![]() Sulkiwskyj tells me that eventually, Buddy’s was supposed to be passed to his grandfather, Louis Tourtois, who spent years as the head chef there, but that didn’t happen and Buddy’s was sold to someone else. Unfamiliar with it, I ask Sulkiwskyj what he might compare it to, and he struggles to find an answer, saying, “It’s very much its own thing, but second only to the pan, that creamy, buttery cheese is what makes Detroit-style special.” Not only is it put right up to the edges, resulting in a delicious, crispy burnt cheese border around the pizza, but they also specifically use “ brick cheese ” from the neighboring Midwestern state of Wisconsin. ![]() ![]() How the cheese is handled is similarly unique. The unique ordering of ingredients also contributes to a flavor difference, as the pepperoni flavor is infused into the dough. Nykolas Sulkiwskyj, owner of Loui’s Pizza in suburban Detroit, tells me that traditional Detroit-style has pepperoni pressed right into the dough, then cheese, then any additional toppings, then the sauce. There’s a certain poetry to the fact that Motor City’s signature pizza is cooked in a drip tray, but that’s not the only thing that’s special about it. Bless the man who first put a pizza in this. The result was a pizza with an airy, golden, focaccia-like crust, which gave Detroit-style pizza its unique texture and look. Despite the fact that deep dish pizzas cooked in cast iron pans were invented a few years earlier in Chicago, Detroit-style pizza was born in 1946 when restaurant owner Gus Guerra began pressing dough into blue steel pans used by automotive workers. The worst part about it, though, is not that Pizza Hut has yet another mediocre menu item - the real tragedy is that much of America might think this is what Detroit-style pizza is all about, which would be a shame for a pizza with such a unique history.Īlthough Hawaiian pizza is only called that because some Canadian guy thought it seemed kind of Hawaiian, Detroit-style pizza is legitimately Detroit in just about every way, starting with what it’s cooked in. I love pepperoni, I also love extra pepperoni, but a layer of crispy pepperoni and a layer of softer pepperoni below it proved to be too much when coupled with the sauce and cheese and the ever-present grease. Unfortunately, this new menu item didn’t quite cut it.Įxcessive grease and instantaneous heartburn are par for the course when ordering from Pizza Hut, but the standard Detroit-style pepperoni pizza was so rich in different flavors it almost hurt my mouth. Because while trying this partially falls under my semi-official duties as MEL ’s semi-official pizza correspondent, I’m also regularly on the lookout for ways to allow Pizza Hut to reclaim the childhood reverence I had for it. You’d think I would have learned my lesson after the collective disaster that occurred when all of us here at MEL tried the Pizza Hut Triple Treat Box, but when the Hut announced that they were now serving Detroit-style pizza nationwide, I had to give it a shot.
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