Test cook Bryan Roof makes host Julia Collin Davison a regional favorite—Detroit-Style Pizza. Then, equipment expert Adam Ried reviews rasp-style graters. And finally, test cook Ashley Moore makes host Bridget Lancaster an updated version of a classic dish, Fettuccine with Butter and Cheese.
Get the recipe for Detroit-Style Pizza:
Get the recipe for Fettuccine with Butter and Cheese:
Buy our winning rasp-style grater:
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i watched this
this is not pizza… it's bread 🍞 with cheese
i would make sweet sweet love to that pizza
Thank you!
will make these for sure!!!
No recipes without bank info for a "free trial"..?????
♾️ ❤ 💜 🌾🌿🍀🍀🍀🍃🌹🌸🌷
As far as I know, you should pass the grater over the peel to remove it! You can better see what your doing, as not to remove the bitter pith with it! It is made to grate and hold the peel in its channel, and all you have to do is tap it in your pot or plate! Chef for 55 years!
This episode is confusing. Glad they didn't use heavy cream in the pasta but a major part of the Detroit style pizza history was omitted. It is Sicilian and the blue pans were used in Italy even before the first ww. And to this day they use them in pizzeria's around Italy. An Italian noticed the resemblance and used it. Crazy how history facts are slowly diluted and fading. You can do better test kitchen. Ps. The cheese and sauce on that pizza is a terrible substitute.
I’m going to make both!!!
Real Italian Food , including Pizza must be an Italian Industry made by real italians,real italy and real Italian Ingredients! From a Neapolitan and Italian; don't call that a ''Pizza'' or ''Italian Food''…it's an insult! Same story for all that FAKE presumed Italian Food Dishes ; and the Real one can only be made by Italian and from Italy ingredients…REAL ones!
Detroit? They can't even build Cars…
ATK keeps it real as a cooking show. The crap competitions on Food Network with chefs/cooks jumping through hurdles is ridiculous.
Alfredo yummy .Pizza yummy. What would you like on your pizza? Alfredo
I could eat half that block of cheese…Omg
I like some freshly cracked black pepper and red chili flakes on top of the fettuccine alfredo
I'd like to see a supreme pizza made
need the real deal; the blue steel pan the brick cheese that's baked into the actual crust. nice try though
That pizza doesn't look good at all, more like dry bread with cheese on it and a condiment on top.
I use a mix of mozzarella and muenster cheese for Detroit-style and I like to cube it. I love that this type of pizza doesn't have a lot of sauce since that's the part I like least. We live in West Michigan and our favorite place to order this type of pizza from is Jet's, which started in Sterling Heights. They do sauce under the cheese — I just ask them to go light — and the crust is fantastic! They offer an 8-corner pizza (two 4-slice pies) so every piece is a corner piece. Yum!
Listen that 4 ingredient alfredo was great looking Ashley! But literally this was a fantastic episode!
Hi back at cha, alligator. I love your show and this recipe for fettuccine alfredo looks delicious. I'll make it as soon as I get the cheese. Thank you.
For kitchen tools like the micro plane, all you need is a cat that knows his bench tools. He's going to tell you about the handle, length, weight, and blade hole size, probably without even picking one up!
Okay so I might like this because of the crunch. 🙂
I can buy brick cheese at my local supermarket in Maine.
I have a quarter sheet pan that is absolutely black and absolutely non-stick! I have home care and one time I had a caregiver try to scrub the black off! I told her it's not dirty it's well seasoned it's supposed to be that way. I rescued my prized sheet tray and it sits on my stove all black and one of my prized pans. 🙂 I don't like thick crust pizza. I always said if I wanted bread I would eat bread. It looks lovely but one slice and I'd be done. 🙂
She said you use 4 ounces or 2 cups of cheese. 2 cups of cheese is 8 ounces, not 4 ounces. Now I don't know how much cheese to actually use.
YES! I’m surprised to see a Detroit style pizza! When I tried Buddy’s years ago, it INSTANTLY became my favorite pizza of all time, literally. I didn’t expect to see this here because it always made me sad that I couldn’t have Buddy’s easily since I don’t live in Michigan!
Thank you so much!! I can’t wait to make this!!!!!!
The edges are definitely the best. Though, when I’ve been to buddy’s, I think they used more sauce than this. Also, theirs raised a little higher I think.
Regardless, this looks delicious! I’m so excited, thank you guys!
After while Crocodile!
Thank you. The fettuccine looks amazing!! The pizza looks good too!
you can put garlic butter to.
This is good. Thank you. Cool Motor City pizza.
That amount of sauce or lack thereof is CRIMINAL.
Brian is cooking? Oh I'm all about it!! HOT
Why do you people make it so hard to get recipes that are shown on TV? They are supposed to be free, if they are on TV and yet every time I try to find one from Cooks Country it's a huge hassle and so I end up using someone else's. I guess it would be easier to just not watch the show, so back to that I go.
I’m good with 90% of the recipes you guys put out, but a good fettuccine Alfredo for me will always include a cream based béchamel. Some things don’t need shortcuts.
Thank you for this great video and telling the authentic story and including Buddys Pizza! Detroiter here! ❤️❤️❤️
Thank you, Ashley!!! YUM
Lots of pepperoni makes a HUGE diff in the looks and taste. Highly recommended