I’m from Detroit and I have been to Chicago and New York. All 3 cities make a mean pie and taste great in their own way, but nothing beats the taste of home. Would love to try this place!
I'm from Detroit and nothing makes me happier than seeing our style of pizza spreading to different parts of the US. Proud to see first we feast showing the love!
@giglio33012 lol Americans have been saying that since New York was New Amsterdam. His own Italian grand parents probably didn't even speak English when they arrived.
Yeah and honestly looks like better value since 1/4 of the pie isn't just bare crust around the edges. Looks like the perfect size to split up with a friend
It's interesting Detroit Pizza turns out to be. Went to lions & tigers a few days ago. I was blown away with the pepperoni pizza. Cheddar cheese in a pizza is a unique substitution. Worth going if you need a new pizza experience.
People don't know that back in the day the Mafia ran allot of shit in Detroit including the UAW! Italians were everywhere in Detroit and the pizza ROCKED! I miss it! I hate the crap food in the south!
I’m a New Yorker and the wife is from just outside of Detroit. It was only a matter of time till I admitted I loved Detroit pizza. Shameful day. But I couldn’t lie to myself any longer.
People always make fun of Detroit, but when something great comes out of the city, those same people are lining up for it. Just goes to show, greatness can come from anywhere. Love your pizza, Detroit. Fell in love with it first time I saw it; hadn't even tasted it yet. I've had many different styles, but Detroit style is quite special.
I'm always glad to see Detroit getting some love. I've lived in the area since I was 8 years old and while Chicago will always be home in my heart, pizza and otherwise, Detroit can make a damned good slice. And thanks for the Buddy's shoutout. They're made of awesome.
As a New Yorker, that pizza looks BANGIN'! ! We might be pizza snobs, but a good slice is a good slice ANYWHERE! Props to Detroit. That pepperoni slice.....damn I'm hungry now!
For the longest time I never realized growing up the pizza I was eating was a regional thing and outside of Michigan people had no idea what Detroit style was. I’m really glad to see other people enjoy it and these guys seem to really be doing it justice.
sundawg911 Gotta launder that mob money somehow. Restaurant is the perfect way to do it. Food is shit just like their other laundering ops according to people who’ve eaten there.
The Detroit style pizza I've had was mozzarella for most of the pie and then they would put cheddar around the rim and it gets all crispy. It is seriously good stuff.
I'm here so early it's only in 360p Great video If I ever go to New York I'm going to need 2 seats to fly back after all the great food you guys recommend
GUYS - LOVE the mustard pie! I used to put that spicy brown on my pepper and onion slices to give it a little vinegar spice kick. the onions and peppers just POP. Like a Sausage roll without the sausage.
I was like wtf at first too, but then with the toppings it's like a Reuben Pizza, there's a BLT pizza that's pretty popular around here too, it's not like you have to use tomato sauce, even traditional italian pizza sometimes has white sauce. It's all about the bread-sauce-toppings mix.
Mustard is just a spice; there's lots of different flavors and ways of prepping and using it. Also, it's just one flavor in a larger dish - they're naming it "mustard pizza" as a branding element, it seems. In terms of actual ingredients, it's roughly analogous to a hot dog or Ruben sandwich, both of which I happen to enjoy quite a lot.
My first job was at Cloverleaf Restaurant, the place started by Gus Guerra. I've eaten my weight in DSP ever since. This New York take on the pizza from my town looks amazing!!
Buddy's in Detroit uses Wisconsin Brick cheese, and the pepperoni goes *under* the cheese to prevent charring. Love to see this style spreading far and wide!
UberNeuman That isn't rust, it's the patina of a seasoned pan. A well oiled, seasoned pan gets keeps the food from sticking, enhances flavor, and creates a beautiful color all through repeated use.
