Buddy's Pizza Review

Detroit-style pizza was invented at Buddy’s in 1946, when the cooks at this east-side tavern started baking square, deep-dish pies in the blue steel utility pans salvaged from the auto plants — and that industrial accident created something now copied worldwide: a thick, airy, focaccia-like crust with cheese pushed all the way to the edges so it caramelizes into a crispy “frico” rim against the pan, with the sauce ladled on top in stripes. Buddy’s still bakes it in those pans in the original neighborhood joint, and eating the original where the whole style was born is a genuine Detroit food pilgrimage. The square with the crispy cheese corners is the whole point.