M&S has answered the calls of pizza lovers across the country as it brings back its beloved Detroit-style deep pan pizzas.
The rectangular pies were a popular choice when they first hit shelves, with customers calling for their return.
The iconic stone-baked pizzas are now back in M&S Foodhalls, arriving just in time for the summer season.
Known for their crispy crust, light and airy dough, and generous toppings that stretch right to the edge, these deep-loaded pizzas are back by popular demand.
The Cool Marg'Pie comes loaded with generous amounts of mozzarella and extra mature cheddar
|M&S
Shoppers can choose between two mouthwatering options, both priced at £7.50.
The Cool Marg'Pie comes loaded with generous amounts of mozzarella and extra mature cheddar, topped with stripes of rich tomato sauce and a basil and lemon mascarpone sauce.
For those who love a bit of heat, The Hot Pepp'Pie delivers with its blend of mozzarella and extra mature cheddar, pepperoni slices, Roquito pearl chillies, and a drizzle of hot honey.
Both varieties are crafted using traditional methods, finished by hand, and stone-baked to achieve that perfect combination of crispy edges and flavour-packed toppings.
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The retailer posted about the new products on Instagram, sparking a positive response from shoppers. One customer commented: "I had this at the weekend and it was absolutely fantastic". Another said the new pizzas "look so good", while one more said they "want to try" them.
The launch taps into the Americana trend that is sweeping through supermarkets ahead of the World Cup.
These pizzas are brilliant for sun-drenched get-togethers and alfresco dining sessions.
Whether you're hosting friends in the garden or enjoying a casual evening outdoors, the Detroit-style offerings fit perfectly into those relaxed summer moments.
Both pizzas are available for £7.50
|M&S
With their generous size and shareable format, these rectangular pizzas are set to become a staple at barbecues and outdoor gatherings throughout the season.
Detroit-style pizza dates back to 1946. A bar owner in the American city decided to experiment with his mother-in-law's Sicilian focaccia dough, topping it with cheese first, then sauce – the reverse of traditional pizza-making.
He baked the creation in a 'blue steel' pan originally used for carrying car parts, and the result was a light yet deep pizza with a distinctive crispy cheese crust around the edges.
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