This is rare: a New Yorker who travels somewhere outside NYC, eats pizza, and claims it superior to Big Apple pies. Who knew a Gothamite could admit such things?! ;) In this case, it's Buddy's, with its Detroit deep-dish pizza:
So what makes Buddy's so great? As my dad likes to say, it all begins with a well-seasoned and greased blue steel pan. The dough rises in the pan, before brick cheese and then sauce is added. Different toppings find their way to different layers of the pizza. Brick cheese is also an important part of the whole equation. It is a bit saltier than mozz and pairs nicely with the thick and slightly sweet sauce. When the pizza is done, the big question is corner or middle slice. I am a fan of the corner slice because that maximizes the amount of crunchy and buttery crust. Buddy's also gets points for offering green olives as a topping, one of the most underrated and least offered topping around.
Various locations in Detroit area; see buddyspizza.com
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