Many of the dinner table arguments my family had were over the corner pieces, with their limited quantity and extra crunchy edges unique to Detroit-style pizza. The origin of the dough comes from Anna Guerra, wife of the owner of the first Buddy’s pizza. Anna’s daughter stated that “In 1946, Grandma taught her son-in-law, Gus, her Sicilian-style pizza recipe.” (Morin). The immigrant origin of the pizza is but one aspect of how it embodies the city it was made in. As a former auto worker for Ford Motor Company, Gus Guerra used scrap metal from the nearby factories as the pan for the first deep-dish pizza in America (Vachon). Gus started Buddy’s pizza in 1946, and his pizza’s unique style of traditional Sicilian flavors combined with facets of his hometown elevated the pizza to a regional hit. From there, it spread nationwide, with customers longing for textures that other regional pizza varieties lacked, like its caramelized crust and pillowy interior. From this explosion in popularity, debates over who has the best version of Detroit-style emerged. While my family prefers Jets, many of my friends would rather head to Buddy’s after seeing our high school basketball games. Jets is the most popular deep-dish pizza brand nationwide, with over 400 locations spanning 22 states (“Number”). Buddy’s, the original founders of the pizza, are dedicated to introducing audiences to the dish without tarnishing its history (Davis). There are many chains that sell the pizza, such as Shields, Cloverleafs, and countless other local restaurants. Ultimately, any of these places are faithful to the pizza, and you’d be hard-pressed to find a version that did not impress first-time tasters.