Detroit-Style Pizza with a Japanese Twist

Katsuya Fukushima, and owner of Tonari in Washington, DC, checks out the Test Cooking area to make a fermented Detroit-style topped with a sweet corn sauce and mentaiko cream.

Take a look at the dish here:

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Detroit-Style with a Twist

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About the Author: Yvette Cook


  1. I know what I’m making for dinner tonight hopefully it will turn out fine without waiting three days for the dough

  2. Wait, Eater released a pizza video today too lol. Both videos included Detroit style pizza.

  3. 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!! 🙂

  4. 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.

  5. 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?

    1. Because the corn is already cooked…reducing together would have further cooked it down

    2. @Daniel Hollingsworth Yay, thanks! I must have missed the reduction part

  6. Yeah, great methodology but the ingredient combination is disgusting. Hard pass.

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