You've probably heard the hype. Maybe you saw the 2024 Yelp list where Louie's Pizza in Hazel Park was crowned the #1 pizza spot in the entire Midwest. Or perhaps you're a local who has been driving past those hundreds of dangling, signed Chianti bottles since you were a kid in the 80s.
Either way, there is a weird sort of mythology around this place.
People talk about it like it's a religious experience. They argue about the "crunch" factor. They debate whether it's actually better than Buddy's. Honestly, after decades of people cramming into those dim, wood-paneled booths, it's time to talk about what's actually going on inside that kitchen on Dequindre Road.
The Blueprint of a Hazel Park Legend
Louie's isn't just "good pizza." It is a specific, high-stakes architectural achievement in dough and dairy.
The founder, Louis Tourtois, wasn't just some guy who liked cheese. He was a veteran of the original Buddy’s and Shield’s. He helped write the literal DNA of Detroit-style pizza before branching out to open his own spot in 1977.
When you sit down at Louie's today—now run by his grandson, Nykolas Sulkiwskyj—you are eating a direct descendant of the 1940s blueprints.
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The crust is the first thing that hits you. It’s not just thick; it’s airy. It’s a paradox. You expect a heavy, leaden brick of bread, but instead, you get a buttery, porous crumb that feels like a savory marshmallow. Then there is the "frico"—that burnt, caramelized cheese edge that forms where the Wisconsin brick cheese meets the side of the blue steel pan.
If your slice doesn't have that black-and-gold crown of crispy cheese, did you even go to Hazel Park?
Why the "Best in the Midwest" Title Actually Matters
In August 2024, Yelp dropped its Top 100 Pizza Spots in the Midwest. Louie's took the top spot.
Now, usually, these lists are just noise. But for a place that has been open for nearly 50 years to beat out the trendy "neo-Detroit" shops in Chicago and Indianapolis is a big deal. It proves that the "old school" method—using the same specific pans, the same high-fat cheese blend, and the same sauce recipe since the Ford administration—still wins.
It's about consistency.
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You can go there on a Tuesday at noon or a Saturday at 7:00 PM (be prepared to wait for a table, seriously), and the pizza will look identical. The pepperoni will be tucked under a blanket of cheese. The sauce will be ladled on top in those signature thick stripes. It’s predictable in a world where everything else feels like it’s changing.
The Secrets Nobody Mentions (Beyond the Pizza)
Everyone talks about the square slices. But if you only order the pizza, you’re kinda doing it wrong.
There are two things you have to understand about the Louie's experience:
- The Antipasto Salad: It is massive. It is basically a mountain of iceberg lettuce, ham, salami, and chunks of cheese that are probably too big to be legal. It comes with a house-made dressing that people have been trying to reverse-engineer for years. It’s the mandatory first course.
- The Chianti Bottles: There are thousands of them. They hang from the ceiling, line the walls, and cover every square inch of the rafters. Each one is signed by a patron. It’s a living museum of every birthday, anniversary, and "just because" dinner Hazel Park has seen since the late 70s.
Then there’s the Louie Special sandwich. It’s a sleeper hit. It’s basically a Philly cheesesteak vibe but served on thick, buttery Texas Toast with a tangy BBQ sauce and pickles. It shouldn't work as well as it does, but it’s a cult favorite for a reason.
Confronting the "Too Greasy" Allegations
Look, if you’re on a diet, stay away from Dequindre.
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Louie's uses a heavy hand with the cheese. That Wisconsin brick cheese has a high fat content. That’s what makes it melt into every nook and cranny of the dough. Yes, there will be a little oil on the bottom of the pan. That’s not a mistake; it’s the flavor.
Some critics, like the "Pauly Demers" scale on YouTube, have occasionally dinged it for being "heavy" or lacking a certain brightness in the sauce. And sure, if you prefer a thin, charred Neapolitan pie with three leaves of basil, Louie's is going to feel like a gut-punch.
But this is blue-collar, industrial-strength comfort food. It was designed to fuel workers coming off a shift in the automotive plants. It’s supposed to be substantial.
How to Do Louie's Like a Pro in 2026
If you’re planning a trip, don't just wing it.
- The Wait: On weekends, the wait for a booth can easily hit 45 minutes to an hour. They do take reservations for larger groups, but for a party of two, you're better off arriving early or grabbing a seat at the bar.
- The Carryout Hack: The carryout entrance is separate. It’s usually buzzing. If you’re taking it home, do not close the box all the way. Let the steam escape or you’ll lose that crispy edge before you get to the driveway.
- The Sauce: If you like it extra saucy, ask for a side of the "red stuff." Their sauce is more robust and savory than the sweet versions you find at places like Jet's.
At the end of the day, Louie's Pizza in Hazel Park persists because it refused to "modernize" itself into oblivion. They didn't change the lighting to be more "Instagrammable." They didn't start offering cauliflower crust. They just kept making the same square pizza that Louis Tourtois perfected decades ago.
That’s the real secret. In a city that practically invented the square slice, staying the same is the most radical thing you can do.
Next Steps for Your Visit:
Check the current operating hours on their official site, as they typically close on Mondays. If you're dining in, bring a Sharpie—you never know when you might get the chance to sign a bottle and join the rafters. For the best experience, order the "Small" (4-square) for two people; it sounds small, but the density of the Wisconsin brick cheese makes it a heavy lift for even the hungriest diners.