Industry + immigrants = Detroit-style pizza
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- Опубліковано 6 лис 2022
- Thanks to Helix Sleep for sponsoring this video! Click here helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the US! #helixsleep
Thanks to Buddy's Pizza, the original Detroit-style pizza: www.buddyspizza.com/ - Навчання та стиль
Thanks to Helix Sleep for sponsoring this video! Click here helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the US! Our Helix Dusk is still as cushy as well-proofed Detroit-style pizza dough! #helixsleep
Thanks to Buddy's Pizza, the original Detroit-style pizza: www.buddyspizza.com/
Have you heard of Roman pan pizza Adam? It's called Pizza in Teglia Romana in italian and, from 4 years of making it biweekly pretty much, I think it's the best suited type of AUTHENTIC italian pizza for the home oven and the home cook. It's superficially similar to Detroit/sicilian pizza in that it's baked in blue steel pans and uses a wet dough, tho the dough for Teglia is 75-85% hydration, fermented for 2-3 days in the fridge, then portioned and proofed on the counter for a few hours and finally baked. It's a very low-effort style compared to something like napoletana or even normal "classica" round pizza, but yields an amazing result if you do it properly, like a well-fermented focaccia with pizza toppings and because of the thickness of the dough, it takes elaborate topping combinations very well, it's never soggy, but because of the long fermentation it's also light on the stomach.
Dominion (2018)
Hello, Adam! As a younger person, and a person who has to do a lot of audio engineering in my work environment, I could hear a constant high-pitched ringing noise throughout all parts of your video. As an older person, I understand if/why you might have missed this, since many older peoples' hearing range is slightly diminished due to age. Don't worry though, it happens to the best video producers. (Even Tom Scott!)
I don't know enough about UA-cam to know if this is easily correctible, however I'd just like to raise your attention to this as you work on future videos.
I'll stay tuned for your next video ;)
-Your fellow content creator
@@senadistik1208 I’m not even 20 yet and I can’t hear that at all
It's interesting with the “cake yeast”. I had to google that. In Denmark we always use live yeast. When I was a kid (1998) there was s nationwide strike which caused a shortage of yeast. Not bread, but live yeast. People were hoarding live yeast. Nobody wanted to be relegated to using dried yeast, like a barbarian 🙂
Side-note: Unions are so powerful / important that the results of collective bargaining takes the place of legislation. Called “the Danish model” in context of the EU. That's why there's no state mandated minimum wage in Denmark.
please dont eat the industry or immigrants, adam
Why I season my industry and not my immigrants
Workers must eat the means of productions
@Gi Lee new age economic meta
20 immigrants, yes 20
As you can see, I'm pouring a whole bottle of wine into this immigrant. I feel that it brings out this rich, sultry flavor.
My parents' first date was at a Buddy's Pizza, so I may very well not exist if not for them. I adore Detroit pizza to this day.
Looks like your parents ordered a pizza with that extra sausage
@@Xanderboof 😑
No you don't
@@miguelbose9308 Don't tell him what he likes and doesn't.
@@san9761 looks like your cat has that extra sausage look going on his face
As a born and raised Michigander I am very pleased to see this video about Detroit Style Pizza. I thankfully have a Buddy's franchise close to where I live and they make good quality pizza
We just got a Buddy's carryout less than a mile from my house and I have mostly avoided it for the summer because it was it was always packed! Now that the shine has worn off a bit and it's not an insane wait and 0 parking it might become a regular pizza rotation. although it's hard to beat the price of the little Caesar's up the road!
@@DrWeird Cheaper isn't always better. I grew up on Detroit style, although we just called it pizza.
I'm glad he didn't go to little cesar's and complain that detroit style sucks
Here in Chicago, we gotta settle for Jet's. Still scratches the itch, though.
@@HisVirusness IDK if Jet's is the same in Chicago, but I'll take Jet's over Buddy's any day.
This is why I season my industry, not my pizza.
Haha😂
I swear this man will season LITERALLY ANYTHING but his food
@@pandaunicorn2791[YTP Voice] That’s why i Don’T/ season ANYTHING- but, - PIzza -
As a native detroiter, I'm so glad our pizza seems to be getting more attention in the past few years. I remember growing up and hearing how amazing the pizza was in Chicago, New York, California, you name it. I tried them all, and was always pretty disappointed because the Detroit style I grew up on was just so damn good, even though it never seemed to make it on any top 10 lists. I've eaten enough Buddy's in my day that I actually had the thought that yours seemed oddly flat just before you mentioned it was under proofed.
i’ve noticed this too… i’d like to see what the out of state restaurants have to offer but something tells me it’s just not the same
I'm originally from northern Indiana but I had never heard of Detroit-style pizza until a couple of years ago. It looks awesome and I am having Buddy's envy - I wonder why it took so long for it to become known outside the Motor City.
@@tnate6004 because in the Midwest if it isn't Chicago it is a flyover state. It doesn't get to the food influencers, so nobody notices what goes on. This includes mostly other Midwest because we tend to think tribally. Detroit has had some slight renaissance lately and so they are starting to get their unique culture out there
@@A2forty My favorite part is that, despite Buddy's being older than ALL of them, two of the big nationwide chains got their start in Detroit. Little Caesars, Domino's, etc. Not to mention the other fantastic locals (Jet's, Happy's, Cottage Inn out of AA, Hungry Howie's, etc). We have a YUUUGE pizza culture here, and now the one that started it all is roaring back to reclaim it's throne as the BEST pizza, hands down.
Simple ingredients, humble beginnings, and 100% Detroit-made.
PS: Even though Detroit is known for Coney dogs, I'd like to make Chili Fries VS Poutine a thing that more people talked about. I mean, my god. Canada is right across the border and we have a legit smothered fries competition going as well. Why no press about that?
I've lived here for about a decade now. I'm a transplant from Kansas. I am sad to admit that it took me a better part of that decade to try buddy's because it just sounded like pizza hut's pan pizza. Which is fine. But boy was I wrong. Detroit style pizza is now my second favorite behind New York style. Chicago style is underwhelming. And maybe this is gauche for local detroiters but cottage inn pizza is also pretty great if anyone is visiting from out of state.
My girlfriend and I were on our way back from the suburbs to her Detroit apartment the other week and I remember us wondering aloud if there were any people who ever visited here on vacation. Not to see relatives or on business or anything like that, just here to see the city. We concluded, with a unanimous 2/0 vote, no probably not. I am proud to be proven wrong by you Adam (even though shooting this video might technically make it a work trip) and I really hope you enjoyed your stay.
I'm from Cleveland and we go up to Detroit a few times a year, sometimes for the auto show, sometimes for a concert at Pine Knob, Freedom Hill, Meadow Brook, or Little Caesars, and sometimes just to eat some great middle eastern food in Dearborn and the surrounding communities.
I'm certain the home of Detroit Techno has had many people visiting for music festivals, and to see the birthplace of techno.
Detroit isn't that bad tbh. Not ideal for vacation though
@@nilnil8411 I mean its the 2nd most dangerous city in America as of 2022.
@@andrewfidel2220 rip the auto show
This is Lauren who you interviewed based in 2020... As a Detroiter I LOVE that you came to my city to try our pizza, it is truly some of the best!! I hope you enjoyed the rest of your trip here as well :)
Italian Michigander here, and while the urge to order buddy's pizza is never truly gone, after this video it's reaching unbearable levels
Thanks for showing my state Adam! Not a lot of people are really willing to do as detailed of a break down as you are and it's nice to have more people talking about a local delicacy i've had in my life for years.
Dominion (2018)
Royal Oak represent! I moved away many years ago but I'll always be a D town boy.
I was going to say the same thing! Detroit style is the absolute best, and Buddy's is a masterclass (although Jet's is great for when I can't make it down south!). I love seeing the love for Detroit, such a great city to visit.
Sad how lots of the historic neighbourhoods got destroyed over time. Now it's more roads then urban in most areas
very generous of this guy to show you everything
that is rare for small restaurants
The cooking process not the ingredients
@@wed3k buddy, technique is much more valuable than knowing the actual ingredients
Well, based on what he said about former employees taking the recipe style out of house in the 70s and creating an entire type of pizza based on it, I would say that 1. variations are already pretty common and 2. there's some part of the process that can't be cheaply industrialized, and so they're safe from big corporations trying to replace them.
Usually a company desiring to take over a good local brand has a ten year plan or so: copy it as it's done, edge out the other market shares, and then once they've driven the originals out of business, they *alter the recipe or process* to be as cheap as possible. That's why thirty or forty years later people don't even remember what it actually was supposed to taste like, and everyone hates X because it tastes like that cheap shit out the box.
They make over 30mln per year and have a whole chain at this point but ofc it is still very sweet of this guy
Adam, you have some of the best stuff on you tube. After all of the negative stuff online, it's just great to see you, not only promote Italian American cooking but genuinely lift spirts of so many people, you'll never meet. Thanks.
I will find u
Im a threat to you
Beware
Im warning you now
But tommorow the reality will judge us both see u at 9pm
Yeah, it's really tiring to see pizza elitists who are like "THAT'S NOT HOW ITALIANS DO IT" which is just an insult to Italian American food. Adam's mentality is very refreshing and honestly more relatable.
@@GavinPetty People like to act like Italian-American food is just "fake Italian." Those people are really only just as ignorant about their world as the perceived American is. "The whole world of food revolves around X" is what their minds are like.
We moved to Michigan in late 2020 and tried Buddys on a lark. It is far and away my FAVORITE pizza - the perfect balance of sauce, cheese, and toppings, well seasoned, and the bake is just so impossibly consistent that I'm never disappointed.
Anyone who says they don't like Detroit style pizza better try Buddy's before they make themselves look foolish
i always tell people that last part lol.
I couldn't believe how good Buddy's actually was. The wisconsin brick cheese options are far and away better than the blend they do. It's RIDICULOUSLY good.
Anyone who says they don’t like Detroit style is already a fool
Jet's Pizza is absolutely, far and away, the best chain pizza I've ever had. They deserve to take over the market!
I’m partial to Detroit style since I’m from the Detroit area, but it’s gotta be the best pizza in the US. Thanks for highlighting Michigan and Detroit cuisine!
Dominion (2018)
I was working in Flint and Detroit earlier this year and I can attest that Detroit has hands down the best style pizza behind New York and New Haven style (they’re very similar). It’s also 100% the best for the home kitchen imo.
I work at Ford and it’s an unofficial tradition to take the new hires out to Buddy’s in Dearborn for their first lunch. It was the first place I ever ate here when I interviewed out here. Thanks for the video!
Adam, that is exactly the kind of content I love about your channel. Food and the unique history behind it!
Adam probably has the recipe for Mom's Spaghetti.
I live a stone's throw away from NYC and I'm just now realizing that I've been eating "Detroit style" pizza my entire life. My great grandmother was a Sicilian immigrant and she used to make me and my brother pizza like this all the time when we were growing up. Now that she's gone, my mother makes it and some day I'll be making it too. Great to see some Sicilian recognition today!
Not to nitpick, but Sicilian pizza is NOT Detroit-style. Detroit style is inspired by Sicilian, but has migrated quite a way from it. Detroit style is thicker, breadier, but crispy on the edges and, very importantly, on the bottom. That fried-crust bottom is due to the fat from the cheese running off the edge and down around the bottom.
@@DukeTrout ...hence why I used the quotation marks, I realize they're not identical.
Buffalo-style pizza seems closer to the Sicilian type than Detroit-style.
@@DukeTrout Stop being a hater.
@@BigSnipp Not a hater. I appreciate Sicilian-style pizza for what it is. But if I order a Detroit-style pizza and someone brings me a Sicilian-style pizza instead, I’m sending it back. That’s not what I ordered.
Wow, I guess it's my turn to have an Adam Ragusea extreme coincidence moment. I, a Detroit resident, tried your cast iron pizza recipe for the first time LAST NIGHT. Now here you are, not only with another pizza video the next day, but in my god damn home. Amazing.
Japanese omelette (tamagoyaki) has a similar story. You fold the eggs constantly so you can literally make it any shape you want. But you just use what you have, lemons into lemonade. Now they make rectangular pans just for this which make it easy for staff to put into rectangular bentos
THANK YOU ADAM!
This native Detroiter living in NYC misses his Buddy’s (and ONLY Buddy’s) terribly. This episode warmed my heart. #DetroitVSEverybody
I just made a batch of ridiculously tasty tomato sauce from our back yard garden, and I was thinking of pairing it with home-made focaccia this weekend. If I could source some brick cheese (or maybe sub in a moz blend) I think I might have to give this a go this weekend. (A quick search says I could make a moz-muenster or moz-Monterey jack blend. I know, not authentic, but unless I can find brick cheese in SE PA by Sunday, that's what I'll go with. Sunday is friend-and-family weekly dinner at my house.) Anyway, thanks for the inspiration, Adam!
We've been missing it and started looking around for materials and got stuck on brick cheese. It's about 37 dollars for the cheese and almost that much for shipping. Needless to say, we don't miss it that much lol
ive had some success subbing in a mix of full fat part skim motz and monetary jack.
I don't know what brick cheese tastes like, but from the description it sounds like it may taste and behave somewhat similarly to provel -- a manufactured cheese used for pizza in St. Louis.
Provel is somewhat pungent, buttery, very slightly sweet, it produces a cheese pull that is satisfying but not annoyingly long, and it browns up VERY nicely.
You can find recipes online, but it's basically just 2 parts white cheddar, 1 part Swiss, 1 part provolone, and then a little bit of liquid smoke and sodium citrate.
@@AngryAlfonse It's absolutely nothing like provel. Brick cheese is pretty similar to mozzarella in texture but with a lot more flavor.
ATK suggests just using straight Monterey Jack if you can't find Brick.
Dominion (2018)
Thanks for highlighting Buddy's. As a long-time Detroit area resident, my family and I have eaten there a number of times over the years. Chef John has a pretty good take on how to make it at home. I basically use his recipe / technique with some slight tweaks when making it at home, and my son says he likes it better than Buddy's. I think it's not quite Buddy's, but close enough. I've had trouble finding brick cheese where I shop, but Monterey Jack works well for me. I have tried different ways of proofing based on things I've read like proofing longer in the fridge building more flavor. I haven't really noticed a difference, but then I am not trying samples back to back. It might be an interesting deep-dive for your channel.
He allready has many vids about pizza Dough tldr rising Dough in the fridge gives it a finer bubble structure,and over multiple days up to 7 you get a more fermented,yeasty umami-i Dough.
I can get close, but it's not quite the same. Partly because brick cheese is hard to get, but I did see it at Gordon's a while back. I don't recall it being very good though. I can never quite get the sauce right either.
If you're still in the Detroit area, Brick Cheese is weirdly hard to find but I've found that a lot of the independent supermarkets (like Nino's) do carry it either pre-packaged or in the deli section. DeVry's at eastern market also carries both the plain and aged brick cheese there too.
Outside Detroit, yeah it's kind of a pain from what I've heard. Monterey Jack works great, and can work great blended with mozzarella too. You can still get some great results with a high-quality full fat mozzarella though.
Not too many people have an oven that goes to 600 degrees (F) - that might make reproducing this recipe exactly a bit tricky.
@@SchwarbageTruck Hollywood used to carry it but stopped. Holiday in Royal Oak as well as Westborne have it, but it's crazy expensive (at least compared to Monterey Jack).
As a Chicagoan myself, Detroit-style ranks up there with tavern-style and Quad Cities-style in stiff competition for my favorite type of pizza. There's some places around here that do really good Detroit-style that I'm fond of getting on special occasions, and Jet's is expanding pretty rapidly in the city too for when I want something a lil' cheaper but still really tasty.
(Also the grand secret of Chicago is that deep dish is a pretty uncommon thing to actually order, tavern-style is way more popular here.)
It drives me nuts when people refer to deep dish pizza as Chicago pizza. Nearly everyone I know in the Chicago area refers to deep dish pizza as tourist food.
This is probably the best video on the subject on UA-cam (or anywhere) very well done! -a Detroiter
This is one of my favorite videos that you've made! I love that you talked to Wes and got so in depth with him. I can feel both of y'all's passion coming through the screen
As a Southeast Michigander, this is one of my all time favorite videos by you! Buddy’s is legendary, super cool to see and hear the story of it. People talk down on Detroit, but it’s one of my favorite cities in the world, filled with unique culture and lively people. Thanks for highlighting that!
Adam sets a high bar on his sponsorship transitions, but this one blows the rest out of the water LMAO
Yeah, this one caught me off guard. It was too easy to spot a sponsorship segue until this vid
You should support Adam by using his discount code !
Don’t sleep on this deal!
It's both lazy and genius 🤣🤣
I love these types of videos where you talk with people who are masters of their craft
I grew up with buddys around and it was always a special pizza to me. Its awesome to see them getting some recognition for their food
Metro Detroit born-and-raised here. Not a Detroiter, but incredibly proud of Detroit pizza, thank you for spotlighting a food that is near and dear to me and many others!
Same. I spent a few years in Pontiac, and man, you just cannot beat Buddy's. It's great at all locations but 6 mile can't be beat.
I was in Detroit a few weeks ago for a conference and ended up at a Buddy's one night almost by accident. I only found out later about their backstory.
Haven't had new york style *from* new york yet, but Detroit style currently tops my list.
Adam, as a Detroit native whose mom took him to that Buddy’s joint on 6 Mile and Conant, where I would always have an orange pop with my slices, I really appreciate this video. Very thorough and well-done. Square pan pizza … nothing better. Buddy’s salads also utilize that brick cheese, cut in, of course, squares!
loving these historical videos and glad to see one about my home state and one of my favorite pizza places keep pushing forward adam love the content
I watch your videos all the time but this one landed at the same time and place as my curiosity. Thanks your videos are always concise and most importantly entertaining
I was just explaining this to a friend yesterday. I'm sending him this. Thank you so much Adam. You make great videos.✌️
Props to you for doing this Adam. Buddy’s is a national treasure for sure, and I was lucky enough to grow up less than a mile from one in the suburbs. Oddly, I really wasn’t a fan of it when I was a kid - I think it was maybe a bit too advanced for my youthful palette, which craved another less praised Detroit pizzeria, little ceaser’s. Eventually though, as I got older I began appreciating how amazing and unique buddy’s was. Now that I no longer live there I miss it constantly even though Detroit pizza is a “trend”, no one can do it anywhere close to what buddy’s can do.
I never thought I’d ever looking forward to a recipe video. But, here I am excited to see Adam’s Detroit pizza
Love that you came to Michigan to show everyone how amazing our pizza is!
I'm only a few miles away from Buddy's and eat their pizza as well as Loui's pizza all the time. It's so special, and I'm particularly happy to see a video from you on this topic. 💜💜💜
Loui's is so good
Love Detroit style. I always assumed it was an offshoot of focaccia that got more toppings. Awesome episode.
That was very nicely put together. Well done!
Thank you for spotlighting my home and my favorite food, Adam. You are a treasure.
As a Michigander who used to live in Dearborn and has eaten at Buddy’s before, both at their original location and in several other locations, I can very much agree with Adam’s recommendation here. GO TO BUDDY’S!!! Seriously! They are the originators of the Detroit style pizza and they are still amongst the best in town. You will absolutely love it.
Very interesting how Pizza evolves. I have some of the same pans in my shop. They were being discarded when the company I worked at was closing their production shop.
I think pizza evolved so much because it is already such a flexible food with 3-4 main components. Bread, sauce, cheese, and "toppings" (not necessarily on top).
NY has a less famous pizza style in pizza bagels/muffins where you can use large bagels, english muffins, or whatever other prebaked bread you want, spoon on some sauce, sprinkle on the cheese, add whatever toppings you like, and then use a microwave. They are a food of convenience more than anything else.
No idea if they are considered a local food or if everyone makes them, but NY apparently has a reputation for bagel obsession.
I'm so glad you came here to try Detroit style pizza!! Excellent video 😊
As someone from Chicago, this is my favorite style of deep dish. Fell in love after trying one at a Buddy's while out of town for work.
its nice to see someone who really cares about giving a good product. sure we find some of the things he does pedantic, but its clear he isn't going to let something go wrong. Nice guy.
By far my favorite style of pizza. So much so that I bought a pan just for it! Looking forward to your vid on your take on it. I've made the Americas Test Kitchen Version and was really happy with it
Growing up in the area and loving this pizza, this tugs on my heart strings that you came here. I’ll always love Detroit style. ❤
As a native Michigander transplanted in Chicago, THANK YOU for this video. It is Ammunition for the monthly pizza arguments I find myself in over here!
As a cook, especially as one from outside the US, I absolutely love these videos of Adam showing off restaurants, their history and influence and all that. Certainly looks like one hell of a pizza
The idea of putting the sauce on top of the cheese is so fun. I'm excited to see how your version goes! :)
Love the field trip over to Detroit, I remember you saying you planned on traveling more before the pandemic hit. Hope to see more!
6:59 I grew up eating Trenton-style tomato pies, which do the same cheese/toppings followed by sauce, but otherwise - in terms of shape and crust at least - more closely resemble a New York-style pie. Perhaps Trenton pies were influenced by geographic proximity to Neapolitan-style pizza makers and the evolving New York style? Just spitballin. Cool video Adam!
I assume you mean Trenton, NJ -- there's also a Trenton, MI that's a downriver suburb of Detroit, where my mom is from. My grandfather's bakery is still there, actually...
I noticed my local Pizza Hut (yes, yes, go ahead and get the booing out of your system) offered a Detroit Style Pizza the other day when my wife had a hankering for their bread sticks. So I ordered one and generally loved it. It's such a different and fresh take on pizza to me. So seeing you explain its origins here with a promise for a more convenient home version that doesn't involve an expensive plane ticket to Buddy's sounds great. I hunger for your next video.
If you are ever in the Detroit area, Buddy's is well worth a visit. I visited a friend up there in August and he made a point to take me to Buddy's. As good as advertised.
I've had that pizza and it's much different than how detroit style is but still really good.
The frozen "Detroit Motor City Pizza" is the king of frozen pizzas. Use the included tray, bake a little longer than recommended (in my experience, with my oven). It's still "frozen pizza" but damn if it doesn't hit the spot for the $7 or whatever it costs.
They sell a special Double Pepperoni at Costco that contains two in a box. It's legit one of my highlights of going to Costco anymore.
Dominion (2018)
@@drewhinners8793 I don't think frozen pizza gets the respect it deserves. It'll never top a fresh-baked one, but I don't think we should be comparing it to fresh-baked pizza. Compare it to other frozen food. In that contest, frozen pizza is head & shoulders above nigh-everything else. Because at the end of the day, frozen pizza is still 100% recognizable as "pizza", which is far more than you can say for most other frozen foods.
Just want to say that I wasn't crazy about your content years ago, kept popping up on reddit and I'd think "not another one", but your content really has grown. I think I've seen all your videos this year. Cheers.
Thank you for showing the love we have for our food and its history adam
Dang it, Adam, you went to Buddy's without me! It is the BEST pizza, hands down. And, their salad is to die for. Plus they serve a mean drink, lol.
Detroit-style is my absolute favorite. I prefer an even airier crust (like a focaccia), a deep dark crispy crust, and a blend of cheeses, usually including munster. Would love to have a convenient source for brick cheese here in Georgia, but no luck so far.
thanks so much for shedding some positive light on Detroit, Adam!
Pizza is always good. All shapes and sizes!
Detroit Pizza slaps. No two ways about it. The crispy cheese edging, the garlic butter crusts, the thick brick cheese, the crispy bottoms and airy insides. It's pretty much pizza perfection.
first time hearing about it
will think about it next time i'm in Detroit. Not sure when that will happen 😆
Not to mention it's much easier to make compared to New York or Chicago pizza
Thanks for the amazing video capturing the original buddy’s Detroit pizza! I grew up on the Eastside eating buddy’s Pizza and there’s nothing like it on this planet! As a retired third generation autoworker and proud of it! Go Detroit and I highly recommend stopping at Buddy’s Pizza and grabbing the original Detroit pizza 🍕 experience
I tried my hand at Detroit style last winter when it was too cold to use the outdoor pizza oven and just could not get enough of it. Those pans are HARD to find, but I did find carbon steel 10X14 pans from the Detroit Style Pizza Co. They weren't cheap, but they made all the difference.
Why i season my detroit steel pan , not my pizza
Dude holy shit, Buddy's! This is so bad ass. Been there a few times. Love it. Thanks for shining light on our gem Adam
I adored this video! I love it when Adam goes on a trip, it reminds me of Rick Stein episodes but with a more personal touch. Also love all the science-y bits like how the pans are made. Great job!
Oooooooooo, who called it 10 months ago in your last episode about cake pan pizza? This guy! Glad to see you covered the Detroit angle of that dish properly
For those not in Michigan, some national chains have been serving it as an option for decades now. Jet's Pizza has a decent pan pizza, and honestly the little caesar's deep deep dish is a great pizza for like 9$. But definitely grab some from a restaurant if you're in Michigan. Many places serve it and it's always at least good, if not amazing.
As a proud michigander, you have no idea how special it was to see all the love for detroit in this :''') thanks for reppin the best pizza style adam, cant wait to see your spin on it
So glad to see a video about Detroit-style pie. As a kid growing up on the east side, we always used to go to Cloverleaf, which is the pizza spot that Gus Guerra opened after selling off Buddy's. They also do a damn fine Detroit pie, along with the best bread you'll ever have--think the same crust as the pizza, but thinner, and topped with butter, parmesan cheese, and sugar--sweet, salty, buttery, and extremely addictive.
love historical food content like this. good stuff adam.
Hey Adam, I feel that I should let you know that the most popular style of pizza in Chicago is actually tavern style, very thin, square cut. I think you'd enjoy it, though not as much as New York style
The first thing you gotta to do to make a great Detroit style pizza is travel the world to interview the most highly educated, well-off immigrants and then- NOOOOO!!! Just take ANY immigrant you have in your neighborhood, kneed it into the industry and BAKE IT!!!
Loved this! I grew up eating Jet's square pizzas in Toledo, OH, and it remains my favorite to this day!
I first found out about buddy’s from the pizza show in munchies and it is really good. Cool to see Adam making a video about it
The style of pizza I've ALWAYS wanted to try. I'm an Australian, so Detroit-style pizza is (apart from one place) pretty much non-existent in the state I live in.
It does make me wish Little Caesars made its way to Australia, much like Wendy's is at the moment.
I'm looking forward to seeing your video on making it. I'm hoping it explains whether I need a pan like the ones at Buddy's or just a normal pan.
What's the one place? I'm Aussie, maybe I'll be lucky and be close by!
@@lucyoe2454 It's in Fitzroy, Melbourne, and it's called Deep End. They also serve New York-style pizza and Chicago-style pizza. I'm aware that there's other Detroit-style pizza places in other states, but in Victoria, where I live, that's the only one I know of.
@@wMTF2 thank you! I'll add it to the food list for my next Melbourne trip.
As a Detroiter and also someone who has had Little Caesar's "Detroit-style", I can tell you that it doesn't compare to the real thing. It's quite the insult too since Little Caesar's was founded in metro Detroit and is currently headquartered in Detroit lol (same for Domino's actually). I guess it's hard to expect much from such cheap ingredients though. Hopefully another decent Detroit-style pizza shop opens in your area soon!
I made my first last night. It was pretty good. Here to learn tips to make it better and easier. 😂
I would question my reality if I made this for the first time and than woke up to a video about it by adam
Did you slow ferment the dough overnight or do a same-day bake? I see a lot of variations out there.
@@Epck It feels like an out of body experience
@@juts89 I used a combination of my own dough recipe and Brian Lagerstroms directions to make mine. It was same day with 4 hours or so from flour to eating pizza.
IDK bout you guys, but I feel very lucky to be able to watch Adam's uploads in real time! It's so cool to see him hint at videos and his new findings along the way. Happy the algorithm showed me the NYC video years ago!
What a smooth transition, my respect, Adam, sir.
Also the whole video is great - as usual
Adam's finally doing my favorite type of pizza? This is wonderful news!
I know you're gonna hear from a lot of Detroiters about this. I grew up a couple miles from Buddy's, and eventually we had "pan pizza" everywhere. Little Caesar's (I know) ran with it too. "Detroit-style" didn't become a THING until maybe 6 years ago, and well outside Detroit. That shows you the power of marketing or validation from gatekeepers. Anyway, suddenly you've got UA-camrs teaching how to make 'em and even selling dough and pans. It became my hobby during the early pandemic, at least, until I realized I probably shouldn't be eating 3 homemade pizzas a week! There's nothing like doing your own toppings, but there's also nothing like getting an ORIGINAL Buddy's! Thanks for the vid. Oh, you could also contrast Buddy's with Sicilian-style (Cottage Inn of Ann Arbor) and Roma-style (Papa Romanos chain). These might be more focaccia than on 6 Mile.
Oh man, I need Cottage Inn again. It's been too long!
what do you think of green lantern?
I make sure Green Lantern stays in my rotation. It is so good! And I don't even LIVE in Detroit anymore. Yet coincidentally, I was in town and needed some emergency auto work done last month, and I walked a mile to have a 3 beer lunch there. I don't know how they make 'em so savory! Do they have a deep dish? I never asked.
Another big fave was Pasquale's on Woodward at 13 Mile. AMAZING pan pizza they had. And then on the eastside, I loved Mama Rosa's and Bogartz.
@@mrcuttime22 Used to work in a printshop down the street by the OG location in Madison Heights, with a Cottage Inn also just off of John R it was basically either Green Lantern or Cottage Inn at least once a week. Good times. And yes Green Lantern does deep dish.
Me and my family used to go to Buddy's a few times a year for our birthdays. Always amazing! I miss it now that I live across the ocean.
I have two of these blue steel pans at home, cant wait to try out whatever recipe you come up with :)
this audio desperately needs a highpass filter! too many frequencies!!!
Yeah, I'd guess he didn't hear it due to natural high-frequency hearing loss as we age.
I hope you will have the heart to give Chicago Deep Dish a deeper look sometime! I think what is misunderstood about it is that it's not a "snack" kind of food. You don't get deep dish then walk around. It's heavy and in some ways kind of pure in its flavor, good tomatoes really shine through. A spinach and sausage deep dish is an absolute treat for me, even as an Easterner that still loves NY style for what it is.
I hope to get more chances to try a real Detroit style as I've not had many opportunities. The crisp on an authentic one looks great.
Definitely not a snack when you have to wait 90 minutes for one.
If you're in Chicago and you order a deep dish pizza you're only eating tourist food. True Chicago pizza is thin crust, tavern style pizza.
@@StoneE4 Nah man, I really don't like that stuff. I've had it from Pequod's (often called the best place to get Chicago tavern pizza) and I'm not a fan. I like deep dish, it's good and I know many people from Chicago that do legitimately like it.
@@play_history Who often says Pequod's is the best place to get Chicago tavern pizza? Let me guess... Pequod's? 🤣
Anyway... Yeah, man, you can love on your spinach and sausage tourist casserole all you want, but that doesn't change the fact that despite what you and the rest of the county may think deep dish pizza is tourist food in Chicagoland. Suggesting that Adam take a deeper look at deep dish pizza from Chicago is a crime as he can get deep dish slop anywhere... There is so much better pizza being made in every corner of the Chicago metropolitan area.
Eagerly awaiting your attempt at recreating this style authentically from home.
Yes, Adam, please do get back with is about product recommendations for replicating at home. I used to go to Buddy's and am inclined to drive feom CO back for nostalgia's sake.
Such great timing posting this!
Buddy's is the best.
If anyone tries to say that no one in America cares about their food then watch this video. The chef, Wes displays the same attention to detail and drive for perfection that any Cordon Bleu graduate would understand.
If only the city was good as the pizza...
Can’t have shit in Detroit 🙄
Downtown is great. The rest... Not so much. At least until you hit the outer suburbs.
Thanks for representing Detroit so well Adam! Lord knows it could use some good press. Buddy's truly is great pizza. Having been all over the country eating different kinds of pizza, I'm always glad I have a Buddy's to order from at home. Keep making great content!
So glad you were able to come to Michigan and enjoy Buddy's. It's a treat, even here. #visitdetroit
I love these types of videos. Very interesting as always.
Really glad to see someone talking about Buddy’s. Haven’t had any in years, but I’d be lying if I say I don’t miss it from time to time
Love these videos looking at restaurants and how they do it
my family reunites every year or so to go to buddys pizza, been having it since I was a kid man its good
Thank you for featuring Buddy's, it _is_ Detroit. Also, ironically you featured a view that was almost exactly my view of Buddy's decades ago.👍
This was a great video Adam , I go to buddy’s all the time and I’ve been looking to go to the original location