There's several establishments around the world selling square pizza, claiming this is the "Detroit Style" of doing things.
Is this correct, or are Detroit pizzas as round as everywhere else?
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There's several establishments around the world selling square pizza, claiming this is the "Detroit Style" of doing things.
Is this correct, or are Detroit pizzas as round as everywhere else?
Detroit style pizza are supposed to be square... made in a special metal tray that usually has industrial uses...
https://www.foodnetwork.com/recipes/...-pizza-4718298
^^^ Does it double as an V6 oil pan, or oil catching tray for said leaking pan?
^^^^My understanding of it was that when Buddy's was just a bar on Conant workers from the local auto plants brought over the dark metal pans they used for holding bolts and such for the bar to use as pizza pans and some of those are still in use today.
Detroit Pizza is square with carmelized edges from the combination of the farmers cheese, high heat, and dark pans.
^ Ummm, as usual I'm getting hungry. I have nothing but some frozen grocery store thing in my freezer. Argh...:eek:.....
The term "Detroit style pizza" means different things to different people. It's always square pizza, but to me it means pizza sauce on top of the cheese which is the "style' that Buddy's and Shield's always, and to this day still uses. Jet's Pizza, which uses that term to describe their product doesn't make it like that. Their pizza has sauce underneath the cheese, more like a regular pizza.
One thing for sure, it ain't exactly health food no matter where you get it.
You can get square pizza anywhere, but it sure doesn't always taste like Detroit Style, even in Detroit
For certain - a treat to be eaten infrequently! I love fresh pizza!
Healthy juicing and lots of water the next day perhaps...:D......
Quote:
Originally Posted by softailrider
Best ever "Detroit style" pizza for me...back in the early 80s...was from Club 500 on East Warren. I've never had another pizza like it!
[[Pizzas aren't on my regular diet any more at all :) )
Jet's is one of the chains that makes a "Detroit Style Pizza"
and yes a heavy steel pan is essential to making this
pizza. I am not trying to sell Jet's in any way and mostly
have to pass up all of the numerous pizza places in my corner
of West Detroit and that are throughout the region as well.
But "Detroit Pizza" would not be the same without that pan:
https://www.jetspizza.com/jets-detroit-style-101/
The history of Detroit Style Pizza... and how it is going nationwide...
https://en.wikipedia.org/wiki/Detroit-style_pizza
Back in 2011 the company that made the steel pans was moving operations to Mexico, and they didn't get operations going right away... and there was a serious shortage of the pans needed for the Detroit Pizza...
https://www.deseret.com/2011/2/8/201...s-scrambling#0
While Detroit-style pizza is square, not every square pizza is Detroit-style
That being said, the closest you're going to get to an authentic Detroit-style pizza outside of Detroit is Jet's Pizza.
Used to go there with my family in the 50's when I was a kid. Egg yolk was also brushed on the crust. The stuff served-up at Buddy's franchises today isn't as good IMHO. Now the pizza survives based on reputation more than quality.Quote:
Originally Posted by jcole
All Detroit style pizzas are square but not all square pizzas are Detroit style.
^^^ A-hah! That clinches it.
I agree, not the same as it used to be. Haven't tried the original location lately though.Quote:
Originally Posted by Henry Whalley
Damn, now I’m REALLY craving a corner piece.
There was another thread going over best Detroit style pizza, and you would be surprised how many places there are in other states doing a good job with "Detroit style" pizza. It has definitely turned trendy, which I don't think is a bad thing.Quote:
Originally Posted by 313WX
Here's another thread: Detroit-Style Pizza Catching On.Quote:
Originally Posted by p1acebo
All squares are rectangles, but not all rectangles are square.
Detroit style pizza is rectangular.
Not if it's a small 4 piece.
Quote:
Originally Posted by 48202
It’s been a long time since I’ve had a Papa Romano’s Four Corners. I miss them. Don’t remember the crust. Do they qualify as Detroit Style?Quote:
Originally Posted by jcole
Personally, the crust is the distinctive element of the pizza and the cheese/sauce isn't very important. So I consider Jets to be Detroit style.
Probably not a popular opinion, but I've always loved original Buscemi's pizza from the east side. Now even they are selling something called Detroit style, so I'm not sure what they consider the original stuff.
The problem with Buscemi's historically is that it can be woefully inconsistent from store to store. Any store not on the east side tends to suck in my experience.
Twenty years ago I used to go nuts over their sauce and would always order as much extra on the side as possible.Quote:
Originally Posted by jmpatrick
Then over the ensuing years the recipe was changed again and again and I stopped buying from them.
And what was the name of the pizza that they sold at the Palace in A.H. when they first opened ? Oliver's ?
Great pizza that would give me the runs every so often. And I still miss them.:p
Cal's - Now there's a blast from my past. My first bartending job in 1973! At the time Torchy Scullen, the owner, bought the oven and tested recipes for weeks. We ate a lot of experiments. In the end, he nailed it and did a booming business for years. Does anyone know if Torchy is still around? A good guy.
Quote:
Originally Posted by softailrider
Dairy, meat, bread/grain, fruit and vegetable all rolled into one.
^^^ Weee! Now I can order some Jets sans all the guilt!
But wait! I don't like pinapple with on my pizza.
Then a Faygo bottle of orange pop will have to provide the fruit portion!!
OMG, Cals Pizza, that was incredible pizza, attached with some great times !!
Quote:
Originally Posted by Zacha341
Life is short, eat better pizza!
Lets. Get. Jets!
Not in agreement with some of the above, yes the crust is very important, but the placement of the sauce is also crucial. The sauce on top of the cheese [[Buddy’s) give you a totally different taste experience when you bite through the slice then a pizza with the sauce in a conventional location [[Jets)Quote:
Originally Posted by Jason
Not sure but I know Cal's moved into the old Pappy's East on Harper before closing. And a bar in St. Clair Shores -- GeeWillies -- used the Cal's recipe for awhile. Great pizza.Quote:
Originally Posted by 13606Cedargrove
Loui’s Pizza in Hazel Park. According to legend Loui was working at Buddy’s when he came up with the layer inversion and parts trays.
Of course the guys at Cloverleaf say the same thing.
Cal's was great. Club 500 even better.
At least was my unsophisticated former teenagerly opinion.
As someone who vividly remembers getting heavily squirted with hot tomato sauce onto my chin, neck, and baseball uniform upon biting into a Club 500 slice and compressing its top layer of cheese into the thick pocketed crust I'll say it also provided an unforgettable experience.Quote:
Originally Posted by softailrider
The secret with Buddy's pizza and the spinoffs back in the 1960-70's was that the pepperoni went UNDER the cheese.
Attachment 41141
Buddy's acknowledges on their menu that Gus Guerra from Cloverleaf originated their recipe.Quote:
Originally Posted by gnome
I'm pretty sure Club 500 did this too. And the ham, etc..Quote:
Originally Posted by CassTechGrad
Can anyone confirm it?
Failing memory: now I really feel old.
But I'll bet I can map out the floorplan without being off by much, describe their most prominent photo they hung on their walls [[easy), and identify their video games I spent many a quarter playing.
There are many more establishments that give you "authentic" Detroit style pizza than jets outside of Detroit. In NYC for instance, there's "Lions, Tigers and Squares", "Emily's". In D.C., there's Emmy-Squared. All
I'll get slaughtered for this, but what do folks think about Lil Caesars Deep Dish as a Detroit style representation? It meets the definition [[crispy, caramel crust, wisconsin cheese). The sauce isnt on top though so not fully authentic .
^^Pizza from that joint in NY that claims to serve Detroit pizza seems wrong. Maybe they got a few things right, but I never wanted to try it.
Don't know if there's new management, but ~2 years ago, before it became "Detroit" pizza, it was a worse than average slice joint, a la Ray's. A block away a "deli" wanted to charge me $2 for an apple -- ~15 years ago.
Here's their own promotional video-- Ever see anything like this in Detroit?
https://www.youtube.com/watch?v=N75sf7HYB5E
Famiglia was bad enough NY pizza heartburn. I lived above one. I never wanted this. :rolleyes:
Cold pizza makes a great lunch, except then.
But sometimes I'm pleasantly surprised.
I'll join you in getting slaughtered, but at least based on popularity, aren't Little Caesar's and Domino's as Detroit as you can get?
I never ate Domino's unless I was at someone else's house and they ordered it. But even though everyone knew there was much better, in a pinch -- and there were many pinches -- we ate a lot of Little Caesars as a kid. Never our favorite-- not even close. But good enough.
Haha. That promo vid is the awful 😂.
They actually improved the mix though. It's different management from the previous typical nyc soggy slice that was there and has a bunch of Detroit nostalgia throughout the joint. The pie is actually really good. Expensive though - a small square will set you back $10 for a pepperoni.
This video gives a slightly better view of their pizza.
https://youtu.be/lTCtn_QvDbE
Could it be the same Torchy that owns Irish Coffee on Mack? Servite grad, class of 1968. Not too many people with the nickname Torchy.Quote:
Originally Posted by 13606Cedargrove
Torch passed a few years agoQuote:
Originally Posted by 13606Cedargrove
Detroit Style is a variation of a Sicilian Square Pizza. I ate them at both original Buddy's and Shield's locations, Cal's, and Cloverleaf. Even had my wedding rehearsal dinner at Cloverleaf in '86. Little such luck in South Florida; nearest Jet's is a 15 minute one way drive, and I'm too far away for delivery. BUT, when you gotta have it, ya gotta have it.
Check out the link, tons of info, recipes etc; message board has a huge thread on Sicilian/Detroit style:
http://www.pizzamaking.com
Little Caesar's is crap, as is any pizza that uses a mozzarella/muenster cheese combo. Years ago the Publix grocery chain marketed Wisconsin Brick Cheese, which I would use on pizzas I would make from scratch. Then they just stopped, and never brought it back. Now I use slices of Boar's Head Mozzarella, which I get from Publix's deli counter. It's a whole milk cheese, rich and loaded with butterfat. Expensive af, but as they say, "compromise elsewhere".Quote:
Originally Posted by Thetechnician
How's about this place, he really seems to be making a splash.
https://www.detroitstylepizza.co/
Apparently also does mail-order:
https://www.goldbelly.com/detroit-pizza-company
Looks pretty tasty to me.Quote:
Originally Posted by FbO Vorcha
This is one of my favorites. The owner just past away in early December after battling glioblastoma for a year.Quote:
Originally Posted by FbO Vorcha
https://www.detroitnews.com/story/ob...er/3849324001/
I don't think the pizza they serve now tastes anywhere near as good as it used to. Maybe its the location I go to, but it is consistently mediocre. I haven't been to the one on Davision / 6 mile lately. I'm think Jet's is better tasting pizza these days.Quote:
Originally Posted by Henry Whalley
Cal's also had the best antipasto salad I've ever had anywhere.Quote:
Originally Posted by DetBill
Buddy's Pizza created it. And it's Detroit's national dish.
Personal opinion: there's no such thing as one Detroit pizza, any more than there's one NY accent -- just some that were more popularized / recognized than others. Detroit became home to all kinds of Italians, Sicilians, even Albanians, etc. who each brought their different variations.
Realize I'm stepping on a potential tripwire here, so I concede the iron tray was a distinct Detroit contribution. Just not a universal, nor the only one.
Cal's did make great pizza. So did Club 500.
Given a choice between the Jets on Mack across from Parcells and the Indian/Pakistani place next to it I'll choose the latter any day. Half Italian-American; just sayin'.Quote:
Originally Posted by softailrider
Correct.Quote:
Originally Posted by Satiricalivory