I managed a Buddy’s back in the 90’s. Back then the sauce was not cooked and the brick cheese was ground to pea size chunks. The old timers always told me grinding the cheese made a difference in the melt. Not sure how true that is but it is how it was always done.

Coming from a pizza maker that did a Detroit pizza tour last month (Louis, Buddy, Cloverleaf, Mitch & Trumbull, Niki's, Tania's, Jets, Green Lantern, Pie Sci, prob forgetting another) this is going to be an excellent series. I know Buddy's is kinda the pedestrian pick, but for a same-day dough, I've got to say I was really impressed with the light, crispy/crunchy texture they were able to achieve with minimal greasiness. It's easy to use fat as a crutch with Detroit pies to make sure they have a crispy bottom, but that sometimes makes them too rich and eats heavily. I didn't experience that with Buddy's unlike I did with a couple others. Can't wait to see the rest!

@gautam-narula

10 ай бұрын

I wish I had known about all these places when I visited Detroit a couple years ago! I only visited the OG Buddy’s (and Eminem’s Mom’s Spaghetti restaurant 😂)

@cameronjadewallace

9 ай бұрын

Man, Tania's.... I went to Kimball and Tania's was worth sneaking off campus for. Their inside out pizza lives rent free in my brain... But Jet's is my fave. There's a place downtown Royal Oak called Blaze, and they're fire...

It’s been great watching your channel grow! Well deserved!

@CharlieAndersonCooking

10 ай бұрын

I appreciate it, thanks for watching!

@overlordio7986

10 ай бұрын

@@CharlieAndersonCookingI subscribed to you when you had 825 subscribers and I screenshot it because I could just tell your channel was gonna grow very rapidly

@overlordio7986

10 ай бұрын

@@CharlieAndersonCookingvery good videos overall well edited and out together and an enjoyable topic as well

I'd do two types of pepperoni. the Typical stuff underneath and the kind in the casing that cups and gets crispy on top.

I would suggest putting some big pepperoni (3 1/3" diameter) directly on the dough and using smaller cup and char type pepperoni on top of the cheese for that charred flavor. That'll give you the best of both worlds.

Detroit style is absolutely delicious. Buddy’s is great and their “The Detroiter” is a MUST. Having it sit down, piping hot, was my favorite pizza in my life.

Love the sponsor 😅. “Gut health can lead to all sorts of issues. Now, let’s get back to making greasy, pepperoni filled pizza!”

@dpelpal

10 ай бұрын

Lol I noticed the same thing

@eidrag

Ай бұрын

gotta raise your gut flora that can churn those pizza.

You're a legend dude. Keep up the great work.

More quality, quality content. So thrilled to see your channel growing. Can't wait to see you cross 1 million subscribers!

I have family in the Detroit area. Over the years, Buddy's was always a go-to choice for pizza. However, they told me they quit going to Buddy's all together because they chronically under-cook the crust. I live in Austin, TX where there is a pizza restaurant called Via 313 which makes pizza inspired by Detroit-styled pizza. Your recipe looks awesome.

I get so excited when you're onto something - first it was NY pizza, then Philly cheese steak series (my dough improver arrived today) and now Detroit style pizza :)

Hey Charlie! Try using Kenji's method of reserving some of the raw sauce to add at the end of the cook to reintroduce some of the brightness and tanginess of raw tomatoes.

@dpelpal

10 ай бұрын

Is this actually done in Detroit?

@ronshawver6880

10 ай бұрын

@@dpelpal If I may, generally speaking, no. Not at the "old school" places anyway. I'm from Detroit. :)

I'm addicted to Little Caesar's Detroit-style! Get it well done with extra sauce on the side. 👌

Chuck! I just want to say to you how much your videos have helped me in my quest to make better pizza at home. After 10+ years of experimenting myself at home, your recipes and suggestions have helped immensely! Last night I made what was quite literally the best pizza I’ve ever had! And I wouldn’t have done it without your help, and so I wanted to thank you. All the best and cheers from Canada!

The only Detroit style pizza I've ever had was from Jet's Pizza in Warren, MI, and they don't put the sauce on the top of the pizza, but it's still one of my favorite pizzas of all time. Ironically, Jets also has a NY Style pizza that's better than most places in NY (I'm from NY).

@CharlieAndersonCooking

10 ай бұрын

Yeah Jet’s is probably the pizza I had most growing up! A lot might say it’s not Detroit style because they don’t put the sauce on top, and I also don’t think they use Wisconsin brick cheese. Definitely very similar though and still great pizza.

@godminnette2

10 ай бұрын

Jet's is probably the best bang-for-your-buck deep dish pizza if you find a good location. I used to live in Canton, and the one on Cherry Hill never disappointed. They have some severe quality control issues across locations, though.

@cameronjadewallace

9 ай бұрын

Jet's will always be my favorite. I lived in Clawson and Royal Oak, so that's where I ordered from, but I've heard awesome things about the Canton restaurant

Charlie, you are the man. I've learned so many different things about pizza over the last two years and I have to say your NYC dough recipe is the one that nailed it. I appreciate you.

Oof. It may be time to add the Chicago Style deep dish (even if that chicago tavern/pub style thinner crust - rectangular cuts - is usually what Chicagoans crave 90% of the time) to your content creation ideas notebook

Can't wait - I make your NY style once a week for me and my son - its the attention to detail, its not just flour, its flour with % protein etc... really reflects in the end results!

Thanks Charlie! I grew up on pub style pizza in south eastern Mass (Cape Cod Cafe, to be specific), but I ended up working in Ypsilanti, MI for a while. Detroit style is definitely my favorite now!

Really love how you always take such an analytical approach to ultimately arrive at the best possible outcome.

I normally do a 65% hydration and mix cheddar and mozzarella to get close to brick cheese

I love that little 1980s-style montage at the end. Once again this channel has given me food cravings. 😅

These multi-video deep dives into specific dishes are so great. I'd love to see one on a southern style dish. Maybe bbq or fried chicken or something.

Loui’s is the king of Detroit Style! But man does it hit! A running joke is that they melt lead pellets into the sauce. LOL! Looking forward to following this one.

Another banger. Thank you for expertly evaluating and code cracking some of my favorite regional foods. Excited to see what you focus on next.

Charlie is coming for Detroit!

Lovin' all the series of videos you're doing, you need to have 15 million subscribers, this is some impressive work going into the videos and food. Awesome!

The blocker for me is the Wisconsin Brick cheese .. impossible to find in the South. Please discuss some alternatives for those of us who don't have access. Can't wait for the next episode!

@dpelpal

10 ай бұрын

I second this.

@KevinWindsor1971

10 ай бұрын

Try a mix of white cheddar and Monterey Jack cut into small cubes instead of shredding.

Oh man, Detroit Style is my favorite. I’m taking a trip to see the Red Wings in March and I’m going to go to all of these spots. Can’t wait to see the next video on your results.

So glad you showcased Michigan and Trumbull that is some of the best pizza I’ve had in a while!

Okay Charlie I'm officially excited about this next series about Detroit deep dish. The closest thing to this pizza I had back in Wisconsin was Jets. Don't know how it compares to the ones that you're eating but I loved it. Keep up the great work and all the great content love your Channel😃

Love your channel. Love that you're motivated by the food and not just looking to fill time. Also, thank you for being technical but not overly technical by making 30-minute long videos lol Keep doing what you're doing.

ANOTHER BANGER!!! Keep it coming Charlie, I’m loving these series!!!

Det Style is having some hype here in NYC (not sure why), with new pizza joints specializing in the style. I love it!

I bought a Detroit style pan a few months that I still haven't used. Glad I waited!

OMG, loved the 80's style Rocky esque music at the end 😁

So glad you did Detroit Style!!! Loved your NY pizza segment, so super excited for this!

buddys pizza changed my life too, along with that beer. it's been a month and i'm thinking about it every day.

So glad we are going to Detroit!!!! Can’t wait

Charlie, I'm excited for this series. Try reserving some of the sauce while you cook the rest. Then after you've cooled the cooked sauce, add in the raw, and it brings enough freshness and acidity so that you have the best of both worlds. I'm going to be buying a pan so I can really follow this series.

A real blue steal pan, though sucks to clean, I believe makes the pizza taste better especially texturally. Some shops use them. I recommend getting one.

Hey Charlie, have you ever been to Seattle to eat a pizza at Pizza Moto? Pizza Moto is sold out for many months in advance, and you have to pre-order your pizza to get one. You should definitely try one if you can. An absolutely awesome owner and concept you might never have seen before.

You could prepare the pepperoni ahead of time by crisping it in the broiler then putting it beneath the cheese.

Thanks! Once again....great job Charlie! I'm guessing (hoping) this marks the starting point another of your series of experimentation...leading to your version of the ideal Detroit style pizza. 🤞

Nice video came out as im getting obsessed with detroit style! last take i did was with uncooked sauce from ur NY style and came out my favorite so far compared to the 30-1h cooked sauces. Looking forward for ur take

Excited about this type of dough! Drooling at the last pizza you tried - looks amazing😂

I have been avoiding getting a suitable pan for my pizza oven because I know I will get so fat having oil fried pan pizza every day vs normal style pizza. I want it so badly though.

Made the NY style pizza from your last pizza series. Excited for the Detroit style next.

I miss Buddy’s pizza! I’m super excited for this series and will definitely be trying your final recipe

I like that little head nod when he’s chewing, like myeah, yeah

Looking forward to this series! Do you think you'll ever try to tackle tavern or any other pizza style? I remember you mentioning a more artisan than plain ny style pizza, so I'm curious what else you aim to do.

Excited, was hoping you would do Detroit style!

yes! hyped for this series

Great video, looking forward to part 2!

Looking forward to this series as I’ve spent just about the last two years working on Detroit style pizza. Looking forward to your findings and seeing how it compares to where I’ve gotten to so far.

actually looking forward to part 2

Love you content man. Appreciate all the hard work. Greetings from Poland :)

This is sure to another great pizza series. I can’t wait to see the results.

as a detroiter, love this!!!

Your final technique will be interesting to see. I'm wondering if par-baking will be useful. Via 313 in Austin serves up a pretty good Detroit style.

Hope your channel grows more You're the best

Pepperoni on top. Also. You need to tackle BBQ pizza. And ever controversial, "combo." A classic combination pizza is amazing, Pepperoni, mushroom (chopped), green bell pepper (chopped), Onion (but they need to be water soaked, usually chopped also), Sausage (usually kinda spicy version), Black olives(some people do not like this on a combo, but it is classic). And some places will add salami. One of my all time favorite combo pizza is Round Table Pizza, the King Arthur Supreme combo.

I have an idea for another series, West Coast Style Sourdough Bread. I don't know the best brand in the Bay area but in the Portland/Seattle area its Grand Central Bakery.

if your ever back in detroit there is a ton of hype about freddy the pizza man in Melvindale. I guess they open at 10:30 and close at 5 if you can even get in. I have never been willing to wait that long in line before they open. Also I enjoyed a disc at the green lantern in Royal Oak which I see now there is one in Livonia as well which is closer to me. Ill be tasting that one soon.

Hey Charlie, love the depth of your pizza videos. One suggestion: use steel pans instead of the aluminum Lloyd pans. It’s what all the Detroit style pizzerias use, and steel holds and transfers heat better so you get better browning. It’s more work to clean/take care of, but my results were noticeably better

@CharlieAndersonCooking

10 ай бұрын

Interesting, I always assumed that the Lloyd Pans were steel since that's what everyone seems to use. But you're right, apparently they're aluminum. Where do you get your steel pans? I haven't been able to find any decent-looking options online.

@gautam-narula

10 ай бұрын

I think mentioning the website gets my comments autodeleted, so here’s my third attempt to reply - the steel pans by Detroit Style Pizza Co have worked well for me and were recommended in the Pizza Bible!

@CharlieAndersonCooking

10 ай бұрын

Ahh okay I appreciate it! I think I came across that site before but wasn't sure if it was legit. I'll have to get one for future videos.

When I do pan pizzas in cast iron I place the pans on my baking steel in the oven to get the bottom perfectly browned in time with the top of the pizza, I'm wondering if these thinner Lloyds pans don't require that type of accelerated heat transfer for the same browning effect.

The homie!! Michigan and trumbull goated

Oh my goodness, first you’re doing New York style pizzas, now you’re going after Detroit. Hats off to you, Charlie! Much like how you tested out the different pizza dough processes in the last experiment, will you be testing out how the deal will come out between the bread flour method or pre-fermented poolish method, or will it be straight up direct method? Really eager to see the results from this experiment!!

@CharlieAndersonCooking

10 ай бұрын

Yeah I think I’ll test both dough methods! A lot of the original places actually use a same day straight dough but I want to try to improve it if I can. I’m guessing places like Michigan and Trumbull and Grandma Bob’s may use a preferment.

@JonCausithONS

10 ай бұрын

@@CharlieAndersonCooking Awesome! Looking forward to what you find as this series progresses!

I've got both the large and small Detroit Pizza Lloyd pans very nice! I was at Buddy's a few days ago. I got the Meat lovers was fantastic! I almost think they're using MSG it was so incredibly tasty.

We need part 2! This might be the first time I make pizza at home

Yet another rabbit hole. I spent 15 minutes searching for the Lloyd's pan that I just KNOW I have, gave up, and ordered what I hope will not be another of the same (cheap they ain't). I'll be following and baking along...if my wife just didn't see a couple of pizzas a week as excessive...

Great channel. I watched both your Ny and detroit style video. I have a restaurant and I am contemplating adding pizza. I am divided between NY style or detroit. Both styles are rare in western Canada. If you had to choose one, what style would you say is the best? And I know both are different but if you had to choose one which one would it be?

Lol. The grease on this guys fingers. Love it.

Sweet,more of the pizza series but for a far better style,can't wait

Loui's looked GOOD !

Those old school Detroit style places do same day dough so you don't get the rise if you go early.

Yeah buddy! Time to buy myself a square Loyd pan and join ya on this journey

Buddy's is good. I grew up all over downriver. I miss the good food.

You my dood look like a state trooper from Rhode Island and I respect it.

Cant wait!

My own knockoff (although i think it's slightly better) of VIA 313 in Austin is 00 flour, 3-5 day cold ferment, pepperoni both under and on top, topped with finely diced shallots, basil and grana padano. Sauce is just a standard 3-4 ingredient marina unless I just have some sauce left over from something else. The long ferment produces superior crust to anything I've gotten in a restaurant

I have been watching your series on NY pizza(loved it) and philly cheese steaks..Maybe in future How about a Cubano?

Personally, I'd put Italian sausage directly on the dough, which would give it lots of oily flavor. I'd place the cup & char pepperoni on top of the pizza.

Pepperoni on the top or bottom? Perhaps both? Maybe some chopped pepperoni on the dough with the crispy slices on top?

Heck. Yes. Detroit style pizza is the best pizza you can get. Way better than that crappy stuff from NYC. Did you go to Ypsi and eat at the original Domino's? It's really good and nothing like chain Domino's

oh heck yes

why not do both put some normal pepperoni underneath, and some thicker cup n char pepperoni on top?

I would like advice from anyone here. I like to parbake my DSP; I get more crispiness out of it. However, the dough shrinks too much, creating a gap where the cheese falls and makes a puddle of cheese that does not crisp up or is too thick. I tried parbaking it with a small edge of cheese to try to attach the dough to the pan, but the dough still shrinks. The next thing to try is to lower the baking temperature and the baking time. I parbaked it at 500°F for 10 minutes; I'll try 450°F for 8 or 6 minutes.

babe wake up charlies about to teach us another cooking technique

The answer is clearly to put pepperoni under AND on top of the cheese.

It feels obvious as you talk, but why not split your pepperoni portion in half, half on the dough, half on top, best of both worlds. I bought a pan a while back to try this, but then couldn't get brick cheese by me, and couldn't find a reliable replacement blend... hopefully that is part of this series!

@selfcritical

10 ай бұрын

This is what Via 313 (Ironically the most popular local pizza chain in Austin is a Detroit place) does. they also have a crust pretty similar to Grandma Bobs

@CharlieAndersonCooking

10 ай бұрын

Yeah I think that’ll be what I end up doing with the pepperonis! But I’ll have to test it and I’m definitely planning to test other cheeses as well.

@ejschiro

10 ай бұрын

@@CharlieAndersonCooking I like mozz mixed with sharp white cheddar as an alternative to brick

@mitchkummetz7937

9 ай бұрын

@@CharlieAndersonCooking That would be great because brick is hard to source outside of the midwest

@HydroSnips

9 ай бұрын

Yeah, Kenji did that too on his Serious Eats version.

It was sort of hard to tell from the video, but can anyone tell me the approximate thickness of the (cooked) dough for a legit Detroit style pizza? It looked to be maybe 1/4", possibly a bit less?

@CharlieAndersonCooking

10 ай бұрын

I actually did take measurements of all of the pizzas haha, although I didn’t talk about it in this video. They ranged from less than 3/4” (at Loui’s) to about 1 1/8” or 1 1/4” (Michigan & Trumbull and Grandma Bobs). I think Buddy’s was around 7/8”. I don’t think those differences were necessarily caused by using different amounts of dough though. I think it’s more to do with the hydration and proofing process. In Loui’s case, I think the dough was just weighed down by the sheer amount of cheese and sauce.

@dpelpal

10 ай бұрын

@@CharlieAndersonCooking Thanks Charlie, looking forward to your video with a recipe/process for Detroit style!

I've never seen this "Wisconsin Brick" cheese in Texas; what to use instead? Mozzarella?

Put pepperoni on the crust and then on the very top

Looked like M&T was higher hydration and longer ferment...But hard to tell from looks only.

I have a Lloyd's Detroit pan. I wouldn't call them the "gold standard". I have steel pans that I prefer. They were 1/2 to 1/3 the price.

Do you like the new blackstone pizza oven with rotating stone

So cheesy bread with sauce on top. :D

🍕 ❤

Louie's on dequinder