One of the greatest pizzas I ever had the privilege of annihilating was at an unassuming craft brewery over a decade ago. Their beer wasnât all that, but the pizza was truly top tier. Despite being in Detroit, their version of the sopla fuego was a Neapolitan-style pie cooked in a brick oven â it also wasnât gluten free or plant based. đ So, Itâs obviously not a 1:1 recipe, but it has the spirit of it with some extra zhuzh, and incidentally, I think itâs the tastiest pizza and best crust weâve made yet.Â
Itâs a homemade 24hr cold ferment dough baked with homemade OJ chorizo, homemade roasted garlic habanero sauce, homemade smoky fauxzarella cheese, and fake moz shreds, then topped with homemade pickled radishes, fresh jalapenos, queso fresco (FYH feta), sour cream, and cilantro.
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One of the greatest pizzas I ever had the privilege of annihilating was at an unassuming craft brewery over a decade ago. Their beer wasnât all that, but the pizza was truly top tier. Despite being in Detroit, their version of the sopla fuego was a Neapolitan-style pie cooked in a brick oven â it also wasnât gluten free or plant based. đ So, Itâs obviously not a 1:1 recipe, but it has the spirit of it with some extra zhuzh, and incidentally, I think itâs the tastiest pizza and best crust weâve made yet.Â
Itâs a homemade 24hr cold ferment dough baked with homemade OJ chorizo, homemade roasted garlic habanero sauce, homemade smoky fauxzarella cheese, and fake moz shreds, then topped with homemade pickled radishes, fresh jalapenos, queso fresco (FYH feta), sour cream, and cilantro.
Somebody cooked here! Nice job!
this looks amazing
Obligatory: How did you take those last photos?
SHEESHđ
Yummmđwhat is the roasted veggie sauce?