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A Detroit Pizza Crawl

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This is Crystal and she’s suuuuuuper nice. She immediately knew who I was talking about when I mentioned the Hunt brothers and let me snap this pic as a “Hello!” Very sweet start to the trip!

I poked around the shelves but didn’t see any products that were terribly exciting, but it’s good to know there’s a place to get imported tomatoes and pasta if that’s what you’re into. The main event is definitely the bakery. All the breads looked decent, just like the old school bakeries in NYC and Hoboken.

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This is bakery pizza. It’s similar to grandma pizza and Sicilian pizza, but not nearly as sturdy. It’s sort of an afterthought, using leftover dough with other ingredients that are sold in the store. It’s baked in a pan and served at room temperature. The underside was extremely pale, but it wasn’t raw. I liked the tight CSR (cheese-to-sauce ratio) but didn’t love that the basic slice has pepperoni on it. I guess this is Michigan. Overall, this was a really fun stop but not essential to the Detroit pizza experience.

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Frank’s Italian American Food
3144 Biddle Ave
Wyandotte, MI 48192

My next stop was another recommendation from Zane Hunt. He told me this would be the last meal on earth for him and his brother Brandon. It’s a casual Italian American restaurant (aptly named restaurant) like the ones I grew up with, but their pizza is more Midwestern. The crust is thick enough to support the ample cheese and a cooked tomato sauce. What really stuck out me here was the quality pepperoni. The staff told me this isn’t a recent switch to follow the current trend of cup-and-char pepperoni, it’s the same old stuff they’ve always used.

The pizza looks pretty standard and I was not expecting to have the same feelings toward it that the brothers Hunt foster, but I did have to hold myself back from eating a second slice. It’s funny, sometimes the pizza that isn’t technically perfect and event is exactly what you want.

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Frank’s is an old restaurant, run by the same family since 1952. The young server I spoke with seemed to know a lot about the history. It turned out her aunt is the current family member in charge of the place. The customers are also long-timers. I ran into a guy named Danny who was taking a couple small pies on his motorcycle all the way to Grand Rapids, about 2.5 hours away.

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Buddy’s Rendezvous
17125 Conant St.
Detroit, MI 48212

I’m ditching the chronological reporting style for a thematic one now that we’ve taken off the edge. I always start a trip with pizzerias that are not the main attractions for the city. When I went to Phoenix, AZ a few years ago I waited until Day 2 to hit Pizzeria Bianco. Buddy’s was the first stop on my second day, but it was the most recommended pizzeria in town. This is the official birthplace of Detroit style pan pizza. The place was just a bar in 1944 but added pizza in 1946.

Using the kind of steel pans that were manufactured for the auto industry, Buddy’s started making Sicilian pizzas. Since the pans are deeper than standard Sicilian pizza pans, the dough proofs in the pan with a more angular shape. In addition, the toppings can spread all the way to the edge of the pie, leaving behind no rim to hold. Instead, the perimeter gets a deliciously charred cheese border. Sauce is usually applied above the cheese, which is why some call this style Detroit Red Top.

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The pizza here is great. It might have even been my favorite of the entire trip. Up until now, the only Detroit style I’d had was

Last week I noticed three consecutive days without
3144 Biddle Ave
Wyandotte, MI 48192

My next stop was another recommendation from Zane Hunt. He told me this would be the last meal on earth for him and his brother Brandon. It’s a casual Italian American restaurant (aptly named restaurant) like the ones I grew up with, but their pizza is more Midwestern. The crust is thick enough to support the ample cheese and a cooked tomato sauce. What really stuck out me here was the quality pepperoni. The staff told me this isn’t a recent switch to follow the current trend of cup-and-char pepperoni, it’s the same old stuff they’ve always used.

The pizza looks pretty standard and I was not expecting to have the same feelings toward it that the brothers Hunt foster, but I did have to hold myself back from eating a second slice. It’s funny, sometimes the pizza that isn’t technically perfect and event is exactly what you want.

Frank’s is an old restaurant, run by the same family since 1952. The young server I spoke with seemed to know a lot about the history. It turned out her aunt is the current family member in charge of the place. The customers are also long-timers. I ran into a guy named Danny who was taking a couple small pies on his motorcycle all the way to Grand Rapids, about 2.5 hours away.

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Buddy’s Rendezvous
17125 Conant St.
Detroit, MI 48212

I’m ditching the chronological reporting style for a thematic one now that we’ve taken off the edge. I always start a trip with pizzerias that are not the main attractions for the city. When I went to Phoenix, AZ a few years ago I waited until Day 2 to hit …read more

Source:: Scott Pizza Tours