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SYSK Selects: How Pizza Works · Stuff You Should Know

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