Alright, pizza lovers, gather ’round! If you’ve been hearing whispers, maybe even muttering to yourself, that it’s tough to believe people were once raving about Motor City pizza, let’s just say you might be a few years behind the curve. Because, let me tell you, the Motor City’s signature square slice isn’t just being *raved about* anymore – it’s absolutely taking over, square by delicious square, sizzling in rectangular pans from coast to coast. This isn’t some fleeting fad; it’s a culinary revolution that’s been decades in the making, and it’s currently at its peak.
We’re talking about a phenomenon so powerful, so deeply ingrained, that a research firm like Datassential has declared Detroit-style pizza as the “hottest pizza style in the U.S. today.” Yelp’s elite reviewers are seeing searches for it surge by an incredible 26% from 2022 to 2023. This isn’t a blast from the past; it’s the present and future of pizza, exploding with flavor and tradition that’s undeniable.
So, prepare to have your preconceived notions about pizza turned on their head. We’re about to embark on a savory journey, uncovering the secrets, the history, and the sheer genius behind Detroit-style pizza. Get ready to understand why this isn’t just food, it’s a culture, a connection, and frankly, some of the best damn pizza you’ll ever sink your teeth into.
1. **The Genesis: Buddy’s Pizza and the 1946 Origin** Every legend has an origin story, and for Detroit-style pizza, it all began back in 1946 at Buddy’s Rendezvous on Conant Street in Detroit. This wasn’t just another pizzeria; it was the birthplace of an Americanized version of Sicilian-style pizza, conceived by Gus Guerra and his partners, Gaspar and Joe Genco. It’s a tale as rich and flavorful as the pizza itself, marking the moment when something truly special was born.
For decades, Buddy’s remained a cherished local secret, known to Detroiters as “something special.” The unique square pies, with their distinct characteristics, quickly became a staple in the Motor City, building a loyal following that understood they were onto something extraordinary. It was the kind of local gem that you only knew about if you were from there, a true taste of home.
This unassuming start at Buddy’s Rendezvous set the stage for what would eventually become a national sensation. It laid the groundwork for a pizza style that, despite its initial obscurity outside of Detroit, possessed all the elements needed to capture hearts and appetites across the country. The legacy of that first pie in 1946 continues to resonate, even nearly 80 years later.
2. **The Essential Element: Wisconsin Brick Cheese and Crispy Edges** If there’s one thing that truly defines Detroit-style pizza, it’s the cheese – specifically, edge-to-edge Wisconsin brick cheese. This isn’t just any cheese; it’s the secret weapon that gives the pizza its incredibly craveable crispy, caramelized edges. Picture this: the cheese is layered generously right up to the very edges of the pan, where it fries and melts into a glorious, savory crust.
This isn’t just about taste; it’s about texture. The brick cheese creates a distinct frico-like crust along the perimeter, offering a satisfying crunch and a burst of rich, salty flavor with every bite. It’s a texture that separates Detroit-style from virtually every other pizza out there, making those corner pieces the most coveted on the entire pie.
Jason Hall, co-founder of Slow Roll in Detroit, put it perfectly: “The cheese has to be brick (that’s how you get those craveable crispy fried edges).” Without that specific cheese, applied with such dedication, you simply wouldn’t get the iconic experience that so many now adore. It’s a non-negotiable, foundational element of this culinary masterpiece.
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3. **A Signature Feature: Sauce on Top, Toppings Below** Prepare for another delightful twist that sets Detroit-style pizza apart: the sauce. Unlike most pizzas where the sauce sits directly on the dough, here, the toppings—and crucially, the sauce—are placed *above* the cheese. Yes, you read that right. Those distinctive “stripes of tomato sauce” are not just for show; they’re an integral part of the flavor experience.
This isn’t just a quirky presentation; it serves a purpose. As Joe Dominiak, COO of Buddy’s Pizza, explained to Scripps News, “Our sauce is used to help move with the cheese so that it blends into the pizza. And you get sauce in everywhere.” This unique layering ensures that the vibrant, often slightly sweeter or basil-forward sauce permeates the rich cheese, creating a harmonious flavor profile that explodes with every bite.
You can load up on as many toppings as your heart desires, but remember the golden rule: they all go *under* the sauce. This methodology ensures that the cheese and toppings are perfectly cooked and protected, while the sauce provides a fresh, bright finish. It’s a genius move that makes for an unforgettable pizza experience, distinguishing it from the round, flat competition.
4. **The Industrial Roots: From Auto Pans to Pizza Pans** The origins of Detroit-style pizza are steeped in the city’s rich industrial heritage, a true testament to ingenuity and making the most of what’s available. The iconic rectangular steel pans weren’t originally designed for baking; they were borrowed from local automobile plants, where they were used to collect dripping oil. This gritty, blue-collar connection is a story as authentic as the pizza itself.
Imagine the scene: a restaurant owner, looking for a durable, readily available vessel to bake his new pizza creation, looks to the very factories that powered his city. These robust steel trays, commonplace in the 1940s auto industry, provided the perfect shape and heat retention for the thick, square pies that would become famous. It’s a charming tale of practical resourcefulness turning into culinary brilliance.
Joe Dominiak aptly summarized this unique heritage when he told Scripps News that the invention “took pizza from round to square. And brought out the true grit of the automotive industry.” This isn’t just a pizza; it’s a delicious piece of Detroit’s soul, baked into every crispy, cheesy corner. It perfectly encapsulates the innovative spirit of the Motor City, turning an industrial tool into a culinary icon.
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5. **The Dough-Making Art: A 4.5-Hour Process** While some pizza styles boast about how quickly their dough can be tossed and baked, Detroit-style pizza embraces a slow, meticulous process that truly elevates it to an art form. This isn’t your quick-fix dough; it’s an intricate, time-consuming endeavor that pays off in spades with an unparalleled crust texture and flavor. It’s a labor of love that you can taste in every bite.
Joe Dominiak from Buddy’s Pizza highlighted this commitment to craft: “New York style, they just kind of roll it out, throw it up in the air, flatten it out and boom. Our dough is a good 4.5-hour process before it makes it into the oven.” This extensive process involves precise mixing, balling, and stretching, ensuring the perfect consistency before it even touches the pan.
Once the dough is prepared, it’s not rushed. It’s often pre-topped with cheese and sometimes pepperoni, allowing those flavors to “seep into the crust,” and then left alone to proof for a few hours. This patient approach is critical for developing the light, airy interior and the satisfyingly crisp exterior that are hallmarks of a truly authentic Detroit-style pizza. It’s a testament to the belief that good things come to those who wait.
6. **More Than a Trend: A Deep-Rooted Tradition** When you hear people talk about “trends,” it often implies something fleeting, a passing fancy. But for Detroit-style pizza, that word simply doesn’t apply. As Burton Heiss, CEO of Buddy’s Pizza, emphatically stated in 2021, “Detroit-style pizza is more than a trend—it’s a tradition.” This isn’t just corporate speak; it’s a sentiment deeply felt by anyone who’s grown up with and cherishes this unique pie.
This style has been beloved by locals for decades, a foundational part of the city’s culinary identity long before it caught the national spotlight. It’s the kind of food that evokes nostalgia, a taste of home that transcends mere popularity. Its deep roots in the community gave it an enduring quality that many other “trending” foods can only dream of.
The unwavering passion for this pizza, held tightly by generations of Detroiters, is what truly anchors it as a tradition. It’s a dish that has consistently delivered on its promise of deliciousness, creating a legacy that can’t be dismissed as a temporary craze. This deeply ingrained cultural significance is precisely why it has the staying power to become a nationwide sensation.
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7. **National Recognition: Detroit-Style Pizza Day** When a food item becomes so beloved that it warrants its own dedicated day, you know it’s achieved a truly iconic status. That’s exactly what happened with Detroit-style pizza. In 2021, Buddy’s Pizza, the original birthplace, established National Detroit-Style Pizza Day, solidifying its place in the pantheon of American culinary traditions.
Celebrated every year on June 23rd, this special day isn’t just about indulging in cheesy, crispy goodness. It’s also about giving back. Detroit-inspired pizzerias across the country participate, often donating a portion of their sales on that day to local nonprofits combating food insecurity and homelessness. It’s a celebration with a heart, embodying the spirit of community that Detroit itself is known for.
This official recognition underscores the style’s undeniable impact and cultural relevance. It’s a powerful statement that this pizza is here to stay, not just as a delicious meal, but as a vehicle for community, celebration, and even charity. National Detroit-Style Pizza Day is a beautiful testament to the enduring appeal and positive influence of Motor City’s signature slice, proving it’s truly a force for good.
8. **The Expat Effect: A Slice of Home, Far From Home**Alright, so we’ve covered the legendary origins and the mouth-watering specifics, but how did this Detroit darling go from a local secret to a national superstar? A huge part of this delicious diaspora is undeniably fueled by something incredibly powerful: nostalgia. Imagine being a Detroiter, moving to a new city, and suddenly, the taste of home, that iconic square slice, is nowhere to be found. That yearning, my friends, turned into a full-blown culinary mission for many.
It’s a story echoed by Robby Cunningham, a Metro Detroit native who now calls Las Vegas home. Cunningham noticed pizzerias in his new city trying to do a “good impression” of the tall, square pies he grew up eating. But, let’s be real, often it just didn’t hit the mark. He confessed, “I went and tried a couple places and I was almost offended… [I thought] this isn’t Detroit-style. Nothing about it hit like a Buddy’s pizza or even Little Caesars deep dish.” You can feel the pizza passion, right?
Not one to settle for subpar imitations, Cunningham took matters into his own hands. After a few initial (and “awful”) attempts, he eventually perfected his own recipe, leading to an emotional breakthrough. “I was just so satisfied with this pizza. I had a friend over, and we made a cheese pizza. And I cried. I was like, ‘Dude, it’s like Buddy’s.’ And he was like, ‘Dude, this is incredible.’” This deeply personal connection, this quest for authentic flavor, is exactly what’s driving the national spread. Cunningham, who opened Guerrilla Pizza in Las Vegas, sees himself as “just a prophet of Jet’s and Buddy’s” – sharing the gospel of true Detroit-style pizza far and wide. It’s this love for the hometown flavor that’s making waves across the country.
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9. **Chefs Embrace the Square: From Local Secret to Gourmet Canvas**It’s not just expats desperately seeking a taste of home, or pioneering consultants spreading the good word; the Detroit-style phenomenon has also captured the imagination of chefs and culinary innovators who might not have direct Motor City roots. These creative minds are taking the foundational elements of Detroit-style and elevating them, spinning them into something truly spectacular while staying true to the core principles. They’re proving that this isn’t just a comfort food; it’s a versatile canvas for culinary artistry.
Take Ryan Ososky, the executive chef of Dtown Pizzeria in Los Angeles. While he grew up in suburban Detroit, eating square pan pizza (often from Jet’s) every weekend, he left for Maui to hone his craft before settling in LA. For most people in Michigan, he explains, “it really was just square pan, rectangle pan pizza,” but now “it has a name and people can associate it with something… it’s its own thing and it deserves its own recognition [from other styles of pizza].” Ososky brings a “cheffy spin” to his artisanal pies, demonstrating how the Detroit style can be both authentic and innovative.
His creations are nothing short of astounding, showcasing the versatility of the Detroit style. We’re talking about gourmet offerings like the Pho Dip Pizza, featuring aged Gruyère, caramelized onions, and a summer truffle beef pho broth – an absolute game-changer. Or how about The Resolution Pizza, adorned with shaved A5 wagyu beef tenderloin, pickled red onions, truffle, and scallions? This masterpiece was even named World Champion in the pan division at the 2021 International Pizza Competition in Las Vegas. Ososky isn’t just selling pizza; he’s “doing what I grew up with and selling nostalgia for a lot of the Michigan people,” while simultaneously pushing the boundaries of what Detroit-style can be.
10. **Mainstream Momentum: Emmy Squared and the Concept’s Growth**The national spread of Detroit-style pizza isn’t solely reliant on those with direct ties to Michigan; it’s also being embraced and scaled by restaurateurs and entrepreneurs who recognize its undeniable appeal and potential for growth. This is where concepts like Emmy Squared Pizza come into the picture, demonstrating how a well-executed Detroit-style offering can become a national (and even international) success story.
In 2016, Emily Hyland and executive chef Matthew Hyland opened Emmy Squared Pizza in Brooklyn, quickly making waves in the highly competitive New York culinary scene. Their meticulous attention to detail in crafting each pizza, combined with a clear vision, laid the groundwork for significant expansion. Soon after, Howard Greenstone, an experienced hospitality veteran who had grown other successful concepts, joined as a partner. His expertise in scaling restaurant groups proved invaluable, taking Emmy Squared beyond its Brooklyn roots.
Since its inception, Emmy Squared has expanded impressively, opening locations in Nashville, Philadelphia, California, and even as far afield as Abu Dhabi. This widespread growth is a testament to the inherent appeal and “staying power” of Detroit-style pizza. Greenstone correctly observes that “Matt Hyland was obsessively particular about the details of putting every pizza together,” and they “created a concept that had the ability to grow.” This highlights that with quality, consistency, and a smart business strategy, Detroit-style pizza can flourish anywhere, solidifying its place in the mainstream American culinary landscape and beyond.
11. **Redefining Deep Dish: The Detroit-Chicago Distinction**With the rise of Detroit-style pizza, there’s been a delightful (and sometimes slightly heated) cultural conversation about its identity, especially in relation to other thick-crusted pies. One of the most common questions, as Robby Cunningham puts it, is “what the difference is between Detroit style and Chicago deep dish pizza, and it’s vast.” This isn’t just a minor detail; it’s a crucial distinction that helps define why Detroit-style is “its own thing.”
Jason Hall, the co-founder of Slow Roll in Detroit, who literally ate pizza every day for a year, succinctly explains the non-negotiables: “The cheese has to be brick (that’s how you get those craveable crispy fried edges) and the sauce, which is on top of the cheese, has to have a signature flavor, whether that’s a little sweeter or more basil forward.” These are defining characteristics that create a unique textural and flavor profile that stands apart. Unlike Chicago deep dish, which often features a pie-like crust and layers of cheese *under* the sauce, Detroit-style celebrates the caramelization of cheese right up to the pan’s edge and the vibrant stripes of sauce on top.
The difference extends beyond just layering; it’s about the entire experience. Detroit-style offers a lighter, airier crust with a crispy, almost fried exterior thanks to those oil-soaked pans and brick cheese. Chicago deep dish, while delicious in its own right, presents a denser, more robust pie. As Cunningham says, the trend “is redefining people’s perspective of what ‘deep dish’ pizza is and can be.” This differentiation is not only educating consumers but also building a clearer identity for Detroit-style pizza, ensuring it’s appreciated for its distinct and magnificent qualities, rather than being lumped in with other categories.
12. **Conquering the Frozen Aisle: Motor City Frozen Pizza**The ultimate test of a pizza style’s ubiquity and mainstream acceptance might just be its appearance in the frozen food aisle. When you can grab a version of a beloved regional specialty right alongside your everyday staples, you know it’s truly arrived. For Detroit-style pizza, this leap into convenience has been a massive win for fans across the country, allowing them to enjoy that iconic taste without a trip to a specialty pizzeria.
Enter “Motor City frozen pizza,” a brand that has garnered a significant following by promising an authentic Detroit-style experience right in your own home. The brand explicitly prides itself on using “high-quality ingredients and a unique cooking process” designed to “replicate the experience of eating a freshly baked pizza from a local pizzeria.” This isn’t just about throwing some cheese and sauce on a crust; it’s a deliberate effort to capture the essence of what makes Detroit-style so special.
The brand’s commitment to its heritage is evident in the design and ingredients, faithfully aiming to capture the essence of Detroit-style. This includes the square shape and thick crust, both hallmarks of the original. By focusing on these core elements and ensuring a satisfying product, Motor City frozen pizza offers a convenient solution for those “seeking a convenient, delicious, and authentic Detroit-style pizza experience.” It brings a premium touch to the frozen pizza market, offering a gourmet experience without the gourmet price tag, expanding the reach and appreciation for this incredible pie.
13. **The Frozen Revolution: Taste, Quality, and Convenience at Home**So, is Motor City frozen pizza truly good? The answer, unequivocally, is yes, it absolutely delivers. It’s making waves because it offers a distinct flavor profile and texture that sets it apart from the sea of other frozen options. Consumers are praising its “crispy crust, flavorful sauce, and generous topping portions,” all of which directly stem from its Detroit-style inspiration. That satisfying crunch and chew from the thick, square crust? It’s all there, waiting for you in your freezer.
This isn’t just about convenience; it’s about quality. The brand’s use of “fresh, never frozen ingredients” and a “special blend of spices and herbs” ensures that it tastes “fresh and homemade, even after being frozen and reheated.” The high-quality ingredients, from the mozzarella blend to the sourced meats and vegetables, contribute to its delicious taste and texture. It truly elevates the frozen pizza game, providing a legitimate alternative for those who might not have a Detroit-style pizzeria nearby.
Ultimately, Motor City frozen pizza stands as a testament to the power of tradition meeting innovation. It caters perfectly to the growing demand for “convenient, high-quality food products that offer a gourmet experience without the gourmet price tag.” It represents a compelling choice for anyone looking for that unique blend of authenticity, quality, and ease. In a world where busy schedules often dictate meal choices, this frozen marvel allows more people than ever to experience the “true grit of the automotive industry” – one delicious, square slice at a time. It’s truly the square beyond compare, proving that great pizza, in all its forms, is here to stay.
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From its humble beginnings in an auto-pan in 1946 to conquering restaurant menus and even freezer aisles across the globe, Detroit-style pizza has proven itself to be far more than just a passing culinary crush. It’s a testament to innovation, community, and the sheer power of a truly delicious idea. Whether you’re a lifelong Detroiter or a newcomer to its cheesy, crispy embrace, this square sensation is ready to redefine your pizza expectations and deliver a slice of pure joy. So go on, grab a piece of history, and taste why this Motor City marvel is the hottest thing bubbling in an oven near you.
