But over the decades, the more ambitious chefs and managers from Buddy’s struck out on their own, launching formidable spots like Loui’s in the early ‘70s. Those kitchens are breeding still more chefs, and even national brands, such as Jet’s, offer a fast-food take on Detroit-style pizza. Some argue that the second-generation shops, like Loui’s, are superior due to their more liberal application of Wisconsin Brick cheese, and the fact that it’s cubed instead of shredded, which results in a better melt. Loui’s customers also point out that the dough is lighter, more focaccia-like, but simultaneously thick and sturdy enough as a base to support a pound of cheese. Some say Loui’s is superior because its owners chose not to expand, while the quality of Buddy’s pizza suffered when it grew into a local chain. Though this isn’t the forum for a discussion of which pizza is the best, the ongoing debate over the relative merits and demerits of different incarnations of Detroit-style pizza is the kind that one hears only around a significant regional dish.
