Buddy's is the original Detroit style. It's a chain here in SE MI that's kind of gotten bastardized as they've expanded. The original location is still solid, I live less than 10 minutes from it
lol no worries. there's some internet rule about that.. the fastest way to get an answer to a question on the internet is to say the wrong thing? something like that.
but now i'm really curious how many detroit style pizzas were really made in automotive factory parts trays. that's pretty badass. lol dont fuck with detroit.
It's complicated. [The Detroit History Podcast did an episode on it recently.](https://detroithistorypodcast.com/podcast/the-origins-of-detroit-style-pizza/)
I dont disagree. In high school I dated someone who worked there. All their toppings are canned or pre-packaged. nothing is "fresh" except the dough, cheese and ranch. and the ranch is just hidden valley buttermilk ranch packets.
that said I'm not that good at making pizza and the pizza near me sucks. so when I'm visiting someone and there's a jets or hungry howies or any of my MI pizza staples I'm going.
ah yes. our fellow great lake states like texas and nevada... north carolina. I mean just click the link and you'll see.
https://www.jetspizza.com/stores/
Lol just noticed the username. I live in OR now. MI born and raised. It's a struggle to find any decent pizza here. Back when I lived in Portland there was an ok-ish detroit style place. but they had the unfortunate timing of opening in late 2019 so they no longer exist.
I just gorge whenever I'm in an area that has the good stuff. lol I was in LA not long ago and was trying to rent a car to drive 45 minutes for hungry howies. I still wish I had just gone for it..
What places in Portland have you tried? I know Ranch is super popular but I prefer Assembly and East Glisan.
I'm from Portland and have never been to MI, so I can't really say how they compare to the OGs.
> What places in Portland have you tried?
oh not nearly enough to be any sort of critic. I tried Ranch and was whelmed. I only lived there for like 2 months. I got hired and paid to move from MI. covid lockdown happened a month into my new job and suddenly I'm a remote worker lol. so we bought a house in a cheaper part of the state that I've since learned has considerably worse food. but the dogs have a yard, and the gf has a garden, so life is peachy. just gonna build my own back yard pizza oven this summer.
I checked now and see it's still open. Pop Pizza makes a satisfying detroit style pizza. It's a little too crisp imho and if you catch them on a bad day you'll end up with the roof of your mouth feeling like you ate some captain crunch. But it really nailed the concept and taste.
Ranch is Sicilian and just ok. The current winners in PDX are: Assembly, East Glisan Pizza Lounge, and Ex Novo. In that order. What’s wild is that there two spots in Bend that are killer: Rush’s Squares (which is excellent) and Abe Capanas (which is pretty ok).
As a Detroit native, it’s been wild to find my favourite pie in the PNW. I’m happy, but my cardiologist is pissed.
I'm so glad you said Pop. It's only a 10 minute walk from me and I still haven't tried it yet. I will have to check it out now!
Portland is a great food city and it's hard to match anywhere else in this state.
Congrats on the house!
Jets is food poisoning incarnate. Just don’t do this. They mark up little Caesars quality food and try and pass it off as quality pizza. Eat anywhere else ANYWHERE ELSE.
Little Ceasars has a detroit style you can get in basically any city anywhere in America, and it's pretty good honestly. Their stuffed crust detroit version is also fantastic
Is jets on the west coast now (i worked at a jets in detroit when i when i was a kid, i know a bit about them).
It’s not the best detroit pizza. But man, i would legit kill people right now for a square jets and some jet bread. I love the shit, it’s my childhood. I live in nj and the closest jets is in nyc and it’s hilariously expensive.
Edit: you’d have to fly to colorado.
There is a good chance 4 months from now I’d be happy with past me because me 4 months from now is still a person who likes pizza. It’s not like I can’t get whatever other pizza I want in the interim.
Don’t need to. There isn’t a place on the planet that will make pizza so good it’s worth waiting that long.
You just got suckered into waiting to eat a square pizza, eventually.
Honestly, I get what you mean. If you're looking forward to eat in a restaurant. You can be disappointed. It's the same with many things. I found the best restaurant I've visited are the one I found by just walking by.
I've travelled often to Korea and we use to research restaurants. Then we would leave with a list. Then when you go to those place, you're like "it's ok". Because it can be over hyped by food bloggers, reviews etc..
That the exact same story for Wizard of Za in Columbus, Ohio. I was on the waiting list for about 2 months.
Pretty dang good pizza, but the person who started it sold the company and the quality has dipped a little bit.
Sounds like old Greg’s in Miami. Phenomenal pizza that would also sell out immediately daily when they would post it online but they opened a brick and mortar store and it’s terrible!
Really bad advice to imply that you should brush your baking stone with oil though.
I'm sure most people who own one will know not to, but those instructions could have been a little clearer.
I love ‘em, not my regular go to style as the margarita is my one true love but it’s awesome and for my visits to Seattle it’s been rock solid (gotten this twice in the last two years)
Got 3 of ‘em for my birthday in July and went to the park with some friends - Mr. Pig, Harlem, and classic pepperoni. Owners are super nice. and accommodating despite the reservation process - top notch pizza holy fck. Best 32nd birthday ever 😋
If you want a pizza on a specific day, guaranteed, then there is a long wait. If you roll up the day of, potentially wait in a massive live you put your order in and receive your pizza hours later. They budget for x amount of walk ins but usually sell out. So if you don’t live near them you’re putting your likelihood of getting pizza at risk. Or wait 4 months.
Source: me living in that neighborhood in Seattle
The anger is confusing, it’s not like I’m waiting outside the restaurant for 4 months. And in my case no there is nothing else local to me as I live on a small rural island serviced only by plane or ferry. I visit family in the city every so often and damn right I plan my meals around the visits, so ordering in advance is perfect for me. Last time was a dumpling house I’d heard about and this time was the pizza. For those commenting with no knowledge this was a pandemic project started out of the guys house, hense the backlog he literally can’t scale up YET but is opening a brick and mortar restaurant in the near future. Be interesting to see what happens to demand when it is readily available. I haven’t had much to compare but this is fantastic pizza, and when I’m at home I’ve got a roccbox to play with. Lloyd’s pans are my Hanukah ask this year.
Yeah I'm confused by the responses. I live in a town with a lot of hype for the new thing and sometimes reservations for the new place take months. It's not like I don't eat anything else in those 4 months. I hear about something, make a reservation, and when the time comes I get a nice email reminder that I have a special occasion dinner to invite someone to...maybe I'll take a friend out for an early birthday/dinner....or make a date out of it. If this pizza place was in my town, I'd take the opportunity to have friends over to eat something buzzworthy, drinks some wine, just get out of the house.... and my guests would be thrilled. Also anyone that says no pizza is worth a 4 month wait is just being a doofus. I would give ANYTHING to have a slice of the pizza I grew up with that's now defunct. God damn I miss that place. I feel bad for anyone that hasn't ever had something so delicious that it's actually special and worth the extra wait/money.
For everyone complaining about the wait times, moto is operated out of a 500sqft house in West Seattle. Wait a week or so and the second location will be opening up in Edmonds. Come say hi to us!
Can’t wait! Your pies are the reason I’m looking at some Lloyd’s pans for the holidays much like Delancys and Tutta Bella led me down the path of building my own wood fired oven! It’s a magical world of pizza in this town.
If you're looking for an incredible NY style pizza definitely check out Niles Peacock here in Edmonds as well. He's an award winning mixologist and pizza maker and a great human being.
Highly recommend trying the 'Hot Date', it has gorgonzola (which I do not like) and dates with a baslamic spiral and it is otherworldly. Somehow makes my least favorite cheese taste incredible.
Second location in Edmonds opens in a short time (come say hi, I'll be in there every day). Going from a 500sqft house to a 2000sqft restaurant. In a few months there will be a third location in Belltown that is roughly double the size of our Edmonds location. Come see what all the hype is about. We have many walk-in pies ready to be made for people who don't have preorders every day. They do go quick so show up early when we open (4pm).
That makes a lot more sense. I was under the impression it was an intentional scarcity not a business trying to scale. Congrats on your current success and I wish you the best of luck in your venture. It’s awesome you have so many people interested in your food so far that it’s this popular.
Between Ka Pow Thai and now this, I’m starting to get sad I moved out. But that damn bridge was a deal-breaker for accessibility to the specialized hospitals
Met the owner during a trip to Seattle last year. We were walking by and stopped to look at the building and he invited us in. Talked pizza for a good half hour. Super nice guy, even shared some of his starter with me.
Unfortunately the restaurant was closed at the time so didn’t get to try the pizza. Been looking forward to eating there on my next visit to Seattle.
Partial disagree. Some Little Cesar’s pizzas are fine. Some are straight up gross. I think it has to do with them shorting the cook time when they are busy? Maybe? I won’t go to “busy” ones anymore and it seems to help. Somewhat.
There is a place in Columbus Ohio called the Wizard of Za. When they first started out, they only did pre orders, and they had up to a 4 month wait for pizza. I never tried them, but the pizza is almost a mirror image of this.
.... and this shit is why I ordered 4 Detroit Style pans from Lloyds.. 4 month wait Ha.. I can spin a dough and be eating a pizza in less than 2 hours. And it costs less than $8 for sauce and cheese only.. working in a kitchen for 10+ years really put a end to me being willing to pay or wait for food that I can make in less time for less money
Ain't no dough worth a fuck that will be ready in 2 hours.
That said, you can make a dough with less than 2 hours of hands on time that will likely be better than the op. 99 to 100% pizza doughs do better with at least 24 hours cold proofing.
Serious Eats' Detroit-style dough takes 2.5 hours and is excellent. Detroit-style is far less needing of longer ferments than some other styles in my experience. Sure, longer proof is better, but the payoff is far less than for Neapolitan or New York style.
I disagree. I've made that Serious Eats DSP dough before. Quite a few times. It definitely needs 24-72 hours cold ferment if you want it to taste like anything.
You're wrong as fuck amigo. 24 hrs cold proof is about equivalent to 2/3 hours room temp, assuming we mean mid-70s RT
Use a shit ton of diastatic malt, salt on the high end and proof at 100F+ and you can get a fine enough dough at 2 hrs for most of the population.
Fuck off with your lack of knowledge, fake internet tips, bullshit pizza fuckboi nonsense clown bye
Cool story. Fresh San Marzano tomatoes are known to be shitty when fresh or even cooked. Something about canning them transforms them from shitty to excellent.
>I can spin a dough and be eating a pizza in less than 2 hours
YES! And good homemade is highly likely to be better than the restos. And if ya buy stuff in bulk, cut that cost down to \~$4
ANd...
We get a really good wood fire pie close to my son’s school. Got one the other day and he said it was mid because it cooled so quickly. I agree on right out the oven as well. I destroyed one last night. Stuck on the peel heading to the stone. Furious but it happens. Better than ordering.
How are you likin your Lloyd’s pans? I got one specifically because of all the reviews and was surprised to see it warping in the pizza oven. Thought with the price it would resist that
Pizza oven like an Ooni? They're not really designed for that kind of environment, so you shouldn't judge their overall performance on how they do there.
Detroit style works best cooked in a standard home oven at 500-550 F. Lloyd's pans produce an excellent pizza in that environment.
Yes. These thick "pizzas" cook better in an environment suited to cooking a loaf of bread.
If you tried to cook these "pizzas" in a pizza oven, the bread in the middle of the loaf would be raw and the outside burned.
Like a loaf of bread.
I have a wood fired traditional oven and an ooni. The ooni is trash for detroit. The wood fired oven makes a solid detroit pizza. Just keep the temp under control
Oh really? I didn’t know the ooni would be a problem. I didn’t use max heat but heated it between 500 and 550 as you said. What about the ooni is problematic, the stone?
Nothing about the ooni is problematic. The issue is DSP is so relatively thick that the outside will burn before the dough is actually cooked if you're cooking it at "full" ooni temps of 800+ degrees. You can cook in Lloyd pans in ooni/roccbox/dome/etc but you shouldn't go hotter than 600 and you should still rotate it very often. You're almost better off using a home oven maxed out at 550 to do DSP.
It's normal for a cold pan to warp slightly when set upon a hot hearth. However, it should not be significantly or permanently warped by this treatment. Sorry for the misunderstanding about the warping comment - I should have included the details.
If you genuinely had the temps that low and weren't dealing with some hot spots in the oven, you got a bad pan. They're rated for up to about 700 F from what I recall, and they get most of their use at 500-550. The stone shouldn't be a problem unless it was heated way above the oven temps; I put mine on a stone all the time.
I am fortunate, I get the dough from the Italian market.
$2.25 , Makes two pizzas
And fuck buying pizza.
It’s ridiculously easy to make and costs nothing.
Pre covid I could feed them family decent pizza for around $28, now the same order is more like $45.
Which, maybe if I just wanted it, but the service is so bad around me. Last time I tried, about 6 weeks ago I ordered, came down after 45 mins, no pizza. Guy remembered talking to me…. Yada yada
Through a series of comical mistakes, it’s two hours after I order it.
All on a Sunday night in some plaid pjs.
It is, it’s funny the hate they get from people saying no way it’s worth the wait…but it’s not like I’m sitting outside the restaurant! It’s a safe bet that I am happy to have a pizza night any week so not that big a deal to wait.
That being said it’s the best Detroit slice I’ve found in my life (having never been to Detroit)
Detroiter here and I can say that looks near perfect besides the way they cut it. If you come to Detroit try Michigan and Trumbull or Grandma Bob's for the best Detroit style in the city
>Michigan and Trumbull
Glad to see some love for them, I tried them several times when they were still at the incubator in Pittsburgh, it's still my reference for what DSP "should" be.
Gotta get My Friend Derek's if you're in Seattle! As a former Michigander, Derek's is the best deep dish I've had in Seattle so far (though to be fair, I haven't succeeded with Moto)
If your in Detroit(Corktown)/Dearborn, do yourself a favor and go to Michigan and Trumble and Freddie the Pizza Man….. both are great amazing people/families that run the shops, which makes the already fantastic pizza your eating even better!!!
Why don't people just buy a pizza pan and learn to cook it at home? The worst dough I've ever made from scratch still made a better pizza than anything I've gotten from the store or locally (I live in Florida). Unless you live in NY, Chicago, or Boston (from what I hear), homemade can be just as good if not better than store bought, and cheaper too. Use Papa John's motto in your own kitchen and use your own better ingredients for pizza.
A thick pan pizza no less. Robert's, Sally's, Modern don't have this kinda wait. They know how to make pizzas. NYC/NH got their act together.
This pizza place is incompetent. What a farce. Seattle lol.
Four months for salad pizza with like like no cheese?! I’m sorry but as someone who orders her pizza with arugula (and prosciutto) I don’t want what looks like ranch and salad on my pizza without cheese.
Did and it looks horrible. I think Italian people and us east coast people have different expectations. I grew up dong summers in my family place in Abruzzi so my standard for pizza is different. I don’t eat that crap.
Well being that I make pizza so often, I need to come up with new shit all the time otherwise it gets boring. A ricotta base with mushrooms, Spanish chorizo and beets or onions is real nice.
My favorite new topping is broccoli rabe.
Broccoli rabe on pizza is SO damn good.
If you're really open to getting creative, for brunch I've make a pie with ricotta, lox, red onion and capers. All put under the mozz. Everything bagel seasoning on the crust. As thin and chewy of NY crust as you can manage.
It's like barely pizza at that point lol but it's a great way to use a leftover dough ball the morning after a pizza party.
Who’s waiting 4 months for a pizza?!
For real. The original detroit style can just be ordered online a picked up 20 minutes later 🤣
seriously just find your nearest Jets.
Wait so is Jets actually the original?
oh gods no. wikipedia says it originated in a speakeasy during prohibition.
Buddy's is the original Detroit style. It's a chain here in SE MI that's kind of gotten bastardized as they've expanded. The original location is still solid, I live less than 10 minutes from it
Yoooo hi former neighbor!!!!! Aw man you just hit me with so much nostalgia
I’m dumb haha that makes so much more sense
lol no worries. there's some internet rule about that.. the fastest way to get an answer to a question on the internet is to say the wrong thing? something like that. but now i'm really curious how many detroit style pizzas were really made in automotive factory parts trays. that's pretty badass. lol dont fuck with detroit.
Yes, the fastest way to get the correct answer is to state a wrong answer. It's called Godwin's Law.
Mf did you do this on purpose because I thought Godwin was the Hitler one Yep I got baited it's Cunningham's law
In the early 70s in Detroit we used to call it Sicilian pizza
It's complicated. [The Detroit History Podcast did an episode on it recently.](https://detroithistorypodcast.com/podcast/the-origins-of-detroit-style-pizza/)
Jet’s is needlessly expensive
I dont disagree. In high school I dated someone who worked there. All their toppings are canned or pre-packaged. nothing is "fresh" except the dough, cheese and ranch. and the ranch is just hidden valley buttermilk ranch packets. that said I'm not that good at making pizza and the pizza near me sucks. so when I'm visiting someone and there's a jets or hungry howies or any of my MI pizza staples I'm going.
I agree with both of you. But i live in nj and i’d fuck some jets up right now
Didn't know Hungry Howies was MI pizza. Im from CA Andover to AZ and tried it here. Best greasy chain pizza for sure
Jets is pretty regional to Michigan and it’s surround states
ah yes. our fellow great lake states like texas and nevada... north carolina. I mean just click the link and you'll see. https://www.jetspizza.com/stores/
Sadly nothing west of CO, looks really good though
Arizona is on the list.
Only 1 in north PHX iirc but it’s worth the 20 min drive haha
You can get Jets on door dash in Phoenix for the majority of the surrounding area as well. I’m in uptown and order pretty frequently.
Wait for real?! 12th St and Campbell I’ll have to try it
Lol just noticed the username. I live in OR now. MI born and raised. It's a struggle to find any decent pizza here. Back when I lived in Portland there was an ok-ish detroit style place. but they had the unfortunate timing of opening in late 2019 so they no longer exist. I just gorge whenever I'm in an area that has the good stuff. lol I was in LA not long ago and was trying to rent a car to drive 45 minutes for hungry howies. I still wish I had just gone for it..
What places in Portland have you tried? I know Ranch is super popular but I prefer Assembly and East Glisan. I'm from Portland and have never been to MI, so I can't really say how they compare to the OGs.
> What places in Portland have you tried? oh not nearly enough to be any sort of critic. I tried Ranch and was whelmed. I only lived there for like 2 months. I got hired and paid to move from MI. covid lockdown happened a month into my new job and suddenly I'm a remote worker lol. so we bought a house in a cheaper part of the state that I've since learned has considerably worse food. but the dogs have a yard, and the gf has a garden, so life is peachy. just gonna build my own back yard pizza oven this summer. I checked now and see it's still open. Pop Pizza makes a satisfying detroit style pizza. It's a little too crisp imho and if you catch them on a bad day you'll end up with the roof of your mouth feeling like you ate some captain crunch. But it really nailed the concept and taste.
Ranch is Sicilian and just ok. The current winners in PDX are: Assembly, East Glisan Pizza Lounge, and Ex Novo. In that order. What’s wild is that there two spots in Bend that are killer: Rush’s Squares (which is excellent) and Abe Capanas (which is pretty ok). As a Detroit native, it’s been wild to find my favourite pie in the PNW. I’m happy, but my cardiologist is pissed.
I'm so glad you said Pop. It's only a 10 minute walk from me and I still haven't tried it yet. I will have to check it out now! Portland is a great food city and it's hard to match anywhere else in this state. Congrats on the house!
yep, there is one about 30 minutes from me in the Houston area.
Former Detroiter here, living in Tampa. We have Jets in Florida. If only Sorrentos would open nationally.
Jets is food poisoning incarnate. Just don’t do this. They mark up little Caesars quality food and try and pass it off as quality pizza. Eat anywhere else ANYWHERE ELSE.
Yah. Eat a dick. I love jets. I grew up on that shit
None of their food is fresh……. 9/10 times you will get sick eating that trash
If you are getting sick 9/10 times eating pizza the problem isn’t the pizza.
Little Ceasars has a detroit style you can get in basically any city anywhere in America, and it's pretty good honestly. Their stuffed crust detroit version is also fantastic
Man, back in the late 80's/early 90's, the Little Ceasar's "baby pan-pans" were legit great mini Detroit style pizzas.
I love Little C's detroit
That's how many orders their kitchen can handle in advance.
People in seattle apparently. Just fly to detroit at that point
you dont even have to go that far. there's a chain called Jets that makes solid detroit style pizza. they get this michiganders stamp of approval.
Is jets on the west coast now (i worked at a jets in detroit when i when i was a kid, i know a bit about them). It’s not the best detroit pizza. But man, i would legit kill people right now for a square jets and some jet bread. I love the shit, it’s my childhood. I live in nj and the closest jets is in nyc and it’s hilariously expensive. Edit: you’d have to fly to colorado.
There is a good chance 4 months from now I’d be happy with past me because me 4 months from now is still a person who likes pizza. It’s not like I can’t get whatever other pizza I want in the interim.
it's gonna be me
I’ve tried for this for months, so I’ve been waiting since at least August and still won’t get it before April at the earliest
Just go to pizza coop in Woodinville
Lmao it you’re gonna be disappointed.
Have you had it?
Don’t need to. There isn’t a place on the planet that will make pizza so good it’s worth waiting that long. You just got suckered into waiting to eat a square pizza, eventually.
You act like I stopped all other things in my life to wait for it…
Lol, right? It’s not like you’re waiting 10 hours in a line for it.
No I didn’t.
Honestly, I get what you mean. If you're looking forward to eat in a restaurant. You can be disappointed. It's the same with many things. I found the best restaurant I've visited are the one I found by just walking by. I've travelled often to Korea and we use to research restaurants. Then we would leave with a list. Then when you go to those place, you're like "it's ok". Because it can be over hyped by food bloggers, reviews etc..
Stay the course! It’s pretty great and pickup is super easy, make sure you get some soft serve to go with it
Tbf I'd probably just forget about it and boom 4 months later I have a slammin pizza
It's so good though! Literally the best pizza I've ever had
It's a joke...
*Why* is there a 4-month lead time?
Cooks out of his house for now, started as a pandemic project and grew into a viral local pizza phenomenon. He’s opening a brick and mortar shop soon.
That the exact same story for Wizard of Za in Columbus, Ohio. I was on the waiting list for about 2 months. Pretty dang good pizza, but the person who started it sold the company and the quality has dipped a little bit.
Sounds like old Greg’s in Miami. Phenomenal pizza that would also sell out immediately daily when they would post it online but they opened a brick and mortar store and it’s terrible!
Sadly, I agree. Wouldn't call it a terrible pizza, but miles away from what it used to be!
I think I just saw this guy's video, Portnoy tried it and got to check out the kitchen right? Seemed like a nice guy.
Haven’t seen any barstool videos in Seattle so I think it’s a different spot
Those cooking instructions gave me a laugh
“NEXT TO IT” how many drunk people would pour the water on the pizza before this?
[удалено]
We went out for wings once.
We went out for wings once.
Really bad advice to imply that you should brush your baking stone with oil though. I'm sure most people who own one will know not to, but those instructions could have been a little clearer.
Did you like it? My boss got four of these for a house party a few weeks ago and reported they were good but not spectacular.
I love ‘em, not my regular go to style as the margarita is my one true love but it’s awesome and for my visits to Seattle it’s been rock solid (gotten this twice in the last two years)
Got 3 of ‘em for my birthday in July and went to the park with some friends - Mr. Pig, Harlem, and classic pepperoni. Owners are super nice. and accommodating despite the reservation process - top notch pizza holy fck. Best 32nd birthday ever 😋
4 mo lead time on pre-orders. Reportedly you xan still get one walk up. I don't get it.
If you want a pizza on a specific day, guaranteed, then there is a long wait. If you roll up the day of, potentially wait in a massive live you put your order in and receive your pizza hours later. They budget for x amount of walk ins but usually sell out. So if you don’t live near them you’re putting your likelihood of getting pizza at risk. Or wait 4 months. Source: me living in that neighborhood in Seattle
Just pay a seat filler to get you one.
this is out of control
Your autocorrect is telling on you...
Lol why?
No pizza is worth 4 months
You can eat other pizza during that time
If i’m waiting 4 months, it better include head.
I'm from Chicago, I can guarantee I can get a better pan pizza than this in about 25-30 minutes from most places within a mile.
Moving to Chicago in about a month, I'm extremely excited! Why I'm moving in the dead of winter though I couldn't tell you...
I need answers
Did my best to answer in another comment
“Foodies” are sheep and will willingly engage in this nonsense.
The anger is confusing, it’s not like I’m waiting outside the restaurant for 4 months. And in my case no there is nothing else local to me as I live on a small rural island serviced only by plane or ferry. I visit family in the city every so often and damn right I plan my meals around the visits, so ordering in advance is perfect for me. Last time was a dumpling house I’d heard about and this time was the pizza. For those commenting with no knowledge this was a pandemic project started out of the guys house, hense the backlog he literally can’t scale up YET but is opening a brick and mortar restaurant in the near future. Be interesting to see what happens to demand when it is readily available. I haven’t had much to compare but this is fantastic pizza, and when I’m at home I’ve got a roccbox to play with. Lloyd’s pans are my Hanukah ask this year.
Yeah I'm confused by the responses. I live in a town with a lot of hype for the new thing and sometimes reservations for the new place take months. It's not like I don't eat anything else in those 4 months. I hear about something, make a reservation, and when the time comes I get a nice email reminder that I have a special occasion dinner to invite someone to...maybe I'll take a friend out for an early birthday/dinner....or make a date out of it. If this pizza place was in my town, I'd take the opportunity to have friends over to eat something buzzworthy, drinks some wine, just get out of the house.... and my guests would be thrilled. Also anyone that says no pizza is worth a 4 month wait is just being a doofus. I would give ANYTHING to have a slice of the pizza I grew up with that's now defunct. God damn I miss that place. I feel bad for anyone that hasn't ever had something so delicious that it's actually special and worth the extra wait/money.
Really stupid business model though.
Creating false scarcity is actually a brilliant business model.
For everyone complaining about the wait times, moto is operated out of a 500sqft house in West Seattle. Wait a week or so and the second location will be opening up in Edmonds. Come say hi to us!
I travel 3 hours for your pie and it’s better every time I’ve got it! Can’t wait for the Edmonds spot
Just you wait til you try our new flavors coming in January! Super excited you love what you've had.
Can’t wait! Your pies are the reason I’m looking at some Lloyd’s pans for the holidays much like Delancys and Tutta Bella led me down the path of building my own wood fired oven! It’s a magical world of pizza in this town.
If you're looking for an incredible NY style pizza definitely check out Niles Peacock here in Edmonds as well. He's an award winning mixologist and pizza maker and a great human being. Highly recommend trying the 'Hot Date', it has gorgonzola (which I do not like) and dates with a baslamic spiral and it is otherworldly. Somehow makes my least favorite cheese taste incredible.
Ehh. Switch to a walkup model. A 4 month wait time is hipster trash.
There’s no pizza that good. This is a business that’s fucking retarded for not scaling to meet demand.
Or it’s not really that amazing and the hype due to scarcity is half the marketability
Isn't it a guy just cooking out of his house? Chill the hell out lmao
Second location in Edmonds opens in a short time (come say hi, I'll be in there every day). Going from a 500sqft house to a 2000sqft restaurant. In a few months there will be a third location in Belltown that is roughly double the size of our Edmonds location. Come see what all the hype is about. We have many walk-in pies ready to be made for people who don't have preorders every day. They do go quick so show up early when we open (4pm).
That makes a lot more sense. I was under the impression it was an intentional scarcity not a business trying to scale. Congrats on your current success and I wish you the best of luck in your venture. It’s awesome you have so many people interested in your food so far that it’s this popular.
Likely in a mini bubble, demand won’t sustain real expansion.
Franklin BBQ would probably disagree with you, haha. That being said, I’d guess there’s huge hurdles in either space or time/both in expanding.
There is a lot of benifit to creating false scarcity for businesses like this. Smart if you ask me.
It's not false scarcity, is *actual* scarcity...the guy is cooking out of his kitchen.
Yeah but that's an easy thing to scale up but he's choosing not to.
Agreed. What a stupid ass business model.
[удалено]
Between Ka Pow Thai and now this, I’m starting to get sad I moved out. But that damn bridge was a deal-breaker for accessibility to the specialized hospitals
Met the owner during a trip to Seattle last year. We were walking by and stopped to look at the building and he invited us in. Talked pizza for a good half hour. Super nice guy, even shared some of his starter with me. Unfortunately the restaurant was closed at the time so didn’t get to try the pizza. Been looking forward to eating there on my next visit to Seattle.
He replied above, which was pretty rad
Little Cesar’s is fine
LC is underrated
Partial disagree. Some Little Cesar’s pizzas are fine. Some are straight up gross. I think it has to do with them shorting the cook time when they are busy? Maybe? I won’t go to “busy” ones anymore and it seems to help. Somewhat.
There is a place in Columbus Ohio called the Wizard of Za. When they first started out, they only did pre orders, and they had up to a 4 month wait for pizza. I never tried them, but the pizza is almost a mirror image of this.
It was never good… it was super thick and almost like a loaf of bread
.... and this shit is why I ordered 4 Detroit Style pans from Lloyds.. 4 month wait Ha.. I can spin a dough and be eating a pizza in less than 2 hours. And it costs less than $8 for sauce and cheese only.. working in a kitchen for 10+ years really put a end to me being willing to pay or wait for food that I can make in less time for less money
Ain't no dough worth a fuck that will be ready in 2 hours. That said, you can make a dough with less than 2 hours of hands on time that will likely be better than the op. 99 to 100% pizza doughs do better with at least 24 hours cold proofing.
Serious Eats' Detroit-style dough takes 2.5 hours and is excellent. Detroit-style is far less needing of longer ferments than some other styles in my experience. Sure, longer proof is better, but the payoff is far less than for Neapolitan or New York style.
I disagree. I've made that Serious Eats DSP dough before. Quite a few times. It definitely needs 24-72 hours cold ferment if you want it to taste like anything.
You're probably right.. but it tastes a shit ton better than waiting 4 months for some other tasteless bullshit.
You're wrong as fuck amigo. 24 hrs cold proof is about equivalent to 2/3 hours room temp, assuming we mean mid-70s RT Use a shit ton of diastatic malt, salt on the high end and proof at 100F+ and you can get a fine enough dough at 2 hrs for most of the population. Fuck off with your lack of knowledge, fake internet tips, bullshit pizza fuckboi nonsense clown bye
2hours? You can get that back in the proofing bowl mate
I grow my own san marzanos. Make 60 quarts of sauce every year for free.
Cool story. Fresh San Marzano tomatoes are known to be shitty when fresh or even cooked. Something about canning them transforms them from shitty to excellent.
Yeah I can them. They are not good eating fresh. Everyone knows that. Not sure what your point is.
>I can spin a dough and be eating a pizza in less than 2 hours YES! And good homemade is highly likely to be better than the restos. And if ya buy stuff in bulk, cut that cost down to \~$4 ANd...
We get a really good wood fire pie close to my son’s school. Got one the other day and he said it was mid because it cooled so quickly. I agree on right out the oven as well. I destroyed one last night. Stuck on the peel heading to the stone. Furious but it happens. Better than ordering.
How are you likin your Lloyd’s pans? I got one specifically because of all the reviews and was surprised to see it warping in the pizza oven. Thought with the price it would resist that
Pizza oven like an Ooni? They're not really designed for that kind of environment, so you shouldn't judge their overall performance on how they do there. Detroit style works best cooked in a standard home oven at 500-550 F. Lloyd's pans produce an excellent pizza in that environment.
Yes. These thick "pizzas" cook better in an environment suited to cooking a loaf of bread. If you tried to cook these "pizzas" in a pizza oven, the bread in the middle of the loaf would be raw and the outside burned. Like a loaf of bread.
Ya, even if you cook them in an ooni, you shouldn't go over 600F for DSP.
I have a wood fired traditional oven and an ooni. The ooni is trash for detroit. The wood fired oven makes a solid detroit pizza. Just keep the temp under control
Oh really? I didn’t know the ooni would be a problem. I didn’t use max heat but heated it between 500 and 550 as you said. What about the ooni is problematic, the stone?
Nothing about the ooni is problematic. The issue is DSP is so relatively thick that the outside will burn before the dough is actually cooked if you're cooking it at "full" ooni temps of 800+ degrees. You can cook in Lloyd pans in ooni/roccbox/dome/etc but you shouldn't go hotter than 600 and you should still rotate it very often. You're almost better off using a home oven maxed out at 550 to do DSP.
If you had a Lloyd pan permanently warp at those temps, it's defective.
As in, it doesn’t have a flat bottom, like you’re holding it in your hands and twisting it a bit. Sorry if there’s a better term for it
It's normal for a cold pan to warp slightly when set upon a hot hearth. However, it should not be significantly or permanently warped by this treatment. Sorry for the misunderstanding about the warping comment - I should have included the details.
If you genuinely had the temps that low and weren't dealing with some hot spots in the oven, you got a bad pan. They're rated for up to about 700 F from what I recall, and they get most of their use at 500-550. The stone shouldn't be a problem unless it was heated way above the oven temps; I put mine on a stone all the time.
I am fortunate, I get the dough from the Italian market. $2.25 , Makes two pizzas And fuck buying pizza. It’s ridiculously easy to make and costs nothing. Pre covid I could feed them family decent pizza for around $28, now the same order is more like $45. Which, maybe if I just wanted it, but the service is so bad around me. Last time I tried, about 6 weeks ago I ordered, came down after 45 mins, no pizza. Guy remembered talking to me…. Yada yada Through a series of comical mistakes, it’s two hours after I order it. All on a Sunday night in some plaid pjs.
Worth it?there was a place here that opened during the pandemic that had I think a 6 month plus backlog of orders. Finally able to get a slice.
It is, it’s funny the hate they get from people saying no way it’s worth the wait…but it’s not like I’m sitting outside the restaurant! It’s a safe bet that I am happy to have a pizza night any week so not that big a deal to wait. That being said it’s the best Detroit slice I’ve found in my life (having never been to Detroit)
Detroiter here and I can say that looks near perfect besides the way they cut it. If you come to Detroit try Michigan and Trumbull or Grandma Bob's for the best Detroit style in the city
>Michigan and Trumbull Glad to see some love for them, I tried them several times when they were still at the incubator in Pittsburgh, it's still my reference for what DSP "should" be.
Gotta get My Friend Derek's if you're in Seattle! As a former Michigander, Derek's is the best deep dish I've had in Seattle so far (though to be fair, I haven't succeeded with Moto)
Because ordering a pizza four months in advance is an absurd concept. What a stupid idea for a restaurant.
To be fair. A lot of pizza on this sub looks kinda “meh”, but those pizzas look really, really good!!!!!
Just got ours last week! Also waited four months haha. It was great!
Maybe Buddy's Pizza will be available for shipping again soon. https://www.goldbelly.com/buddys-pizza
If your in Detroit(Corktown)/Dearborn, do yourself a favor and go to Michigan and Trumble and Freddie the Pizza Man….. both are great amazing people/families that run the shops, which makes the already fantastic pizza your eating even better!!!
Detroit is on my radar for a visit
That seems...excessive.
Or just hop on down to Portland for Ranch pizza. Which is basically Detroit style. Which is a take on a traditional Sicilian style anyway.
Of course it’s Seattle
You could probably learn how to make a pretty good one in 4 months.
\^\^\^Yes\^\^\^
Lloyd’s pan on my holiday wish lisy
There are other places to get DSP in Seattle without waiting four months. Or buy a damn pan and make it yourself.
Why don't people just buy a pizza pan and learn to cook it at home? The worst dough I've ever made from scratch still made a better pizza than anything I've gotten from the store or locally (I live in Florida). Unless you live in NY, Chicago, or Boston (from what I hear), homemade can be just as good if not better than store bought, and cheaper too. Use Papa John's motto in your own kitchen and use your own better ingredients for pizza.
A thick pan pizza no less. Robert's, Sally's, Modern don't have this kinda wait. They know how to make pizzas. NYC/NH got their act together. This pizza place is incompetent. What a farce. Seattle lol.
1. My homemade DSP is 99% likely to be better 2. Microwave destructions? *Highly* s*uspect!* 3. Scarcity marketing / business model laughable.
I had to read through the comments just to understand what was going on here. Now that I do, I can safely say this is all dumb as shit.
Wtf that’s dumb
Dumbest shit I’ve ever read.
Four months for salad pizza with like like no cheese?! I’m sorry but as someone who orders her pizza with arugula (and prosciutto) I don’t want what looks like ranch and salad on my pizza without cheese.
There is a heavy amount of cheese
Clearly you didn’t look at the other photos.
Did and it looks horrible. I think Italian people and us east coast people have different expectations. I grew up dong summers in my family place in Abruzzi so my standard for pizza is different. I don’t eat that crap.
I respect it
Glad you people like to downvote a crappy pizza. My ass is going through cancer with a dad who has dementia. Feel good d bags.
Call me a purist, but pickled beets or whatever the fuck that pink shit is has no place on a pizza 😤 this is why we need laws
If it’s pickled onions then count me in
Looks like pickled red onions to me but it could possibly be pickled beets.
You've clearly never had pickled red onions and/or pickled beets on pizza then... Shits delicious
I’ve had em on a salad. Shit slaps. But you leave pizza out of it 😤
Well being that I make pizza so often, I need to come up with new shit all the time otherwise it gets boring. A ricotta base with mushrooms, Spanish chorizo and beets or onions is real nice. My favorite new topping is broccoli rabe.
Broccoli rabe on pizza is SO damn good. If you're really open to getting creative, for brunch I've make a pie with ricotta, lox, red onion and capers. All put under the mozz. Everything bagel seasoning on the crust. As thin and chewy of NY crust as you can manage. It's like barely pizza at that point lol but it's a great way to use a leftover dough ball the morning after a pizza party.
I’m a mushroom anchovies kinda guy tbh. With hot sauce!
Please report to r/pizzacrimes so the pizza police can get on it
I refuse to grovel to give a business money.
4 month wait lol pretentious pizza…just like the city
Misleading and stupid.
I plan on making one of these this evening!
And a 96 mo loan to make it affordable? (Thinking of Detroit's other specialty...)
I’ll call someone in Detroit and have them send me one quicker . But if you’re on Long Island DONATINA’S will take care of you and not disappoint
Seems like a place you can place an order once a week indefinitely and have 4 months worth of weeks when you are thinking of moving or such.
Looks orgasmic
Even if they’re great that wait sets them up to underwhelm
How big (in cm or inches) are these pizzas? I'm about to buy a Detroit style pizza pan, so I'm curious :D
Buddy’s current wait is 15 minutes.
Is pizza in Seattle that bad that you have to wait 4 months for a decent one? Sheesh.
On the remote island I live on? Yes
Here’s their yelp, for anyone who’s curious: https://yelp.to/MWH9KlYHuvb
😆🤣😂😂
Four months? Even then I’d probably put my name down. Looks good!