48 Commentaires

  1. 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.

  2. 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.

  3. 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. 🥹

  4. 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+

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