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  • wait a show in Detroit Way did a place called Buddies met.

  • The whole family played bocce ball with them.

  • They were Italian.

  • Guy worked in a factory and his wife would cook and she says, Get something so I could make pizza.

  • And he brought these pains that they used to keep nuts and bolts wound up making a delicious pizza.

  • It was just very robust.

  • That's what I remember about the most when I did it.

  • It bit me back here we are around, too.

  • I'm sound.

  • I'm friend were at lions and tigers and squares in New York City, corner of 23rd and eight selling Detroit pizza in New York City.

  • You know, it's really cool about Detroit style pizzas.

  • We never thought to put Cheddar cheese on a pizza, usually pizza.

  • You just taking what's it out?

  • But melted burnt cheddar cheese is delicious.

  • Nothing like what's it out has a different flavor profiles totally different and the way they do it in super cool.

  • I mean, what a fat is going into the dough and it's laboring the dough and it's texturizing, and then we're putting hot source.

  • When it comes out, we call a Detroit pizza with a New York accent.

  • Hey, so we don't want to give you all our secrets.

  • But what we do is that those are rolled by hand.

  • They're putting proof in boxes, and then they bring it up to us and we top it off, cooking right in the open.

  • So the cheddar were actually sourcing it from Wisconsin.

  • Working would've packed it directly and made us our own point, not super shop.

  • But we just wanted a good quality Chata.

  • They get put into the oven 500 degrees.

  • We cooked the pizza for about 10 minutes in that oven.

  • It has a stone hurt, so you get bottom heat.

  • It cooks it from the bottom to the top with set up here to do volume.

  • Those opens do a lot of you got that thin metal pan, which is super conducive to the heat.

  • So you have that souffle effect, and then we're putting hot source.

  • When it comes out.

  • A lot of garlic, lot of parsley, a lot of crushed red pepper, spicy, salty, delicious Mom is arrested.

  • It's actually Obama's cousin from Detroit, right?

  • Anyway, it just it really works well because you don't cover the whole surface with sauce so you could see the cheese.

  • You could see the sauce we're gonna ship with a little bit of fresh Boston.

  • I put a little Sprinkle pecorino at the end.

  • I'm in New York and I can't not do it.

  • I put it on my cereal in the morning.

  • Detroit does a lot of toppings.

  • Playing is probably the most popular, but I would say pepperoni After that, we use the best pepperoni.

  • There is an cut, baby, full mouth.

  • Nothing but the best for Mel makes us our own blend.

  • Got our own pigs.

  • Casing is very good for cupping.

  • Curl.

  • We d'oh sausage, onion, butter, Costly.

  • Better maple syrup when it comes out kind of taste like McDonald's breakfast.

  • Delicious.

  • Different doing ice much from the bottom.

  • I put the big, giant mushrooms.

  • We put him on raw lot of possibly a lot of garlic white wine.

  • It's all good.

  • Eso mustard pizza.

  • Not really in Detroit thing, but delicious my body from Paris, he says.

  • In France, they will make pizza with Dijon mustard, angry a way.

  • Go with brown, spicy mustard and shatter.

  • There's also a guy in Trenton New Jersey is famous for a mustard by Pappas.

  • Tomato pie is delicious.

  • The only difference is he puts tomato sauce.

  • So pizzas come a long way, guys.

  • All right, I'm gonna go with a little brisket.

  • A little salad craft.

  • Just the right amount to make it delicious.

  • Give you a little crunch.

  • A little sour.

  • I covered with cheddar cheese.

  • Now they're gonna go into the oven about 12 minutes.

  • We're gonna be mustard pizza.

  • You got room in that oven?

  • Sure.

  • It is a great city.

  • You got to remember something.

  • Dominoes from Detroit, right?

  • Jax is from Detroit.

  • Little Seasons is from Detroit.

  • You know the traits of Pizza City.

  • I mean, come on, people, forget that, right?

  • Detroit is a lot of great pizza.

  • Even though New York it could be a little territorial about pizza.

  • Pizza's always constantly evolving here.

  • A lot of people, they're curious to know.

  • What a Detroit pious.

  • We put a $5 pizza out there just but the people try it.

  • We call it slices by the party.

  • Guy comes in, goes let me get a slice show we sell by the whole square five bucks cutter in four corners sold out the door.

  • I mean, it was a combination of love in the way that it tastes, loving the way that it will and love in the way that it came about.

  • Get away!

  • It's hot.

  • Hurry up.

wait a show in Detroit Way did a place called Buddies met.

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B1 中級

底特律披薩的紐約風味,來自紐約市的切片大師|美食技能--------------。 (Detroit Pizza Gets a New York Twist From These NYC Slice Masters | Food Skills)

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    林宜悉 發佈於 2021 年 01 月 14 日
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