UPTON, MONDAY MORNING
ON "LIVE IN THE D."
LIVE AUDIENCE, CAN I HEAR YO
[CHEERS AND APPLAUSE]
>> Jason: SHAMELESS.
DETROIT HAS ITS ICONS.
AND WE'RE TALKING ABOUT VERNORS,
BETTER-MADE CHIPS AND HOW DID
DETROIT GET ITS STYLE?
>> Tati: MICHELLE OLIVER TAKES
US THERE TO SEE HOW IT GOT
STARTED.
>> WE'RE SITTING IN THE BIRTH
PLACE OF DETROIT'S ORIGINAL
SQUARE PIZZA.
BUDDY'S WAS NAMED AFTER A GROUP
OF FELLAS THA CAME TOGETHER AND
HANGOUT.
>> Reporter: IN 1946, THEY
DEVELOPED THE DISH THAT WOULD
MAKE BUDDY'S FAMOUS.
>> GUS WAS APPROACHED BY A
GENTLEMAN THAT HAD CASES OF
THESE PANS THAT THEY USED IN THE
FACTORIES DURING THE WAR.
AND THIS WHOLE AREA WAS THE
MILITARY COMPLEX FOR INDUSTRY.
NOW THEY HAD ALL THESE PANS LEFT
OVER, GUS, SAID, I'M GONNA MAKE
PIZZA!
AND THAT'S HOW WE GOT THE SQUARE
DEEP DISH.
>> Reporter: THAT'S NOT THE ONLY
THING THAT MAKES IT UNIQUE.
>> THEY DEVELOPED IT TO WHERE
THE DOUGH, THE MEAT, THE CHEESE,
AND THE SAUCE ON THE TOP.
AND THAT'S OUR STYLE.
THOSE FLAVORS GO ON TO THE DOUGH
AS IT IS COOKING.
>> Reporter: EVERYTHING IS MADE
FRESH AND THEY SELL MORE THAN
PIZZA.
>> WE'RE STEEP IN TRADITION AND
WE HAVE A GREAT MULTI-GRAIN.
OUR GLEETEN-FREE IS OUTSTANDING.
WE DO OFFER A VARIETY OF PASTAS
AND SANDWICHES.
OUR PROCESS IS NOT TO BE
PROCESSED.
IN HONOR OF ALL THOSE SPICY
DETROITERS WHO SUPPORTED US OVER
THE YEARS, WE DEVELOPED A PIZZA
CALLED A DETROITER.
>> Reporter: THIS PEPPERONI
THE CLASSIC ONE.
♪♪
>> START OFF WITH A CHEESE PIZZA
AND WHAT WE DO IS WE'LL PUT ON A
CHEESE.
CHEESE?
>> A BRICK CHEESE IS KIND OF
STRINGY.
RIGHT?
>> YES.
>> Reporter: AND THEN MORE
CHEESE WITH THE MOTOR CITY
CHEESE BLEND.
>> IT HAS THE ASIAGO CHEESE,
BRICK CHEESE, AND PARMESAN
CHEESE.
>> Reporter: NEXT THE SPECIAL
TOMATO BASIL SAUCE.
>> IN LITTLE SPOTS.
>> Reporter: NOW THE PEPPERONI.
>> WE HAVE ABOUT 40, SOMEWHERE
AROUND 40 SLICES OF PEPPERONI, A
SPICIER PIZZA, BECAUSE NORMALLY
WE PUT THE PEPPERONI UNDER THE
CHEESE AND HELPS PREVENT IT FROM
CHARRING AND THIS WAY, IT'S A
MUCH MORE SPIER BITE TO IT.
>> Reporter: THEN WE MAKE THINGS
MORE SPICY.
>> YES.
>> Reporter: NICE.
WE FINISH OFF WITH SHAVED
PARMESAN AND INTO THE OVEN IT
GOES.
IT COMES OUT WITH THE CHEESE
BUBBLING, THE PEPPERONI
PERFECTLY CHARRED AND THE CRUST
GOLDEN BROWN AND CRISPY.
>> BUDDY'S IS ONE OF THE ICONS
IN DETROIT.
IF YOU GO TO PHILLY, YOU GET A
CHEESE STEAK.
IF YOU COME TO DETROIT,
DEFINITELY GET A BUDDY'S PIZZA.
>> Jason: AND A NICE COLD DRINK
THERE ON THE TABLE AS WELL.
WE HAVE THE MANAGER OF BUDDY'S
PIZZA.
TELL US ABOUT THIS SPREAD FOR
EACH AND EVERY AUDIENCE MEMBER
ON "LIVE IN THE D."
EAT!
COLLECTIONS, FOR THE ALLIANCE
FOR THE GREAT LAKES.
IT'S A GREAT CAUSE.
AND INITIALLY WE TOOK AND
DONATED A DOLLAR FOR EACH PIZZA
SALE FOR THAT ALLIANCE.
AND WE HAVE THE SUPERIOR.
>> Jason: LET'S START DOWN HERE
AND THIS WAY.
>> OVER HERE IS THE MOTOWN
MUSEUM WITH THE CURLED-UP
PEPPERONI THAT TRAP THE FLAVOR.
OU SALAD, AND PINE NUTS, SWEET
BASIL, PEPPERONI ON TOP AND
MOTOR CITY CHEESE BLEND OF OUR
FAMOUS BRICK CHEESE, FONTANELLA
AND PARMESAN CHEESE.
AND THE DIA WE'VE SUPPORTED AND
YOU HAVE ROASTED TOMATO, CAPERS,
A MIX OF ARTICHOKE BLEND.
FRONT OF TATI.
>> YES, YOU GET THE ROASTED RED
PEPPERS, ONIONS, RED BELL
PEPPERS.
IT'S ALMOST LIKE A MEAT SUB
SANDWICH, HAS A GREAT FLAVOR.
ALL OF THESE COME IN AND SUPPORT
OUR INSTITUTION BUT IT STARTED
71 YEARS AGO ON THAT CORNER OF 6
MILE AND CONANT, WITH THESE
PIZZA PANS.
FANS.
>> JUST DURING THE WAR, THEY
WERE USED IN THE INDUSTRY TO
SUPPORT THE WAR EFFORT AND HELP
US WIN THE WAR.
AND THEN IT TRANSITIONED INTO
THE AUTO INDUSTRY AND BECAME A
DRIP PAN.
ONE DAY, GUS SAID, HIS BUDDY HAD
ALL THESE PANS AND WE DON'T USE
THEM ANYMORE, I'M GONNA MAKE
PIZZA WITH THEM.
AND NOW IT'S SEASONED AND
THEY'RE AWESOME!
THAT'S OUR DOUGH.
IT GOES IN, PRESSED OUT TWICE.
WHAT'S NICE ABOUT OUR DOUGH IS
OIL.
IT'S JUST A WONDERFUL CRUST THAT
CRISPS UP, AND WITH OUR CHEESE,
IT'S A NICE BUTTERY FLAVOR
AROUND THE EDGE AND KNOWN
THROUGHOUT THE WORLD,
DETROIT-STYLE PIZZA!
YOU'VE GOT CHICAGO, YOU'VE GOT
NEW YORK, BUT WE'RE DETROIT!
PIZZA.