Topping recipe

Detroit Nashville Hot Chicken

Name: Detroit Nashville Hot Chicken (topping recipe)
Yield: 1 pan
Cuisine: American
Ingredients: 100g Extra-virgin olive oil (scant ½ cup); 9g Garlic cloves, thinly sliced (3 cloves); 2g Fine sea salt (½ tsp); 1g Red pepper flakes (a pinch); 340g Wisconsin brick cheese (12 oz, cut into ½-inch cubes); 50g Low-moisture whole-milk mozzarella (about 2 oz, grated (½ cup)); 150g Cooked chicken, shredded and tossed in Nashville hot oil (about 1 cup); 30g Alabama white sauce (drizzle) (2 Tbsp); 30g Dill pickle chips, chopped (8–10 chips)

Garlic oil, Wisconsin brick cheese, Low-moisture whole-milk mozzarella, Cooked chicken, shredded and tossed in Nashville hot oil, Alabama white sauce. Scaled for 1 pan.

1 panDetroit14×10"Garlic oil

Build each pan

After the dough is shaped

1pan

Pan size

base

Garlic oil

1 Tbsp15 g

Cheese

Wisconsin brick cheese

12 oz, cut into ½-inch cubes340 g

Cheese

Low-moisture whole-milk mozzarella

about 2 oz, grated (½ cup)50 g

Toppings

Cooked chicken, shredded and tossed in Nashville hot oil3 Tbsp hot neutral oil whisked with 1 Tbsp cayenne, 1 tsp each brown sugar, paprika and garlic powder, and a pinch of salt

about 1 cup150 g

Finishing

Alabama white sauce (drizzle)Mayo loosened with cider vinegar, lemon, black pepper and a little horseradish

2 Tbsp30 g

Dill pickle chips, chopped

8–10 chips30 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pan

BeforeBrush the dough with the garlic oil, then press the brick cheese over it and against the pan walls.
BeforeScatter the mozzarella and the spicy chicken over the cheese.
AfterDrizzle the white sauce across the pan, scatter the chopped pickles, and cut into squares.

Shopping list

For 1 pan

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Wisconsin brick cheese340 g

Low-moisture whole-milk mozzarella50 g

Cooked chicken, shredded and tossed in Nashville hot oil150 g

Alabama white sauce30 g

Dill pickle chips, chopped30 g

Pair with

Make a Detroit-style dough to match. The calculator opens with Detroit pre-selected — pick pan size and timing next.

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