Q: Who invented Detroit-style pizza?
A: Detroit-style pizza was created by Gus Guerra, who started making the pies at Buddy’s Rendezvous in 1946. To create the thick-crust pizza, Guerra borrowed blue steel industrial pans from a friend who worked at an automotive plant. Thanks to those repurposed lipped trays, the crust of Guerra’s new style of pizza maintained a soft interior with a delightfully crunchy exterior. The advent of Detroit-style pizza saved Buddy’s Rendezvous from potentially having to close its doors and transformed it into a Motown institution. Years later, Guerro opened up his own shop called Cloverleaf in Eastpointe, Michigan. Today, both restaurants are still considered to be among the area’s very best for Detroit-style pizza.
Q: Can you get a Detroit-style pizza outside of Detroit?
A: Detroit’s best secret is out. These days, you can find Detroit-style pizza in most parts of the United States. To find a Detroit-style pizza shop near you, check out your local options on the Slice app.
Q: What kind of cheese is on a Detroit-style pizza?
A: Detroit-style pizzas are topped with brick cheese, which is likened to a less pungent limburger. Some brick cheese is on the funky side due to a longer aging process, but the brick cheese used for Detroit-style pizza is younger and, therefore, much more mellow.
Q: Why are the edges of a Detroit-style pizza so crispy?
A: Every part of the Detroit-style pizza is delicious, but its crispy edges are extra special. The edges are the result of brick cheese and fat drippings making direct contact with the pan, resulting in bits that are sometimes black, but never taste burnt. Even pizza lovers who usually throw away their crust have been known to lap up every last crumb of Detroit-style pizza.