The Detroit-Style Pizza At This Michigan Spot Is So Good, You’ll Judge Every Slice After It
Step onto Conant Street and the first thing you notice is the hum of a place that invented a style, not just a trend. Buddy’s Pizza has history on the walls, square pans in the ovens, and a confident aroma that says you made the right turn.
You are here for corner pieces, caramelized cheese edges, and that lively tomato basil sauce that hits like a bright cymbal. This isn’t just a meal; it’s a pilgrimage to the source.
In the heart of Detroit, the legacy of the original 1946 location remains untouched by time. From the seasoned blue steel pans, originally forged in local automotive plants, to the signature Wisconsin brick cheese, every element has been refined over nearly eight decades.
The atmosphere inside is a blend of neighborhood warmth and legendary status, where the floors have seen generations of celebrations and the air carries the weight of a true culinary icon. Consider this your friendly roadmap to ordering smart, savoring slowly, and leaving with your pizza standards set permanently higher.
This is the original birthplace of Michigan’s most iconic square slice. To master the menu at this historic landmark, you need to understand why the “detroit-style” order starts with the corners and which specific toppings harmonize best with the heavy crunch of that signature crust.
I’ve put together a guide to help you navigate the original location’s menu, including the story behind the blue steel pans and the secret to choosing the perfect signature pie for your first “pilgrimage.”
Start With The Original 8-Square
That first bite should be your benchmark for what real pizza can be. The Original 8-square is the blueprint of Buddy’s DNA, showcasing a light, airy, yet remarkably sturdy crust that defies the heavy reputation of deep-dish styles. The edges are where the magic happens, as the Wisconsin brick cheese melts down the sides of the pan, creating a crispy, caramelized frico lace that provides a salty, buttery crunch.
The sauce is the final flourish, ladled in thick racing stripes across the top after baking to ensure the crust stays crisp and the tomato flavors remain bright and herbal. When you order the 8-square, you are tasting a proportion that has been protected since 1946. There is a specific discipline to how the pepperoni is tucked under the cheese, curling slightly at the corners to catch extra heat and savory fat.
Timing is your friend at the original Conant Street location. During the lunch and early dinner rushes, the kitchen is a well oiled machine, and pies hit the table whistling hot. Let your pizza rest for just a minute to let the cheese set, then dive in. Once you have experienced the harmony of a corner slice at the birthplace of the style, every other square you eat will be measured against this standard.
Chase The Crispy Corners
If you listen closely when your server sets the pan down, you will hear a faint, delightful crackle as a corner slice is lifted. In Detroit style pizza, the corners are the absolute prize. This is the specific point where the brick cheese meets the blue steel pan, bubbling into a browned frame that snaps with a sharp crunch before giving way to the soft, pillowy crumb inside.
This textural contrast is no accident. It is the entire point of using square pans. It turns the perimeter of the pizza into a savory, toasted snack that amplifies the sweetness of the tomato sauce. The technique used at Buddy’s is a small history lesson in every bite. Legend has it that the original pans were forged in local automotive plants, and that industrial heritage is still felt in the deliberate cheese to pan contact.
To ensure a harmonious table, always order enough squares so that every person gets at least one corner slice. If you are dining solo, the 4-square is the strategic move, as it automatically grants you two corners. Many regulars save their corner for the final bite of the meal, a salty sweet reward that lingers long after the pan is empty.
Try The Detroiter For A Pepperoni Masterclass
Pepperoni at Buddy’s performs a savory kind of acrobatics. On the Detroiter pie, the meat is sliced specifically to cup slightly under the heat, with edges that become char kissed and crispy. These tiny pepperoni bowls catch pools of savory oil that season the sauce stripes above, infusing every bite with a deep, smoky richness.
The tomato basil sauce provides a necessary zing, cutting through the buttery depth of the cheese without dimming its flavor. It is a masterclass in balance that has been studied and refined over decades at the original shop. This particular pie is a nod to the local traditions that made Detroit style a global phenomenon. You can sense the repetition and excellence in the way the toppings are distributed.
If you are feeling curious, a half and half order is the way to go. Pair a Detroiter side with a classic cheese side to truly appreciate the difference that the cupped pepperoni makes to the texture of the crust. You might even ask for a small cup of extra sauce on the side for dipping. You will likely leave already planning your next visit specifically for this pepperoni situation.
Respect The Sauce Stripes
At Buddy’s, the order of operations is reversed. The sauce sits proudly on top of the cheese rather than being hidden underneath. Those bright red stripes serve a dual purpose. They deliver a concentrated burst of herbal lift and sweet tart snap, and they protect the delicate crust from becoming soggy during the bake.
This design decision results in a cleaner bite where you can taste the distinct quality of the tomatoes separately from the rich, melted brick cheese. It is a technique born of neighborhood ingenuity that has become a hallmark of the style. If you find yourself gravitating toward the saucier side of life, do not hesitate to request an extra ladle on the side.
Dragging the crunchy bottom crust through a cup of cold sauce between mouthfuls is a pro move that many regulars swear by. It allows you to find your own personal rhythm, alternating between the sauced sections and the unadorned, cheesy nibbles. This ritual of sauce, cheese, crunch, repeat is how you truly eat Detroit history.
Order The Antipasto Salad For Crunch Contrast
Before the first square pie even arrives, you should have a Buddy’s antipasto salad on the table. This is not just a side dish. It is a necessary foil to the richness of the pizza. Crisp iceberg lettuce, tangy pepperoncini, savory salami, and a generous shower of cheese and veggies provide the acidity and crunch needed to reset your palate between buttery bites of crust.
It is the refreshing contrast you do not realize you need until you are on your second square and the vinegar in the dressing helps tap the brakes on the heavy cheese. Detroit families have been pairing this salad with their square slices for decades, making it a sacred table tradition at the Conant Street location.
The house made dressings are legendary in their own right, talked about by locals like old friends. To manage the zing levels, many guests prefer to order the dressing on the side. Forking a bit of salad onto your plate to alternate bites with the hot pizza makes the flavors of the pie pop much brighter.
Gluten-Free Option That Travels Well
One of the most impressive things about Buddy’s is their commitment to inclusivity without sacrificing the Detroit experience. Their gluten free pizza is frequently praised by guests for its soft, chewy bite and the kitchen’s rigorous prep practices. They take cross contact precautions seriously, using foil lined pans and dedicated tools to ensure every slice is safe.
This attention to detail has earned them a loyal following of fans who plan their travel routes around a Buddy’s pickup. The gluten free crust holds up remarkably well, maintaining its structure even after a short drive. If you are taking your meal to go, you can even request it uncut to better control the slice size.
This keeps the heat trapped inside the pie until you are ready to eat. Whether you are a local or just passing through, you will appreciate how hot and fresh the gluten free squares stay, making it a reliable option for a scenic roadside picnic.
Honor The Original Location’s Vibe
While there are many Buddy’s locations now, the original on Conant Street is a living scrapbook of Detroit history. The wood paneled walls, vintage photos, and steady buzz of the dining room create an atmosphere of casual reverence. This is where the style was born, and the staff treats the legacy with a warm, efficient hospitality that makes you feel like your name should be on a plaque somewhere.
Service here is the kind where regulars are remembered and first timers are welcomed with a welcome home energy. Since 1946, this location has balanced its icon status with the everyday reality of being a neighborhood favorite. You can feel the decades of repetition in the way the pies land perfectly timed.
This holds true regardless of how busy the room gets. If you want a more relaxed experience, arrive near opening at 11 AM. If you want to feel the true energy of a Detroit institution, aim for the evening rush. You will leave with a full stomach and a clear understanding of why locals always send out of towners here first.
Mind The Hours And Heat Window
Timing is flavor at Buddy’s. The shop opens at 11 AM, and those early morning pies often possess a special kind of magic. The pans are seasoned and ready, and the sauce is at its most vibrant. The way the cheese frico sets against the blue steel pan is a delicate science of heat and timing.
Catching that sweet window where the corners snap and the center stays cloud light is the goal of every pizza lover. The original location keeps a dependable cadence, typically operating from 11 AM to 8 or 9 PM, with slight extensions on the weekends.
Because the kitchen is so popular, calling ahead on Fridays and Saturdays is a smart move, especially if you are on a tight schedule. Be sure to specify whether you are dining in or picking up so the kitchen can pace your bake accordingly. This ensures your pizza spends the minimum amount of time in the box.
Explore Half And Half Combos
Curiosity is encouraged when you are looking at an 8-square pan. Ordering a split pie, perhaps half Super 6 and half Detroiter, allows you to experience different topping philosophies in a single sitting. One side might lean into the spicy, meaty complexity of the Super 6, while the other side focuses on the pure, cupped pepperoni clarity of the Detroiter.
The geometry of the square pan keeps everything tidy, meaning you will not have to worry about border wars between different toppings. This ability to customize highlights Buddy’s incredible sense of proportion. Even with multiple toppings, the crust remains the star, never sagging under the weight.
Ask your server for their favorite pairing ideas or tips on sauce placement. Some guests like to keep a side of red sauce nearby to swipe across the un sauced edges of the meaty side. You will likely end the meal with new favorites and a mental list of combinations to try next time.
Savor The Wisconsin Brick Cheese
While the crust gets the glory, the Wisconsin brick cheese is the quiet star of the show. It is chosen for its specific fat content and melting point, which allows it to transform into a buttery, stretchy blanket over the dough before crisping into a savory caramel crust where it touches the pan.
This cheese provides a rich, slightly sweet note that pairs perfectly with the tart tomato sauce. It creates a clean harmony that is not found in standard mozzarella based pizzas. Detroit style pizza owes its very identity to this choice of cheese. Buddy’s helped define how brick cheese behaves in high heat pans.
To truly spotlight the ingredient, try a simple cheese pie with a side of extra sauce. By alternating bites of the edge and the middle, you can feel the full spectrum of the cheese, from its soft, gooey center to its browned, salty perimeter.
Pair With A House-Made Ranch (For Dipping)
If you look at the neighboring tables, you will likely see a small cup of house made ranch at almost every one. It is a quiet Detroit ritual. The herby, cool tang of the ranch is the perfect partner for the buttery, hot corners of the crust.
It acts as a small palate reset, making each new bite of saucy pizza feel like the first one. It is a simple addition that offers a massive payoff in flavor. Buddy’s dressings have a fan base that rivals the pizza itself, and they are discussed by regulars with the same reverence as the 8-square pies.
The ranch at the original location is creamy and herb forward, designed to enhance rather than mask the flavor of the pizza. Try dipping just the edges of your crust first to test the balance. You may find yourself planning extra crust only bites just to keep the dipping going.
Finish With A Brownie Sundae Or Vernors Float
After the savory intensity of cheese and sauce, a sweet ending is almost mandatory. The brownie sundae is a classic study in temperature contrast, arriving warm and fudgy under cold, creamy scoops of ice cream. If you want a true Michigan experience, go for the Vernors float.
It pairs the state’s famous ginger heavy ale with a scoop of vanilla, creating a fizzy, nostalgic treat that feels like a hug in a glass. Desserts at the Conant Street location do not chase trends. They reinforce the feeling of hometown comfort that has been part of the Buddy’s story for nearly 80 years.
To do it right, ask your server to clear the pizza pans before the sweets land so you can truly focus on the final course. You will walk out past the wood paneled walls and into the Detroit air with that pleasant, content quiet that only follows a meal done exactly right.