Imagine walking into a pizzeria and being greeted not just by the familiar scent of melting cheese and zesty tomato sauce – but by a deep, yeasty aroma reminiscent of a craft brewery.
This isn’t your typical pizza joint; it’s Dirty Water Dough Company, where beer-infused pizza dough is the innovative secret behind their unique crust. Located in the heart of Boston, this eatery is crafting a pie that stands out in a city already celebrated for its culinary prowess.
The star of the show on this episode of “Diners, Drive-ins and Dives” is the bold and unconventional Taco Pizza. At Dirty Water Dough Company, they’re taking creativity to the next level by combining two of America’s favorite comfort foods: pizza and tacos.
Guy Fieri, the exuberant host of the show, dives headfirst into the crafting of this innovative dish, revealing the details of what makes it a must-try for any food enthusiast.
The process begins with the dough, made with a special flour milled from the middle of the wheat grain, providing a high-protein and low-ash content. To this, ingredients like salt, olive oil, a little yeast, water, and, notably, Dirty Water IPA are added. The mixture is then expertly mixed and allowed to rest.
The beer not only contributes to the flavor profile but also gives the crust a distinctive texture – “almost like a bagel; soft inside and then you get a nice crispy outside,” as Fieri describes it.
When it comes to the taco toppings, the restaurant stays true to its crafty, fun approach. The pizza is layered with a homemade red sauce enriched with onions, garlic, oregano, and a kick of red chili. The taco meat, featuring a blend of ground beef, spices, and enchilada sauce, is cooked down and spread generously on the base.
It’s topped with shredded mozzarella and baked to perfection. Once out of the oven, the pizza is finished with fresh lettuce, diced tomatoes, nacho cheese chips, and a swirl of sour cream.
Guy Fieri is visibly impressed by the final product. As he takes a bite, the crunch of the lettuce, the rich flavor of the taco meat, and the creamy tang of the sour cream blend marvelously on top of the pizza.
Fieri raves, “The crust is dynamite, toothsome, got good pull. I wouldn’t tell you I didn’t like it at all.” He’s certain his son Ryder would be over the moon for this dish, a prediction that seems to hold as much promise as the pizza itself.
In essence, Dirty Water Dough Company’s Taco Pizza is a culinary journey that brings together the heartiness of tacos and the soul-satisfying comfort of pizza. It’s a creative twist that pays homage to Boston’s innovative spirit, and it’s clear that Guy Fieri thinks they’ve got a hit on their hands.
Check out the whole clip below: