So, this series is supposed to be "an attempt to discover the true identiy of American food," let's see what we've learned so far. 1 ) There's a lot of food out there. 2) It all looks delicious and tastes delicious. 3) You've had an excuse to cook a bunch of food from all over the country. And...I don't have a problem with this. 😁

@AdamWitt

Жыл бұрын

Lol, pretty much.

@jamessexton6

Жыл бұрын

😬 yikes!

@ombra711

Жыл бұрын

@@jamessexton6 whats your problem dude?

@allnewtechnology

Жыл бұрын

The identity of american food?? Pizza!!

@christinegelabert1651

Жыл бұрын

​@@ombra711the problem is that the second video involving this place the mic is held so close to his face that it's not realistic about how the food is.... I'VE EATEN THERE~TWICE WHEN I ROLLED THROUGH WITH FRIENDS! SOOOO... WHILE I DON'T dispute the fact that its award-winning because obviously it is! HE IS deceiving his audience by putting his Mike less than an inch away from the pizza. HE'S making them think that the pizza has crossed that sounds so loud because it's so crispy that's the FALSE INSINUATION! GET IT! IT'S FALSE ADVERTISING FOR THIS PLACE IT HONESTLY THEY SHOULD BE ABLE TO PISSED ABOUT IT BECAUSE PEOPLE DON'T EXPECT THAT AND BE SORELY DISAPPOINTED! IF people want that noise they should leave out that pizza for 4 days when THEY'RE sleeping off being drunk! THEN the pizza will be still enough to make that noise ok? IT'S DISINGENUOUS AND DECEITFUL TO MAKE IT SEEM THAT THIS BUSINESS IS CRUST AS CRUNCHY AS HE'S PORTRAYING IT WITH AMPED-UP VOLUME. THAT'S something that other reactors do as well, but he seems to do it a lot more. I SAY THIS AS someone who watches a lot of reactors and also watches a lot of chefs o. YT. I SAY THIS AS someone who has over 40 years experience... Cooking AND baking~and that means totally from scratch sweetpea! So yeah, it's really totally not cool to be jacking up your volume like that. NOW... THAT being said, the next time I roll through that town I will give it a third chance for it do me right. Because it stated before the pizza is good but not as loud as he's portraying it making this crushing noise. A noise as if when you bite into it? There's a really good chance that you're going to break off your incisors ok? Trust me KID~I'VE get up and down the Eastern Seaboard... And also too many other states and had plenty of pizza in the last 41 years I've been on a bike! So let's get really really about this honey. Bwaaah Haaa!!! #NYGenBIKERLady

Pro Tips: Skip the vinegar, liquid is the enemy of pizza sauce. Skip the par bake, Bake on bottom rack at 500-15 min. Add more olive oil to your pan-3-4 tablespoons at least. You want to in a sense french fry the crust. This type of pizza can also be done in a 12"-14" cast iron skillet. If the bottom crust is not to your likening in a cast iron skillet, finish it on a stove top burner, keep an eye on it though as you're almost home!

I’ve made this recipe 5x now, everyone’s still asking for it. My frico’s on point and this pizza rocks.

@AdamWitt

Жыл бұрын

Dude! Let's go! I'm hyped that it's working so well for you. Good stuff.

I love how your vibe is all chaotic and improvisatory, but then you pipe your ricotta, which you enrich with xanthan gum. And I'm not mocking you. I *genuinely* love that dichotomy. It's like you're aiming to harness the mania of 2-dozen unqualified KZread sensations I'm too polite to name, while bringing actual expertise to the process. And if that's your goal, I believe you're nailing it. Bravo!

Just so everyone knows, there are a few Detroit pizza parlors that make a better "Detroit Style" pizza than Buddy's, and the quality varies depending on which Buddy's restaurant you go to. It IS better at the 6 Mile & Conant original location. The Broadway location downtown, frankly IS sub-par. I don't know why. Loui's in Hazel Park is perhaps the gold standard. Started by one of Buddys ex-chefs in the mid-70's. Many of us think its superior to Buddy's. It is fun watching the world find Detroit Style - thanks for the great recipe! Fun fact it is based on an Italian recipe, "Sfincione di Bagheria" fro Bagheria, Sicily.

@gdr4115

Жыл бұрын

My fav location is the 6 mile & Conant location. Started in the late 60's and shared my pizza addiction between Buddy's and Shields Pizza that was within walking distance. Next time in Detroit, I will check out Loui's in Hazel Park. I live in Atlanta Metro and Jet's has a few spots here, but it does not live up to the Detroit standard. So I'll give this recipe a shot this weekend.

@michaetsully87

10 ай бұрын

Louis is amazing and don't forget the salad when you're there.

@SchwarbageTruck

10 ай бұрын

Yeah as a Detroiter honestly my experience is that the best Detroit-style pizza comes from sit-down places like sports bars (and the older-looking, the better - if it looks like it's from the 60's or 70's, you've hit the jackpot). Buddy's is SUPER hit or miss because it's corporate and I've always felt that the downtown location cuts lots of corners for quicker pickup times for the mad rush of people they get being next to THREE different sports stadiums.

@Gu1tarZer0

8 ай бұрын

The one just off 75 in Auburn Hills is great if you're ever up this way. Loui's still annihilates all the others though for me.

@Fanculo52

6 ай бұрын

I’ve been saying this for ever. Louis is the original Detroit style pizza

Great recipe! I’ve tried it twice now. The second time I skipped the par bake, increased oven to 550. Total cook time 12 min and it was heavenly.

@AdamWitt

Жыл бұрын

Heck yeah. Stoked that it worked out. D style is elite.

@rileyhenry7728

11 ай бұрын

If you have a hot enough oven it will work just fine.

@BeckamR23

10 ай бұрын

Yeah I skipped the orebaje for sure but this recipe made two 8x10’s but way too thick after cooking. I think it works make 3 8x10’s

So great to cook with ya and chat pizza! Beautiful work on that Detroit!! Next time, I want a slice of yours!

@AdamWitt

Жыл бұрын

Thank YOU my friend. We can def arrange that.

These are great videos man! Love the content and the quality!

The pizza looks fire and this production and just overall quality of the video is dope too ! Subbed 🤝🏽

@AdamWitt

Жыл бұрын

Thanks mate! Welcome.

Hello from Yorkshire England. I really love your cooking. Everyone in the family appreciates your recipes. Thank you.

@AdamWitt

Жыл бұрын

Aww that's dope! Happy to help. Tell your whole fam thanks for watching :)

Fun Fact: if they're putting warm pizza sauce on after cooking, they're actually copying Shawn Randazzo of Detroit Style Pizza Company (St Clair Shores, MI) who did a lot of consulting after kicking ass at the International Pizza Challenge and actually being the one who got Detroit style (or "Square Deep Dish" as we call it) nation-wide attention. Brick cheese is also overblown and not used nearly as much as people think. Even Buddy's mixes it with mozzarella and Jet's, the chain square pie place, just uses mozzarella with domestic parmesan/pecorino/"pizza cheeses". If you can't get brick, Monterey Jack actually works great, it just yellows more. I love mixing in pepper jack with my cheese blend when I get to be creative with my square pizzas. Also leave it to a Chicagoan to put unnecessary toppings on a pizza. You people put a whole salad on a hot dog.

Love your Vids man , everything you make looks so good

@AdamWitt

Жыл бұрын

Thank you dood.

Banger of a recipe. Thank you kind sir! Ordering my pan now🙌🍕 🙌

Good video. Im intrigued for this recipie.

I made this and it was excellent! Pretty much followed the website and referenced back here a couple times. Your sauce was crazy good. I couldn’t believe it. Cento San Marz is the brand I used. I used an ordinary baking pan which worked great. I had to use ordinary whole fat soft mozzarella instead of the low moisture. It was an ok substitute but low moisture is preferred. My pepperonis were a little greasy which I think interfered with my frico a bit, but that’s what I had on hand. Piping on those little dabs of ricotta was brilliant. 100% will make again. Great recipe, great video, thanks so much and good luck with your channel!

@AdamWitt

Жыл бұрын

Thank you dude! Glad you like the recipe.

Great production value bro. Subbed.

@AdamWitt

Жыл бұрын

Welcome to the par-tay.

There is also a buddy's pizza in Livonia. I have never had any problem with quality in that restaurant. Detroit style Buddy's pizza is the best!

this has been my go-to style of pizza while using my sourdough focaccia recipe as the base (just dont do the harsh dimples). the par baking tip was a huge help and took it to the next level!

Great video. Za looks awesome

Artists at there best, This looks insane can't wait to try it, thanks.

@AdamWitt

Жыл бұрын

Got you dawg. Thanks for watching.

I’ve made Chicago style deep dish at home many times, but never Detroit style. We used to order it from a place called Pan Pizzeria when we lived in VA and it was a family favorite. Now that I’m living in PA there aren’t any Detroit style places around where I live, so I’m going to have to make my own. I’m def inviting my son over for dinner when I make it, as he hasn’t had the pizza from Pan’s since he was about 20 years old - 10 years ago. And since he’s currently living in the same area as me I know he hasn’t had anything even remotely close to Pan’s or any Detroit style in at least the last 3 years. Thanks for sharing!! ✌🏻🥰😊

I stumbled on your video of Buddys in the “shorts” section. After this video I gotta say- I fuxx with you bro. Well done

That’s the best looking pizza I’ve ever seen. I love Detroit pizza and ricotta WAY underutilized on pizza.

Whoah, that crunch. Never did the par bake b4. Def gonna try this method soon.

So happy you did this base recipe as well, after the amalgamation episode. I personally prefer a cooked, robust sauce but like both. My parents bring me brick cheese when they visit lololol Now pasties for Da Yoop! I've got recommendations on where you can go up there if you want an in person experience as well.

@AdamWitt

Жыл бұрын

I've had pasties once before. Are they a big thing in the UP?

Saved! I’ll definitely do this.

I ordered my Loyd pans and have everything but the deli cheese block and pepperoni, so shopping time. Will be trying it in my Vevor counter top pizza oven so very excited to try this!

Kid, that looks amazing! Keep it up!

@AdamWitt

4 ай бұрын

ty mate

Yes baby! Thats what we like! Add 50% 00 flour for a lighter dough, bake the sauce on the pizza in 2 round for a more concentrated taste. Frie some chopped habanero in oliveoil before adding the garlic to make the sauce scream. A top drizzle of olive oil and seasalt before 2 baking will make it yahoo.

Thank you for making a video on this and the entire process! Would 500 degrees at 12 minutes also work the same for the two 8 x 10 pizzas?

@AdamWitt

Жыл бұрын

My pleasure. It was super fun. Yes, it's the same cook time. But remember, every oven is different so 12 minutes on the low side, 15 tops. For the first bake, you're looking for a risen, golden crust. Then rest. For the second bake it's all about the color and frico. My oven is 12 minutes for both parts, in a pre-heated oven with a steel.

Everybody here is commenting how great his videos are. Isn’t anyone going to talk about his recipe? I like how he put the dough in the fridge for two days. Imma try that next time.

Yes sir great vid. Sorry I'm late to the party. I've been using a good 15" cast iron skillet for this method and never had trouble. I noticed my daughter and son-in-law come home for dinner if they know this is in process. We prefer Detroit style over NY style.

Bummer that the Buddy's you went to wasn't on their best. The Livonia and Dearborn I have experience with and both have always been made right. I'm sure the original at 6Mile and Conant keeps things in check. Obviously too late now but in the future if you do go back, there's a suggestion. Great video and thanks for using the San Marzano tomatoes. See people using greenhouse and it makes me die a little inside. :)

I love seeing different preperations but i put sauce, chese and Canadian bacon on at the same time then place it in over and cook at once.

Logan Square??? I grew up in that neighborhood! I’m glad you didn’t get shot!

hi, congratulations, if I want to put the dough in the fridge for 1 or 2 days, is the weight of the yeast always the same or does it change?

holy moly subbed.

Hey this was really well done. Subbed!

@AdamWitt

Жыл бұрын

Right on! Welcome.

@AdamWitt

Жыл бұрын

and thanks! * lol

Love that restaurant!!! Chicagoans know our way around a pizza

I never even thought about the moisture/texture of toppings on top vs bottom...definitely prefer my toppings on top..

I am ordering those pans and I can't wait to get my "Frico" on it looks delicious 😋

Most Buddy’s pies have evolved to flatter dough, little rise. The Chicago/VanDyke location seems to have better QC where it’s more like the days of old with the memories of better pie. Not all locations are created equal. I think maybe High turn over rates are the reason why. I’m guessing the aforementioned location most likely has long term staff. Can’t wait to try this recipe.

@SchwarbageTruck

10 ай бұрын

I know part of the problem is that many of the takeout-only locations probably don't make dough on-site anymore and that opens up a TON of CQ problems.

That is an interesting choice with the tomatoes... not sure if want, but am sure want detroit-style za, and love the tip on par-cooking to create room for the cheese to get down in there.

I loooove Detroit style🍕, that was a LOT of work (& waiting!) Can we just have some of yours?!😅🤤😁

looks good! That's quite a long cook time, although your pizza is very thick, maybe its because the 10x14 is not twice as large as 2 8x10s. Whenever I try detroit pizza outside of detroit it's always thicker than anything you get in the city.

as a detroiter, its weird to hear the chicago person say ours is "elite" lmao, i love our style too, but half my family lives in chicago, and when we go there its another level, tavern style thin crust with italian sausage is the elite pizza, love going to salernos (some people say its gone downhill but it still beats any pizza in michigan imo) i remember once time salernos closed and my old italian grandma called in and told them we were coming, they started the ovens back up and made us some, good people run the place and they make pizza leagues better than anything ive had in michigan

Can I ask why you grated the cheese on the big baking tray?? Does it help cut time or washing up down maybe? :)

@AdamWitt

Жыл бұрын

Exactly, it's just cleaner.

Absolutely beautiful 🙌❤️🔥🔥🔥

Let that bread proof longer, i.e., dont try and form it in the pan right out the fridge, just toss it in the pan and let it hand out at room temp for a couple hours, then go in and lightly form it. Dont overwork it, you'll knock all the air out and thats why you get that "bready" crust you ended up with. You want a loose collection of bread-lined air pockets for that superior lift and crisp. Skip the par bake, use the cheapest (but still unadulterated) pomace oil you can find, and you dont need to drown the pan in it. Its a layer of oil, not a bath.

I'm a 57yo who considers pizza to be my favorite of the 5 food groups. I just saw a Detroit style frozen pizza at my grocery store and for some reason, I had to try it. I've never liked frozen pizzas but this one is pretty awesome. I just started researching Detroit style pizzas and this recipe looks amazing! I wish there was a good place near me to try one. But...I live in LA.

@nlaplaca

3 ай бұрын

Was it from motor City Pizza Company? I only do Frozen on rare occasions. Motor City Pizza Company piqued my interest in the frozen pizza aisle So I decided to check it out. And it is most definitely the best frozen pizza I have ever had. And the only one I will ever consider.

@doncunningham3124

3 ай бұрын

@@nlaplaca it was a Digiorno pizza. I haven't tried the Motor City version of it. I'll bet it's much better though. With a name like that, how can it not be?!

how necessary is the pizza stone/steel? if i don't use it or if i substitute a regular baking tray will it just reduce the browned bottom?

@Bobbfj

Жыл бұрын

Use foil to replicate the shape

Nice video. I own a restaurant and I want to add pizza to the menu. I am just not sure if I should go with a NY style or a Detroit. I live in northern Saskatchewan and both styles are uncommon. We do have a few NY style pizza places but they are nothing like a NY style. I am fascinated by the detroit style pizza but other than from little ceasers I have never had a proper detroit style pizza. Would you say the detroit style hands down beats the NY style? I know they are different. But if you had to choose one. And only one. Which one would it be. And why?

one , that isn't the original buddys location , and two I've never seen what you made served as detroit pizza in detroit but I would for sure order it.

You didn't go to the original buddy's...... That's like saying you went to frank pepe's in miami.

Thank you for opening the can of tomatoes the right way, not the wrong way from the top.

We need smell o vision ASAP. YUMMY

@AdamWitt

Жыл бұрын

agreed

I didn't know the edge cheese had a name until Adam Ragusea, its such a fun name lol.

My local San Antonio, Texas Detroit style place Via313 uses a very spicy sauce, any idea of how to make that?

@AdamWitt

Жыл бұрын

I'd have to try it but I bet I could get close.

@VnMJack

Жыл бұрын

@@AdamWitt Let me know if you come up with something!!

Bruh i was just at Paulie Gee’s for the first time this weekend, IT WAS SO DAMN GOOD!! (Got the mushroom one 🍄)

What defines Buddy's to me is the spices they use in their sauce. The crust and cheese are one thing but the spices... can't be duplicated.

Come on buddy im still waiting for the New Jersey video

@AdamWitt

Жыл бұрын

Patience, young king. I'm going alphabetical.

Late to the party, but Buddy's is so "mid" as the kids say. Cloverleaft is way better, but I prefer making Detroit style at home. Nice work!

No its just better than all of the other types. Try Jets too.

Only food from my home state (West Virginia) is probably pepperoni roll lol not the most exciting but delicious

Michigan is home to coney dogs & Detroit style pizza! Well, and fudge.

Lets get a New Haven style pizza! I keep hearing good things!

Goddam that is beautiful. I’ve always thought Detroit style was kinda dumb but I’m really happy I couldn’t have been more wrong. The ricotta on the top too 😮 fucking beautiful man.

@jamessexton6

Жыл бұрын

😬 yikes!

nice touch jersey fresh tomatos

Cool series. Can’t wait to see ALASKA !

@AdamWitt

Жыл бұрын

I did it! Peep the series. Here's the episode: kzread.info/dash/bejne/iJV8z62sgpyraKg.html&ab_channel=OmnivorousAdam

Made this yesterday.... best rise Detroit style I have made yet. I will lyk that your blog recipe page should be updated to say tsp instead of Tbsp on the salt. I against my own better judgment tried making the 1st sauce attempt with a tablespoon of salt and was WAY too much. I took some pics but cannot upload to comment

@AdamWitt

6 ай бұрын

Glad it worked out for ya mate. I'll get on that and have it fixed. Thanks for the feedback.

If you haven’t already, you should do beef on a weck, which is a Buffalo, NY specialty.

Detroit in the building 🤞🏾

I’ve made this recipe 4 different ways- threw everything on- made same day dough- next day; they all came out well…. Mixer/Lloyds pan are essential - can’t ‘F” it up really!

What are those pans made out of?

Dude buddy’s is the best Detroit style pizza!!!! Started with cast iron parts trays. But they are a chain now so you never know what you’re gonna get

The original Buddy's is on 6 Mile and Conant not Downtown Detroit!

I grew up in Detroit. I thought Buddy’s was great. You must have gone on a bad day.

@ronshawver6880

11 ай бұрын

Me too, but it depends on which location you go to.

Ultimate Puff!

Man I wish it didn’t take so long it would be fun to cook these in a restaurant

Nicely done. I never thought of pre-baking the crust. And I don't have a blue steel pan so I use cast iron. Luke Zahm from Wisconsin Foodie is kind of a dork but I thought this was a nicely done episode. The owner of Loui's cast a little shade on Buddy's, too. But he's got cred. kzread.info/dash/bejne/fXt40sufaKa0mNo.html

Did you try par baking and flipping the dough? The bottom burnt flavor is not what I’m looking for. Also have you tried ghee for the side of the pan instead of butter? And finally why not cook the sauce on top of the pizza instead of adding it on at room temp?

@AdamWitt

Жыл бұрын

Par bake flip, no. Ghee yes - it's nice and imparts a v buttery flavor. You can totally cook the sauce on top if you'd like - some places do, others don't. Classically the sauce is spooned on after the fact.

my sister worked at a buddys and there was a lady that walked in and sat at the bar and took one shoe off and (with her bare foot) gripped the bar.

Can you make a New Haven pizza?????

@AdamWitt

Жыл бұрын

Indeed :) - kzread.info/dash/bejne/g6ee2cyjkc6Te7g.html

that might be the most attractive looking pizza around

@AdamWitt

Жыл бұрын

Gracias barb.

You are so right Buddys Pizza is not even close to what it used to be and they dont care

It’s a shame buddys is considered the go to I love Detroit pan style but hate the sauce on top version. Also that lack of cheese crust is a crime lol

Would you consider Detroit style pizza the same as focaccia dough?

@6topcat

Жыл бұрын

Well, I think it's very similar, focaccia is usually really thin, where as Detroit-style pizza crust is pretty thick, chewy but airy.

as an ohio state fan i hate that state and everything it stands for... however... 3 good things have come out of that state, Dave Portnoy (i know he isnt from the state) Rich eisen, and detroit style pizza. definitely the most underrated style of pizza imo.

Nett time try with fizzy water

You went to the wrong Buddy's Pizza. I only go to the one in Warren, a suburb of Detroit. I've never seen a pizza that looked as nasty as the one in this video.

3:30am at the Stockman's casino bar Elko, Nevada can't wait to show off your Detroit pizza it's going to blow some minds with smoked hummus... 😬 yikes!

@AdamWitt

Жыл бұрын

LFGGGGG

Isn't there a Paulie G's in Arizona and started and owned by Paulie G?

@AdamWitt

Жыл бұрын

I know that it's a franchise, but a smaller one at that and each one is unique so... idk what to call that. Doesn't seem like a franchise.

@jamesgretsch4894

Жыл бұрын

@@AdamWitt I am sure both are good.

Your recipe link doesn’t work 😢

@snaxolotl2.0

Жыл бұрын

Recipe at 4:30

A pizza that is really underrated is Lansing style pizza

That thumbnail looks like focaccia. Way thicker than any Detroit style I’ve seen.

Detroit style is my new favorite, only difference is, I use my outdoor Ooni oven. Comes outstanding every time!!!!! 👍🏻👍🏻🍕🍕🍕🍕 🤌🏻🤌🏻🤌🏻🤌🏻ayyyyyyyyy

@AdamWitt

Жыл бұрын

Leh go.

@chrisscali8351

Жыл бұрын

I have done it in my Ooni Koda 16. Any special tips? I have done the par-bake. Do do the secret low setting?

@tommanning7337

Жыл бұрын

@@chrisscali8351 I’ll heat it up for like 30 minutes then turn it off and and put pizza in,spin the pan every so often until it starts to bubble turn it back on low keep spinning. Should take 10-15 minutes

@tommanning7337

Жыл бұрын

@@chrisscali8351 you tube has a couple videos just look for Detroit style Ooni oven

Anyone noticed that Buddy's tastes just like Lou's Buttercrust?

I've always bought ballsack pepperoni 😂😂

@AdamWitt

Жыл бұрын

No shame in the game. Now you know.

Congratulations, you made focaccia.

Where is the recipe?

@AdamWitt

Жыл бұрын

www.omnivorousadam.com/allrecipes/blog-post-title-one-lcpbh-xbh33-swaa5-ddjlz-4rhap-krw3k-ak46a-7r5ys-xzltp-gc2e4-hbfch-wwxba-kjxgy-9xg3g-9p248-pt48p-7sbry-lwa35-bdlt2-lfg39-emhb7-zlcsd-r3jya-p76pg-34x23-9y385-km329-bpj9g