This article was inspired by content originally published on Detroit Free Press
Introduction
If you ask a true Detroiter where they get their square pie fix, chances are Buddy’s Pizza tops their list. For nearly 80 years, Buddy’s has defined Detroit-style pizza: a thick, airy crust, caramelized cheese edges, and that iconic square cut. But now, in a move that has locals talking and pizza shop owners taking notes, Buddy’s is rolling out round pizzas for the first time in its history exclusively in West Michigan.
Rounds Meet Squares: Why the Change Matters
Buddy’s has long owned its niche: Detroit-style pizza is having a national moment, and Buddy’s helped put it on the map. But new markets bring new tastes. Grand Rapids and Portage, home to the new round pies, sit outside Buddy’s square-pie stronghold. It’s a calculated move: test a different crust style, attract locals who may prefer a classic round, and still serve Detroit roots on the side.
For enthusiasts, this is your chance to taste how crust shape changes the entire experience. Curious to re-create Buddy’s square-to-round switch at home? Start by investing in a sturdy Detroit-style steel pan for crispy corners or a high-quality pizza stone for a perfectly baked round. For next-level results, a countertop home pizza oven gives you restaurant-level char and crunch without leaving your kitchen.
The Industry Lesson: Adapt or Get Left Behind
For suppliers, Buddy’s pivot is a nudge: Restaurants that built reputations on tradition can still innovate, and when they do, they need the right support. New dough recipes, packaging for round pies, different box sizes small shifts create opportunities for ingredient producers and equipment suppliers alike.
If you supply pizza shops, now’s the time to pitch flexible solutions. Think bulk pizza flour suited to multiple crust styles, or versatile commercial mixers that can handle both airy Detroit dough and classic thin crusts. Even packaging companies can win here: custom boxes for hybrid menus signal care and quality to every takeout customer.
Shop Owners: Find Your “Round Rendezvous”
Buddy’s calls its round pizza rollout the “Rendezvous” a nod to the brand’s secret speakeasy vibe in Grand Rapids. It’s smart marketing: exclusivity meets nostalgia. For shop owners, this is a blueprint for small-scale innovation with big buzz potential.
Could your menu use a “rendezvous” moment? Maybe it’s not a shape change, maybe it’s a limited-edition topping, a crust collab with a local bakery, or a pop-up event that draws new crowds. Just make sure your kitchen can flex. A reliable adjustable dough roller and a high-volume commercial pizza oven can help you test specials without slowing down your core menu.
And when that buzz hits? Don’t leave money on the table. A modern POS system for pizzerias streamlines new combos, loyalty perks, and online orders so you can capture every slice of extra revenue.
Pizza Pro Tip: Keep the Core, Play at the Edges
Pizza pro tip? Take a page from Buddy’s: stick to what you’re known for but experiment at the edges. Detroit squares still headline the menu, the new rounds simply add an option for customers who want the comfort of the familiar in a new format.
This low-risk experimentation is how pizza icons stay relevant while staying true. As one longtime Buddy’s manager told the Free Press, “It’s about giving people something new to talk about without losing what made us Buddy’s.”
Final Thought
Buddy’s round “Rendezvous” is more than a novelty. It’s proof that even the most storied pizzeria can find room to grow. For fans, it’s a tasty excuse to hit the road and sample the new crust. For suppliers, it’s a signal to think ahead. And for shop owners? It’s an inspiration to keep your menu fresh, your operations nimble, and your loyal fans hungry for your next big twist.
Ready to reimagine your own pizza story? Start with the right tools, the best ingredients, and a mindset as open as Buddy’s new pies are round.
Affiliate Disclosure: This article was inspired by content originally published on Detroit Free Press. This article contains affiliate links, and Pizza Magazine may earn a commission from purchases made through these links.
