I've just spent the weekend reading over this thread and while I don't have any awesome stories of growing up eating at the original locations, I have had my fair share of pizzas from Buddy's in Livonia & Farmington Hills as well as the Shield's in Troy. Living in SC now, I can't get anything like it and although I stop for a pizza when I'm back in Detroit, it just isn't enough!
I'd like to start out with saying I'm extremely new to baking anything that doesn't come out of a box or prepackaged/frozen, so much of this has gone over my head and I apologize in advance for any questions that seem really basic!
I know after reading through the thread that all-purpose flour isn't what's used and I know one poster said that they were planning on trying KASL (the glossary is a lifesaver!), but I see that it is available only in very large quantities. How would the KA high gluten flour and/or the KA perfect pizza blend flours compare? (Ignore the recipes on the labels.)
I know post 199 has been the go to recipe for some time for being able to get the proper crust and the Detroit News recipe has been thrown out, but there's a recipe on the Cooking Channel's website that supposedly is directly from Buddy's and is what led me on my path to this forum in the first place? Any thoughts on that recipe? (http://www.cookingchanneltv.com/recipes/buddys-cheese-pizza.html
Thanks so much for all of the information so far and all of the effort you've put into recreating it! I've learned a lot already!