I’d lean that way for Loui’s then too, as I belive Buddy’s/Sheilds is where the guy who started Loui’s worked in the early days as the story goes… I’ve had all three and Loui’s for me is the best.
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I tried to get Loui’s a couple of years ago but they are closed on Mondays. I’ve heard great things about it though.
I time my visits around that…
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This is a top 10 thread, and now I’m hungry
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NOOOOOO!
I was just remembering my favorite detroit local pizza/Brew
Motor City Brew Works
I just found out they closed in February!!
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Is it permanent?
from their website:
Motor City Brewing Works marked 31 years of brewing on January 1, 2026, and we’re feeling incredibly grateful. Grateful for the people who drank the beer, made the art, played the music, showed up week after week, and helped turn this place into something much bigger than a brewery. From the liquid to the art to the music, Motor City Brewing has always been about community.
We invite you to join us through Sunday, February 8th, to spend some time reflecting on the last three decades. Until our final day of taproom service we will be displaying a digital montage of historic brewery photos and events pulled from the many chapters that have lived inside these walls.
After February 8, the taproom will pause while we figure out what comes next. Beer distribution to our retailers will continue during this transition as we take a thoughtful look at the future of the building and the brand.
This pause comes down to something very real and very Detroit. The brewery runs on the city’s historic thermal steam system. After more than a hundred years, our section of steam line that powered the kettle and much of the brewery reached the end of its life, and service was permanently shut off on December 31. While that change forced our hand, it also gives us a moment to step back and consider longer-term possibilities.
We’re using this time to explore next steps, whether that’s reworking infrastructure, finding the right partners, or identifying a succession path that respects the history of this place while giving it a future.
We know there will be questions, and we appreciate your patience as things come into focus. We’ll share updates as decisions are made.
For now, we hope you’ll stop by, share a beer, swap stories, and help us celebrate the memories of the Cass Corridor and Motor City Brewing Works’ small but meaningful place in it. This place has always belonged as much to the community as it has to us. That hasn’t changed.
I’ll have to get it the next time I’m in town.
Yea reading into it, what a wild story,
Been using steam for 30+ years. City stops providing steam energy. Now they have to go plan B.
Im hoping they will be back. But they aren’t making promises.
That looks insanely good! My wife has been perfecting a home made pizza in our cast iron pans that is outstanding. There is a definite science to how long you cook it in stages, but the final product is so freaking good. She gives you the thumbs up for the dough you use. Says it’s key!
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Yes, I’ve done some pies in cast-iron pans as well. Comes out pretty good. The only reason I like my Detroit style pizza pan a little bit better is because the metal is pretty thin so it heats up very quickly. I think I get a little bit crispier crunch on the edge of the crust than I do with cast-iron. But it’s close. You can certainly make a damn good pie in cast-iron. Tell your wife I appreciate the compliment.
Also I mentioned using a pizza Stone but it’s important to preheat your oven for at least an hour. That allows the Stone to get hot enough to properly cook the bottom of your pizza.
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You are going to make somebody a really fine wife someday.
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I have that bumper sticker on my car.
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Put a ring on it and bend me over the couch.
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A ring on what?
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I think we all know.
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That recipe took it over the top. Big time thank you from me and the little ones enjoying it for Wrestlemania.
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Looks damn good. Making me hungry.
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Hey, for you pizza makers out there, I just discovered something this morning. I recently noticed that my pizza dough was not rising as well as previously. I had two different jars of Fleishman’s yeast, both stored in the refrigerator, both within shelf life, and one of them not even opened. I did an experiment where I put water (105 F) in a bowl with yeast and looked for any activity. I did this experiment for both jars of yeast. I did not see any activity in either sample. So I tossed both jars of yeast and bought a new container of SAF instant yeast. Once again I ran this experiment, but I used tapwater for one sample and filtered water from my refrigerator, heated in the microwave to 105°F, for the other. The results are quite astounding.
The first picture shows the faucet water while the second picture shows the filtered refrigerated water. There is virtually nothing happening in the faucet water sample while the filtered refrigerator water is showing multiple bubbles starting to form, a richer color, and some of the yeast has floated up to the top of the liquid. I never guessed there would be this much difference. I would suggest trying filtered water for best results of pizza dough or any bread dough for that matter. I think I’m going to try some bottled water experiments as well. Craziness. Now for the big question…What in the F did they do to my water where it’s killing the yeast?
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Great tip. I’m gonna try that the next time I make moonshine.
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You’re in deep, and I appreciate that 
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