Chef Katsuya Fukushima, chef and owner of Tonari in Washington, DC, checks out the MUNCHIES Test Cooking area to make a fermented Detroit-style pizza topped with a sweet corn sauce and mentaiko cream.
Take a look at the dish here:
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Good reason, this looks good and I’ll definitely try to make it.
I know what I’m making for dinner tonight hopefully it will turn out fine without waiting three days for the dough
That dough looks insanely good
Wait, Eater released a pizza video today too lol. Both videos included Detroit style pizza.
Italy has to declare war to Japan after this video
Delicious – but not a pizza! 🤌
Hell yeah dude, damn good start to a beautiful Saturday.
I love getting baked in the morn and watching episodes like this. 🌿☕️🌞 y’all have a good one!! 🙂
That pizza looks great but those MOVES are excellent
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?
Because the corn is already cooked…reducing together would have further cooked it down
@Daniel Hollingsworth Yay, thanks! I must have missed the reduction part
as a lifelong detroiter, i give my seal of approval 👍👍👍
OMG! That looks so good!
He lost me with the corn, but that dough was delightful 💎
Tonari has a crazy good Clam Pizza that you have to try if you are in DC
Yeah, great methodology but the ingredient combination is disgusting. Hard pass.
Yum! I also love a good mentaiko pasta too!
Damn that looks awesome