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Speaker 1: Today's Daily Highlight from Elvis Duran in the Morning show.

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Speaker 2: Here in New York City, we're very, very very finicky

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Speaker 2: about our pizza. And if anyone ever says, well, I

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Speaker 2: had the best pizza in the country when I was

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Speaker 2: in Los Angeles next week, we're like a million farts

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Speaker 2: upon you for saying that. But if it's over in Brooklyn,

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Speaker 2: we're like, Okay, well, Brooklyn actually makes more sense than

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Speaker 2: Manhattan in a lot of ways. Sometimes you could argue that.

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Speaker 2: But when this place popped up over in Jersey City,

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Speaker 2: New Jersey, they're like, Oh, you've got to get over there.

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Speaker 2: But you can go over there. You're not going to get.

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Speaker 1: In, you won't, but it's amazing.

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Speaker 2: You're not going to get in. They say, it's amazing.

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Speaker 2: But how do you know if you can't get in.

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Speaker 1: Oh, because I will place my order and I'll wait

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Speaker 1: one hundred and twenty minutes and go get my pizza exactly,

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Speaker 1: and I love it and I.

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Speaker 2: Do it all. We're talking about Rozza pizza, yes, or

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Speaker 2: you'd say Rozza. I don't know that. It's how you're

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Speaker 2: technically it's Rozza. It's Rozza, right, Yeah. Bobby flay Raves

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Speaker 2: it out. Okay, that voice that just told me it's Rozza,

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Speaker 2: John Richer, I mean Dan, Richard, Dan Richer, Why did

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Speaker 2: you decide Jersey City to do this this pizza place?

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Speaker 3: You know, I wanted to be close to New York City,

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Speaker 3: but not in it, and I like, I love being

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Speaker 3: a part of that community. It's a developing area. It's incredible, right,

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Speaker 3: so dynamic it is.

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Speaker 2: It is dynamic.

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Speaker 1: Thank you for picking that spot.

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Speaker 2: Hell yeah, yeah. And you know, and a large majority

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Speaker 2: of our our family here, they live in Jersey City.

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Speaker 2: They're out in front of Rozza right now. Yeah, waiting

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Speaker 2: to get But you're not offended if someone says, raza, no,

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Speaker 2: I don't dumb question. Can I ask very offendive for

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Speaker 2: one in Paramus, New Jersey? That'd be nice?

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Speaker 3: Thanks, I would love that.

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Speaker 2: Yeah, put the vibes out there. Don't hold your breath

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Speaker 2: on that. Now. Here's the thing though, it is lines,

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Speaker 2: it is huge, and of course there are many arguments, Dan,

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Speaker 2: Actually why it's the favorite. The dough. The dough is

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Speaker 2: just beyond anything you've ever had. It's so thin. As

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Speaker 2: a matter of fact, put it in the light, you

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Speaker 2: can actually read through it. You can put your phone

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Speaker 2: behind it and read your text through the door. Right,

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Speaker 2: And so how did you learn how to do this?

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Speaker 2: Where'd you go? Did you actually go to.

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Speaker 3: Italy to learn how to do this? No, I've been

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Speaker 3: to Italy thirty times. But I've been doing it since

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Speaker 3: I got out of college in two thousand and two,

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Speaker 3: two thousand and three.

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Speaker 2: Where were you? I went to Rutgers, Right, you went

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Speaker 2: to Rutgers. Yeah, but you've been learning at home or

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Speaker 2: at other restaurants, learning by doing Yeah? Yeah, I was

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Speaker 2: working in a restaurant.

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Speaker 3: I ended up buying that restaurant a few years later

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Speaker 3: and turned it into a behemoth of a restaurant, right, yeah,

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Speaker 3: and then I sold that one and focused in Jersey City.

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Speaker 2: This pizza is incredible.

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Speaker 1: It's actually kind of torture some right now that we

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Speaker 1: have to speak and not be able to just shove

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Speaker 1: it down. But when you open this place, did you

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Speaker 1: think it was going to become what it is? Where

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Speaker 1: Friday nights there's a line out the door and it's amazing.

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Speaker 3: Or I would be sitting here on Elvis Duran or that. No. No,

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Speaker 3: I just wanted to make a really delicious pizza. The

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Speaker 3: pizza that was the pizza of my dreams.

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Speaker 2: I wanted that. I still want that. Describe the pizza

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Speaker 2: of your dream. Describe this pizza that we're eating right now. Okay.

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Speaker 3: So in my cookbook, it's based around this pizza evaluation rubric.

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Speaker 3: It's sixty different characteristics about pizza that I loved. I

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Speaker 3: put it down on paper, and then I learned this

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Speaker 3: science and techniques behind how to get there sixty sixty.

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Speaker 2: Yeah, I'm sure you talk.

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Speaker 1: Tell them about your pepperoni cups. You were just telling

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Speaker 1: me how you went through how many.

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Speaker 3: Different Yeah, I have a little OCD and I'm never

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Speaker 3: quite satisfied with the status quo. So when I was

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Speaker 3: coming up with the pepperoni pizza, I lined up like

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Speaker 3: twenty different pepperonis, tasted all of them rigorous taste tests,

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Speaker 3: and then I read the labels of all of them,

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Speaker 3: and this one is the only one that I felt

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Speaker 3: comfortable serving. Wow, clean label. There's like five ingredients. They're

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Speaker 3: alls that are natural.

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Speaker 2: And can you imagine, Yeah, a pepperoni tastest it's such

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Speaker 2: a gay porn. God, I'm dreams, I have dreams about this.

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Speaker 2: I've become taste. It was.

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Speaker 4: It was very controversial when when people said, you know what,

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Speaker 4: the best pizza in New York City is actually in

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Speaker 4: Jersey City. So that must have caused a glut of

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Speaker 4: people to come over to see what it was all about.

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Speaker 4: Did you have some like haters and descenders? And how

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Speaker 4: did you handle these people? Because people came over there.

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Speaker 3: To test it and they Yeah, we kill them with kindness.

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Speaker 3: I don't care what people's expectations are. We just try

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Speaker 3: to exceed them at all times.

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Speaker 2: Yeah. Here we are, once again in New York City,

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Speaker 2: going on and on and on about pizza. This has

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Speaker 2: been a topic on our show for thirty years. I'm

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Speaker 2: sure what pizza makes you happy? Exactly. I'm so happy

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Speaker 2: pizza and pancakes, you know, I'm all about them people.

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Speaker 2: And I don't even start on the meatballs. Yeah. Bobby

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Speaker 2: Flay set right here and we asked him, where's your

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Speaker 2: favorite pizza? He said, Roza, he's a good man. Yeah,

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Speaker 2: you know, and people just people love it. What.

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Speaker 1: Also, when Dan came in here, he split this little

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Speaker 1: bottle to me.

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Speaker 2: Do you see this?

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Speaker 1: They have their own type of crush red pepper. It's

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Speaker 1: not the pepper flakes that you see everywhere. It's totally different.

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Speaker 3: It's some great flavors in there. Yeah, exactly, it's four

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Speaker 3: different chilies. It's produced by an amazing company called Burlap

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Speaker 3: and Barrel out of Brooklyn. So this is our custom

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Speaker 3: crush red peppers. I was not okay with the shaker

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Speaker 3: on every table of cardboard. Stale chilis right, and these

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Speaker 3: are these are really incredible.

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Speaker 2: Yeah. I don't think anyone's really experienced something like this.

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Speaker 2: I haven't. It's nice. It's so different. No, it's it's

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Speaker 2: on here. I'm eating. My mouth has a nice tangle

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Speaker 2: to it.

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Speaker 3: Yeah, there's a little bit of smokiness in there from

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Speaker 3: Piman tone, which is a smoked.

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Speaker 2: Oh that's Spanish, isn't it. Yeah? Yeah, The Joy of Pizza.

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Speaker 2: Your book, Yeah, here's your name on it. It's amazing yours.

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Speaker 3: I'm still amazed that I actually wrote a book.

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Speaker 2: Okay, look, I think it's a beautiful book. The photography

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Speaker 2: is gorgeous. It takes you through everything from milling tomatoes

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Speaker 2: to what you do with your dough, everything.

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Speaker 3: And it's got those sixty characteristics to look for at

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Speaker 3: your favorite pizza place.

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Speaker 2: And I will be looking at those. But the thing is,

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Speaker 2: are you encouraging people to actually try to do this

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Speaker 2: at home. Yes, okay, I guess, hence the book. Yeah,

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Speaker 2: every time I've tried it, it's been major failure. Yeah.

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Speaker 3: So pizza making is kind of like a skilled trade.

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Speaker 3: Rather than being a chef or a cook, like I

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Speaker 3: look at myself more similar to a plumber.

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Speaker 2: Right, you could do your own plumbing at your house.

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Speaker 2: I don't even do that.

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Speaker 3: No, why would you you call it professional? But you

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Speaker 3: could do it if you wanted to. So I wanted

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Speaker 3: to enable people to actually learn the trade, learn the skills,

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Speaker 3: the very real skills. Pizza making is a process of

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Speaker 3: thirty steps, and you have to excel at each individual

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Speaker 3: step to end up with a great final product.

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Speaker 2: The only time my pizza they ever come out is

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Speaker 2: ever come out great? Is I consider it by accident.

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Speaker 2: I actually one out of maybe five comes out really great.

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Speaker 2: So but now you can go to Amazon, you can

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Speaker 2: order what the OONI what are these others? We love?

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Speaker 3: I have like five oonies in my house.

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Speaker 2: That's kind of creepy. I love it where you put these.

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Speaker 3: My garage is filled with them, and every now and

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Speaker 3: then my wife makes me get rid of one. But

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Speaker 3: then UNI will send me their their latest and greatest model,

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Speaker 3: which is always.

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Speaker 2: You're herding incredible, you're heading pizza ovens. I am a

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Speaker 2: mile toward. But these are great little ovens and you

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Speaker 2: can get them for like a couple hundred dollars and

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Speaker 2: and I just you put it outside, plug it in,

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Speaker 2: or fire it up in whatever way you can do it.

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Speaker 2: What's your favorite? Your favorite way to fire up an oven?

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Speaker 2: Is it? Is it coal? Is it a wood? Is

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Speaker 2: it a what? So?

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Speaker 3: At At my restaurant, I'm all about wood fired ovens.

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Speaker 3: I love the primal nature of it. But at home,

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Speaker 3: I always recommend if you have at ny, get the

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Speaker 3: gas burner, because you don't want to be fiddling around

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Speaker 3: with lighting fires.

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Speaker 2: You know.

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Speaker 3: One of the first things that I teach new pizza

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Speaker 3: makers at my restaurant is how to build and maintain fires.

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Speaker 3: You don't want to have to do that at home.

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Speaker 3: You've got enough to manage. Keep it fun, keep it light.

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Speaker 3: When we make pizza at home with my kids, I

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Speaker 3: let them do all the work and I'm just kind

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Speaker 3: of conducting the symphony. And it's it's just amazingly fun

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Speaker 3: and delicious, And who really cares about the quality of

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Speaker 3: your home pizza. At the end of the day, let's

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Speaker 3: just make it about family, friends and getting being together.

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Speaker 2: Ben, I want good pizza the family. No, I love that,

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Speaker 2: and I look, I'm gonna tell everyone, Hey, go to

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Speaker 2: Rotch of Pizza over in Jersey City's okay, what's the

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Speaker 2: top secret? Best time to get over there? Make a reservation.

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Speaker 3: We take reservations through Rezi, right, make a reservation.

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Speaker 2: That's the best way to do it. What a treat

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Speaker 2: you you. You got that oven cranking at four point

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Speaker 2: thirty in the morning and you threw these pies in

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Speaker 2: and they are delicious. They do and they travel, they

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Speaker 2: travel well. I see, I love pizza. The next morning

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Speaker 2: I was leaving, I leave it out and eat it

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Speaker 2: when it's been sitting out. Is that dangerous? I'm gonna

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Speaker 2: die from them?

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Speaker 1: Now you're fine, Okay, So you saw me chuckle for

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Speaker 1: a second. I was looking at my phone my sister.

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Speaker 1: So anytime somebody comes to visit me and they say

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Speaker 1: where should we go? I always take them there. And

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Speaker 1: my sister said, well, well, well you finally met your

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Speaker 1: little Pizza friend, did you.

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Speaker 2: Congratulations, You're the official little Pizza Friend. So I encourage

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Speaker 2: anyone and everyone to check out The Joy of Pizza

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Speaker 2: everything you need to know. It's a New York Times bestseller.

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Speaker 2: Of course, Dan Richer and chef Katie Parla. Actually she

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Speaker 2: is incredible, an incredible food tourism guru over in Rome.

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Speaker 2: And you you've toured the restaurants of Rome with her.

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Speaker 3: Yeah, She's taken me to the deep south of Italy,

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Speaker 3: places that you would never stumble upon. It's all locals only.

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Speaker 3: Some places were in the in the hills outside of Naples.

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Speaker 3: She took me to a restaurant on the side of

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Speaker 3: Mount Vesuvius that you'll never stumble on. And by the

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Speaker 3: end of the meal they were bringing me into the

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Speaker 3: kitchen and spoon feeding me sauce. It was incredible, just

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Speaker 3: amazing food moments. But all the places you went, our

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Speaker 3: friend of Keila has been there. Y. You got to

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Speaker 3: come out to Almah and visit Akil.

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Speaker 2: I would love that. You would love him the book, Yeah. Yeah.

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Speaker 3: Eric Wolfinger is the photographer and he literally sat on

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Speaker 3: the floor while and took a photo from above as

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Speaker 3: I was stretching the pizza with flower raining down on him.

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Speaker 3: He was covered in flowers. That picture it's a beautiful

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Speaker 3: piece of art, The Joy of Pizza. We'll post it

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Speaker 3: at Elvis Durand's show on Instagram. Dan, I cannot thank

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Speaker 3: you enough for what you've done for us today.

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Speaker 2: Thanks for having me, it's incredible. Thanks for being had