What’s special about the Crispy Cheese Crown? (Part 2)
Frico Edge on a Classic Marg Pan pizza
When people talk about pizza, they usually swoon over stretchy cheese pulls or perfectly balanced toppings. But at Dough Club, we like to start a little differently, with a crown. Not the kind you wear, but the one that makes your pizza rule them all: the cheese crown.
Most pizza joints have the same recipe: dough, sauce, cheese, bake, repeat. Boring. We, on the other hand, decided to flip the whole thing (literally). We start with our 48-hour proofed focaccia dough, then layer the cheese directly on top before adding sauce. The result? That beautifully caramelized edge that crackles when you bite into it, a cheese crown that’s become a Dough Club signature.
The “Detroit style”: Cheese Meets the Edge
Caramelised cheese crown on the side of a Dough Club pizza.
This rule-breaking move comes straight from Detroit-style pizza, where cheese meets the edges of the blue steel pan, melts down, and crisps into a golden halo. It’s the kind of detail that changes every bite into a full sensory experience; the crunch, the melt, the tang, all working together in harmony.
Unlike most pizzas, where the cheese gets buried in the base sauce, ours pushes boundaries (and the pan). You could say our crust wears its crown with pride, and so do we.
Why Focaccia Makes It Better?
Curious what makes our focaccia so special? Find out more about it here
The Pizza Story Is Still Baking…
So, there you have it — the secret behind the cheese crown that’s got everyone talking. It’s not just technique; it’s pizza artistry.
And this? This is just Part 2 of the Dough Club story. We’ve mastered the base and crowned it in cheese, but the pizza masterpiece isn’t complete yet. Stick around as we keep building it, slice by slice, cause trust us, you’ll want a front-row seat for what’s coming next.
Part 3 - The Psychology of Flavor: Why Dough Club’s Toppings Hook You From the First Bite