Forged in Automotive Blue Steel Pans
In 1946, Gus and Anna Guerra were running Buddy's Rendezvous, a former speakeasy at Six Mile Road and Conant Street on Detroit's east side. Wanting to introduce a Sicilian-style pie inspired by Anna's family recipe for sfincione, Gus needed deep pans capable of holding high-hydration dough.
Gus sourced heavy-gauge blue steel rectangular trays from Dover Parkersburg—manufactured for Motor City auto plants to hold small metal parts and catch oil drips. The heavy steel conducted intense oven heat, crisping the bottom while creating the famous frico: a caramelized crown of melted Wisconsin brick cheese along the inner pan walls.
The Architecture of a Proper Detroit Pie
Unlike New York or Chicago pies, the architecture of Detroit pizza follows a strict sequence:
- High-Hydration Dough: Double-proofed and hand-pressed to the pan corners for an airy, focaccia-like interior.
- Pepperoni First: Natural casing cup-and-char pepperoni is placed directly onto the raw dough.
- Wisconsin Brick Cheese: Shredded brick cheese is spread generously all the way to the steel edge.
- Racing-Stripe Sauce: Warm, garlic-infused tomato marinara is ladled over top in two or three parallel stripes after or during baking.
Culinary Acclaim
"Detroit style is sturdier than floppy New York slices and easier to eat than Chicago deep dish. The caramelized cheese corner is pure perfection."
— Esquire Magazine
Evolution Timeline
Gus and Anna Guerra create the first square pan pizza at Buddy's Rendezvous using blue steel auto parts pans from local suppliers.
Gus Guerra sells Buddy's and opens Cloverleaf Bar in Eastpointe, while former Buddy's cooks expand the style to Shield's and Loui's Pizza.
Detroit chef Shawn Randazzo wins the World Champion title at the Las Vegas International Pizza Expo, igniting a national craze.
Detroit-style pizza shops operate across New York, London, Tokyo, and Sydney while original Motor City spots maintain cult status.
Frequently Asked Questions
What makes Detroit-style pizza unique?
Detroit-style pizza is a deep rectangular pan pizza with a light, airy double-proofed dough, Wisconsin brick cheese shredded to the edge that bakes into a crisp caramelized 'frico' crust, and warm marinara sauce dolloped on top in racing stripes.
Why is Detroit pizza baked in square pans?
In 1946, founder Gus Guerra repurposed heavy-gauge blue steel rectangular drip trays originally manufactured for Motor City auto assembly plants, which conducted heat intensely.
What cheese is used on authentic Detroit pizza?
Authentic Detroit-style pizza uses Wisconsin brick cheese—a mild, creamy cheese with a high butterfat content that melts down the pan sides to create the signature crispy edge.