Building Flavor
Former carpenter crafting a new career in deep dish artistry
There is no denying that Buffalo loves its pizza, and with the current renaissance of social media pizza makers, one culinary craftsman is literally coming out of the woodwork. Matt Wyzykowski has transformed his profession from carpentry to dough making. With a major focus on quality ingredients, research, and seeing just how far you can push the limits of a cheese pull, Wyzkowski has his eye set on crafting the perfect pie.
After building an Instagram following, Matts’ Buffalo Deep Dish has found a home in Buffalo Brewing Company’s location on Myrtle Ave. Offering multiple Detroit style options, showcasing a classic cheese and pepperoni, an Italiano topped with fresh basil, marinated mozzarella, freshly grated romano, and pepperoni with ricotta and honey. Wyzykowski also offers a Chicago deep dish, which is nothing short of Instagram-worthy.
What got you into the cooking industry?
M: “When I was young, my mother cooked a lot of different foods, which helped intrigue me to want to learn how to create these amazing flavors on my own. It became a passion that drives me further each time I step into the kitchen. Always trying to do it better and never being satisfied really helps the growth process. My work with pizzas on Instagram has now propelled me into the food industry, which I desired to be in.”
Is there a signature pizza you have made that best represents yourself or Buffalo Deep Dish?
M: “The Pizza that most represents me is the Chicago deep dish. This style is something new and fun people can try that's not offered in many places in the area. The main goal was to be making these Chicago deep dish pan pizzas, and the Detroit just fell into place as they began to fascinate me as well.”
Do you have a favorite special pizza you have created so far? Or one you would like to do in the future that excites you?
M: “Believe it or not, the pizza I am most excited to start making is Buffalo style. Buffalo style pizza is by far my favorite, and it's awesome to me that so many places do it differently around here. Making this style at home has always been my go-to, and it's actually one of the harder pizzas to replicate at home properly, in my opinion.”
What would you advise someone wanting to enter the food industry?
M: “My advice would be to stay patient and solve problems quickly. Things go wrong, but you must stay focused on the dream and having a good product. Also, if you have a problem with a customer, make it right immediately. Go above and beyond, and they will respect you more.”
I know you recently collaborated with Hidden Table. Would you like to collaborate more in the future, and if so, with anyone in particular?
M: “Working with the chefs at Hidden Table was a great growth experience. We all came together quickly as a team and knocked it out of the park. I would like to possibly collaborate in the future with Buffalo Bros Burgers. Maybe some type of Smashburger Detroit square. Also, would like to do a flat 12 mushroom pizza of some sort.'“
What is the best way for people to discover and learn more about Buffalo Deep Dish?
M: “The best way for people to learn more is through my Instagram or Facebook, or just come in and chat with me while I'm making pizzas.”
Is there anything else you would like to mention about Buffalo Deep Dish?
M: “Last thing I would like to mention is thanks to all of the folks who support me and this dream. Without you coming to try my food, I have nothing. The main goal is to feed people good food and get better professionally. Cooking is my favorite thing to do, so I really appreciate everyone who has tasted or shown any interest in it.”
Located at 314 Myrtle Ave, Matt serves his signature pies for in-house dining and delivery through Order Appetit (Order Buffalo Deep Dish). Hours are Thursday and Friday from 4:00 pm to 8:00 pm, Saturday from 1:00 pm to 8:00 pm, and Sunday from 1:00 pm to 6:00 pm or until sold out.
You can learn more by following Matt’s page on Instagram at @buffalodeepdish or check them out on Facebook at Buffalo Deep Dish.