🍕Eveyeatz Haitian Griyo Pizza🇭🇹

1️⃣ The Dough (Ultra-Thin, Flaky & Crispy)

Ingredients (2 medium pizzas):

• 3 ½ cups all-purpose flour (plus extra for dusting)

• 1 ¼ cups warm water (110°F)

• 2 ¼ tsp instant yeast (1 packet)

• 1 tbsp sugar

• 1 tsp salt

• 2 tbsp shortening (cold, cut into small pieces)

• 1 tbsp white vinegar

• 1 tbsp olive oil

Steps:

1. Mix warm water, sugar, and yeast. Let foam 5–10 minutes.

2. In a bowl, combine flour + salt. Cut in shortening until crumbly.

3. Add yeast mixture, vinegar, and olive oil. Mix into a soft dough.

4. Knead 6–8 minutes until smooth.

5. Place in an oiled bowl, cover, and let rise 1–2 hours until doubled.

6. Punch down, divide into 2–3 balls. Roll paper thin (⅛ inch or less).

7. Dock with a fork, then parbake at 475°F (245°C) for 4–5 minutes until just set.

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2️⃣ The Griyo

Ingredients:

• 2 lbs pork shoulder, cubed

• 2–3 tbsp Haitian epis

• 1 lime or sour orange (for cleaning)

• 2–3 garlic cloves

• 1–2 sprigs thyme

• 1 scotch bonnet pepper (optional)

• Salt & black pepper

• Oil for frying

Steps:

1. Clean pork with lime or sour orange.

2. Marinate with epis, garlic, thyme, salt, pepper (1 hr–overnight).

3. Simmer with a little water until tender. Reserve 2–3 tbsp of the jus.

4. Once liquid evaporates, fry pork until golden crispy.

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3️⃣ Pizza Sauce

Ingredients:

• 1 cup marinara or crushed tomatoes

• 2–3 tbsp reserved griyo jus

• 2 tbsp epis

• 1 clove garlic, minced

• 1 tsp thyme

• 1 tsp sugar (optional)

• 1 tbsp oil

• ½ tsp chili flakes or 1–2 scotch bonnet slices (optional, for heat)

Steps:

1. Heat oil in a saucepan. Add epis + garlic, fry down 2–3 mins until fragrant and water evaporates.

2. Stir in marinara, thyme, sugar, and chili flakes.

3. Add griyo jus, simmer on low 5–7 mins, stirring occasionally.

4. Taste → adjust salt, sweetness, or heat as needed.

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4️⃣ The Build

Toppings:

• Fried-down griyo-epis sauce (light layer)

• Mozzarella (or mozzarella + gouda blend)

• Crispy griyo chunks

• Thin-sliced red onion

• Thin-sliced green bell pepper

• Scotch bonnet slices (optional)

• Fresh parsley or cilantro

• Pikliz (optional garnish after baking)

Steps:

1. Spread sauce thinly on parbaked crust.

2. Add cheese, griyo, onions, peppers, scotch bonnet slices.

3. Bake at 500°F (260°C) for 6–8 minutes until cheese bubbles & crust edges turn golden crisp.

4. Garnish with fresh herbs (and a little pikliz for crunch + heat).#CapCut