Not to mention that he used the same (ungloved) hand to touch the pepperoni and then stick it in the jar of peppers and then the jar of olives! I feel like the local health inspector needs to see this video!
As a born and raised Detroiter this is pretty accurate. The originals were made in pans from the auto plants that held small parts. Some of them here are 50 years old.
THANK YOU for explanation! I only recently learned that such a thing existed, "Detroit style" pizza that is. I was beginning to wonder why they're square shaped and thick but now you've clarified it for me. Since Detroit is most famous for the automotive industry, it would only make sense.
@@michaelchan8915 it doesn't exist, it's pan pizza, Detroit is just trying to hijack the name to get some credit. Pan pizza has been around alot loger than 50 years
It’s not corner cutting it’s a place built to move massive volume. They make an excellent product and sell it a price that anyone can afford in one of the most expensive cities in the world. They aren’t trying to win best pizza in NYC with this dough recipe. It’s low hydration, proofed properly and covered with high quality ingredients.
@@SuperSerb07 you don't "pull" the dough unless you work at a corporation chain. All dough,unless its pan, is hand tossed. Been making pies for 20 years. Where have you eaten pizza, or apizza? Pizza Hut? Get real.
This man had dreams of being a woodshop teacher but forced to work in the family restaurant so he agreed under one condition if he could use his tools while cooking 😂😂😂😂
Detroit Pizza is the best. I love New York and Chicago, New Haven, but as a transplanted east coaster who's lived in Idaho for almost 8 years, Detroit has the pie in the sky!!!! Much love sent to West Virginia also for their pepperoni rolls. That thick cut pepperoni all juiced up is something serious though in these auto pans from motor city. Pepperoni is a must for me. All the Italy purists, I love ya, but , its gotta have the roni for me.
What is so cool about watching extraordinary pizza makers is the way ingredients are sliced and or crumbled.. every area has its own technique…. And each restaurant adds its own flair.. I wish I could travel the world and just eat pizza.. but, watching these videos.. I can almost taste it. Fun video!
I prefer cheese not be cut using a power tool not certified for food prep. Especially considering the industrial lubricants and grease used for the saw.
I am just so happy we've collectively moved pasted the video-meta of overbearing, exaggerated commentary from some guy I want to punch in the face, along with the most annoying EDM song possible, and vomit-inducing jump cuts. This is the peak of food-video editing: just straight shots, diagetic audio, and no superficial commentary from some guy who loves the sound of his own voice. Thank you so much for these videos!!!
Rightfully said...there's just something about observing and relishing the beauty of food in a Serene and tranquil manner without the likes of everything you mentioned
Let them know the plastic cutting boards are getting shavings all over the pepperoni and getting cooked in that way. Can't wait to eat a pizza there, but somebody should warn em bc I don't think they're noticing!
What a beautiful way of seeing the world. I love following your channel, and going on these journeys with you. Really appreciate all the effort you put into your videos.
@@freshstart4423 Really the hands were the issue for you? I was more concerned with the black paint off the saw blade used to cut it and the industrial grade lubricant's and materials inside the non food safe sawzall.
With the exception of the plastic they are using real pepperoni not that Hormel slicing crap that 99 percent of pizzara's use . The real stuff curls up and gets nice and crunchy and tastes better
@@1995dresser like i said looks amazing but they really should use a different technique or a wooden chopping board ,those plastic shavings are not necessary
I suppose that the detroit style comes from sicily, we do this type of pizza in some occasions, in messina they call it "Focaccia", in Catania we call it "pizza al taglio". I love the fact that i can see the food of my culture apreciated in other nations
The pizza here is delicious but extremely greasy. It can be inconsistent. It can be overcooked or sometimes rushed out and just barely there. If you ate it regularly, you wouldn't be living long, but you'd be living large..
I’m from New York and we always get praise for pizza rightfully so but I’ve been really wanting to try Chicago deep dish and for the last year or so I’ve been wanting to try some Detroit style pizza
Самое прикольное это разлелка сыра эектро лобзиком(( хорошо что не бензопилой. Это так романтично , во всем сквозит Италия Франция высокая кухня. Ах да это еда из подворотни, ну и назвли бы пица с проулка. Ато пипирони.
@@user-wy8ur5lf5q да мы всё по сусекам метём,по коробам скребём и на колобок наскребаем. Под Иван-чяй, да с вареньецем кружёвным... Куда там итальянцам со своей подмёткой, не актуально.
Iv never had a Detroit style pizza before. It looks so good. Maybe I'll try n make one see what they are LIKE. We CNT get anything like that around here where I live.
We stop by when we were in New York about a months ago…the gentleman at the front making pizza wasn’t too friendly…put the pizzas were the bomb!!! We had the pepperoni and the mushroom & cheese. EXCELLENT. 🙌🏽
Tenter de copier un plat qui existe en Europe pour en faire un gloubi-boulga sauce Usa, ou comment détourner un monument qu'est la pizza pour en faire cette infâme bouillie graisseuse au possible... >_< Faut pas qu'un Italien passe dans le coin, y va nous faire un AVC en voyant ça; à moins qu'il ne vomisse sur son clavier !
Japão e Coreia do sul, fazem essa pizza mas... o capricho que eles tem é muito diferente do resto do mundo...incrivel o primor, tudo que vai na pizza é arrumado e tem outra aparencia.
I've never had this before and it does look amazing. However I wanted to ask does the under or crust taste burned or unpleasant like burned cheese or is it nice and flavourful? No disrespect meant, just asking.
It's delicious. If you've never had Detroit style it's worth the try. Some of the ones in this video looked a little extra crispy. To crispy for me! There's a place by me that does Detroit style and it's delicious, especially if you like thick crust with crispy edges.
Очень похож на пирог , у нас разные гастрономические пристрастия , когда голодный все вкусно , не смотря на полезность 😂, а вообще , наверное , вкусно 👍
Это ж для бедных,там не до полезности,как говориться "лишь бы требуху набить".) Заметьте,низ пирога не показывают.....а там миллиметров 5 конкретно пригоревшего теста.( Иначе эту конструкцию не пропечь.(
I like how they hid the old cutting board and busted out a new one for the video. The way he's scraping the board, maybe it's the secret ingredient in the pizza and they just go through the boards pretty quickly.
@@anarchopank I was a chef for forty years , I think I know what I’m talking about , you respect what your cooking and the end product will be so much better .
@@anarchopank yeah, I'd probably enjoy it too, nevertheless it's unhealthy. It's nos slightly burnt, it's solid black burnt. Furthermore you can't really see the whole base but there's a glimpse where you can see it's also burnt there, not just the sides
Assembly line pizza! Where else, but Detroit! LOL. Damn, but I am soooo hungry right now! I have to say, I was stunned when I saw the guy put mustard and sauerkraut on the pizza. Ain’t never seen that, nor heard of a German pizza before. It all looks mighty tasty right about now!
As someone native to the Detroit area I've kind of taken this sort of pizza for granted. I usually go for NY style lol. But after watching this I'm definitely thinking about Buddy's Pizza right now. And Cloverleaf.
Metal against metal electric saw, cheese against the brick wall, yellow parsley, excuse the un-gloved hands with everything, it’s more boiled in oil than baked, fingers, nicely blackened crust.
Yea, iv never seen that before. Mustard..and that amount at that. Hmm, to each there own and I knw they say DnT knock it till u try it , but i just DnT knw. I'm guessing maybe it's like a ruban sandwich kinda thing ??? 🤷 I'd deff try it tho.
Pretty much every week!! As an American how can you live with the lack of space and tiny portions? And yes I have traveled extensively in Europe, great to visit but how could you live there??
They cut the pizza in the boxes😲which could easily slice open the boxes. Are the pizza for take-out services only, or do they also serve on tables with dishes and utensils?
Looks fantastic! But.....I've never seen so much spicy mustard put on a pizza! Also, interesting they don't slice the olives and sausage. I'm sure it's delicious either way! 😋
@@cle-chi so? Every non chain pizza store never uses gloves unless of an open wound on the hand. Wearing gloves slows down the process, not to mention changing gloves every time you touch a different product. Do you wear gloves at home making food?
It looks completely amateurish, in so far as he is using what appears to be a hardware store sawzall to cut the pecorino and breaks it down further on the blunt steel countertop using a knife which he later uses to slice the pepperoni, while happily shaving off scraps from the plastic cutting board?
Ностальгия, бабушка так делала, пышное тесто, нажористая начинка и куча сыра сверху, до того как стала известна разница между римской и неаполитанской пиццами.
Many different cities have their own regional style of pizza; this is Detroit pizza. This looks excellent. No idea what the brown mustard pizza with what i guess is corned beef, would taste like, but i am willing to give it a try:
What to look for in authentic Detroit Style Pizza. Blue Spring Steel Pans, Brick Cheese, cheese encrusted caramelized edges that crunch when you take a bite and a buttery/oily yet crunchy crust on the bottom. Corners are the best.
