Chef Katsuya Fukushima, chef and owner of Tonari in Washington, DC, visits the MUNCHIES Test Kitchen to make a fermented …
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Detroit-Style Pizza with a Japanese Twist
Chef Katsuya Fukushima, chef and owner of Tonari in Washington, DC, visits the MUNCHIES Test Kitchen to make a fermented …
Check on YouTube
What kind of hipster shit is this? corn on pizza? Looks nasty af
Noooo
Oh my God, Jefe. I miss you, Kats. Next time you come to Vegas I will make you pizza
That’s a unique twist to cornbread 😅
That track jacket is the topping.
where is the fckin pizza?
I'm Japanese, but consider this dish to be a desecration of Italian cuisine or pizza, if you call this dish ' Pizza '. Regardless of whether you call it Japanese style or not, this dish should not be called pizza. In other words, this is your original dish that has nothing to do with genuine pizza.
Saw the title, instant click. 313 Represent and love seeing how Detroit pizza is growing. Bought time !!!
Ws in the chat
If you are a Japanese chef, take off the ring first.
no such thing as Detroit style pizza, sorry
it realy seems like japanese are and have taken stuff from other cultures and make it better. food ofc, but think of denim, Nigo and his stuff and Americana too
yeah thats fucking disgusting. its just all bread. and fucking corn and rowe
For being the origin of Detroit style pizza I feel like most actual pizza in Detroit sucks and within the actual Detroit style there is zero innovation like this happening.
It's weird to go to all these Detroit style places out of Detroit that for the most part all have better pizza than actually in Detroit.
Despite the economic downturn,I'm so happy☺️. I have been earning $ 60,000 returns from my $7,000 investment every 13days.
Damn we need more videos from Fukushima! disappointed you guys didn't pan to his Kewpie mayo mascot tattoo on h is forearm when he said he loved mayo!
Good GOD 😳😛
Next time I'm in DC, this is a must eat.
Oooooooooohhhhh!!! I need to try!! 🤤
Hahaha, whatever man. ^_^
So waluigi is just japanese style Luigi okay got it
More DC restaurants plzzzz
ima pass, that is 90% heavy chewy dough and 10% toppings, what a joke.
Wow corn sauce for a pizza. That's original and definitely worth trying.
Incredible looking pizza.
This looks delicious! But as a New Jersey native, I'm requesting: Please do not call this "pizza".
Cultural appropriation is going on here.
Dude is charismatic as hell. Pizza looks amazing too.
Japanese style Detroit pizza from DC. Can it get any more multicultural than that in America?
Maybe I missed it… but why separate the corn from the liquid, just to combine them again in the blender?
This is genuinely the most accurate recreation of true Detroit-style pizza (Buddy’s) I’ve seen on the Internet to date.
Native Detroiter here. Thank you so much for talking about the history/traditions behind our pizza. It’s been amazing seeing one of my favorite foods from home get more and more talked about every year. 🥹
the dancing though…
you need some blue plate mayo cuz. https://youtu.be/pSBbbFzl-rc
Only thing that looks good is the dough
that corn belongs in the gutter not on a pizza.
Looks tasty! Corn and cheese is an A+ combo
it literally is not a pizza without tomato sauce of some kind. that isnt even a white pizza
Wow that looks like absolute trash and everything he’s saying sounds like bs to me
When that pie came out of the oven? Sold.
Stick with what you know.
I make detroit style 2-3 times a month in an 8×8 brownie pan for 2 people(usually with a leftover slice)
140g bread flour
100g water
1t yeast
1t salt
thats it
If you're lazy like me an old bread machine is great for kneading a small amount of dough like this. I put the kneaded dough in a covered container and then on a seed starting heating pad to keep it warm. Maybe a heating pad on "warm" setting would be similar? In the summer its already warm so you don't have to worry. After about 30 minutes the dough is doubled. I put a bunch of olive oil in the brownie pan. Similar to making focaccia. And then add the dough to the brownie pan and spread it out like in this video. Cover the pan and then let it rise again on the heating pad for about 30 mins and it will puff up. Set oven to 550 and turn it down to 450 when you add the pizza and bake for 12 or 13 minutes. Sauce should be ~4oz cheese should be ~ 5oz. We just finished eating one like an our ago, I make pizza most saturdays. This pizza seems to work a little better with unconventional cheese if you want to try something different like medium cheddar or colby jack etc. I end up using leftover cheese chunks a lot. Todays pizza was bacon, chicken, bell pepper, onion, mushroom and black olive. Cheese was 1oz(1 slice) provolone around the edge to brown the crust and 4oz full fat low moisture mozz for the middle. A+
For me, this is as close to pizza, as I am close to becoming an astronaut…Plot twist, I'm a carpenter 😅
I would not eat that lmao, looks disgusting
This looks awesome. And what is that watch he’s wearing? Anyone know?
Looks fcking delicious
I’d pay $25 for this special pizza
Cheers from San Diego California
Imagine a quantidade de sujeira que juntou no anel do cidadão
I think I'm pretty open minded about pizza toppings, but I might have to draw the line at corn and mayonnaise pizza. 🤢🤢
i've had corn on pizza only once, but it was super good so i definitely should try this out sometime.