Making Deep Dish Pizza Detroit Style || Food/Groups
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Making Deep Dish Pizza Detroit Style || Food/Groups

– Chicago deep dish or Detroit
deep dish, what’s your– – Oh no, Detroit deep dish, by far. Chicago is like a mood,
that’s like an event, you know what I mean, you don’t
go on cruises all the time. I don’t know how you eat that more than, like, once a month maybe? – Yeah. (laughs loudly) – When I say deep dish pizza,
you probably think Chicago and with good reason,
but with all due respect to the Windy City’s pizza pedigree, it’s just not the only
deep dish in the Midwest. See, there’s another Midwestern city near another Great Lake that has a totally different deep dish tradition. Welcome to Detroit, where the pies are rectangular,
the pans are steel, and the people, well,
the people have a thing or two to say about the other deep dish. – Chicago is really what
Detroit is up against. – Since World War II, the Motor City has been pumping out right-angled pies its own damn way and
in the pan, the appeal of Detroit-style deep dish is obvious. It’s got the crispy, caramelized edges. It’s got the toppings and the cheese that then go under the red sauce, which is a little
unorthodox, but stylistically about as close to pizza
perfection as you can get. But what about metaphorically? Beneath the greasy surface are
all the potent ingredients, the anger, the insecurity, the defiance, and most importantly the piping hot pride that defined Detroit and the 700,000 plus souls that call it home. Hey Chicago, how’s that for deep? – Back in the ‘40s, Buddy’s Rendezvous on 6 Mile straight-up invented what would be come to be
known as Detroit-style pizza. So, we picked up some pies there and brought them to the East Side to share slices, beers, and pizza history with some born-and-raised Detroiters. (people laughing) – My uncle used to work
with the original Domino’s in Ypsi, that was his first job. – Aaron Foley is the chief storyteller for the city of Detroit, a position in the mayor’s office tasked with, well, telling the city’s stories. He and his friend,
performing artist Lee Payne, had plenty to say about Detroit’s
complicated pizza legacy. – You know what, I’m pro-fucking-black. – I’m not going to stop eating pizzas because a white person started it, but you know where all
this easy and cheap, yet innovative food comes from? It spun off from the auto industry. When you had all these factory workers who weren’t making that much, but still needed to
take their lunch breaks. – Yeah. – All these different pizza makers they figured out how to
widely produce this product on a mass scale the same way, like, Henry Ford and all the other
auto barons figured out how to mass produce a vehicle. So, even like, delivery, delivery of pizza can be traced back here. It does sort of bother
Detroiters when you see the Detroit brand outside
of Detroit because we’re so protective of the
things that we innovated here. – Everything in Detroit has been sold out. – That’s the whole point,
is that we got some stuff that’s unique to Detroit,
that you can’t replicate anywhere else and that’s what makes us proud to be Detroiters. – It’s this style of pizza,
it explains every ounce of aggression, that
apparently Detroiters have. It explains every ounce of rudeness. This is ours, this neighborhood is ours. There are schools, are ours. The crack head down the
street who fix your tires when it blows, he is ours. This is ours. – It’s safe to say they take their pizza seriously here in Motor
City. Can you blame them? We drove out to 9 mile
to meet James Rigato, the chef and owner of James Beard nominated Mabel Gray Kitchen. He cooks this kind of food, not pizza, but he’s convinced Detroit’s pizza past and the attitude that bred it is crucial to the city’s culinary future. – Detroit was the canary in the coal mine, ya know, GM goes bankrupt,
and the whole nation was like, let Detroit burn. The guys and girls that stayed, you know, there’s definitely a
chip on their shoulder, you know, there’s grit in our teeth. – Yeah. – You know, I think
Detroit as a whole, we got a Rocky Balboa mentality,
you know what I’m saying? We’ll take a few more punches to the face in order to figure out what not to do, you know what I’m saying? We’re not afraid to get our hands dirty, we’re not afraid of anything. So my goal is to kind of like
rope all the chefs together to kind of have a narrative
and develop a cuisine. – Yeah. – We have the sliders. – Yup. – Ya know, we have the coney and we have the Detroit square pizza,
that’s kind of like our Holy Trinity. – If you want top of Detroit square, Loui’s is the best example. – Yeah. – When a chef like James
says a place has good pizza, you eat that pizza. So we took a quick
drive across Hazel Park, a metro Detroit suburb,
to the place that serves James’ favorite pie in town: Loui’s. – Hazel Park is dope and
Loui’s is like pretty much the reason why and I just
wanted to join the party. I often say, Hazel Park
was already having a party, I just rolled in with a keg. – There ya go. – This is proven, this is
like what will never change. – Yeah. – This is like the food
equivalent of the Model T. – Founded by a former Buddy’s cook, Loui’s has been slinging Detroit deep dish for over half a century, and
it turns out James was right. The pizza is outrageous. – We were like– – The best. – Nick Sulkiwskyj is a
third generation owner. While I scarfed down
his award-winning pizza, he told us about the crucial components of the Detroit style pie. The right cheese, the right
dough, and the right pan. – We have the dough– – The cheese is special, right? – The cheese is special,
it’s not mozzarella. It is brick cheese, the
cubes melt perfectly with the 650 degree ovens. – They kind of bench it
a little bit in the pan. And then those ovens, the stone ovens, you know you see how old
and beautiful they are– – Yup. – You know, and the
obviously the sauce on top prevents that moisture
barrier from weighing the dough down so the dough gets that jump The hot pan and the hot oven allow it to get that crispy bottom. – Yup. – But you still behave like
focaccia on the in between. – That’s Detroit-style pizza. – Yeah. – So tell me about the blue steel pan. – Well it actually started
off as an automotive, like a drip pan and um– – Like from the factories. – Yeah they started burning
out the blueing in it and started cooking pizzas in it. The height is perfect for the high walls. – How many Chianti bottles do you
think are on the wall here? – Oh, I, we’ve stopped
counting so long ago. I mean, we had a plethora
of bottles up here and we– – I have seven– – collapsed the walls– – At least seven. (loud laughing) – Chianti bottle emptied, pizza devoured we left Loui’s behind
and headed to Hamtramck, where the city’s vibrant
Middle Eastern community is thriving. – We just wanted to have, um, a pizzeria that offered Halal options
for our Muslim customers. We wanted to make sure
that there was something that represented the core of Detroit. – So our very first one we
got is the Tandoori pizza. Next on the list is the Naga pizza, cilantro, red onions and chicken. And this is the dry fish pizza. Brace yourselves– – Oh wow, yeah. Joining us is Jon Moy,
writer, Renaissance man, and born and raised Detroiter,
who considers himself one of Amar’s number one fans. – I mean, I think, like,
the story of Detroit, you can’t really escape
the story of immigration because of the auto industry. Everyone was coming
here at certain points. For better or for worse,
the only real entry way a lot of times, is the
food or service industry. – I just had a bite of that. – It’s so good, right? – Oh my God, it’s good. – Yeah. I think a lot of people who
are good businesspeople just make a shrewd decision,
like what will be in demand all the time and it’s like pizza. Immigrants can sort of
reshape America in their way. This way can sort of, no, we’re
gonna make pizza work for us and you’re gonna like it. You want your city to represent, you know, the community and not just
people who have money. You know, like could Amar’s
charge $28 for a pizza? There has always been
this conception amongst a lot of immigrant business owners that we just can’t get away
with charging that, right? And so, when you look at
what people are willing to spend their money on,
hard-earned money on, there often aren’t seats
at the table for everyone. – This style is just as
unique as seeing five to six 50 to something year old
black men in pastel-ass suits and pastel-ass gaiters
walking down to Greektown or walking to the gas station. That is a very unique Detroit thing. It’s about this being
something of the city itself. – That’s a huge part of what Detroit is, is we’ve always had to hustle. We’ve always had to make do with less. We’ve always had to
make a way out of no way and that sort of mindset,
that sort of mentality, permeated its way into
many different industries. Automotive, manufacturing, pizza. – A way out of no way, the overlooked way, the underrated way. The way that has too much pride to care, that’s Detroit’s way and
that’s Detroit pizza.

About Earl Carter

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100 thoughts on “Making Deep Dish Pizza Detroit Style || Food/Groups

  1. Totally agree. I was raised on Buddy's but grew up on Loui's Pizza…it is the best! I live in Colorado now and the closest thing to Detroit Pizza is Blue Pan Pizza in Denver. I'm jonesin.

  2. David is a sell out, he interviews anti-American people in his video. Make sure you watch this video:

  3. It would have been nice if the show mentioned the late Mike Ilitch, founder of Little Caesars Pizza. Owner of the Detroit Red Wings and Detroit Lions.

  4. You guys have incredible quality videos I'm blown away. I can see it now this channel is gonna explode over night just wait

  5. I never knew it was Detroit Style. I just always called it Pizza, didn't even know it had a national identity.
    The on guy's right when I had to move to IL for work, I thought Chicago Style Deep Dish is great, but you can't eat it all the time. Lou Malnati's, Giordano's , Rosati's all excellent pizza, but $30 for a large easy, and you couldn't eat that all the time.
    I actually love to see Detroit brands in other places, but typically I go in think "this is great" eat, and think "It's better back home."

  6. You forgot the Detroit/Flint sense of humor. Defeatist, offensive, dope and silly sick. We are not afraid to laugh at Monty Python AND Dave Chapelle. Wicked smart. Black AND white, not ‘or’. Both. That’s what we love!

  7. "I'm not going to stop eating pizza because a white person started it". Why the fuck would you? Sick and tired of people bringing up race in fucking everything.
    "I'm pro fucking black". Good for you. What does that have to do with pizza? ????

  8. Listen when it comes to Detroit Pizza it was copycat off of sicilian-style of pizza that was Americanized in Detroit style so let's not get it twisted they took their own style and made a difference look it up

  9. Americans. Once again proving how stupid they are. Apparently Bangladeshis are Middle Eastern 6:50

    Bangladesh is in South Asia. A 10 year old child with a fairly average level of education would know that. Idiots.

    It's bad enough when you see such a lack of general knowledge such as this and then you realise it's coming from a Hipster which makes it absolutely hilarious.

    Thanks for the laughs.

  10. So now the automotive industry is shit, they relay on pizza now to sustain a name. hmm i see… Also those black gay guys were talking to the table and said a lot of nothing. Half decent episode at best.

  11. A massive dose of indoctrinated ideology with a small dash of substance. I love Detroit style pizza, but you don't have to be a homosexual minority with an attitude to make it or enjoy it. It's not about oppression and having a chip on your shoulder. It's food.

  12. Dude it is Detroit not some Martian city to be so pompous about. Even New Yorkers are not so crazy proud and yet they have some of the best things in the world.

  13. Calling deep dish a pizza is like calling creole rice a risotto. It may be tasty unhealthy comfort food like most american versions of european receipes, but come on…

  14. Looked up Detroit style pizza recipe and I got a short film of my old boss talking about how pizza shaped Detroit. What is this lmfao

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  16. As a person who lives in Chicago this looks like little Caesars deep dish pizza just leave the deep dish to Chicago

  17. My family used to order Loui's delivery, pizza, fried chicken, and spaghetti. Shields in Sterling Heighta is fantastic, too.

  18. Yeah, I will stick with Chicago Deep Dish. Detroit "Deep Dish" tasted mediocre and looks like the pizza we got served in high school xD

  19. The two guys at the story teller's house went way too philosophical on it – especially the part about "you can't duplicate this anywhere else"…. REALLY!? Nobody else can duplicate that? W/E!

  20. I don't understand people who attach their whole identity this much to which city they happened to be born in. Develop a personality.

  21. I live in Chicago and 100% agree with the opening comment. I love Lou's and dislike when people act like it is just a gimmick for tourists, no it is good pizza but there is no way in hell you can have that often like most pizza

  22. Don't miss season 2 of InstaChef here:

  23. The second the black dude mentioned white man I checked out. Don’t gotta make race about everything. Trash video

  24. Lefty islam pizza ad video. Come to the USA. don't assimilate, turn where you now live in the USA into where you left. islam Bangladesh

  25. This just in 49 other states in every city within those States have came up with an exact copy of Detroit's Pizza! Yay! FUCKING THIS JUST IN CHINA SELLS FIRST DETROIT STYLE PIZZA !!!!! fucktard!

  26. Just the fact that y'all put those two in there in this video makes me want to f**** hate Detroit style pizza!

  27. I live in Chicago and 90% of the deep dish sucks and it’s not what most of the locals eat. We eat thin tavern style. With that said Detroit Pizza blows Chicago Deep Dish out of the water.

  28. Stopped watching when the "Chief Storyteller" injected race into what I thought was a video about good pizza. Bye.

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