2013 deep with thick steel sides \u2013 that help create the beautiful cheese crown. Ironically, those blue steel pans so key to the style\u2019s creation are now nearly impossible to find. Luckily, other pans exist to help mimic the originals.<\/p>\n

Frico For Non-Detroit Styles<\/strong><\/h2>\n

As a person who doesn\u2019t adhere to the exact constructs of specific pizza styles, I love seeing the Frico edge pop up outside of Detroit pizza. I\u2019ve never made Detroit pizza at my shop, but I do put a crispy cheese crust on our Grandma pies<\/a>. The pizza I make is a variation of the pan pizza my mom used to make. It\u2019s her version of a pan pie, coated with a sesame-seed bottom. When I was workshopping this pizza to make at my restaurant, cheese that pooled over the edge and caramelized in the oven was a natural addition. The sesame seeds turn crunchy and buttery in the oven, and the crispy cheese edge makes the pizza almost decadent. Looking around, I see this feature elsewhere, too \u2013 especially on round pan pies. At Chicago-based Milly\u2019s Pizza in the Pan<\/a>, you can find a cheesy layer lurking along the round crust of what the owner, Robert Maleski, calls a Chicago pan pizza.<\/p>\n

It might look easy, but getting the perfect frico crust takes more than just sprinkling some extra cheese on the edge of your pan pie. Like anything extraordinary, it\u2019s all in the details. Creating a consistently great cheese crown really comes down to the cheese, the fat, the pan and the tools.<\/p>\n

Cheese Frico<\/strong><\/h2>\n

Traditionally, Wisconsin brick cheese<\/a> was used to create the caramelized edges. This high-fat cheese has a buttery, salty flavor with a good amount of tang. Mozzarella has become a more common addition to the cheese blend. The amount of cheese you use is extremely important. Nicole Bean of Pizaro\u2019s Pizza Napoletana<\/a> in Houston agrees that finding the right balance of cheeses is essential. She says, \u201cLow-moisture mozzarella is helpful building a frico. There\u2019s debate on which brand \u2013 and even if pre-shred makes a difference on it. I think it truly depends on what you\u2019re looking for in your frico.\u201d<\/p>\n

The shape of the cheese can impact your final product as well. Shredded cheese is a great option, but also consider using sliced cheese<\/a> that you layer along the sides \u2013 or cut and cubed cheese. This is how Maleski creates his crispy crust at Milly\u2019s. \u201cI use part-skim, low-moisture mozzarella. I think the whole milk releases just a little too much grease and have found that skim works better. I buy them in block form, and we slice them ourselves. We do one-ounce slices. The trick is to layer the slices so they run up the side of the pan.\u201d<\/p>\n

While you want a crispy crown, Maleski points out that it\u2019s important not to overcook the pizza, since it can cause the frico to taste bitter and burned.<\/p>\n

Pan Pizza<\/strong><\/h2>\n

The cheese works in tandem with the pan. The traditional blue steel pans with black surfaces are similar to a cast iron, with the black being better at conducting heat and essentially frying the cheese edge as the pizza cooks. The slightly sloped edges help to create the shelf of caramelized, lacy cheese. While these pans are very hard to come by nowadays, there are some good alternatives.<\/p>\n

Once you find the right pan for your frico, don\u2019t forget the fat. A good amount of fat should be used along the bottom and sides of the pan \u2013 not only to help with the release of the frico but to help fry it and give it shape and flavor. I\u2019m a big fan of olive oil, but depending on what you\u2019re going for, butter, Crisco or even good old-fashioned grease works really well \u2013 or try a combination of a few coatings. Maleski first rubs the entire pan with Crisco and then sprays Pam along the edge of the pan where the frico will touch. He says, \u201cWhen I first started, it was incredibly challenging to free the pizzas from the pan. Since I discovered the combo of Crisco and Pam, I have never had any issues with the pizza sticking; it comes out like butter.\u201d<\/p>\n

Releasing Pizza From the Pan<\/strong><\/h2>\n

Once you determine which pan to use and the grease you prefer<\/a>, the next thing to consider is how to go get it out of the pan. \u201cChoose the right tools to remove your Detroits to preserve the frico as much as possible,\u201d Bean says. \u201cI\u2019ve seen a variety of things: metal dough scrapers or even putty scrapers, beveled spatulas, plastic or metal spatulas, flexi scrapers.\u201d<\/p>\n

There\u2019s something about a caramelized cheese frico that is irresistible \u2013 both to eat and photograph. While Detroit-style pizza is as popular as ever, the Frico edge itself has taken on a life of its own. Using the right tools, cheese, pans and process, there\u2019s really no limit to putting a frico on your own version of pan pizza.<\/p>\n

Audrey Kelly <\/strong>owns Audrey Jane\u2019s Pizza Garage<\/a> in Boulder, Colorado.<\/strong><\/p>\n

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