Patatas Bravas Detroit Style Pizza

This one is too good not to share!!

Done in 2hrs + 25 minutes

Serves 6-8

Ori Goldberg

Dish by Ori Goldberg



The dough:

675g strong bread flour


9g yeast



30golive oil

Bravas sauce:

1onion, finely sliced

2garlic cloves, minced

1 tbspcayenne

1 tbspsmoked paprika

1 canplum tomatoes

300ml chicken stock

15mlsherry vinegar

1 tbspsugar

salt and pepper, to taste

Garlic Aioli

3large egg yolks

1 tspmustard

1/2 tspvinegar

3garlic cloves, minced

400mlneutral oil

salt, to taste

Everything else:

4maris pipers, cubed and fried

20gchives, finely chopped

drizzle ofhot honey

handful of chorizo slices

Thick and fluffy Detroit style pizza, covered with Patatas Bravas sauce, loads of cheese, and finished with crispy potatoes, garlic aioli and hot honey, making this our new favourite pizza!


This one starts with the dough! Pour in the water and the yeast, and mix until fully dissolved. Mix together the flour and semolina, and add to the water in 4 increments whilst kneading on slow. Once all combined, add in the salt, and knead on medium speed for at leats 10 minutes. Half way through add the salt and olive oil. Once done, allow to prove for at least 1 hour, or until doubled in size.

Whilst waiting for the dough, let's make the bravas sauce - In a shallow saucepan, start to sauté the onions and garlic until translucent, then adding in our spices. Cook this down for another couple of minutes before adding the tomatoes and stock. Allow this to simmer for 15 minutes, before blending until smooth. Only here should we taste and season using salt, pepper and the vinegar.

For the garlic aioli, add your egg yolks to a mixing bowl, along with the mustard, vinegar and crushed garlic. Whisk together and once combined, start slowly pouring our oil into the eggs, constantly whisking until a smooth but thick mayo-like consistency forms.

The last thing to prep before cooking the pizza, is to fry off some cubes of potato. The best way to do this is to cut Maris Pipers into 1-2cm cubes, boil them until a folk can piece the cubes, allow to fully dry in the fridge, and fry them at 180°c for 3-4 minutes (or until golden).

We're finally ready to bake! Grab our dough, and pour it into our pizza tray with a bit of extra virgin olive oil. Allow to prove again for an hour, before par-baking at your ovens highest setting. After around 10 minutes, remove the dough from the oven, and start loading, firstly with cheese around the outside of the pizza, followed by our bravas sauce, more cheese and finally the chorizo. In the oven it goes for another 10-15 minutes.

Garnish with our crispy potato, more bravas sauce, our aioli, and for an extra kick, a good drizzle of hot honey!

What do you think of the recipe?

Ori Goldberg

Ori Goldberg

Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!


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