The Loui Loui’s Story — Authentic Detroit Style PizzaLoui Loui’s Authentic Detroit Style Pizza brings a new style of pizza to Louisville – a style that has been conspicuously absent during the almost four decades since our founder left Detroit, Michigan to become a Louisvillian. For over 60 years, Detroiters and devoted travellers became accustomed to a style of pizza made famous by a Detroit restauranteur who defined this special style of pizza in 1946. However, our founder has not been able to taste the flavorful cheese, rich sauce and crunchy square crust outside of the Detroit area until he discovered how to make this pizza himself. Ten years of tenacious research, trial and error produced a pizza that rivals the best pizzerias of the Motor City. Time and time again, people raved about the need to establish an Authentic Detroit Style Pizza restaurant in our city because the pizza was just that good. Although the words were encouraging, the founder was concerned that few people had ever heard of Detroit pizza. As pizza genres go, most people were familiar with New York, Chicago, California and even Neapolitan pizza, but Detroit pizza?
Call it serendipity, luck, or just good timing, but the 2012 International Pizza Challenge in Las Vegas put Detroit Pizza on the map. Pizzapreneur Shawn Randazzo won the pizza industry’s most prestigious award with his Detroit-style recipe. Shawn acquired 15 years of experience running a Cloverleaf Pizza location that had been established in East Detroit in 1953. Using similar techniques and recipes following the tradition, Shawn won the 2012 competition (the first American to win since 2006) and became determined to make Detroit Style Pizza as famous as the better-known Chicago and New York styles. To do this, Shawn has opened three pizzerias called Detroit Style Pizza. Shawn also created a web site and a Detroit Style Pizza “alliance” for the purpose of promoting Detroit style pizzerias everywhere. In March 2013, Loui Loui’s Authentic Detroit Style Pizza received it’s Detroit Style Pizza Maker certification from Shawn Randazzo – the second in the nation to do so. See detroitstylepizza.com and Wikipedia for more. Other “DSP” restaurants outside of Michigan including Via 313 in Austin, TX and the Brown Dog in Telluride, CO, Norm’s Wayside in Buffalo, MN, Grande & Augy’s Pizza in Boca Raton, FL, Klausie’s Pizza in Raleigh, NC and Northside Nathan’s Detroit Style Pizza in Las Vegas. And of course, the best known Detroit area pizzerias offering this style of pizza include Buddy’s (Buddyspizza.com – recognized by The Food Network as one the nation’s five best pizza places), Cloverleaf Pizza (CloverleafRestaurant.com – March 2011 named Best of the Midwest at the Las Vegas International Pizza Show), and Loui’s Pizza (Louispizza.net 94% like rating on Urban Spoon).
On April 22, 2013, Loui Loui’s Authentic Detroit Style Pizza officially brought Detroit-style pizza to Louisville. Key ingredients are made daily from scratch including the dough and sauce. The proprietary cheese blend (a closely guarded secret) is also shredded and mixed in-house. Loui Loui’s Authentic Detroit Style Pizza also features other signature dishes including homemade arancini, polpetini meatballs, cannellini bean hummus, antipasto salad, pastas and a limited dessert selection all of Italian and Detroit-style influence. Loui Loui’s Authentic Detroit Style Pizza also features a full bar complete with fine wines, microbrews, craft beers and liquor selections to complement the menu items. The restaurant décor will be clean and somewhat modern featuring design elements reminiscent of Detroit’s more positive influences on American culture (music, sports and of course the automotive industry).
What is Detroit Style Pizza?The most easily identified characteristics of Detroit Style pizza are the square shape and marinara sauce being placed above the cheese.
The square shape is a tradition dating back to the genesis of Detroit pizza, as the first makers used old assembly line steel parts bins as pizza pans. This is significant because the way they heat helps produce a different taste and texture in the crust compared to a traditional pan. The proprietary ingredients that go into the highly hydrated crust combine with the heating properties of the steel pans to produce what for many pizza lovers is their favorite part of Detroit Style Pizza. The crust caramelizes at the edges while remaining moist and airy in the center.
Placing the simmering marinara sauce on top is not just aesthetic either. Moving the sauce away from the dough, and not having it present in the oven is a significant factor in how the crust and unique blend of cheeses cook together.
Add desired toppings and you have a unique and delicious pizza experience.