WEBVTT - How Pizza Works! 0:00:01.120 --> 0:00:04.280 Welcome to you stuff you should know from house stuff 0:00:04.280 --> 0:00:12.720 Works dot com. Hey, and welcome to the podcast. I'm 0:00:12.800 --> 0:00:16.200 Josh Clark. There's Charles W. Chuck Bryant. I'm a little 0:00:16.280 --> 0:00:18.680 under the weather. It's a little run down, but I 0:00:18.720 --> 0:00:22.240 feel better than I say on I am over the weather. Yeah, 0:00:22.880 --> 0:00:26.040 whatever that means. It means you're in great spirits, good shape. 0:00:26.160 --> 0:00:28.040 Sure you can put your hand to that wall next 0:00:28.080 --> 0:00:31.320 to year. I probably could actually on certain days, but 0:00:31.480 --> 0:00:35.280 not today. That's good, Chucking. You're doing okay? Yeah? Great, okay, 0:00:35.280 --> 0:00:37.720 if you're feeling better, even though you sound crappy, man, 0:00:37.760 --> 0:00:40.519 I really do. You don't know. It's always reminiscent of 0:00:40.560 --> 0:00:44.240 the six month period that you're sick. But yeah, now 0:00:44.280 --> 0:00:47.400 I'm healthy. I don't smoke, I exercise, I eat right 0:00:47.479 --> 0:00:50.360 a juice. Isn't it remarkable how you don't get sick 0:00:50.360 --> 0:00:53.320 as often when you live right? Yeah, when you treat 0:00:53.320 --> 0:00:59.640 your body correctly. Um well, Chuck. It's an excellent segway because, 0:00:59.680 --> 0:01:01.920 in my opinion, one of the best ways to treat 0:01:01.960 --> 0:01:06.000 your body is the stuff it full of. Really good pizza. Yeah, 0:01:06.400 --> 0:01:11.199 have you had pizza before? Yeah? Dude, I love pizza. 0:01:11.240 --> 0:01:14.319 I don't eat that much of it. Oh really, No, 0:01:14.440 --> 0:01:16.480 I mean I don't know how much. I mean, we 0:01:16.520 --> 0:01:19.280 have stats on the average American and stuff. Man, I 0:01:19.280 --> 0:01:23.760 spit one out every day. Americans eat about a hundred 0:01:23.880 --> 0:01:28.720 acres of pizza. I guess would be Sicilian because an 0:01:28.720 --> 0:01:31.399 acres it would be squared, although it didn't have to 0:01:31.400 --> 0:01:34.760 be square. No, you can have a round acre Uh yeah, 0:01:34.840 --> 0:01:36.600 I guess you could. Just forget what I said. I've 0:01:36.640 --> 0:01:40.240 never seen a round acre before. I'm gonna imagine an island. 0:01:40.319 --> 0:01:44.480 If it's round, would be round acreage. There's not really 0:01:44.480 --> 0:01:47.320 any real round islands. There's there's no such thing as 0:01:47.319 --> 0:01:52.240 a perfect circle. On Gibligan's Island was so round it's 0:01:52.400 --> 0:01:56.200 just a circle. No. Yeah, I love pizza, I don't 0:01:56.200 --> 0:01:57.840 know how much I eat of it though compared to 0:01:57.880 --> 0:02:00.520 most people. Like I'd say we order a pizza, like 0:02:01.080 --> 0:02:05.240 maybe once a month. What we'll order a pizza? Are 0:02:05.280 --> 0:02:07.880 the only pizza you have? Every every month? Yeah, we'll 0:02:07.920 --> 0:02:09.920 get like it. We'll order a pizza delivery or and 0:02:09.960 --> 0:02:13.880 then probably will throw in one visit to Antico, which 0:02:14.000 --> 0:02:15.639 a month that you got me beat there. I need 0:02:15.639 --> 0:02:17.720 to get out there more often. Yeah, once every six 0:02:17.760 --> 0:02:20.600 weeks to two months for Antico. Yeah. Here in Atlanta, Um, 0:02:20.760 --> 0:02:23.440 Chuck and I have a pizza place. I guess everybody 0:02:23.480 --> 0:02:25.679 in Atlanta has it, but we're very fortunate to have 0:02:25.720 --> 0:02:28.520 a place called Antico Pizza. It's really good. And now 0:02:28.560 --> 0:02:32.280 I understand the name after researching this article. Uh yeah, 0:02:32.320 --> 0:02:34.359 it's kind of close to the original pizzeria. I think 0:02:34.400 --> 0:02:37.440 that's the point, is it, I would imagine. I don't 0:02:37.480 --> 0:02:41.240 think they follow the traditional rules though. We're spoiling all 0:02:41.280 --> 0:02:43.959 of it. Well for my part, you mean and I 0:02:44.080 --> 0:02:46.920 are crazy about pizza and we eat it like all 0:02:47.000 --> 0:02:50.400 the time. Everything. We're frozen pizza to Dominoes to um 0:02:50.680 --> 0:02:53.880 pizza out like by the slice. Yeah, it's good. I 0:02:53.880 --> 0:02:55.760 have a lot more pizza when I lived up in 0:02:55.440 --> 0:02:58.120 the New York area. Yeah, because I would like get 0:02:58.120 --> 0:03:00.320 it after class, just the single slice. Could It's big, 0:03:00.440 --> 0:03:02.440 huge slice and you fold it in half and it's 0:03:02.480 --> 0:03:04.840 just great. Did you want pizza while you were researching 0:03:04.840 --> 0:03:09.799 this No? Did you? Oh? Yeah? Yeah? Alright? So by 0:03:09.880 --> 0:03:13.079 the Antico, though, is really really good pizza. The best 0:03:13.120 --> 0:03:16.480 pizza in Atlanta, most people agreed on, and judging by 0:03:16.480 --> 0:03:20.320 the line out the door, every single day. Then I 0:03:20.320 --> 0:03:23.200 would say, we're right. I've even gotten into an argument 0:03:23.240 --> 0:03:25.200 with them on the phone, which I don't do very often, 0:03:25.560 --> 0:03:28.079 about whether or not you can order a cheese pizza 0:03:28.120 --> 0:03:31.240 without cheese, and I'll still go back there after hanging 0:03:31.280 --> 0:03:34.160 up on them in anger. Yeah, they do it their way. 0:03:34.440 --> 0:03:37.120 They definitely do that. The man. They also have the 0:03:37.160 --> 0:03:41.320 big the dressing station, which is like the basil plants. 0:03:41.920 --> 0:03:44.080 They don't even have like it's not dried basil or 0:03:44.120 --> 0:03:46.280 even leaves. It's like the plant you pick the leads 0:03:46.280 --> 0:03:48.920 off there, and they got the big chunks of garlic 0:03:49.000 --> 0:03:51.760 and it's just so good. Yeah, I can hear your food. 0:03:51.800 --> 0:03:55.520 Go now, I want pizza, Okay, all right, that's what 0:03:55.600 --> 0:03:59.520 I was going for, Chuck, you got me. It worked. Um, 0:03:59.560 --> 0:04:02.640 so everybody, I'm sure it's familiar with pizza. I don't 0:04:02.640 --> 0:04:05.960 think there's gonna be too many huge surprises there. But 0:04:06.520 --> 0:04:08.480 there's a lot about pizza that I would imagine you 0:04:08.520 --> 0:04:11.880 don't know. Yeah, we're gonna tell you that kind of stuff. Like, 0:04:11.920 --> 0:04:16.679 for example, at its core, pizza really is bread, cheese, 0:04:16.720 --> 0:04:20.800 and sauce. Yeah, that's it, Tomato sauce, right, unless you're 0:04:20.800 --> 0:04:23.640 getting funky. But you can't get funky and still call 0:04:23.680 --> 0:04:27.840 it pizza customarily. It's one of those things where like 0:04:27.960 --> 0:04:29.440 it has to be made a certain way or else 0:04:29.440 --> 0:04:31.919 it's not really pizza. It's like a tomato pie. I 0:04:31.920 --> 0:04:34.200 don't know though, like I would call like a pesto 0:04:34.320 --> 0:04:39.400 pizza pizza. But you were born American? Yeah, sure, yeah. 0:04:39.920 --> 0:04:42.000 Well do you think I was speaking as like a 0:04:42.080 --> 0:04:45.000 native Sicilian? Well no, but I'm saying like maybe as 0:04:45.000 --> 0:04:48.240 a citizen of the world. Okay, you know we're in 0:04:48.279 --> 0:04:51.400 the midst of globalization, Chuck, Let's let's do this all right, 0:04:51.480 --> 0:04:54.760 let's talk pizza history then. Huh uh. Yeah. I used 0:04:54.800 --> 0:04:57.720 to hear from uninformed people like, you know, pizza is 0:04:57.760 --> 0:05:00.520 really American. It didn't even come from Italy, right, they're 0:05:00.520 --> 0:05:03.760 talking about chop suey. Just not true at all. Pizza 0:05:03.760 --> 0:05:06.640 did come from Italy in a way. We need to 0:05:06.640 --> 0:05:10.160 back up Eiven even further, probably to Greece, where some 0:05:10.200 --> 0:05:14.520 people attribute like the original flatbreads that they would decorate 0:05:14.560 --> 0:05:17.480 with things, is like the first pizza style thing, right, 0:05:17.480 --> 0:05:20.560 You're talking like third century BC, a long time ago, right, 0:05:21.480 --> 0:05:22.719 But I don't know. I mean, they didn't call it 0:05:22.720 --> 0:05:27.880 pizza until what one thousand in Naples. Yeah, of course, 0:05:27.960 --> 0:05:30.960 Well Naples is like the cradle of pizza. Yeah, I 0:05:31.000 --> 0:05:33.159 didn't realize. I didn't notice that it went back that far. 0:05:33.560 --> 0:05:36.000 That's pretty interesting. Well that's what was first named pizza, 0:05:36.000 --> 0:05:39.839 meaning pie. Okay, so I also saw a discrepancy here. 0:05:39.880 --> 0:05:44.760 I saw pizza also could mean um to pinch or slice. 0:05:45.920 --> 0:05:49.680 That's that's what I got, pizza, not necessarily pie. Well 0:05:49.720 --> 0:05:51.960 that's what this person says. Okay, So we're at a 0:05:52.120 --> 0:05:55.279 D one thousand, right, Yes, this is such a cool 0:05:55.440 --> 0:06:00.520 cold date. It is um. And the reason pizza started 0:06:00.600 --> 0:06:02.960 to take off was because the peasantry didn't have that 0:06:03.040 --> 0:06:05.919 much money and this stuff was kind of easy to 0:06:05.960 --> 0:06:09.440 come by. You made your bread, you had some cheese, 0:06:10.160 --> 0:06:15.680 maybe some kazu marzoo with the maggots, uh and um, 0:06:15.720 --> 0:06:19.320 maybe some seasonings and some olive oil. That's about it. 0:06:19.320 --> 0:06:22.240 It wasn't until you know, the one of the biggest 0:06:22.400 --> 0:06:26.680 main ingredients. It wasn't until um, the Colombian Exchange started 0:06:26.720 --> 0:06:30.000 to take place that tomatoes were introduced to Italy, because 0:06:30.000 --> 0:06:32.480 those are a new world food. Yeah. I did a 0:06:32.520 --> 0:06:36.039 little tomato research because that's kind of fascinating on its own, 0:06:36.080 --> 0:06:40.000 I think, and tomatoes come from Peru, they believe originally. 0:06:40.760 --> 0:06:44.880 And uh, because the fruit of the night shade, the 0:06:44.880 --> 0:06:47.480 deadly night shade looks like a tomato, a lot of 0:06:47.480 --> 0:06:51.720 people thought it was poisonous over the years, many years ago. 0:06:52.279 --> 0:06:55.719 And uh, actual stems and leaves of a tomato plant 0:06:56.120 --> 0:07:02.440 do contain a toxic u tomatine. Huh, but um, what 0:07:02.560 --> 0:07:05.840 is it? But what will happen to you? Well, I 0:07:05.920 --> 0:07:09.040 think there's been one reported death for eating tomato stems 0:07:09.040 --> 0:07:12.320 and leaves, supposedly. I don't know if that's true, though 0:07:12.360 --> 0:07:14.440 they figured out, well, the stems and leaves are kind 0:07:14.440 --> 0:07:17.960 of gross anyway, let's just see the tomato, So thank 0:07:17.960 --> 0:07:22.200 you Spain. Um. And also interestingly, even though it came 0:07:22.240 --> 0:07:25.240 from like South America, you would think it made its 0:07:25.280 --> 0:07:29.360 way up through the States via Central American Mexico, but 0:07:29.480 --> 0:07:34.120 it didn't. It like took the circuits circuitous route via 0:07:34.720 --> 0:07:39.600 European immigrants, probably through the Philippines too. If you're interested 0:07:39.600 --> 0:07:42.320 in that, dude, you should really read four all about 0:07:42.440 --> 0:07:45.320 It's all about that stuff? Is that? Gonna just keep 0:07:45.320 --> 0:07:48.520 writing books as they're gonna be a fo is a 0:07:48.680 --> 0:07:55.880 benevolent God. Yeah. So anyway, tomatoes all people discovered, Hey 0:07:55.880 --> 0:07:59.880 they're not poisonous, they're really delicious. Let's start throwing them 0:07:59.880 --> 0:08:02.800 on the spread exactly. And then now we have pizza. 0:08:02.880 --> 0:08:05.320 So we're talking like the seventeenth century, I think was 0:08:05.360 --> 0:08:10.640 when the term uh no, it wasn't. Okay, so so 0:08:10.720 --> 0:08:13.080 that kind of yeah, that goes against that research too. 0:08:13.120 --> 0:08:15.640 I think I saw somewhere that the term was coined 0:08:15.720 --> 0:08:19.800 in the eighteenth century, like seventeen thirty eight, they started 0:08:19.840 --> 0:08:21.880 making pizzas as we know them today. You know, I 0:08:21.920 --> 0:08:25.960 think there's some discrepancies just in pizza lore because that 0:08:26.200 --> 0:08:28.600 long ago. I don't think they were necessarily keeping track 0:08:28.640 --> 0:08:30.400 of all this stuff like we do today. Okay, So 0:08:31.040 --> 0:08:34.040 possibly in a d. One thousand or in seventeen thirty eight, 0:08:34.160 --> 0:08:37.280 about seven hundred fifty years later, the word pizza was 0:08:37.720 --> 0:08:44.240 used to describe this flatbread right, consisting of now tomato, sauce, cheese, 0:08:44.640 --> 0:08:48.960 bread right. Um. And but the one thing that is 0:08:48.960 --> 0:08:52.079 not disagreed upon was that both of these took place 0:08:52.120 --> 0:08:55.720 in Naples, and Naples was the center of them. Like 0:08:55.760 --> 0:08:58.360 we said, the peasantry was really hip to pizza because 0:08:58.360 --> 0:09:01.280 it was cheap and it was abundant. Yeah, and so 0:09:01.400 --> 0:09:03.640 if you wanted to go find pizza, you basically had 0:09:03.679 --> 0:09:08.959 to go into the peasant districts of Naples, and uh, 0:09:09.000 --> 0:09:12.360 there it was an abundance being sold from street carts. Now, 0:09:12.400 --> 0:09:17.800 is that where the first pizzeria was? Yes, in peasant land? Yeah, okay, 0:09:18.040 --> 0:09:23.439 so Antiqua pisaria porta so Antica. I wonder if that's 0:09:23.440 --> 0:09:25.280 the same as Antico. Who won't know what the difference is. 0:09:25.880 --> 0:09:28.079 I don't know. Someone will probably explain it to us, 0:09:28.200 --> 0:09:31.640 hopefully in Italian. Is there an authority on that? All? Right? 0:09:31.640 --> 0:09:35.160 So that's eighteen thirty the first pizzeria, right, And also, um, 0:09:35.160 --> 0:09:36.920 I didn't see it in here, but I came across it. 0:09:37.000 --> 0:09:39.840 A Pizzaioli was a pizza maker. That was the name 0:09:39.880 --> 0:09:44.000 of a pizza maker. Yeah. So the peasantry in Naples, 0:09:44.120 --> 0:09:47.000 and probably it's starting to spread a little bit beyond that, 0:09:47.040 --> 0:09:50.240 But the peasantry in Naples has been eating pizzas for 0:09:51.200 --> 0:09:53.840 well over a century, almost two centuries by the time 0:09:54.400 --> 0:10:00.600 Queen Margharita and King Umberto. Queen Margharita, Yeah, does that 0:10:00.679 --> 0:10:03.280 name sound familiar in regards to pizza. Yeah, especially when 0:10:03.280 --> 0:10:05.600 you see it spelled out, you're like, oh, wait a minute, 0:10:05.679 --> 0:10:09.199 that's where it came from. Exactly reportedly, so, Queen Margarita 0:10:09.320 --> 0:10:12.960 was apparently like a pretty um hip queen. She was 0:10:13.080 --> 0:10:17.079 down with the common person. And she and Umberto went 0:10:17.080 --> 0:10:19.880 and toured the country in eight eight nine, and one 0:10:19.880 --> 0:10:21.439 of the places they went was Naples, and one of 0:10:21.480 --> 0:10:23.800 the things they did was eat pizza, and she was like, 0:10:24.120 --> 0:10:28.000 I love this, I want more of this. Bring me 0:10:28.520 --> 0:10:33.240 Raphael Esposito, her personal chef. Yeah, I don't know if 0:10:33.280 --> 0:10:35.360 it's a personal chef, it was a personal pizza chef 0:10:35.400 --> 0:10:38.080 at least. And he said, Queen, I'm gonna make you 0:10:38.120 --> 0:10:40.760 some good a pizza, including one of looks a luck 0:10:40.800 --> 0:10:44.040 at the Italian flag. And that is the legend, at 0:10:44.120 --> 0:10:46.800 least of how we got Margharita pizza, because you have 0:10:46.880 --> 0:10:50.160 the red tomato, the white mozzarel and the green basil 0:10:50.720 --> 0:10:53.640 and there's your Italian flag. Yeah, it's a great story, 0:10:54.880 --> 0:10:57.280 hopefully true. So supposedly he made her that one, the 0:10:57.320 --> 0:10:59.800 Margharita pizza, which she liked the most in his named 0:10:59.800 --> 0:11:02.800 after or her um another one with pork, fat, cheese 0:11:02.800 --> 0:11:06.480 and basil. It sounds pretty awesome. Uh, and then another 0:11:06.520 --> 0:11:10.599 one with garlic oil, olive oil and tomatoes. All of 0:11:10.679 --> 0:11:13.319 them sound great, but she chose the Margarita, and that's 0:11:13.360 --> 0:11:16.080 the one that was named after her. But the upshot 0:11:16.080 --> 0:11:18.600 of all this is that the queen was suddenly eating 0:11:18.640 --> 0:11:21.480 peasant food. The Queen's the most popular person in all 0:11:21.520 --> 0:11:23.400 of Italy all of a sudden, And now, all of 0:11:23.440 --> 0:11:27.160 a sudden, places other parts of Italy where pizza wasn't 0:11:27.520 --> 0:11:29.840 heard of or eating or whatever, people are starting to 0:11:29.880 --> 0:11:35.880 make it. That's right, And that's like eighteen nineties, yes, 0:11:36.200 --> 0:11:38.000 which is a great time for pizza to be coming 0:11:38.000 --> 0:11:40.880 into its own, because there was a little country called 0:11:40.920 --> 0:11:46.040 America coming into its own. And uh, with the arrival 0:11:46.040 --> 0:11:49.679 of Italian immigrants in the late nineteenth century in places 0:11:49.720 --> 0:11:53.880 like New York and Chicago and Philly, New York light. Uh, 0:11:53.920 --> 0:11:57.200 they would eat pizza and it was again sort of 0:11:57.240 --> 0:12:01.200 like street food. Um at the time, at least right. Um, 0:12:01.280 --> 0:12:04.679 so about the time I guess when Margarita was extolling 0:12:04.679 --> 0:12:08.400 the virtues of pizza, I guess her. Um. This wave 0:12:08.440 --> 0:12:12.840 of immigration had such a tangible connection to the old 0:12:12.880 --> 0:12:16.000 world that like almost immediately they were making pizzas in 0:12:16.240 --> 0:12:19.840 these cities. Like you said, apparently New York was the 0:12:19.880 --> 0:12:26.040 first city with an actual pizzeria, Um, Lombardies. General Lombardi 0:12:26.120 --> 0:12:29.800 apparently opened his shop in nineteen o five at fifty 0:12:29.840 --> 0:12:31.880 third and a half Spring Street in New York. I 0:12:31.920 --> 0:12:37.240 wonder what's there now, Lombardies. I believe still functioning. That's 0:12:37.240 --> 0:12:40.520 pretty great. Yeah, and did we say that Antico Pizzeria 0:12:40.640 --> 0:12:43.120 in Naples is still in the same spot, still selling 0:12:43.120 --> 0:12:46.840 pizza since eighteen thirty. That is true, and that's very cool. 0:12:46.960 --> 0:12:49.480 That makes me want to go to Naples quite badly. Yeah, 0:12:49.520 --> 0:12:52.520 I mean you could get an original pizza from the 0:12:52.559 --> 0:12:55.280 original pizzeria. Yeah, that's pretty cool. And we'll get to 0:12:55.280 --> 0:12:56.640 this in a little bit. But you may be kind 0:12:56.679 --> 0:12:59.920 of surprised when you eat a pizza, a Neapolitan piz 0:13:00.400 --> 0:13:03.319 at the place where it all started, compared if you're 0:13:03.400 --> 0:13:08.720 used to like Papa John's. I had pizza and Italy ones. Yeah, 0:13:08.760 --> 0:13:10.600 you know, I was there and I figured why not, 0:13:11.200 --> 0:13:15.160 I guess I'll do is the Italians do exactly? Okay, 0:13:15.200 --> 0:13:18.440 so that's pretty much. Oh no, we didn't. We didn't 0:13:18.440 --> 0:13:21.000 finish the history. Yeah, United States was coming into its 0:13:21.000 --> 0:13:24.320 own Italian immigrants coming in bringing in pizza. Then after 0:13:24.360 --> 0:13:26.800 World War Two, of course, with a lot of things. 0:13:27.320 --> 0:13:31.199 G I's came back with these flavors for different uh countries, 0:13:31.280 --> 0:13:34.199 foods and drinks, and they said, Man, this pizza stuff 0:13:34.240 --> 0:13:38.720 is really great, so let's start building chains and degrading 0:13:38.720 --> 0:13:43.439 the product, and we did shot with the Shaky's in 0:13:44.559 --> 0:13:48.559 was the first pizza chain in the United States. California 0:13:48.640 --> 0:13:53.640 chain Pizza Hut was founded in Kansas, of all places, 0:13:54.240 --> 0:13:56.920 and the reason, apparently, as legend has it, that their 0:13:56.960 --> 0:13:59.160 named Pizza Hut is because the place the building kind 0:13:59.160 --> 0:14:00.680 of looked like a hut and was only room for 0:14:00.760 --> 0:14:05.959 nine spaces on the sign. So Pizza Hut, that makes sense. Yeah, uh, 0:14:06.160 --> 0:14:09.040 Shaky Have you ever been the Shaky's. No, As a 0:14:09.080 --> 0:14:12.040 matter of fact, um no. The only time I've ever 0:14:12.040 --> 0:14:14.400 seen Shaky's was in the movie License to Drive with 0:14:14.440 --> 0:14:18.280 the two Corries. Yeah, they're all over l A and uh, 0:14:19.000 --> 0:14:21.840 you know, sort of pizza Huttie didn't feel like a 0:14:21.880 --> 0:14:27.040 family joint pictures of beer. Not so great pizza. But 0:14:27.080 --> 0:14:29.600 apparently Sherwood Shaky Johnson got in that name because of 0:14:30.360 --> 0:14:33.880 some like affliction he had that made him change No, yeah, goodness, 0:14:34.000 --> 0:14:36.040 but I guess he embraced it. Well. Yeah, he name 0:14:36.120 --> 0:14:38.600 is very popular chain after it, and there's still around 0:14:38.720 --> 0:14:41.160 huh oh. Yeah, I'm surprised it hasn't spread by now. 0:14:41.280 --> 0:14:45.120 N there's pizza huts everywhere. Yeah, I mean, I think 0:14:45.160 --> 0:14:47.720 they have him outside of California, although I'm not positive. 0:14:47.800 --> 0:14:49.480 I didn't get to look that up, but I know 0:14:49.520 --> 0:14:52.560 they don't have them over here down south over here 0:14:53.760 --> 0:14:58.360 in the Southeastern Bible Belt, all right, do Yeah, so 0:14:58.400 --> 0:15:01.560 that's a piece of history. We should probably get to 0:15:01.560 --> 0:15:05.640 the basics. And there's something more basic than dough, and 0:15:05.680 --> 0:15:09.160 then there's an art to this. There's three ingredients that 0:15:09.160 --> 0:15:13.480 are demanded flour, water, and yeast. Everything else is just 0:15:14.120 --> 0:15:16.880 icing on the cake. Yeah, but you probably are gonna 0:15:17.120 --> 0:15:19.400 throw a little salt in, little sugar, a little shortening 0:15:19.760 --> 0:15:21.560 to make it do the things you wanted to do, 0:15:21.680 --> 0:15:23.840 perform like you wanted to perform. Yeah, and you can 0:15:23.840 --> 0:15:26.200 go to Mellow Mushroom Pizza and get a gluten free pizza. 0:15:26.280 --> 0:15:29.320 I myself have not had one because I don't have Celiac, right, 0:15:29.440 --> 0:15:33.720 and I'm not about to just no, but um, if you, 0:15:33.880 --> 0:15:37.200 if you are into. If you are gluten free, you 0:15:37.240 --> 0:15:40.200 are s o l in a lot of ways because, um, 0:15:40.320 --> 0:15:44.640 the flower used in pizza crust, pizza dough, um is 0:15:44.760 --> 0:15:48.960 high gluten, high gluten flour. That's why gluten free pizza pas. 0:15:49.840 --> 0:15:52.280 I've not had it, so I can't say, yeah, well 0:15:52.280 --> 0:15:54.840 that's just my opinion. Yeah you've had it. Yeah, I've 0:15:54.880 --> 0:15:57.480 tried it. It's just not it's not the same. I'm 0:15:57.520 --> 0:16:00.040 sorry everybody. They need gluten in the flower because a 0:16:00.080 --> 0:16:03.800 is gluten makes the crust tough and uh, it won't 0:16:03.840 --> 0:16:06.920 crack crack apart, makes it stand up to the water 0:16:07.280 --> 0:16:09.480 keeps it ropey. Yeah, it keeps it nice and ropey. 0:16:10.080 --> 0:16:13.400 And um, I guess we need to talk about water 0:16:14.000 --> 0:16:17.600 at some point anytime, because waters. You know, the old 0:16:17.680 --> 0:16:21.320 saying about New York pizzas is because the water. Oh yeah, 0:16:21.520 --> 0:16:23.920 that's like the old saying. I don't know. So they 0:16:24.880 --> 0:16:26.560 now they have like water you can drink right out 0:16:26.560 --> 0:16:29.360 of the tap. Did they change their water? Oh yeah, man, 0:16:29.400 --> 0:16:32.160 they overhauled their serious system. There's a bottled water you 0:16:32.200 --> 0:16:34.440 can buy now that's just New York City tap water 0:16:34.480 --> 0:16:37.640 and stuff is so like clean and pure. Well, it's 0:16:37.720 --> 0:16:41.760 because it comes from it comes from two aqua aquaducts, 0:16:41.760 --> 0:16:45.200 and uh, the cat skills ship it into Manhattan. We 0:16:45.240 --> 0:16:47.720 should do a podcast on how Manhattan gets water. It's 0:16:47.720 --> 0:16:51.760 pretty amazing. Okay, now now can we wait until we 0:16:51.800 --> 0:16:55.080 research it? Yeah, that's pretty amazing now. But um, I 0:16:55.120 --> 0:16:57.560 read this Wired article that kind of broke down the 0:16:57.880 --> 0:17:02.400 pizza water New York thing, and um, they got in 0:17:02.400 --> 0:17:05.960 touch with Mario Batali, very famous tian cheff and asked 0:17:06.040 --> 0:17:08.399 him and he said, well, one of the reasons before 0:17:08.400 --> 0:17:12.400 we get to water is that, um, the oven, he said, 0:17:12.480 --> 0:17:16.399 captures the gestalt or if you're German, the gestalt of 0:17:16.400 --> 0:17:21.800 a beautifully cooked pizza. So basically, over time, over time, 0:17:21.840 --> 0:17:24.680 well it makes sense, over time, you're gonna get uh, 0:17:25.080 --> 0:17:29.359 particles like volatized particles kicking onto the walls and the 0:17:29.440 --> 0:17:32.720 roof of your oven, and then the convection process will 0:17:32.760 --> 0:17:36.280 just like work that into whatever you're cooking over the years. So, 0:17:36.440 --> 0:17:38.440 because they've been making pizza for so long in New York, 0:17:38.480 --> 0:17:41.960 some of these old ovens like have this gestalt. They 0:17:42.200 --> 0:17:46.240 can't be matched anywhere else, he says, and in Chicago 0:17:46.280 --> 0:17:49.000 as well. Um, but then with the water. He says, Yeah, 0:17:49.040 --> 0:17:51.840 the biggest problem with California pizza is the water. It's 0:17:51.880 --> 0:17:56.760 just not the same. Although he doesn't he doesn't use 0:17:56.840 --> 0:17:59.600 New York New York water at his restaurant Del Posto, 0:17:59.760 --> 0:18:07.960 he actually clones water from Italy. He does, yes, clones it, 0:18:08.000 --> 0:18:10.440 that's what he said. It's uh. He's created his own 0:18:10.520 --> 0:18:15.440 mineral water composite, working from a chemical analysis of Laqua 0:18:15.760 --> 0:18:19.199 Italiana and it said basically, it's a clone of this 0:18:19.280 --> 0:18:22.840 Italian water. That sounds kind of pretentious. We should go 0:18:23.000 --> 0:18:26.800 sell him some real estate or something. But that's why 0:18:27.560 --> 0:18:29.919 I think the Food Detective Show did a test, a 0:18:29.960 --> 0:18:34.439 blind test on New York water and pizza crust, and 0:18:35.160 --> 0:18:37.560 everyone picked the New York pizza and a blind test, 0:18:37.920 --> 0:18:41.360 So there may be something to it. The mineral composition. Yeah, 0:18:41.400 --> 0:18:43.439 I mean, if you have even the slightest belief in 0:18:43.520 --> 0:18:47.560 molecular gastronomy, it makes sense, which would explain why New 0:18:47.600 --> 0:18:49.719 York bagels are the best too, because bagels are boiled. 0:18:50.040 --> 0:18:52.800 Everyone knows or the right if you make it the 0:18:52.840 --> 0:18:56.680 right way, it's boiled. Yeah, where do you go, Chuck, 0:18:56.760 --> 0:18:59.960 that's my water side, its chokou water. Well, I've always 0:19:00.160 --> 0:19:01.720 that you know in your pizzas because the water is 0:19:01.720 --> 0:19:03.960 because the water from the cats because I had heard that, 0:19:04.000 --> 0:19:05.959 I didn't know it from the catskills are and had 0:19:06.000 --> 0:19:10.960 anything to do with just stalt or anything like. Yeah, alright, Um. 0:19:11.160 --> 0:19:16.280 The third vital ingredient is yeast, and yeast basically creates 0:19:16.800 --> 0:19:20.560 the precursor to beer. Remember in the beer episode, could 0:19:20.560 --> 0:19:22.720 you imagine if there was no yeast, will be in 0:19:22.760 --> 0:19:26.080 big trouble. No pizza, no beer. What's the point? No bread? 0:19:26.440 --> 0:19:30.320 This would be this world would be it'd be sad. Actually, 0:19:30.320 --> 0:19:34.639 there's yeast free bread, I think, but still you know, yeah, no, 0:19:34.800 --> 0:19:37.680 I know. So what what what's to deal with you? Well, basically, 0:19:37.720 --> 0:19:41.120 the yeast goes in and it eats the sugars found 0:19:41.160 --> 0:19:44.000 in the flower um, and then you may also add 0:19:44.040 --> 0:19:47.359 your own sugar to increase the fermentation. Um. But it 0:19:47.400 --> 0:19:52.440 causes the dough to rise because it expels gas as 0:19:52.480 --> 0:19:55.560 a byproduct, and that gas gets trapped in the dough 0:19:55.600 --> 0:19:57.520 and it causes it to rise. It makes it up 0:19:58.440 --> 0:20:03.320 more malleable, it makes it um tastier. Yeah, the texture 0:20:03.440 --> 0:20:06.960 of it is softer. It's just basically yeast is It's 0:20:07.000 --> 0:20:09.280 the happy fun guy that you add to the whole 0:20:09.480 --> 0:20:12.480 the magic ingredient. Yeah. Uh, if you add a little salt, 0:20:12.560 --> 0:20:15.679 it's gonna add some flavor. Obviously, it's gonna slow the fermentation. 0:20:16.760 --> 0:20:21.040 Shortening is gonna make it more pliable by providing lube 0:20:21.320 --> 0:20:23.400 and shortening would be like olive oil. You're not gonna 0:20:23.480 --> 0:20:26.119 use Criscoe unless you're some sort of heathen. No, you 0:20:26.119 --> 0:20:27.920 can just connote oil. But olive oil is what I 0:20:27.920 --> 0:20:32.080 would go. But sure, um, yeah, Crisco. Chrisco is great 0:20:32.119 --> 0:20:34.960 though for some things. Oh yeah, for like sugar cookies, 0:20:35.720 --> 0:20:39.600 especially the kind that's like just the just the the shortening, 0:20:39.640 --> 0:20:44.280 the thick solid Yeah, shortening that stuff is crazy. That's 0:20:44.280 --> 0:20:46.439 what I thought. That's the only way I thought you 0:20:46.440 --> 0:20:49.760 could cook growing up, because of like my grandmother's I thought, well, 0:20:49.840 --> 0:20:51.840 when you cook, you get out that big can and 0:20:52.119 --> 0:20:54.119 big ice cream scoop and you cut it down with 0:20:54.200 --> 0:20:57.000 that wadded up piece of like wax paper in there 0:20:57.000 --> 0:20:59.480 that you used to scoop it out. Yeah, it's completely 0:20:59.520 --> 0:21:04.080 covered in Christco now, either that or the grandmothers also 0:21:04.200 --> 0:21:06.719 used you know, they saved all their greats so they 0:21:06.760 --> 0:21:08.639 would be cooking with grease that they've been using for 0:21:08.840 --> 0:21:14.480 the past year. It's really good. Um, sugar changes the 0:21:14.480 --> 0:21:17.400 fermentation rate. Yeah, you can accelerate it. It can increase 0:21:17.480 --> 0:21:20.639 the amount of gas released. And it also causes the 0:21:20.640 --> 0:21:24.439 crust of brown. Oh yeah, yeah, that's his sugar. So 0:21:24.480 --> 0:21:27.160 what if you don't put sugar, you get a glowing 0:21:27.240 --> 0:21:31.720 yellow crust, doesn't brown as much, doesn't brown. Okay, you 0:21:31.720 --> 0:21:34.240 want to bail it up, use your hands? Yeah, I 0:21:34.280 --> 0:21:36.360 think I think you should say here, like you're teaching 0:21:36.359 --> 0:21:39.840 people how to make legitimate, real pizza dough here, Yes, 0:21:40.119 --> 0:21:43.879 I mean gold in rough strokes like I don't think 0:21:43.880 --> 0:21:45.840 anyone could Like, we're not providing measurements, you know what 0:21:45.880 --> 0:21:48.080 I'm saying. No, no, but I'm saying, once you've once 0:21:48.080 --> 0:21:50.359 you've created this, though, now you're about to tell them 0:21:50.440 --> 0:21:52.399 what to do with that, how to make it. You 0:21:52.400 --> 0:21:54.960 want to ball it up with your hands. Um, you 0:21:54.960 --> 0:21:57.760 don't want it all cracked. You want it tight, and 0:21:57.840 --> 0:21:59.440 you want to put it on an oil cheap pan 0:22:00.160 --> 0:22:02.520 and then proof it, which means you cover it with 0:22:02.520 --> 0:22:05.280 wax paper and let it sit and let the yeast 0:22:05.359 --> 0:22:09.240 do its thing until it like doubles in size. Because 0:22:09.320 --> 0:22:15.280 they used to system in there eating sugars and pooping out. Yes. Uh, 0:22:15.400 --> 0:22:17.680 then you need to retard it. Um. You need to 0:22:17.720 --> 0:22:20.119 put it in the fridge for about twelve hours and 0:22:20.160 --> 0:22:22.240 then this slows the yeast down, but it's still doing 0:22:22.280 --> 0:22:29.600 its thing right there, like the sugar. It's cold. Um. 0:22:29.680 --> 0:22:31.880 And then if you do this, you've got pizza dough 0:22:32.040 --> 0:22:33.880 that you can use for like three to five days. Yeah. 0:22:33.880 --> 0:22:36.720 I would imagine most people who are really really into 0:22:36.720 --> 0:22:39.000