@@chefkatsuya Detroit pizza reminds me of a more stylized bread pizza. take pieces of wonder bread, zesty lasagne sauce and some cheese. my dad called them cheese dreams.
Finally, someone in a pizza making video says the most important thing about making pizza: leave the dough for 3 days (3-5 days is fine). I'm not a huge fan of deeper dish pizzas, but this definitely looks good, and it'll piss off Italian purists, too, which is a bonus.
I make detroit style 2-3 times a month in an 8x8 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+
I just thought I'd add. I start this recipe at 3pm on Saturday and pull the finished pie out of the oven between 4:55 and 5:15. And the pie better than just about anything you can buy.
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. 🥹
As someone who was born and has lived in Detroit my whole life, this is an excellent and innovative take on a Detroit Style pizza. Props to ya, Mr Fukushima!
wow 14oz dough ball for Detroit is a lot. Normally we use 10oz @ the recommended 75% hydration, not 62% but it looks very delish! gonna add this to our menu!
When he first opened Tonari in 2020 it was amazing. The pizza looked actually like this and it was some of the best Detroit I've had. Then they closed due to the world issues. They reopened last year and i've been numerous times since. The pizza hasn't been the same since which is a shame. They now have a local bakery make all their dough. It's nowhere near as good as it was, on top of being inconsistent.
Thank you Chef for the instructional recipe. You lost me at the cod roe but otherwise I love all of the toppings. A refreshing change to the same old same old.
Looks delicious. But why do you have to strain the corn first, when you add the liquid and corn togethet in the blender? Couldve just put everything in the blender from the beginning, no?
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
For the ones who reads this just know this is only the beginning keep pushing, grinding, and fighting. Whatever it is in life you want to do to go after it life is to short. Life is a marathon not a sprint so go out there and live it up I hope all is well and goes well for you peace and one love! ✌🏽
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.
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.
I've been living in Japan 3 years now. Love a lot of the food. But I do not fuck with mentaiko at all, or with corn on my pizza. The state of pizza in this country is a national emergency imo. Though this one looks better because it's got the American (Detroit) methods fused in
This is genuinely the most accurate recreation of true Detroit-style pizza (Buddy’s) I’ve seen on the Internet to date.
Thankyou so much. We love Detroit pizza and hold it to the upmost respect.
@@chefkatsuya Detroit pizza reminds me of a more stylized bread pizza. take pieces of wonder bread, zesty lasagne sauce and some cheese. my dad called them cheese dreams.
Native Detroiter here. Buddy’s pizza is below average highly yeasted bread This pizza blows Buddy’s away anytime anywhere.
@@thedeadguy, properly executed pizza isn’t like bread, rather it resembles an airy focaccia.
Finally, someone in a pizza making video says the most important thing about making pizza: leave the dough for 3 days (3-5 days is fine).
I'm not a huge fan of deeper dish pizzas, but this definitely looks good, and it'll piss off Italian purists, too, which is a bonus.
I'm pissed off this is called pizza, but I also want it inside of me.
I make detroit style 2-3 times a month in an 8x8 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+
I just thought I'd add. I start this recipe at 3pm on Saturday and pull the finished pie out of the oven between 4:55 and 5:15. And the pie better than just about anything you can buy.
i've had corn on pizza only once, but it was super good so i definitely should try this out sometime.
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. 🥹
"Pizza"
Thankyou fir sharing your beautiful pizza to the world! Been getting some hate but i know we treated Detroit pizza with the upmost respect.
The sound of that pizza out of the pan.
Oh Hell Yeah
Dude is charismatic as hell. Pizza looks amazing too.
Bro! That’s the best complement I’ve heard. I was so nervous. So thankyou. Means so much to hear something positive.
@@chefkatsuya Hell yea, man! Got a trip to DC in the works with the wife just to try your place haha.
@@EveryTimeIDavid awesome. Let me know. I have an izakaya next door to tonari. And a chicken ramen&fried chicken shop around the corner as well.
@@chefkatsuya Going to have to roll us out of there, it sounds like.
@@chefkatsuya all set for Tonari July 15th and the Izikaya 16th. Stoked for it!
As someone who was born and has lived in Detroit my whole life, this is an excellent and innovative take on a Detroit Style pizza. Props to ya, Mr Fukushima!
That dough looks insanely good
Wow corn sauce for a pizza. That's original and definitely worth trying.
Incredible looking pizza.
Awesome pizza Not the first time you guys beat an industry in Detroit!
Yum! I also love a good mentaiko pasta too!
Saw the title, instant click. 313 Represent and love seeing how Detroit pizza is growing. Bought time !!!
hell yeah.
mentaiko mayo is also bad ass dip for potatos, baked, fried or whatever.
I know what I’m making for dinner tonight hopefully it will turn out fine without waiting three days for the dough
No you don’t need to cold ferment fir three days. That just creates better flavor to the dough itself. But you can proof outside immediately.
wow 14oz dough ball for Detroit is a lot. Normally we use 10oz @ the recommended 75% hydration, not 62% but it looks very delish! gonna add this to our menu!
Next time I'm in DC, this is a must eat.
Wait, Eater released a pizza video today too lol. Both videos included Detroit style pizza.
as a lifelong detroiter, i give my seal of approval 👍👍👍
Oh man! That means so so much. Thankyou. Thankyou.
holy shit, i didn't expect this before it all came together. interesting stuff
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!
Too kind.
When he first opened Tonari in 2020 it was amazing. The pizza looked actually like this and it was some of the best Detroit I've had. Then they closed due to the world issues. They reopened last year and i've been numerous times since. The pizza hasn't been the same since which is a shame. They now have a local bakery make all their dough. It's nowhere near as good as it was, on top of being inconsistent.
Looks tasty! Corn and cheese is an A+ combo
When that pie came out of the oven? Sold.
Tonari has a crazy good Clam Pizza that you have to try if you are in DC
Maybe I missed it... but why separate the corn from the liquid, just to combine them again in the blender?
Cuz he high, das why 😬
The corn to put on the top gets drained, and that liquid gets put in with the other two cans/their liquid to make the sauce.
@@EveryTimeIDavid that’s what I missed… thanks!
Damn that looks awesome
That pizza looks great but those MOVES are excellent
Haha. Too funny
@@chefkatsuya hella talented sir!
Corn pizza is underrated
Oooooooooohhhhh!!! I need to try!! 🤤
Oh my God, Jefe. I miss you, Kats. Next time you come to Vegas I will make you pizza
More DC restaurants plzzzz
Love the Pizza Hut jacket!
He reminds me of an older hikaru nakarmura
Haha. Grandmaster.
Thank you Chef for the instructional recipe. You lost me at the cod roe but otherwise I love all of the toppings. A refreshing change to the same old same old.
Looks fcking delicious
I’d pay $25 for this special pizza
Cheers from San Diego California
Uncle Iroh got moves
So waluigi is just japanese style Luigi okay got it
This comment is underrated as fuck
This looks awesome. And what is that watch he’s wearing? Anyone know?
Thankyou so much! Watch: is Casio
@@chefkatsuya Thank you!
That track jacket is the topping.
Only time you’ll ever see a pizza cook wearing Louie Vuitton while cooking
Hell yeah!
i just love the fact that this half japanese, half hawaiin alpha of a man, is wearing a hat that says pizza! I love it.
Looks delicious. But why do you have to strain the corn first, when you add the liquid and corn togethet in the blender? Couldve just put everything in the blender from the beginning, no?
@Daniel Hollingsworth Yay, thanks! I must have missed the reduction part
He strained the 1st can and set the corn aside for a topping.
As JR said below, it was for the topping. I said the same thing when I saw he poured it right back in.
He lost me with the corn, but that dough was delightful 💎
8:57 🤣🔥🔥
Whats that stuff he mixed with mayo ? He said Lavne but cant find it on google
Labnah, or labneh. It's yogurt that is hung in cheese cloth overnight to lose most of the water
@@Djjazmondjeoffries ayee good looking out👌 Thank you
Japanese style Detroit pizza from DC. Can it get any more multicultural than that in America?
What is the name of the style between detroit and normal? like, not as thick as detroit, but a bit fluffier than pan-pizza.
Silician pizza/ grandma style pizza/ sheet pan pizza
I like potatoes on my pizza. Real authentic
🍕🤘🏼
Insane stuff 🤤🤤🤤✨✨✨🔥💣
Nice 👍
What’s the first thing that goes in the finishing sauce before the Mayo???
Labna
Bboy Katsuya !?!
My dance crew name was Boogie. When i was young. Haha.
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
the dancing though...
I'm from Detroit and sorry that's not pizza bro
7:36 😍
This looks delicious but furthest from what I would imagine as a pizza haha
Good GOD 😳😛
3 days!
I was expecting sushi and wasabi on pizza
For the ones who reads this just know this is only the beginning keep pushing, grinding, and fighting. Whatever it is in life you want to do to go after it life is to short. Life is a marathon not a sprint so go out there and live it up I hope all is well and goes well for you peace and one love! ✌🏽
He looks like the Japanese version of spike lee
Imagine a quantidade de sujeira que juntou no anel do cidadão
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.
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.
That was not a wet dough.
That's a focaccia.
Nice cake bro
Stretching dough is not hard my dude…. Practice. That said, pies look 😍
hes cute
That's a lot of corm
Looks weird af, but I would try it
That’s a unique twist to cornbread 😅
I love me some Japanese food, but I don’t know about this. It’s just so monotone. I’d certainly try it
elote pizza ?
You're selling Japanese Dominos, Pizzala to gaijin, I respect your hustle.
Rice oil.???
Hahaha, whatever man. ^_^
DC
For me, this is as close to pizza, as I am close to becoming an astronaut...Plot twist, I'm a carpenter 😅
I've been living in Japan 3 years now. Love a lot of the food. But I do not fuck with mentaiko at all, or with corn on my pizza.
The state of pizza in this country is a national emergency imo. Though this one looks better because it's got the American (Detroit) methods fused in
teriyaki boy ⬆️
If you are a Japanese chef, take off the ring first.
Thats a bread boat
ima pass, that is 90% heavy chewy dough and 10% toppings, what a joke.
Not heavy at all! But to each their own. Thanks for watching once
This looks delicious! But as a New Jersey native, I'm requesting: Please do not call this "pizza".
Delicious - but not a pizza! 🤌
Too much dough... Looks kinda gross but thanks for sharing
Ehh...next!
Stick with what you know.
Not pizza.
Yeah, great methodology but the ingredient combination is disgusting. Hard pass.
Bye bye danya bye bye
I’m sure it tastes good it has great ingredients. But it’s not pizza.
Italy has to declare war to Japan after this video
bragging too much about making everything better . then calls mayo egg mayo . every mayo is egg mayo what he used is Kewpie which uses egg yolks
Kewpie is the official name!
yeah thats fucking disgusting. its just all bread. and fucking corn and rowe
The taste buds of a two year old child. Let me guess McDonalds everyday? live a little, it might change your world.
its a bit of a stretch to call this pizza