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How Pizza Works! · Stuff You Should Know

• 0:01
  Speaker 1: Welcome to you stuff you should know from house stuff
• 0:04
  Speaker 1: Works dot com. Hey, and welcome to the podcast. I'm
• 0:12
  Speaker 1: Josh Clark. There's Charles W. Chuck Bryant. I'm a little
• 0:16
  Speaker 1: under the weather. It's a little run down, but I
• 0:18
  Speaker 1: feel better than I say on I am over the weather. Yeah,
• 0:22
  Speaker 1: whatever that means. It means you're in great spirits, good shape.
• 0:26
  Speaker 1: Sure you can put your hand to that wall next
• 0:28
  Speaker 1: to year. I probably could actually on certain days, but
• 0:31
  Speaker 1: not today. That's good, Chucking. You're doing okay? Yeah? Great, okay,
• 0:35
  Speaker 1: if you're feeling better, even though you sound crappy, man,
• 0:37
  Speaker 1: I really do. You don't know. It's always reminiscent of
• 0:40
  Speaker 1: the six month period that you're sick. But yeah, now
• 0:44
  Speaker 1: I'm healthy. I don't smoke, I exercise, I eat right
• 0:47
  Speaker 1: a juice. Isn't it remarkable how you don't get sick
• 0:50
  Speaker 1: as often when you live right? Yeah, when you treat
• 0:53
  Speaker 1: your body correctly. Um well, Chuck. It's an excellent segway because,
• 0:59
  Speaker 1: in my opinion, one of the best ways to treat
• 1:01
  Speaker 1: your body is the stuff it full of. Really good pizza. Yeah,
• 1:06
  Speaker 1: have you had pizza before? Yeah? Dude, I love pizza.
• 1:11
  Speaker 1: I don't eat that much of it. Oh really, No,
• 1:14
  Speaker 1: I mean I don't know how much. I mean, we
• 1:16
  Speaker 1: have stats on the average American and stuff. Man, I
• 1:19
  Speaker 1: spit one out every day. Americans eat about a hundred
• 1:23
  Speaker 1: acres of pizza. I guess would be Sicilian because an
• 1:28
  Speaker 1: acres it would be squared, although it didn't have to
• 1:31
  Speaker 1: be square. No, you can have a round acre Uh yeah,
• 1:34
  Speaker 1: I guess you could. Just forget what I said. I've
• 1:36
  Speaker 1: never seen a round acre before. I'm gonna imagine an island.
• 1:40
  Speaker 1: If it's round, would be round acreage. There's not really
• 1:44
  Speaker 1: any real round islands. There's there's no such thing as
• 1:47
  Speaker 1: a perfect circle. On Gibligan's Island was so round it's
• 1:52
  Speaker 1: just a circle. No. Yeah, I love pizza, I don't
• 1:56
  Speaker 1: know how much I eat of it though compared to
• 1:57
  Speaker 1: most people. Like I'd say we order a pizza, like
• 2:01
  Speaker 1: maybe once a month. What we'll order a pizza? Are
• 2:05
  Speaker 1: the only pizza you have? Every every month? Yeah, we'll
• 2:07
  Speaker 1: get like it. We'll order a pizza delivery or and
• 2:09
  Speaker 1: then probably will throw in one visit to Antico, which
• 2:14
  Speaker 1: a month that you got me beat there. I need
• 2:15
  Speaker 1: to get out there more often. Yeah, once every six
• 2:17
  Speaker 1: weeks to two months for Antico. Yeah. Here in Atlanta, Um,
• 2:20
  Speaker 1: Chuck and I have a pizza place. I guess everybody
• 2:23
  Speaker 1: in Atlanta has it, but we're very fortunate to have
• 2:25
  Speaker 1: a place called Antico Pizza. It's really good. And now
• 2:28
  Speaker 1: I understand the name after researching this article. Uh yeah,
• 2:32
  Speaker 1: it's kind of close to the original pizzeria. I think
• 2:34
  Speaker 1: that's the point, is it, I would imagine. I don't
• 2:37
  Speaker 1: think they follow the traditional rules though. We're spoiling all
• 2:41
  Speaker 1: of it. Well for my part, you mean and I
• 2:44
  Speaker 1: are crazy about pizza and we eat it like all
• 2:47
  Speaker 1: the time. Everything. We're frozen pizza to Dominoes to um
• 2:50
  Speaker 1: pizza out like by the slice. Yeah, it's good. I
• 2:53
  Speaker 1: have a lot more pizza when I lived up in
• 2:55
  Speaker 1: the New York area. Yeah, because I would like get
• 2:58
  Speaker 1: it after class, just the single slice. Could It's big,
• 3:00
  Speaker 1: huge slice and you fold it in half and it's
• 3:02
  Speaker 1: just great. Did you want pizza while you were researching
• 3:04
  Speaker 1: this No? Did you? Oh? Yeah? Yeah? Alright? So by
• 3:09
  Speaker 1: the Antico, though, is really really good pizza. The best
• 3:13
  Speaker 1: pizza in Atlanta, most people agreed on, and judging by
• 3:16
  Speaker 1: the line out the door, every single day. Then I
• 3:20
  Speaker 1: would say, we're right. I've even gotten into an argument
• 3:23
  Speaker 1: with them on the phone, which I don't do very often,
• 3:25
  Speaker 1: about whether or not you can order a cheese pizza
• 3:28
  Speaker 1: without cheese, and I'll still go back there after hanging
• 3:31
  Speaker 1: up on them in anger. Yeah, they do it their way.
• 3:34
  Speaker 1: They definitely do that. The man. They also have the
• 3:37
  Speaker 1: big the dressing station, which is like the basil plants.
• 3:41
  Speaker 1: They don't even have like it's not dried basil or
• 3:44
  Speaker 1: even leaves. It's like the plant you pick the leads
• 3:46
  Speaker 1: off there, and they got the big chunks of garlic
• 3:49
  Speaker 1: and it's just so good. Yeah, I can hear your food.
• 3:51
  Speaker 1: Go now, I want pizza, Okay, all right, that's what
• 3:55
  Speaker 1: I was going for, Chuck, you got me. It worked. Um,
• 3:59
  Speaker 1: so everybody, I'm sure it's familiar with pizza. I don't
• 4:02
  Speaker 1: think there's gonna be too many huge surprises there. But
• 4:06
  Speaker 1: there's a lot about pizza that I would imagine you
• 4:08
  Speaker 1: don't know. Yeah, we're gonna tell you that kind of stuff. Like,
• 4:11
  Speaker 1: for example, at its core, pizza really is bread, cheese,
• 4:16
  Speaker 1: and sauce. Yeah, that's it, Tomato sauce, right, unless you're
• 4:20
  Speaker 1: getting funky. But you can't get funky and still call
• 4:23
  Speaker 1: it pizza customarily. It's one of those things where like
• 4:27
  Speaker 1: it has to be made a certain way or else
• 4:29
  Speaker 1: it's not really pizza. It's like a tomato pie. I
• 4:31
  Speaker 1: don't know though, like I would call like a pesto
• 4:34
  Speaker 1: pizza pizza. But you were born American? Yeah, sure, yeah.
• 4:39
  Speaker 1: Well do you think I was speaking as like a
• 4:42
  Speaker 1: native Sicilian? Well no, but I'm saying like maybe as
• 4:45
  Speaker 1: a citizen of the world. Okay, you know we're in
• 4:48
  Speaker 1: the midst of globalization, Chuck, Let's let's do this all right,
• 4:51
  Speaker 1: let's talk pizza history then. Huh uh. Yeah. I used
• 4:54
  Speaker 1: to hear from uninformed people like, you know, pizza is
• 4:57
  Speaker 1: really American. It didn't even come from Italy, right, they're
• 5:00
  Speaker 1: talking about chop suey. Just not true at all. Pizza
• 5:03
  Speaker 1: did come from Italy in a way. We need to
• 5:06
  Speaker 1: back up Eiven even further, probably to Greece, where some
• 5:10
  Speaker 1: people attribute like the original flatbreads that they would decorate
• 5:14
  Speaker 1: with things, is like the first pizza style thing, right,
• 5:17
  Speaker 1: You're talking like third century BC, a long time ago, right,
• 5:21
  Speaker 1: But I don't know. I mean, they didn't call it
• 5:22
  Speaker 1: pizza until what one thousand in Naples. Yeah, of course,
• 5:27
  Speaker 1: Well Naples is like the cradle of pizza. Yeah, I
• 5:31
  Speaker 1: didn't realize. I didn't notice that it went back that far.
• 5:33
  Speaker 1: That's pretty interesting. Well that's what was first named pizza,
• 5:36
  Speaker 1: meaning pie. Okay, so I also saw a discrepancy here.
• 5:39
  Speaker 1: I saw pizza also could mean um to pinch or slice.
• 5:45
  Speaker 1: That's that's what I got, pizza, not necessarily pie. Well
• 5:49
  Speaker 1: that's what this person says. Okay, So we're at a
• 5:52
  Speaker 1: D one thousand, right, Yes, this is such a cool
• 5:55
  Speaker 1: cold date. It is um. And the reason pizza started
• 6:00
  Speaker 1: to take off was because the peasantry didn't have that
• 6:03
  Speaker 1: much money and this stuff was kind of easy to
• 6:05
  Speaker 1: come by. You made your bread, you had some cheese,
• 6:10
  Speaker 1: maybe some kazu marzoo with the maggots, uh and um,
• 6:15
  Speaker 1: maybe some seasonings and some olive oil. That's about it.
• 6:19
  Speaker 1: It wasn't until you know, the one of the biggest
• 6:22
  Speaker 1: main ingredients. It wasn't until um, the Colombian Exchange started
• 6:26
  Speaker 1: to take place that tomatoes were introduced to Italy, because
• 6:30
  Speaker 1: those are a new world food. Yeah. I did a
• 6:32
  Speaker 1: little tomato research because that's kind of fascinating on its own,
• 6:36
  Speaker 1: I think, and tomatoes come from Peru, they believe originally.
• 6:40
  Speaker 1: And uh, because the fruit of the night shade, the
• 6:44
  Speaker 1: deadly night shade looks like a tomato, a lot of
• 6:47
  Speaker 1: people thought it was poisonous over the years, many years ago.
• 6:52
  Speaker 1: And uh, actual stems and leaves of a tomato plant
• 6:56
  Speaker 1: do contain a toxic u tomatine. Huh, but um, what
• 7:02
  Speaker 1: is it? But what will happen to you? Well, I
• 7:05
  Speaker 1: think there's been one reported death for eating tomato stems
• 7:09
  Speaker 1: and leaves, supposedly. I don't know if that's true, though
• 7:12
  Speaker 1: they figured out, well, the stems and leaves are kind
• 7:14
  Speaker 1: of gross anyway, let's just see the tomato, So thank
• 7:17
  Speaker 1: you Spain. Um. And also interestingly, even though it came
• 7:22
  Speaker 1: from like South America, you would think it made its
• 7:25
  Speaker 1: way up through the States via Central American Mexico, but
• 7:29
  Speaker 1: it didn't. It like took the circuits circuitous route via
• 7:34
  Speaker 1: European immigrants, probably through the Philippines too. If you're interested
• 7:39
  Speaker 1: in that, dude, you should really read four all about
• 7:42
  Speaker 1: It's all about that stuff? Is that? Gonna just keep
• 7:45
  Speaker 1: writing books as they're gonna be a fo is a
• 7:48
  Speaker 1: benevolent God. Yeah. So anyway, tomatoes all people discovered, Hey
• 7:55
  Speaker 1: they're not poisonous, they're really delicious. Let's start throwing them
• 7:59
  Speaker 1: on the spread exactly. And then now we have pizza.
• 8:02
  Speaker 1: So we're talking like the seventeenth century, I think was
• 8:05
  Speaker 1: when the term uh no, it wasn't. Okay, so so
• 8:10
  Speaker 1: that kind of yeah, that goes against that research too.
• 8:13
  Speaker 1: I think I saw somewhere that the term was coined
• 8:15
  Speaker 1: in the eighteenth century, like seventeen thirty eight, they started
• 8:19
  Speaker 1: making pizzas as we know them today. You know, I
• 8:21
  Speaker 1: think there's some discrepancies just in pizza lore because that
• 8:26
  Speaker 1: long ago. I don't think they were necessarily keeping track
• 8:28
  Speaker 1: of all this stuff like we do today. Okay, So
• 8:31
  Speaker 1: possibly in a d. One thousand or in seventeen thirty eight,
• 8:34
  Speaker 1: about seven hundred fifty years later, the word pizza was
• 8:37
  Speaker 1: used to describe this flatbread right, consisting of now tomato, sauce, cheese,
• 8:44
  Speaker 1: bread right. Um. And but the one thing that is
• 8:48
  Speaker 1: not disagreed upon was that both of these took place
• 8:52
  Speaker 1: in Naples, and Naples was the center of them. Like
• 8:55
  Speaker 1: we said, the peasantry was really hip to pizza because
• 8:58
  Speaker 1: it was cheap and it was abundant. Yeah, and so
• 9:01
  Speaker 1: if you wanted to go find pizza, you basically had
• 9:03
  Speaker 1: to go into the peasant districts of Naples, and uh,
• 9:09
  Speaker 1: there it was an abundance being sold from street carts. Now,
• 9:12
  Speaker 1: is that where the first pizzeria was? Yes, in peasant land? Yeah, okay,
• 9:18
  Speaker 1: so Antiqua pisaria porta so Antica. I wonder if that's
• 9:23
  Speaker 1: the same as Antico. Who won't know what the difference is.
• 9:25
  Speaker 1: I don't know. Someone will probably explain it to us,
• 9:28
  Speaker 1: hopefully in Italian. Is there an authority on that? All? Right?
• 9:31
  Speaker 1: So that's eighteen thirty the first pizzeria, right, And also, um,
• 9:35
  Speaker 1: I didn't see it in here, but I came across it.
• 9:37
  Speaker 1: A Pizzaioli was a pizza maker. That was the name
• 9:39
  Speaker 1: of a pizza maker. Yeah. So the peasantry in Naples,
• 9:44
  Speaker 1: and probably it's starting to spread a little bit beyond that,
• 9:47
  Speaker 1: But the peasantry in Naples has been eating pizzas for
• 9:51
  Speaker 1: well over a century, almost two centuries by the time
• 9:54
  Speaker 1: Queen Margharita and King Umberto. Queen Margharita, Yeah, does that
• 10:00
  Speaker 1: name sound familiar in regards to pizza. Yeah, especially when
• 10:03
  Speaker 1: you see it spelled out, you're like, oh, wait a minute,
• 10:05
  Speaker 1: that's where it came from. Exactly reportedly, so, Queen Margarita
• 10:09
  Speaker 1: was apparently like a pretty um hip queen. She was
• 10:13
  Speaker 1: down with the common person. And she and Umberto went
• 10:17
  Speaker 1: and toured the country in eight eight nine, and one
• 10:19
  Speaker 1: of the places they went was Naples, and one of
• 10:21
  Speaker 1: the things they did was eat pizza, and she was like,
• 10:24
  Speaker 1: I love this, I want more of this. Bring me
• 10:28
  Speaker 1: Raphael Esposito, her personal chef. Yeah, I don't know if
• 10:33
  Speaker 1: it's a personal chef, it was a personal pizza chef
• 10:35
  Speaker 1: at least. And he said, Queen, I'm gonna make you
• 10:38
  Speaker 1: some good a pizza, including one of looks a luck
• 10:40
  Speaker 1: at the Italian flag. And that is the legend, at
• 10:44
  Speaker 1: least of how we got Margharita pizza, because you have
• 10:46
  Speaker 1: the red tomato, the white mozzarel and the green basil
• 10:50
  Speaker 1: and there's your Italian flag. Yeah, it's a great story,
• 10:54
  Speaker 1: hopefully true. So supposedly he made her that one, the
• 10:57
  Speaker 1: Margharita pizza, which she liked the most in his named
• 10:59
  Speaker 1: after or her um another one with pork, fat, cheese
• 11:02
  Speaker 1: and basil. It sounds pretty awesome. Uh, and then another
• 11:06
  Speaker 1: one with garlic oil, olive oil and tomatoes. All of
• 11:10
  Speaker 1: them sound great, but she chose the Margarita, and that's
• 11:13
  Speaker 1: the one that was named after her. But the upshot
• 11:16
  Speaker 1: of all this is that the queen was suddenly eating
• 11:18
  Speaker 1: peasant food. The Queen's the most popular person in all
• 11:21
  Speaker 1: of Italy all of a sudden, And now, all of
• 11:23
  Speaker 1: a sudden, places other parts of Italy where pizza wasn't
• 11:27
  Speaker 1: heard of or eating or whatever, people are starting to
• 11:29
  Speaker 1: make it. That's right, And that's like eighteen nineties, yes,
• 11:36
  Speaker 1: which is a great time for pizza to be coming
• 11:38
  Speaker 1: into its own, because there was a little country called
• 11:40
  Speaker 1: America coming into its own. And uh, with the arrival
• 11:46
  Speaker 1: of Italian immigrants in the late nineteenth century in places
• 11:49
  Speaker 1: like New York and Chicago and Philly, New York light. Uh,
• 11:53
  Speaker 1: they would eat pizza and it was again sort of
• 11:57
  Speaker 1: like street food. Um at the time, at least right. Um,
• 12:01
  Speaker 1: so about the time I guess when Margarita was extolling
• 12:04
  Speaker 1: the virtues of pizza, I guess her. Um. This wave
• 12:08
  Speaker 1: of immigration had such a tangible connection to the old
• 12:12
  Speaker 1: world that like almost immediately they were making pizzas in
• 12:16
  Speaker 1: these cities. Like you said, apparently New York was the
• 12:19
  Speaker 1: first city with an actual pizzeria, Um, Lombardies. General Lombardi
• 12:26
  Speaker 1: apparently opened his shop in nineteen o five at fifty
• 12:29
  Speaker 1: third and a half Spring Street in New York. I
• 12:31
  Speaker 1: wonder what's there now, Lombardies. I believe still functioning. That's
• 12:37
  Speaker 1: pretty great. Yeah, and did we say that Antico Pizzeria
• 12:40
  Speaker 1: in Naples is still in the same spot, still selling
• 12:43
  Speaker 1: pizza since eighteen thirty. That is true, and that's very cool.
• 12:46
  Speaker 1: That makes me want to go to Naples quite badly. Yeah,
• 12:49
  Speaker 1: I mean you could get an original pizza from the
• 12:52
  Speaker 1: original pizzeria. Yeah, that's pretty cool. And we'll get to
• 12:55
  Speaker 1: this in a little bit. But you may be kind
• 12:56
  Speaker 1: of surprised when you eat a pizza, a Neapolitan piz
• 13:00
  Speaker 1: at the place where it all started, compared if you're
• 13:03
  Speaker 1: used to like Papa John's. I had pizza and Italy ones. Yeah,
• 13:08
  Speaker 1: you know, I was there and I figured why not,
• 13:11
  Speaker 1: I guess I'll do is the Italians do exactly? Okay,
• 13:15
  Speaker 1: so that's pretty much. Oh no, we didn't. We didn't
• 13:18
  Speaker 1: finish the history. Yeah, United States was coming into its
• 13:21
  Speaker 1: own Italian immigrants coming in bringing in pizza. Then after
• 13:24
  Speaker 1: World War Two, of course, with a lot of things.
• 13:27
  Speaker 1: G I's came back with these flavors for different uh countries,
• 13:31
  Speaker 1: foods and drinks, and they said, Man, this pizza stuff
• 13:34
  Speaker 1: is really great, so let's start building chains and degrading
• 13:38
  Speaker 1: the product, and we did shot with the Shaky's in
• 13:44
  Speaker 1: was the first pizza chain in the United States. California
• 13:48
  Speaker 1: chain Pizza Hut was founded in Kansas, of all places,
• 13:54
  Speaker 1: and the reason, apparently, as legend has it, that their
• 13:56
  Speaker 1: named Pizza Hut is because the place the building kind
• 13:59
  Speaker 1: of looked like a hut and was only room for
• 14:00
  Speaker 1: nine spaces on the sign. So Pizza Hut, that makes sense. Yeah, uh,
• 14:06
  Speaker 1: Shaky Have you ever been the Shaky's. No, As a
• 14:09
  Speaker 1: matter of fact, um no. The only time I've ever
• 14:12
  Speaker 1: seen Shaky's was in the movie License to Drive with
• 14:14
  Speaker 1: the two Corries. Yeah, they're all over l A and uh,
• 14:19
  Speaker 1: you know, sort of pizza Huttie didn't feel like a
• 14:21
  Speaker 1: family joint pictures of beer. Not so great pizza. But
• 14:27
  Speaker 1: apparently Sherwood Shaky Johnson got in that name because of
• 14:30
  Speaker 1: some like affliction he had that made him change No, yeah, goodness,
• 14:34
  Speaker 1: but I guess he embraced it. Well. Yeah, he name
• 14:36
  Speaker 1: is very popular chain after it, and there's still around
• 14:38
  Speaker 1: huh oh. Yeah, I'm surprised it hasn't spread by now.
• 14:41
  Speaker 1: N there's pizza huts everywhere. Yeah, I mean, I think
• 14:45
  Speaker 1: they have him outside of California, although I'm not positive.
• 14:47
  Speaker 1: I didn't get to look that up, but I know
• 14:49
  Speaker 1: they don't have them over here down south over here
• 14:53
  Speaker 1: in the Southeastern Bible Belt, all right, do Yeah, so
• 14:58
  Speaker 1: that's a piece of history. We should probably get to
• 15:01
  Speaker 1: the basics. And there's something more basic than dough, and
• 15:05
  Speaker 1: then there's an art to this. There's three ingredients that
• 15:09
  Speaker 1: are demanded flour, water, and yeast. Everything else is just
• 15:14
  Speaker 1: icing on the cake. Yeah, but you probably are gonna
• 15:17
  Speaker 1: throw a little salt in, little sugar, a little shortening
• 15:19
  Speaker 1: to make it do the things you wanted to do,
• 15:21
  Speaker 1: perform like you wanted to perform. Yeah, and you can
• 15:23
  Speaker 1: go to Mellow Mushroom Pizza and get a gluten free pizza.
• 15:26
  Speaker 1: I myself have not had one because I don't have Celiac, right,
• 15:29
  Speaker 1: and I'm not about to just no, but um, if you,
• 15:33
  Speaker 1: if you are into. If you are gluten free, you
• 15:37
  Speaker 1: are s o l in a lot of ways because, um,
• 15:40
  Speaker 1: the flower used in pizza crust, pizza dough, um is
• 15:44
  Speaker 1: high gluten, high gluten flour. That's why gluten free pizza pas.
• 15:49
  Speaker 1: I've not had it, so I can't say, yeah, well
• 15:52
  Speaker 1: that's just my opinion. Yeah you've had it. Yeah, I've
• 15:54
  Speaker 1: tried it. It's just not it's not the same. I'm
• 15:57
  Speaker 1: sorry everybody. They need gluten in the flower because a
• 16:00
  Speaker 1: is gluten makes the crust tough and uh, it won't
• 16:03
  Speaker 1: crack crack apart, makes it stand up to the water
• 16:07
  Speaker 1: keeps it ropey. Yeah, it keeps it nice and ropey.
• 16:10
  Speaker 1: And um, I guess we need to talk about water
• 16:14
  Speaker 1: at some point anytime, because waters. You know, the old
• 16:17
  Speaker 1: saying about New York pizzas is because the water. Oh yeah,
• 16:21
  Speaker 1: that's like the old saying. I don't know. So they
• 16:24
  Speaker 1: now they have like water you can drink right out
• 16:26
  Speaker 1: of the tap. Did they change their water? Oh yeah, man,
• 16:29
  Speaker 1: they overhauled their serious system. There's a bottled water you
• 16:32
  Speaker 1: can buy now that's just New York City tap water
• 16:34
  Speaker 1: and stuff is so like clean and pure. Well, it's
• 16:37
  Speaker 1: because it comes from it comes from two aqua aquaducts,
• 16:41
  Speaker 1: and uh, the cat skills ship it into Manhattan. We
• 16:45
  Speaker 1: should do a podcast on how Manhattan gets water. It's
• 16:47
  Speaker 1: pretty amazing. Okay, now now can we wait until we
• 16:51
  Speaker 1: research it? Yeah, that's pretty amazing now. But um, I
• 16:55
  Speaker 1: read this Wired article that kind of broke down the
• 16:57
  Speaker 1: pizza water New York thing, and um, they got in
• 17:02
  Speaker 1: touch with Mario Batali, very famous tian cheff and asked
• 17:06
  Speaker 1: him and he said, well, one of the reasons before
• 17:08
  Speaker 1: we get to water is that, um, the oven, he said,
• 17:12
  Speaker 1: captures the gestalt or if you're German, the gestalt of
• 17:16
  Speaker 1: a beautifully cooked pizza. So basically, over time, over time,
• 17:21
  Speaker 1: well it makes sense, over time, you're gonna get uh,
• 17:25
  Speaker 1: particles like volatized particles kicking onto the walls and the
• 17:29
  Speaker 1: roof of your oven, and then the convection process will
• 17:32
  Speaker 1: just like work that into whatever you're cooking over the years. So,
• 17:36
  Speaker 1: because they've been making pizza for so long in New York,
• 17:38
  Speaker 1: some of these old ovens like have this gestalt. They
• 17:42
  Speaker 1: can't be matched anywhere else, he says, and in Chicago
• 17:46
  Speaker 1: as well. Um, but then with the water. He says, Yeah,
• 17:49
  Speaker 1: the biggest problem with California pizza is the water. It's
• 17:51
  Speaker 1: just not the same. Although he doesn't he doesn't use
• 17:56
  Speaker 1: New York New York water at his restaurant Del Posto,
• 17:59
  Speaker 1: he actually clones water from Italy. He does, yes, clones it,
• 18:08
  Speaker 1: that's what he said. It's uh. He's created his own
• 18:10
  Speaker 1: mineral water composite, working from a chemical analysis of Laqua
• 18:15
  Speaker 1: Italiana and it said basically, it's a clone of this
• 18:19
  Speaker 1: Italian water. That sounds kind of pretentious. We should go
• 18:23
  Speaker 1: sell him some real estate or something. But that's why
• 18:27
  Speaker 1: I think the Food Detective Show did a test, a
• 18:29
  Speaker 1: blind test on New York water and pizza crust, and
• 18:35
  Speaker 1: everyone picked the New York pizza and a blind test,
• 18:37
  Speaker 1: So there may be something to it. The mineral composition. Yeah,
• 18:41
  Speaker 1: I mean, if you have even the slightest belief in
• 18:43
  Speaker 1: molecular gastronomy, it makes sense, which would explain why New
• 18:47
  Speaker 1: York bagels are the best too, because bagels are boiled.
• 18:50
  Speaker 1: Everyone knows or the right if you make it the
• 18:52
  Speaker 1: right way, it's boiled. Yeah, where do you go, Chuck,
• 18:56
  Speaker 1: that's my water side, its chokou water. Well, I've always
• 19:00
  Speaker 1: that you know in your pizzas because the water is
• 19:01
  Speaker 1: because the water from the cats because I had heard that,
• 19:04
  Speaker 1: I didn't know it from the catskills are and had
• 19:06
  Speaker 1: anything to do with just stalt or anything like. Yeah, alright, Um.
• 19:11
  Speaker 1: The third vital ingredient is yeast, and yeast basically creates
• 19:16
  Speaker 1: the precursor to beer. Remember in the beer episode, could
• 19:20
  Speaker 1: you imagine if there was no yeast, will be in
• 19:22
  Speaker 1: big trouble. No pizza, no beer. What's the point? No bread?
• 19:26
  Speaker 1: This would be this world would be it'd be sad. Actually,
• 19:30
  Speaker 1: there's yeast free bread, I think, but still you know, yeah, no,
• 19:34
  Speaker 1: I know. So what what what's to deal with you? Well, basically,
• 19:37
  Speaker 1: the yeast goes in and it eats the sugars found
• 19:41
  Speaker 1: in the flower um, and then you may also add
• 19:44
  Speaker 1: your own sugar to increase the fermentation. Um. But it
• 19:47
  Speaker 1: causes the dough to rise because it expels gas as
• 19:52
  Speaker 1: a byproduct, and that gas gets trapped in the dough
• 19:55
  Speaker 1: and it causes it to rise. It makes it up
• 19:58
  Speaker 1: more malleable, it makes it um tastier. Yeah, the texture
• 20:03
  Speaker 1: of it is softer. It's just basically yeast is It's
• 20:07
  Speaker 1: the happy fun guy that you add to the whole
• 20:09
  Speaker 1: the magic ingredient. Yeah. Uh, if you add a little salt,
• 20:12
  Speaker 1: it's gonna add some flavor. Obviously, it's gonna slow the fermentation.
• 20:16
  Speaker 1: Shortening is gonna make it more pliable by providing lube
• 20:21
  Speaker 1: and shortening would be like olive oil. You're not gonna
• 20:23
  Speaker 1: use Criscoe unless you're some sort of heathen. No, you
• 20:26
  Speaker 1: can just connote oil. But olive oil is what I
• 20:27
  Speaker 1: would go. But sure, um, yeah, Crisco. Chrisco is great
• 20:32
  Speaker 1: though for some things. Oh yeah, for like sugar cookies,
• 20:35
  Speaker 1: especially the kind that's like just the just the the shortening,
• 20:39
  Speaker 1: the thick solid Yeah, shortening that stuff is crazy. That's
• 20:44
  Speaker 1: what I thought. That's the only way I thought you
• 20:46
  Speaker 1: could cook growing up, because of like my grandmother's I thought, well,
• 20:49
  Speaker 1: when you cook, you get out that big can and
• 20:52
  Speaker 1: big ice cream scoop and you cut it down with
• 20:54
  Speaker 1: that wadded up piece of like wax paper in there
• 20:57
  Speaker 1: that you used to scoop it out. Yeah, it's completely
• 20:59
  Speaker 1: covered in Christco now, either that or the grandmothers also
• 21:04
  Speaker 1: used you know, they saved all their greats so they
• 21:06
  Speaker 1: would be cooking with grease that they've been using for
• 21:08
  Speaker 1: the past year. It's really good. Um, sugar changes the
• 21:14
  Speaker 1: fermentation rate. Yeah, you can accelerate it. It can increase
• 21:17
  Speaker 1: the amount of gas released. And it also causes the
• 21:20
  Speaker 1: crust of brown. Oh yeah, yeah, that's his sugar. So
• 21:24
  Speaker 1: what if you don't put sugar, you get a glowing
• 21:27
  Speaker 1: yellow crust, doesn't brown as much, doesn't brown. Okay, you
• 21:31
  Speaker 1: want to bail it up, use your hands? Yeah, I
• 21:34
  Speaker 1: think I think you should say here, like you're teaching
• 21:36
  Speaker 1: people how to make legitimate, real pizza dough here, Yes,
• 21:40
  Speaker 1: I mean gold in rough strokes like I don't think
• 21:43
  Speaker 1: anyone could Like, we're not providing measurements, you know what
• 21:45
  Speaker 1: I'm saying. No, no, but I'm saying, once you've once
• 21:48
  Speaker 1: you've created this, though, now you're about to tell them
• 21:50
  Speaker 1: what to do with that, how to make it. You
• 21:52
  Speaker 1: want to ball it up with your hands. Um, you
• 21:54
  Speaker 1: don't want it all cracked. You want it tight, and
• 21:57
  Speaker 1: you want to put it on an oil cheap pan
• 22:00
  Speaker 1: and then proof it, which means you cover it with
• 22:02
  Speaker 1: wax paper and let it sit and let the yeast
• 22:05
  Speaker 1: do its thing until it like doubles in size. Because
• 22:09
  Speaker 1: they used to system in there eating sugars and pooping out. Yes. Uh,
• 22:15
  Speaker 1: then you need to retard it. Um. You need to
• 22:17
  Speaker 1: put it in the fridge for about twelve hours and
• 22:20
  Speaker 1: then this slows the yeast down, but it's still doing
• 22:22
  Speaker 1: its thing right there, like the sugar. It's cold. Um.
• 22:29
  Speaker 1: And then if you do this, you've got pizza dough
• 22:32
  Speaker 1: that you can use for like three to five days. Yeah.
• 22:33
  Speaker 1: I would imagine most people who are really really into
• 22:36
  Speaker 1: pizza would be like, you can't save that for three
• 22:39
  Speaker 1: to five days? You think I would think so fresh
• 22:43
  Speaker 1: almost almost always to do it like yeah, the same day. No,
• 22:47
  Speaker 1: I'm not saying that, but I'm saying like a pizza pierist,
• 22:49
  Speaker 1: like you can't use five day old dough for a
• 22:52
  Speaker 1: decent pizza. But I buy the dough sometimes like Trader Joe's,
• 22:56
  Speaker 1: you know, the farmer's market, like the pre made doughballs,
• 23:00
  Speaker 1: and those are you know, not necessarily that day or
• 23:04
  Speaker 1: at the oven. Well, you left out the sauce. Most
• 23:07
  Speaker 1: of the time it's tomato sauce. But if you're still
• 23:09
  Speaker 1: worried that tomatoes are poisonous and that the aristocracy is
• 23:13
  Speaker 1: trying to kill you by giving them to you, Um,
• 23:15
  Speaker 1: you can eat garlic butter sauce, which will give you
• 23:19
  Speaker 1: a white pizza. You don't like white pizza. I love
• 23:23
  Speaker 1: white pizza. And if you go to Fellini's, I think
• 23:26
  Speaker 1: we're gonna name every single pizza place in town. If
• 23:28
  Speaker 1: you go to Fellini's in order a white pizza slice,
• 23:31
  Speaker 1: you know, they use the pre made slice and they
• 23:34
  Speaker 1: build a white pizza on top of so you get
• 23:35
  Speaker 1: a little tomato sauce with your white pizza. That's really good,
• 23:39
  Speaker 1: but it's not white pizza then, right, No, not. You're
• 23:42
  Speaker 1: the one who calls like everything pizza you run around,
• 23:44
  Speaker 1: Now that's a pizza. There's a pizza over there. I
• 23:46
  Speaker 1: don't want to hear it from you, all right, I'm
• 23:49
  Speaker 1: not a fan of white pizza like some tomato saw something. Yeah,
• 23:52
  Speaker 1: I'm with you if I like white pizza too. Um,
• 23:56
  Speaker 1: and the cheese, you know mozzarella traditionally, right, and the
• 24:00
  Speaker 1: way you build it is actually kind of important to Yeah,
• 24:04
  Speaker 1: depending on where you are, it's not just the ingredients,
• 24:06
  Speaker 1: it's the amount and the um the distribution. Yes, where
• 24:11
  Speaker 1: they are in relation to one another vertically, Well, let's
• 24:16
  Speaker 1: go ahead. Then New York is sauce then cheese, yeah,
• 24:20
  Speaker 1: from the dough, dough sauce, cheese, right, and then not
• 24:24
  Speaker 1: that many toppings. Well, if you're a purist again, cheese,
• 24:28
  Speaker 1: a cheese slice is what you're going for. I have
• 24:31
  Speaker 1: not big on just cheese. What are you pepperoni guy? No,
• 24:35
  Speaker 1: not anymore and not since I was a kid. No,
• 24:36
  Speaker 1: I'm just kind of like pepperoni. So I like a
• 24:39
  Speaker 1: good homemade Italian sausage. Oh yeah, that's good. Yeah, that's
• 24:43
  Speaker 1: really good. Um. I like sliced tomatoes on it, not
• 24:46
  Speaker 1: soun dried fresh. Yeah, basil, black olives. Basil always am
• 24:51
  Speaker 1: not in olives. I like sausage. I don't like the
• 24:53
  Speaker 1: green olives. I like black olives. Do you like the
• 24:56
  Speaker 1: Hawaiian pizzas? I've only in the last couple of months
• 24:59
  Speaker 1: got into pineapple and I'm still feeling my way around it.
• 25:03
  Speaker 1: Pineapples and strawberries. I just I used to eat strawberries
• 25:05
  Speaker 1: when I was a kid, and I've rediscovered him recently.
• 25:07
  Speaker 1: I'm like, yeah, when we were in the suite at
• 25:09
  Speaker 1: the Marriott when we were doing interviews at Comic Con,
• 25:13
  Speaker 1: ate like fifteen pounds of strawberries. They were so good.
• 25:16
  Speaker 1: The chocolate covered are regular, No, they're regularly okay. Yeah,
• 25:18
  Speaker 1: I don't even need chocolate covered anymore. It's like I'm free.
• 25:21
  Speaker 1: Strawberries are delicious. Yeah, but Hawaiian I'll tell you in
• 25:25
  Speaker 1: a month or two, I'll try it. Emily likes that
• 25:27
  Speaker 1: she's big on mushroom, green pepper, and pineapple together. Yeah,
• 25:32
  Speaker 1: she didn't do the meat, you know, at all, just
• 25:35
  Speaker 1: as a food as while we're talking about wives and
• 25:38
  Speaker 1: pizza preferences. Yeah, you may have this place in DC
• 25:41
  Speaker 1: she used to go to and she'd get like a
• 25:43
  Speaker 1: huge slice of pizza in this place also sold Indian food.
• 25:46
  Speaker 1: So she gets chicken sog and put the sog on
• 25:49
  Speaker 1: the pizza and she said it was really awesome. Yeah. Yeah,
• 25:53
  Speaker 1: we have to do the half and half and I
• 25:55
  Speaker 1: get like sausage on the half and she does veggie
• 25:57
  Speaker 1: and then it's like, your sausage juice got on my
• 25:59
  Speaker 1: app Like, well, your mushroom got on my half. You
• 26:02
  Speaker 1: like a cheeseburger pizza. I love cheese. I'm not too
• 26:06
  Speaker 1: big on beef on the pizza. I'll give you one
• 26:07
  Speaker 1: more tip. Okay, get yourself some complete seasoning. Some I
• 26:13
  Speaker 1: can't remember what it is in Spanish, but um, complete seasoning.
• 26:16
  Speaker 1: It's like a Mexican blend, and put it on your pizza.
• 26:20
  Speaker 1: It doesn't matter what kind of pizza it is. It
• 26:22
  Speaker 1: works on popcorn too, but then your pizza. It's just
• 26:25
  Speaker 1: it'll make you smile. Well, my friend Eddie, who you know,
• 26:28
  Speaker 1: would say, get the bottle of ranch dressing in your
• 26:30
  Speaker 1: all set. Oh yeah, that's good. Alright. So man, that
• 26:34
  Speaker 1: was a sidebar. So you're saying New York you build
• 26:37
  Speaker 1: from the dough up doe dough, sauce, cheese, and then
• 26:40
  Speaker 1: maybe a couple of topics. Chicago it's the opposite. And
• 26:44
  Speaker 1: this is apparently a tomato pie the way it's built. Yeah,
• 26:48
  Speaker 1: because you do it for deep dish baked in a pan,
• 26:51
  Speaker 1: and then you've got the cheese on the bread itself
• 26:54
  Speaker 1: on the dough, and then the toppings and then they
• 26:57
  Speaker 1: put this like ungodly thick, delicious bass on top. Yeah.
• 27:00
  Speaker 1: I have not had it really, and I love pizza
• 27:03
  Speaker 1: huts pant pizza. Well, the I mean you should definitely
• 27:06
  Speaker 1: have like a true Chicago stall pizza. I mean it's
• 27:09
  Speaker 1: it's great. You eat it with a forking knife. I
• 27:11
  Speaker 1: am a New York pizza guy through and through. But
• 27:15
  Speaker 1: you know, every once in a while, if like when
• 27:17
  Speaker 1: in Chicago, well this is like um, when in Italy exactly. Uh,
• 27:21
  Speaker 1: this is one of those things where I don't think
• 27:23
  Speaker 1: you have to choose sides. No, let's just all eat
• 27:26
  Speaker 1: all kinds of pizza all the time. But people get
• 27:28
  Speaker 1: really passionate about their pizzas, you know, but these are
• 27:31
  Speaker 1: you know, it's like, man, it's it's pizza. Enjoy all pizza.
• 27:35
  Speaker 1: If there's one thing we can all just settle down about,
• 27:38
  Speaker 1: it's pizza, even Mexican pizza. Come on, yes, oh yeah,
• 27:43
  Speaker 1: it's not pizza. What are you crazy? You can't just
• 27:45
  Speaker 1: run around saying that what you eat is not pizza
• 27:48
  Speaker 1: unless it's exactly what the um Neapolitans are making. It's
• 27:53
  Speaker 1: not pizza. It's not a Neapolitan pizza. No, it's not pizza. Alright.
• 27:58
  Speaker 1: So now the ovens, I guess that this was an
• 28:03
  Speaker 1: odd little thing that they put in there. What about
• 28:06
  Speaker 1: the different kinds of ovens? It just seemed intuitive to me. Well, sure,
• 28:10
  Speaker 1: well you use a peel. Not many people know that
• 28:12
  Speaker 1: that that big spanking paddle it's called a peel. I
• 28:15
  Speaker 1: didn't I have to say, okay, so you slide it
• 28:18
  Speaker 1: in there. They can be electric. They can be uh
• 28:21
  Speaker 1: cooked right on a conveyor belt, like if you're in
• 28:23
  Speaker 1: a big pizza Jane, which you know if you have
• 28:26
  Speaker 1: a belt even at home. That's true. But the king
• 28:29
  Speaker 1: daddy of all is the brick oven pizza cooked with
• 28:33
  Speaker 1: wood and like your crush should have little bits of
• 28:36
  Speaker 1: black jar on it if you ask me for the
• 28:38
  Speaker 1: best for the best taste, which is actually soot it's
• 28:42
  Speaker 1: spent carbon. Yeah, a little spoiler there for an upcoming show.
• 28:48
  Speaker 1: And then here in Atlanta, the Antico, I think they
• 28:50
  Speaker 1: brought those three ovens over from Naples, if I'm not mistaken. Yeah,
• 28:53
  Speaker 1: I can see that. A lot of going on there.
• 28:56
  Speaker 1: There's tons of gestalt um Neapolitan pizza. Yeah, so Neapolitan pizza.
• 29:04
  Speaker 1: Um is extremely thin crust. That's bubbly crust. Um. You
• 29:10
  Speaker 1: put out sauce and then maybe basil and mozzarella. You
• 29:13
  Speaker 1: don't cover the sauce. It looks like pretty much equal parts.
• 29:18
  Speaker 1: Just visibly looking down over the pizza, it appears like
• 29:22
  Speaker 1: equal splotches of basil, mozzarella and um sauce. Yeah, kind
• 29:26
  Speaker 1: of spare They don't overdo it and to be a
• 29:29
  Speaker 1: true Neapolitan pizza. As of December two thousand nine, the
• 29:32
  Speaker 1: European Union issued a protection that regional protection that like
• 29:37
  Speaker 1: Champagne and what was the other thing we talked about recently?
• 29:41
  Speaker 1: Oh was it a cheese? I had to a bed
• 29:44
  Speaker 1: probably yeah, um. And also I think neu chatel neu
• 29:50
  Speaker 1: Chtel has regional protection as well, but basically like it
• 29:53
  Speaker 1: has to be produced in the area under these certain
• 29:56
  Speaker 1: guidelines to be considered that. Um, Neapolitan pizza enjoys that
• 30:01
  Speaker 1: economic protection now as well. And to beat Neapolitan it
• 30:05
  Speaker 1: has to be round. It can't be ostentatious. No more
• 30:09
  Speaker 1: than thirteen and a half into is in diameter. Um,
• 30:13
  Speaker 1: it can only be a tenth of an inch tall,
• 30:15
  Speaker 1: which is thin at its center. Yeah yeah, Um. The
• 30:19
  Speaker 1: crust has to be no more than three quarters of
• 30:21
  Speaker 1: an inch thick. So this is a really thin crust pizza, man. Yeah,
• 30:24
  Speaker 1: but not ultra thin. I got taken to task on
• 30:27
  Speaker 1: Facebook today because I said it was ultra thin. They
• 30:30
  Speaker 1: were like, not not ultra thin, ultra thins and tortilla.
• 30:33
  Speaker 1: I said, Mexican pizza, you have to kneed the dope
• 30:37
  Speaker 1: by hand, right, Yeah, And I got a couple of
• 30:39
  Speaker 1: more that weren't in the article. Supposedly it has to
• 30:41
  Speaker 1: be in a wood fired oven above nine and five
• 30:44
  Speaker 1: degrees Fahreneit only San Marzano plum tomatoes, which you know,
• 30:50
  Speaker 1: to me, that's the only tomatoes you're gonna be cooking
• 30:52
  Speaker 1: Italian style? Is that right? I think? So? Is that canned? Yeah, okay,
• 30:57
  Speaker 1: I know what you're talking about. I mean, I'm sure
• 30:59
  Speaker 1: you can get them fresh, obviously, but yeah, they can say.
• 31:01
  Speaker 1: Marzano's are like what I use in my spaghetti sauce.
• 31:04
  Speaker 1: Have you been to the Italian market by five seasons
• 31:06
  Speaker 1: on the West Side? I have not. It is like
• 31:09
  Speaker 1: right like half a block down and it is authentically Yeah,
• 31:13
  Speaker 1: you should check it out if you're into that. I
• 31:14
  Speaker 1: am into that. We'll check it out, all right, um.
• 31:18
  Speaker 1: And I think that's all too to buy law. And
• 31:21
  Speaker 1: of course, no one's they pointed out in the article
• 31:23
  Speaker 1: I read that no one's going out and like, you know,
• 31:25
  Speaker 1: punishing anybody. It's just a set of standards that they
• 31:28
  Speaker 1: like the whole deer. Uh. You know, they're not gonna
• 31:31
  Speaker 1: throw you in jail for calling something in Neopolitan right. Yeah, um,
• 31:35
  Speaker 1: although they should so that's neopolitan. We talked about New
• 31:38
  Speaker 1: York and Chicago. Um, California pizza that is super thin crust,
• 31:44
  Speaker 1: usually made with um, what what vegetables are in season?
• 31:48
  Speaker 1: I like California Pizza Kitchen. It's okay. It's pretty good,
• 31:53
  Speaker 1: like barbecue sauce on your pizza. H No, they have
• 31:56
  Speaker 1: a tostada pizza that's really good too. You should check, man,
• 31:59
  Speaker 1: you got to expand it for rise is. It's not
• 32:01
  Speaker 1: just New York and Chicago. There's a lot. There's a
• 32:03
  Speaker 1: whole world of pizza. I've been to CPK. It's fine.
• 32:06
  Speaker 1: The black bean salad there is delicious. They're they're guacamolea
• 32:10
  Speaker 1: is pretty good too. And then Greek. Yeah, that's also
• 32:14
  Speaker 1: in a pan like Chicago. It's just I'm not thinking
• 32:17
  Speaker 1: of feta feta and spend it sometimes olives. Yeah, I
• 32:21
  Speaker 1: like feta. Um. And then uh Sicilian and there's American
• 32:25
  Speaker 1: Sicilian and Italian Sicilian. That's right. And if you're an American,
• 32:29
  Speaker 1: you're making a Sicilian pizza. It's rectangular, square, thick crust.
• 32:34
  Speaker 1: The reason it's thick is in uh Sicily, they baked
• 32:37
  Speaker 1: the ingredients into the crust. Yeah, I'd like to try that. Actually,
• 32:41
  Speaker 1: it's like, um, they heard about stuff crust pizza and
• 32:44
  Speaker 1: started mimicking it. O man, pizza head drives me nuts.
• 32:47
  Speaker 1: With all those things. It's like the rope of cheese
• 32:50
  Speaker 1: in the cross. Or then they had the one crust,
• 32:53
  Speaker 1: there was the one the pizza eat backwards, like they
• 32:56
  Speaker 1: just can come up with all these things that are
• 32:58
  Speaker 1: completely unnecessary. There was the pizza that eats you the pizza. Yeah.
• 33:04
  Speaker 1: And speaking of Soviet Russia, Um, there's some pretty crazy
• 33:08
  Speaker 1: toppings around the world. What do they eat there? In Russia?
• 33:12
  Speaker 1: They eat something called makba, which is a blend of tuna, mackerel, sardines, onions,
• 33:17
  Speaker 1: and salmon, which I have to say sounds kind of good.
• 33:20
  Speaker 1: You know what I thought good was good was the
• 33:21
  Speaker 1: Japanese the mayo yaga jaga mayonnaise, bacon and potato mixture.
• 33:27
  Speaker 1: They their their hot dogs in that too. Oh my gosh. Yeah,
• 33:31
  Speaker 1: it's really good. A lot to check that out. Uh.
• 33:34
  Speaker 1: In India, little pickled ginger and tofu maybe and little
• 33:37
  Speaker 1: minced mutton. Yea so good to me. You don't like
• 33:41
  Speaker 1: mutton had a pet goat that's this is a lamb,
• 33:46
  Speaker 1: totally different animals. They can't even mate. I don't think
• 33:49
  Speaker 1: I bet they could. Well they can, but they can't reproduce. Okay, Brazil,
• 33:56
  Speaker 1: you might get some green peas on your pizza. Yeah, Asta, Rica,
• 34:00
  Speaker 1: you might get a little coconut equally, wolf, Yeah, I
• 34:03
  Speaker 1: think so. I'm not big on coconut and antrovies are
• 34:07
  Speaker 1: generally regarded as the least favorite pizza topping. What's the
• 34:11
  Speaker 1: number one pizza topping in America? Pepperoni? Of course, really
• 34:15
  Speaker 1: it got toppled this last this year. Chicken as far
• 34:19
  Speaker 1: as protein goes, chicken? Really? And is that? How do
• 34:23
  Speaker 1: they calculate that? Is that like in restaurants or there's
• 34:27
  Speaker 1: an actually surprising amount of pizza industry UM marketing and
• 34:32
  Speaker 1: lobby groups, in trade groups and the true of the
• 34:35
  Speaker 1: pizza and association. I ran across the blog post and
• 34:39
  Speaker 1: I don't remember I followed it to this press release
• 34:42
  Speaker 1: from some pizza association UM and I don't remember which
• 34:45
  Speaker 1: one it was, but they said that um, chicken topped
• 34:49
  Speaker 1: pepperoni as far as pepperoni toppings goes. So that means
• 34:53
  Speaker 1: that Americans consume more than two hundred and fifty million
• 34:57
  Speaker 1: pounds of chicken on their pizza. Yeah, which makes sense
• 35:01
  Speaker 1: because chicken's heavier than pepperoni, that's true, and that's a
• 35:05
  Speaker 1: lot of pepperoni. Maybe they go by weight. Yeah, we've
• 35:08
  Speaker 1: got some awesome stats here, don't we go ahead and
• 35:10
  Speaker 1: firow some of those out? Uh? So, the number of
• 35:13
  Speaker 1: pizzas sold in the US each year three billion. I'm
• 35:17
  Speaker 1: responsible for at least a million and a half of
• 35:20
  Speaker 1: those three fifty slices sold every second. Yeah, not bad.
• 35:25
  Speaker 1: And every year, the average American eats forty six slices.
• 35:30
  Speaker 1: That's child's play. Americans eat pizza at least once a month. Yeah,
• 35:35
  Speaker 1: that's a lot. That is a lot. I mean that
• 35:37
  Speaker 1: is that means like almost every American eats pizza at
• 35:40
  Speaker 1: least once a month. That's pretty staggering. I can't imagine
• 35:44
  Speaker 1: that there's any other food like that except maybe a cheeseburger.
• 35:47
  Speaker 1: I bet pizza tops that even I would think. So
• 35:50
  Speaker 1: it's just such an easy because vegetarians can eat pizza, cheese, pizza. Yeah.
• 35:54
  Speaker 1: And if you if you go to like McDonald's or
• 35:56
  Speaker 1: something like that, and you have a family of four, uh,
• 35:59
  Speaker 1: you are going to spend more than you would on
• 36:02
  Speaker 1: a pizza that don't feed that family fortune. And you
• 36:04
  Speaker 1: don't get the cold breakfast leftovers either. Uh exactly, McDonald's
• 36:09
  Speaker 1: you do. But um, what else was there anything else
• 36:14
  Speaker 1: I had? There was a guy in my elementary school actually,
• 36:17
  Speaker 1: you know, remember the little rectangle elementary school pizzas? Yeah,
• 36:20
  Speaker 1: so great. There was one dude, Brett Standish that did
• 36:23
  Speaker 1: not eat pizza. And he was like the only kid
• 36:26
  Speaker 1: I ever knew that it didn't eat pizza. So every
• 36:28
  Speaker 1: time we had pizza, it was like there was a
• 36:30
  Speaker 1: battle royal to find out who would get Prett Standish
• 36:34
  Speaker 1: as pizza. And he would like up his you know,
• 36:36
  Speaker 1: his asking price each week when I you know, it
• 36:39
  Speaker 1: was like a valuable commodity. Smart kid, Yeah, what do
• 36:42
  Speaker 1: you what was the most he ever got for it? No?
• 36:44
  Speaker 1: I have no idea. Probably a bunch of pringles and
• 36:46
  Speaker 1: like a little time behind the school, you know what
• 36:50
  Speaker 1: I'm saying. Uh no, when my imagination is racing right now? Okay? Um?
• 36:56
  Speaker 1: Oh yeah. There's this little sidebar in this article that
• 36:58
  Speaker 1: said that more than Lady pizzerias in New York are
• 37:01
  Speaker 1: operating under the name Raise More than. It's like that
• 37:05
  Speaker 1: sounds like a lot until you realize there's nine thousand
• 37:08
  Speaker 1: pizzerias in New York alone New York City. Well, I
• 37:11
  Speaker 1: thought this is pretty interesting. Should we talk about race? Um,
• 37:15
  Speaker 1: if you've ever been to New York or Atlanta's got
• 37:17
  Speaker 1: four raised pizzas? Is that right? Famous Original Race Atlanta
• 37:21
  Speaker 1: has raised New York pizza. Um? And you know how
• 37:24
  Speaker 1: I always says since whatever year, since nineteen in Atlanta,
• 37:29
  Speaker 1: that's not too bad. But yeah, there by the count
• 37:32
  Speaker 1: I got, there are forty nine pizzerias in New York
• 37:36
  Speaker 1: that use some form of the name Ray. And here's
• 37:40
  Speaker 1: the story behind it, um Ray Uh. Ralph Cuomo opened
• 37:45
  Speaker 1: the first race on Prince Street nine. He's grandfather de
• 37:49
  Speaker 1: Rivers and father of Mario and uh his nickname he
• 37:55
  Speaker 1: claimed to be Ray because he said it was Ralphie
• 37:57
  Speaker 1: than Rayphie than Ray. I'm not quite so sure about that.
• 38:00
  Speaker 1: Um that he opened a second one in the nineteen sixties,
• 38:03
  Speaker 1: and then someone named Rosalino Manano Majano. But the second
• 38:09
  Speaker 1: Rays changed the name to Famous Original Rays, even though
• 38:14
  Speaker 1: that wasn't true, So things started a little messy. Uh.
• 38:17
  Speaker 1: Then man John out now goes by Ray which is
• 38:20
  Speaker 1: also bogus opened. Uh, several more famous original Rays all
• 38:26
  Speaker 1: over the city sold that to new owner who begin
• 38:29
  Speaker 1: using other variations of the race. So it kind of
• 38:32
  Speaker 1: just spread. But ironically, three quote unquote Rays got together
• 38:38
  Speaker 1: to trademark the name. None of them our name Ray.
• 38:43
  Speaker 1: Yet they have all gotten together to try and trademark
• 38:45
  Speaker 1: the name Ray and to shut down at least in
• 38:48
  Speaker 1: name places like Atlanta's Near Pizza raised Near Pizza in Atlanta.
• 38:53
  Speaker 1: Who you're just probably got in trouble, I don't think
• 38:55
  Speaker 1: so they know about them, so you don't know that.
• 38:58
  Speaker 1: It sounds like a cartel. I think it is speaking
• 39:01
  Speaker 1: of Cartel's Chuck, the Big Three, Pizza Hut, Dominos, Papa John's. Um.
• 39:08
  Speaker 1: Of those three, the one that has the most urban
• 39:11
  Speaker 1: legends associated with it as Dominoes. I had heard. I
• 39:15
  Speaker 1: think one of these with the thirty minutes or less
• 39:18
  Speaker 1: went away because they killed some kid in a car
• 39:21
  Speaker 1: delivery person ready made urban legends. Supposedly, um, they there
• 39:28
  Speaker 1: were lawsuits from people being hit. At least one person
• 39:32
  Speaker 1: was hit, but they didn't say it had anything to
• 39:35
  Speaker 1: do with the thirty minutes or less. One person was killed. Yeah,
• 39:38
  Speaker 1: well yeah, that's right. One person killed at least, so
• 39:41
  Speaker 1: then at least one person hit. We're both kind of right,
• 39:43
  Speaker 1: but they did do away with that. There was also
• 39:46
  Speaker 1: a rumor that the owner of Domino's contributed a lot
• 39:49
  Speaker 1: to anti abortion groups UM, which may or may not
• 39:54
  Speaker 1: have been true, but he didn't known Domino's probably at
• 39:56
  Speaker 1: the time, because the guy who founded the company, UM,
• 40:00
  Speaker 1: Tom Monahan. Yeah, he's sold in a billion, which is
• 40:03
  Speaker 1: pretty tiny, but he is a staunch Catholic and obviously
• 40:08
  Speaker 1: a supporter of pro life and is building his own
• 40:12
  Speaker 1: little Catholic town outside of Miami. Yeah, one of those.
• 40:17
  Speaker 1: And I've heard of these before. We basically like, I'm
• 40:20
  Speaker 1: gonna build my little my own little town, like filled
• 40:23
  Speaker 1: with people that are like me because I'm incredibly well
• 40:28
  Speaker 1: exactly So, I don't know what the status is on
• 40:31
  Speaker 1: that now, but um, supposedly more than thirty thousand residents
• 40:34
  Speaker 1: will occupy this town and eventually they'll go to war
• 40:38
  Speaker 1: with Celebration Florida. Uh. And then there's all these goofy pizzas.
• 40:42
  Speaker 1: I don't get into all this stuff, like the the
• 40:45
  Speaker 1: three thousand euro pizza with kannak marinated lobster and edible
• 40:50
  Speaker 1: gold and okay, so that holds the record, and sooked
• 40:52
  Speaker 1: caviare for the most expensive with gold. There's actually two
• 40:56
  Speaker 1: categories in Guinness as far as most expensive pizza with
• 40:59
  Speaker 1: that gold and without. Apparently, if you just want to
• 41:02
  Speaker 1: like throw some medable gold on your pizza, you can
• 41:04
  Speaker 1: just you know, tip the scales by wise. But if
• 41:07
  Speaker 1: you want the most expensive pizza in the world without gold,
• 41:11
  Speaker 1: that record was recently broken. Uh and Stevenson Pizza Company
• 41:15
  Speaker 1: in Vancouver, which apparently is affiliated with the guy from
• 41:17
  Speaker 1: Hell's Kitchen. Oh yeah, shut it down, yeah, Gordon Ramsay, yes, Um.
• 41:24
  Speaker 1: They have a four hundred and fifty dollar pizza called
• 41:27
  Speaker 1: the Sea six. Pizza has lobster, thermador, black Alaskan cod
• 41:31
  Speaker 1: and caviare on it. It looks kind of good. Yeah,
• 41:36
  Speaker 1: you know, they do stuff like that to get pressed
• 41:38
  Speaker 1: and get people in there. And I get it. What
• 41:40
  Speaker 1: about the largest pizza ever built and eaten? I like
• 41:44
  Speaker 1: that They have that caveat Yeah, agreed, Havana, Florida. Um
• 41:50
  Speaker 1: from seven. I'm surprised no one has tried to break
• 41:52
  Speaker 1: it since then. UM, thousand, four hundred and fifty seven
• 41:57
  Speaker 1: pounds of pizza. Ninety over ninety four thousand slices devoured
• 42:03
  Speaker 1: by thirty thousand, at least thirty thousand people hanging out.
• 42:06
  Speaker 1: How do they bake that thing? I wonder? I don't know.
• 42:12
  Speaker 1: That's that's a great question. That's the one I want
• 42:15
  Speaker 1: listener mail on. Not your favorite pizza topic. No one
• 42:17
  Speaker 1: cares about that. How did they bake that thing? I guess.
• 42:20
  Speaker 1: I mean maybe it was sunbaked. I don't know. They're like, wow,
• 42:25
  Speaker 1: this is really like they make it and they're like,
• 42:28
  Speaker 1: oh wait, yeah, because it says eaten. Or maybe there's
• 42:31
  Speaker 1: another record tied to it for the largest pizza oven.
• 42:35
  Speaker 1: And then the longest pizza delivery. Two thousand four, a
• 42:39
  Speaker 1: Domino's franchise owner named Lucy Clough delivered a pizza ten
• 42:43
  Speaker 1: thousand five two miles stand hundred fifty KOs from London
• 42:48
  Speaker 1: to Melbourne. It was a vegetarian pizzas part of the
• 42:51
  Speaker 1: Make A Wish Foundation. I was about to disparage it,
• 42:55
  Speaker 1: I know. That's why I got all that out in
• 42:57
  Speaker 1: one breath before you could break it. Yea, I was
• 42:59
  Speaker 1: saving from yourself. Make I Wish? Then I support it.
• 43:02
  Speaker 1: Way to goacha, that's pizza. Yeah, you know what's awesome
• 43:13
  Speaker 1: about pizza. And I guarantee you there's dark corners to
• 43:16
  Speaker 1: all this that we didn't even hit that we're going
• 43:19
  Speaker 1: to hear about that we want to hear about. This
• 43:21
  Speaker 1: will be one of those which I love. Yeah, I
• 43:23
  Speaker 1: love pizza. Uh, if you love pizza, you can read
• 43:26
  Speaker 1: more about it at how stiff works dot com. Type
• 43:29
  Speaker 1: the word p I z Z eight into the switch
• 43:32
  Speaker 1: bar at our beloved how stifforks dot com website. Um,
• 43:37
  Speaker 1: which is now two words. I think as far as
• 43:39
  Speaker 1: eight P goes website. Yeah, a long time. They know.
• 43:44
  Speaker 1: I was taught when I was hired. Here it's capital
• 43:46
  Speaker 1: W E B, separate word, lower case S, I T
• 43:48
  Speaker 1: E right now it's lowercase all one word. Oh, it's
• 43:52
  Speaker 1: all one word. Now. I thought you were saying it's
• 43:53
  Speaker 1: two words. Now I got you. Yeah, No, it's one word. Okay,
• 43:57
  Speaker 1: this is great. And if I did say two woods,
• 44:00
  Speaker 1: I was wrong. We'll find out. Uh. Anyway, I think
• 44:04
  Speaker 1: I said such far in there. So it's time for
• 44:07
  Speaker 1: the listener mail, Chuck. Yes, we should tell everybody about
• 44:14
  Speaker 1: something very special and dear to our hearts New York City.
• 44:17
  Speaker 1: That's right. We are going to Comic Con, and we
• 44:20
  Speaker 1: will be doing a live podcast on Friday, October twelve
• 44:24
  Speaker 1: at Comic Con at the jabb At Center. It's like
• 44:26
  Speaker 1: our new thing. We did San Diego, now we're doing
• 44:28
  Speaker 1: New York. That's right next up Albuquerque. So if you
• 44:31
  Speaker 1: were going to Comic Con, you should come by and
• 44:33
  Speaker 1: see that. But after Comic Con, we have one of
• 44:36
  Speaker 1: our famous, its famous to us all star trivia nights. Um,
• 44:42
  Speaker 1: where is it gonna be the cutting Room? It is
• 44:44
  Speaker 1: at the grand reopening of the Cutting Room in the
• 44:47
  Speaker 1: flat Iron District, which is what's the address? It is
• 44:50
  Speaker 1: h forty four East thirty second Street in New York
• 44:54
  Speaker 1: And it's in the flat Iron you said. And doors
• 44:57
  Speaker 1: open at seven thirty. Trivia goes down at eight thirty.
• 45:00
  Speaker 1: And what is the first come, first serve? Right? Free free, free,
• 45:03
  Speaker 1: first come, first serve. We will have a bar there
• 45:05
  Speaker 1: that you can buy drinks. Yeah, you can buy us drinks.
• 45:08
  Speaker 1: That's right. We're gonna basically be having a really good
• 45:11
  Speaker 1: time if you if you're not familiar with our trivia nights, like,
• 45:14
  Speaker 1: just come out and check it out. It'll be worth
• 45:15
  Speaker 1: your while, absolutely, and stay tuned for info on Facebook
• 45:19
  Speaker 1: and Twitter. About the makeup of the All Star team.
• 45:22
  Speaker 1: We're filling that out as we speak, but we will
• 45:24
  Speaker 1: have some special guests that you will want to meet. Yeah,
• 45:26
  Speaker 1: and at the very least you can come take on
• 45:28
  Speaker 1: me and chuck right, yeah, okay, it's just fun. So
• 45:30
  Speaker 1: what is that? That's Friday, October twelfth, right, yep, the
• 45:33
  Speaker 1: panels that went. The panel is at I believe, okay,
• 45:38
  Speaker 1: and then we're gonna be at the cutting room starting
• 45:40
  Speaker 1: at eight thirty. Tribute starts at eight thirty doors at
• 45:43
  Speaker 1: seven thirty. Be there, be square. You were good at this.
• 45:46
  Speaker 1: Thank you? All right, the time for listener mail. I'm
• 45:48
  Speaker 1: gonna call this accidents. Thanks to us, we cause an accident,
• 45:54
  Speaker 1: a good one, like no one got hurt. This from
• 45:58
  Speaker 1: Annie and Annie was going off to college, which was
• 46:00
  Speaker 1: several states away, so her family decided to road trip
• 46:03
  Speaker 1: with her two uh to to the college as a
• 46:07
  Speaker 1: little mini vacation. That is very sweet depending on how
• 46:09
  Speaker 1: Andy feels about her family. Well, you're about it by now.
• 46:12
  Speaker 1: It may sound fun, but it's not easy to agree
• 46:14
  Speaker 1: on music when you're James Blunt loving mom, Miley Virus
• 46:18
  Speaker 1: loving younger sister. She is just said up in college, Yeah,
• 46:22
  Speaker 1: and weird eurometal loving older brother or all crammed into
• 46:26
  Speaker 1: a car together after a few hours of me wondering
• 46:28
  Speaker 1: if I could get a refund on my soundproof headphones.
• 46:30
  Speaker 1: They agreed to let me pick the music, and I
• 46:33
  Speaker 1: picked the stuff. You should know. It turns out everyone
• 46:36
  Speaker 1: loves Slash doesn't hate stuff. You should know. We were
• 46:39
  Speaker 1: all interested more importantly not yelling or throwing CDs out
• 46:42
  Speaker 1: in the window. Plus, it was fun to go back
• 46:43
  Speaker 1: through uh my favorites. Jack the Ripper, for instance, made
• 46:47
  Speaker 1: my mom a little green. However, you know what what
• 46:50
  Speaker 1: we heavily edited that one. Yeah, it was worse. It
• 46:53
  Speaker 1: always way worse. I think, Yeah, I remember going through
• 46:55
  Speaker 1: there and be like, dude, we can as it was facts.
• 46:58
  Speaker 1: You all know it was so yeah. Um, However, during
• 47:02
  Speaker 1: a time when it was my goofy brothers turning to
• 47:04
  Speaker 1: drive parentheses, I really can't stress how weird he is.
• 47:08
  Speaker 1: At the end of the cast about genius, you were
• 47:10
  Speaker 1: reading some other listen listener mail from a lady truck
• 47:13
  Speaker 1: driver and told her to honk her horn, which my
• 47:16
  Speaker 1: brother did really loud, like a truck would do. It
• 47:20
  Speaker 1: wouldn't have been a problem but we were in one
• 47:22
  Speaker 1: of those curvy two lane highways behind a senior citizen.
• 47:26
  Speaker 1: Uh and basically this this lady thought that they were
• 47:30
  Speaker 1: honking at her. She slammed on her brakes and caused
• 47:34
  Speaker 1: the person riding behind her to butt into her rear end.
• 47:37
  Speaker 1: Oh no, uh No one was hurt. But I was
• 47:39
  Speaker 1: laughing because over the screech of tires, I actually heard
• 47:42
  Speaker 1: Chuck say, I hope we didn't just cause an accident. Wow,
• 47:45
  Speaker 1: this is um. Everyone is fine. There was no damage
• 47:49
  Speaker 1: to either car. But my mom made my brother give
• 47:51
  Speaker 1: them both info because my mother thought that he was liable.
• 47:55
  Speaker 1: Thanks Mom. Yeahly, she just drove straight to jail. And
• 47:59
  Speaker 1: she says I was the one to offerdly explain to
• 48:01
  Speaker 1: the old lady what a podcast was ps. I hope
• 48:05
  Speaker 1: my dorm mate likes you guys. That's from Annie. Thanks
• 48:08
  Speaker 1: a lot, any that was really nice. But everyone's safe
• 48:11
  Speaker 1: you too. Man, That's that's a crazy cho It sounds
• 48:14
  Speaker 1: a little made up, but oh yeah, we've followed for
• 48:17
  Speaker 1: it before. Man, remember either way, the marriage, the wedding proposal. Yeah,
• 48:23
  Speaker 1: I still have to go on my face about that's
• 48:25
  Speaker 1: all right? We all do, we all do Uh, if
• 48:29
  Speaker 1: you have a great story about how your family has
• 48:34
  Speaker 1: been brought together by stuff, you should know we want
• 48:35
  Speaker 1: to hear it. We also want to know how the
• 48:38
  Speaker 1: citizens of Havana, Florida, baked their d sliced pizza. We
• 48:44
  Speaker 1: really really want to know that, agreed, um, and how
• 48:47
  Speaker 1: delicious it was. Yeah, you can tweet to us all
• 48:52
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• 48:56
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• 49:00
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• 49:03
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• 49:06
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• 49:10
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• 49:15
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• 49:20
  Speaker 1: there's just all sorts of great stuff on Twitter. Or
• 49:23
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• 49:25
  Speaker 1: Henson Company that they like the Muppet podcast. Yeah yeah,
• 49:28
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• 49:31
  Speaker 1: it is. It's very cool. Um. So you can follow
• 49:33
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• 49:40
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• 49:49
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