The Pizza Show: Detroit

[Music] so what should I get a hot dog yeah one morning whatever let's do it what up why not oh nice thank you very much that looks good happy this is my first corny dog this is the one you are in the right place that's what I heard the best in the country I need a little break from pizza so I came over here to see my guy he comes up with the best dog in town this is good another one one more to be good one more [Music] Detroit may be known as the Motor City but it's also a pizza city yeah we're the Motown but we're also the dough town like pizza here is unique it's rectangular cooked in a blue steel pan and has that iconic caramelized crust it's easy to see why this pizza is so popular not only in Detroit but all over the country there's even in Detroit style pizzeria down the block for me in Brooklyn look at that cheese I'm hitting up the classics some newer spots even one of the biggest chains built in the city I'm headed to Detroit to see why the city is such a good place to pizza hello you watching a pizza show on munchies welcome to Detroit [Music] so we're standing outside of buddies one of the most iconic pizzeria is in Detroit and really in the country it's the birthplace of Detroit style pizza I'm really excited to kind of get in there and see what it's all about buddy's has been around since the 30s but it wasn't always serving pizza this was an after-hours gambling and drinking joint until Gus croire put pizza on the menu in 1946 I'm meeting up with Larry Simone a longtime employee of buddy's and a Detroit style pizza enthusiast how would you describe the classic Detroit style pizza Detroit style is that deep-dish pizza in a season blue steel pan in an oven that set up a certain way made fresh daily is awesome thank you so much well what we have here is the original buddy's pizza and then we made in honor of the people of Detroit of spicier pizza and we call that the Detroit ER I'll tell you what just looking at this pizza looking at that caramelized cheese in the corner my mouth this diner water it's it's quite a treat all right can we eat let's eat get that corner pass that I wanna have my eyes on this one mmm get some of that crust on the edge there's where that that flavor is nice crunch you know the cheese on the edge is great but really what sticks out to me is how light it is the pizzas incredibly light and fluffy heavy gum zone it's just like like angel food cake a nice crunch on the bottom then you've got your pepperoni your cheese and finish it off with the sauce your buddies in 1936 this was a Blind Pig in 1946 it became buddies rendezvous Conny pancetta I helped us to develop the pizza recipe she and all these women we call the Supreme Court they guarded the secrets of the pizza no deviation made true to this very day well just the fact that you guys are sort of the iconic pizzeria for Detroit you know when people talk about Detroit they talk about buddy's when they talk about Detroit Pizza this is a style that they're referencing and it was all born here a lot of people they go to Philly they get a cheesesteak when you come to Detroit you've got to a buddy's pizza guy there's no doubt about it we've stood the test of time yeah it's quite a story of the ups and downs but buddy's has been there every sense 71 years ago and pizza is what people love in Detroit and mrs. Detroit style just like any other great pizza city it always seems to be a pizza family tree it all begins at one pizzeria and branches off from there cos square 11 1953 to open a new place cloverleaf I was lucky enough to sit down with Gus's son Jack who's on the back right behind this oh that's my father back there my mother's on the other side on the left side he's been inspiration to me and all my family since I can remember tell me about your father tell me about Gus what did he do Wow my dad came here in 29 with about 18 bucks in his pocket until hi-oh worked in the stone quarries when Ford announced the $10 a day job he moved up to Michigan and when did the Detroit style pizza come along that he's so famously known for well in 44 my dad and my mother's two uncles bought buddies and now the war is coming over right as 1945 and they're all coming back everybody's open up fish and chips tours right I guess when we try and doing some pizza he never told me that day or ever in my life one or he picked the pan or how he picked a pan all I know is they were working off of my grandmother's spent une peach stuff how would you describe the Detroit style pizza that your father is famous for creating some of his customers Center was a hundred times better than getting a sandwich and he'd get out okay first thing we do we take a sprinkle a little oregano on top it's just for a little bit of flavor and we sour elegies this that's a mozzarella and brick blend yeah there's a pepperoni on top now we used to put them all underneath in the old days right and our customers always say there's no pepperoni on here you could take a fork anywhere on the piece and find a pepperoni but they if they don't see them they don't believe it now we're pretty liberal way of popping so the goal is to have a little bit of everything on everybody yes sir when we were making a piece of red cheese and cheese and pepperoni and then we started having people bring stuff for like one customer came in one day they got yeah he's just he should put these on my piece so only have two green peppers now these will probably take about 20 minutes to bake this needs a little bit of time to kind of gain the structure that you'll need plenty of time it's just like baking at home you don't want to rush it and here we go Wow I can't wait to dig in well do it let's do it you got to eat one with me you can't belong nobody should took a corner mmm this is really delicious it's light you know what I mean has a lot of textures to it but it's light so growing up at the beach Rio what jobs did you do yeah I did everything I wash dishes I did floors my dad used to make the dough my hand because if we didn't have mixers in the old days just talking to you I can tell you're a very humble guy and the pizza that your family has created is sort of really resonating throughout the country you could say I'm happy yes thanks dad [Music] another classic Detroit pizzeria is Louise and of course Louise started his Pizza career at buddies from the Formica tables to the Chianti bottles hanging on the walls Louise is a total 70s throwback Louie passed away a few years ago but his grandson Nick and daughter Kathy are running the restaurant just like he did that's my grandpa right there that's Louie himself that's Louie that's the guy Wow you look a lot like your grandfather yeah that's what everyone says to know yeah yeah Louise is a well-known pizzeria here in Detroit how did it all start my great-uncle slash Godfather owned that buddy's apartment and he called my dad and said I need some help I gave her 17 and they made him a kitchen manager when your father came here what was the style of pizza that he was naked that he tweeted - it was square deep-dish right but as far as I know it was only like two days earlier uh-huh he said customers started ringing in baggies with cut up peppers and cut up whatever they want it can always happen that grandpa was a total traditionalist not too many toppings not too many topics too many toppings makes a doughy pizza how would you describe what a Louie's pizza looks like a dark golden crust nice deep thick walls good amount of cheese so you get that nice cheese pull when you take a bite one slice will fill you up whoa look at that cheese this is more what everybody calls a fork and knife Pizza delicious Oh Mike doing it the robot no no there's no wrong way as long as it's getting in your stomach my dad always said throw away the pork in the night the crust on the side is really my favorite you know I'll tell you what Detroit has some pretty damn good pizza and when it comes to the classics top guys you guys are really doing it at me whoo magic is not a magic happens Thursday open their old how many years old a little gumption since we opened I'm never changed never changed no just got work done on them just as equally important as cooking pizzas yeah take care of your pans now we spray can we wipe them then we really and then they they're ready to start the next day it's a very important job I mean if the pizza stunts are not nice to get a extravert piece on your dress there's more yeah there's more there's the storage area oh my god which used to be like a banquet hall supposedly it's ruinin well somebody's got to play that piano right this is back when we used to sell spaghetti by the bucket I don't know who doesn't want a bucket of spaghetti come on I visited the classics and they were really delicious but I really want to see how other people interpret this Detroit style atamora pizza in Hamtramck they have a very unique approach to Detroit style pizza so um our pizza is owned by four brothers they grew up in Hamtramck they wanted something that they could put their own alley twist on so create a tandoori pizza naga pizza with the naga pepper flavor that you find that in everyone got me out I'm meeting up at one of them are as regular customers Jason hall he's most well-known for heading up slow roll Detroit a weekly community bike ride but his most recent project is pizza focus Jason has challenged himself to eat at least one slice of pizza every day for an entire year [Music] we have here this one is a square deep dish now got pizza house-made Naga sauce chicken red onions and cilantro this is our tandoori in a regular hand toss it has Teodoro sauce also made here chicken red onions I'm going for this corner yeah yeah oh you're a corner guy oh yeah like me oh wow all those flavor from the herbs really comes off it's got some spice to it too mm-hmm the crust is real good we're in Hamtramck which is really right slap next to Detroit when you look at the history of Hamtramck when you look way back it was really predominantly polish at one time since then has become this incredible mecca of your Muslim life Bangladeshi life all kinds of people mixing over here and that's where you're getting pizzas like this this doesn't exist anywhere so you got to come to amar if you want this so you eat a slice of pizza every day and then you do write about it or something like that or well I don't go places and say this is good this is bad I just want to enjoy pizza right the goal of that was to like meet as many people as possible there's many places and engage people in my own city and talk about what's going on over pizza this is the platform this brings people to the table now at the table you could talk about people and so that's what Pizza kind of does [Music] and there was one more pizza for me to try this is our dry fish pizza on our thin crust dough it's got fish paste as the sauce and then it's got dried shrimp and garlic flakes on the top cilantro onion I can tell I'm gonna love this I smell it already a little spicy spicy all right well I'm brave you're on your own on this one you know what the dried shrimp it smells like something out of Southeast Asia I'm gonna go black delish it's very unique I've never had anything like it as far as pizza goes nothing look there's a little one it actually isn't that bad no it's good I don't know if I'd say it's good but it's not as bad as I thought it'd be I'm obviously here for pizza and really we wanted to kind of hit the classic spots in Detroit one side of Detroit which is the mama Papa I'm really excited also to kind of get over the Little Caesars headquarters and hear the story behind that Empire I'm with the bottom of that storm with that and how do you turn a pizza joint in Garden City into two major sports teams and I mean like he's literally building five neighborhoods in Detroit when you come to Detroit there's one pizza family that comes up over and over again the Ilic is in 1959 Mike and Marian Ilitch founded Little Caesars in the suburbs of Detroit today it's a third largest pizza chain in the country loved to order a deep deep dish Detroit style pizza I have a deep this year I have the signature crazy bread but I have a feeling I'll be eating some more pizza when I get to the headquarters so this is the Innovation Center in Comerica Park it has our research and development group as well as the quality assurance team here we are yeah like I just walked into a Little Caesars this is our Test Kitchen we've got a double deck oven like we have in our pizza stores ours however is orange well as we're talking in the background all I see right now is one of my favorite products all right the crazy bread wait I haven't have a question what makes a crazy bread so crazy right the way they true it's true I've got a quaking smell that oh that garlic garlic I'm not on the breakfast of champions how did this all begin Little Caesars began in 1959 our founders Mike and Marian Ilitch you know they decided they wanted to open a local pizza place on Garden City Michigan they opened the very first Little Caesars Pizza treat it's a treat that's what is known as a mr. Ilic wanted to call it pizza treat and mrs. alert wasn't sure you know she said hey it should have something Italian you know it should be like Caesar she was that her husband said you know you haven't made much of yourself so you're just a little Caesar so they call Little Caesars Pizza treat so a lot of what you guys do now is kind of steeped in tradition from that first store absolutely and mr. right you know he passed earlier this year but he was so proud that we will use the original 19 59 recipe one of the things that is unique to our Jo process is it goes to a double proofing process so this is like Shelley said after we kind of let him set it out at room temperature they're all proofed these dough's we're gonna square them off and they're gonna go white into these pans right here now we're gonna do the deep deep dish right yeah yeah well you know being here in Detroit and doing it Detroit style pizza there's got to be some pressure that comes along with that no absolutely there's some conversation out there if the sauce needs to be on top to be a traditional Detroit style what's up what we found is you put it on top for the pizza you cook it so the flavors change you're reducing down the sauce essentially so there we have it there it is now time to go in the oven right yep [Music] Pizza fueled by crazy bread the R&D team put me to work your task is to come up with a pizza that we could potentially take national with Little Caesars so we would love to see what you come up with with some fun toppings and let's say my pizza works out great and you guys love it do I get paid the first thing that my eyes went to here was the prosciutto and the fresh mozzarella that you have yes so I'm gonna take a couple of these motorola balls and kind of just break them up with artists and doesn't it yeah you know what when you break up that cheese by hand and kind of give us that little irregularity so now is where we get to kind of have some fun with what our herbs and you can't beat tomato and basil throw this guy on top a little more this olive oil right can't go wrong with that right we can't go wrong with that oh wow okay so it's coming out looking pretty good smells pretty good yeah see definitely smell that fresh basil got aromatic it's Elementary yeah and we're not done yet yeah another thing that stuck out to me was the arugula something that I've been seeing a lot lately is kind of like dressing a salad you know it's a pennant take this lightly sort of build it really high here in the middle what we have here is the Panello at the Little Caesars Test Kitchen Pizza Pizza it was time to present my pizza to the judges on the Left we had EDH SVP of global marketing and on the right David Gray - VP of franchise services basically we have your round pizza I laid down some layers of prosciutto that you guys had dotted it with some fresh mozzarella and then made a little vinaigrette and kind of topped it off with the salads [Music] very nice so let's just a lot of layers of flavor I get through that absence some of the sweet some of the peppery notes what are some of the things that you guys look for when you're making a pizza like this I think the biggest factor were usually up against is we do business in so many locations right so many different markets so the question is how big of the population does this appeal to pepperoni pizza 90 some percent of the population so knowing that your mass the way we look at it is go okay if I add arugula to it does that expand the putt you know give me two a hundred or does it start shrinking it right the higher the movement the fresher I'm going to be able to rotate those ingredients right and it has to be appealing to everyone so bacon will be appealing to everyone from the Midwest to the coast but maybe an arugula rizzuto pizza might just appeal to you know certain cities around the country so the next time you see it'll have bacon on it'll be our idea no problem he decides whether or not you know it's got the appeal she gives us something that we really like and then we've got to decide whether or not we can make a million and a half of them or however many of them it is it's a constant challenge when do you guys know you have a homerun on your hands within that process is that when you taste it here as a know it's about eight weeks after we roll it out it's one dev has to call purchasing and says we need more product thank you for having me at the table and taking some time out of your day I'm tasting my pizza thank you thank you very much the sungold Wow here's a delicious I'm an Eastern Market one of the oldest and largest historic public markets in the United States just across the street is Supino pizzeria run by Dave Mancini this place is unique because they serve East Coast style pizza it's the kind of thing that like I said there wasn't a lot of that around here when I first opened and they're still really isn't it still that Detroit style thing and not a Troy style seems we I keep reading about places open up in like Vegas in New York I just opened a new york style place in Charlotte but it's a it's a good style of pizza well not only do you have the Eastern Market but you also have an employee that grows some amazing produce yeah she's one of these local farmers yeah we're Glen and Alison they run corriander farms and now they grow awesome stuff and head over there and check it out check it out if you want to walk this way you can see some of the production space and then we do intensive vegetable production so we've got like beets here lettuce here the herbs are over further to the east this was all housing so in the 80s 90s there were six houses here that have all been demolished and so we bought this land which is about a half acre we have almost half of this basic production so we're gonna grab some stuff in the piece once I shared some Tomatoes yeah and then these guys you know are those that's what you're I have some that have ripened yeah that's the calibration yeah yeah yeah great as a restaurant owner being able to work with the farmer so closely like this how does that make you feel it's awesome that's when I first opened Supino there was you'd hear about a couple urban farms here and there there's a you know almost ten years ago and but it was hard to get it like there wasn't a good like communication and now you know there's people like when now they're doing like clearly committed to this process and doing it well and doing it right and we're picking this stuff we're bringing it a mile away to my restaurant it's like you can't beat that doesn't get any better than that the restaurant is packed right now Dave's in the back making pizza I'm gonna go jump back there and make a pot we're just doing a base cheese okay I do a combination of grated knots and we're gonna do some fresh mozzarella on this as well but just a little bit of tiny bit of sauce cuz we're using the tomatoes so we got the chopped Calabrese a pepper it's nice San Marzano tomatoes we roasted them up with your time and some tarragon also from Gwen's garden over there though those ovens that he's using those Marcel ovens they have stones on top and so they really saturate with heat and it cooks a really nice even pizza so the pizza really looks great it looks beautiful this is gonna be a perfect one amazing no this is a believe it's a neuromuscular Z from the North Face of Mount Etna perfect for this thank you thanks mrs. Wendy Wendy and thank you this is great a lot of your customers here told us that it's your crust that makes it meets a special here you want it all to be good without good crust nothing scared doesn't matter what you put on it's not gonna taste good it's nice and light a tarragon really leaves a nice aromatic I love tarragon with tomatoes I love that mixes so well very French I guess yeah you're right when I first opened to Pinot I knew I wanted open downtown my family thought I was crazy you know like are you can open to Detroit's and gourmet place which I hate the word gourmet anyway but like I was just like no I just is where I've been for 20 years and I just knew I'm gonna do it here and I'm glad I did it couldn't be a better place for it right across the street from the log yes sir two men my time in Detroit has been amazing the pizza is great the people are great and had one last stop to me some Larry welcome to café du monde goes my club I've been here since 1985 and have enjoyed every day of it Larry comes from a long line of speakeasy owners in Detroit he always has a story to tell here's a picture of me grandma Michael Jackson Burt get out of here so when they says Russ the smile [Music] Larry can also talk to you about pizza our pieces in Detroit is so good you wouldn't even try to compete with them I swear to God our pieces are great key pieces in Detroit seven days a week from a different ethnic group and have a completely different taste and experience that's Detroit that's where I love this city and the people in this city we brought you a little something for you and the family to share yes my favorite yeah that's what we yes it in man somebody been snitching I swear to God and they taste any better I call it soul [Music] the city is special you know and I really got to know some of the people here and it really kind of opened my eyes but that's Detroit you guys let me get you all the drink please [Music]

Channel: Munchies

Views: 3,182,125

Rating: 4.8980551 out of 5

Keywords: how to, cooking, Munchies, Munchiestv, food, drinks, eating, chef, restaurant, VICE, chef's night out, matty matheson, action bronson, documentary, documentaries, interview, interviews, culture, world, exclusive, independent, underground, travel, funny, journalism, vice, vice videos, vicevideos

Id: n2BgkHV373A

Length: 27min 4sec (1624 seconds)

Published: Wed Jan 24 2018

Reddit Comments

[u/lordoftime]

This is a repost from last week, but i don't even care. It's such a good video. I even picked up Loui's last night after being inspired.

[u/Reg_Hartner]

No Shield’s?!? Bullshit.

[u/Iblaise4lyfe]

I promise you they have it! To be fair tho not many people order it their round is the speciality. There Detroit style is good but people don’t usually go in there for it. I’m just biased about the Lantern any ways I grew up around there and it is my personal favorite.

[u/Themaison]

It made me sad see the two big whigs at the end only care about numbers.

Good pizza Marketable to everybody

Pick one