WEBVTT - SYSK Selects: How Pizza Works 0:00:01.840 --> 0:00:06.359 How do you Everybody? Happy Saturday? Chuck here to introduce 0:00:06.480 --> 0:00:08.720 my pick for the stuff you should have select this 0:00:08.760 --> 0:00:12.559 week about pizza. Boy, oh boy, do we have fun 0:00:12.560 --> 0:00:15.680 on this one. October eleven, two thousand twelve shall live 0:00:15.720 --> 0:00:19.200 in infamy because we talked all about pizza from its 0:00:19.560 --> 0:00:21.599 from its origins to where it stands today, Where to 0:00:21.640 --> 0:00:24.000 get the best pizza? Oh my goodness, it was so 0:00:24.040 --> 0:00:26.880 much fun. It's gonna make you hungry too, so please enjoyed. Everyone. 0:00:29.960 --> 0:00:33.400 Welcome to Stuff you should Know from house Stuff Works 0:00:33.440 --> 0:00:42.280 dot com. Hey, and welcome to the podcast. I'm Josh Clark, 0:00:42.520 --> 0:00:45.720 There's Charles W. Chuck Bryant. I'm a little under the weather, 0:00:46.200 --> 0:00:48.760 a little rundown, but I feel better than I sound. 0:00:49.479 --> 0:00:52.720 I am over the weather. Yeah whatever that means. It 0:00:52.760 --> 0:00:55.639 means you're in great spirits, good shape. Sure can put 0:00:55.680 --> 0:00:57.600 your hand through that wall next to you. I probably 0:00:57.640 --> 0:01:01.640 could actually on certain days, but not today. That's a 0:01:01.640 --> 0:01:04.520 good Chuck. Yet you're doing okay? Yeah? Great, guld your 0:01:04.520 --> 0:01:07.440 feeling better Even though you sound crappy, man, I really don't. 0:01:08.160 --> 0:01:13.080 It's always reminiscent of the six month period that you're sick. Earlis. Yeah, now, 0:01:13.120 --> 0:01:16.280 I'm healthy. I don't smoke, I exercise, I eat right 0:01:16.319 --> 0:01:19.200 a juice. Isn't it remarkable how you don't get sick 0:01:19.240 --> 0:01:22.160 as often when you live right? Yeah, when you treat 0:01:22.200 --> 0:01:28.480 your body exactly? Um, well, chuck. It's an excellent segway because, 0:01:28.560 --> 0:01:30.760 in my opinion, one of the best ways to treat 0:01:30.800 --> 0:01:34.880 your body is to stuff it full of really good pizza. Yeah. 0:01:35.240 --> 0:01:40.039 Have you had pizza before? Yeah? Dude, I love pizza. 0:01:40.080 --> 0:01:43.160 I don't eat that much of it. Oh really No, 0:01:43.280 --> 0:01:45.319 I mean I don't know how much. I mean, we 0:01:45.360 --> 0:01:48.120 have stats on the average American and stuff. May I 0:01:48.120 --> 0:01:52.120 spit one out? Sure? Every day Americans eat about a 0:01:52.200 --> 0:01:56.880 hundred acres of pizza. I guess it would be Sicilian 0:01:57.120 --> 0:02:00.120 because an acres it would be squared, although that have 0:02:00.160 --> 0:02:02.240 to be square. No, you can have a round acre. 0:02:02.960 --> 0:02:05.240 Uh yeah, I guess you could. Just forget what I said. 0:02:05.280 --> 0:02:08.560 I've never seen a round acre before. I'm gonna imagine 0:02:08.560 --> 0:02:11.400 an island. If it's round, Oh yeah, it would be 0:02:11.680 --> 0:02:15.320 round acreage. There's not really any real round islands. There's 0:02:15.360 --> 0:02:18.400 there's no such thing as a perfect circle of Gilligan's 0:02:18.400 --> 0:02:24.040 Island was so round. It's just a circle. No, Yeah, 0:02:24.120 --> 0:02:25.799 I love pizza. I don't know how much I eat 0:02:25.800 --> 0:02:28.280 of it though compared to most people. Like i'd say 0:02:28.280 --> 0:02:32.360 we order a pizza, like maybe once a month. What 0:02:32.720 --> 0:02:35.120 we'll order a pizza? Are the only pizza you have? 0:02:35.280 --> 0:02:37.520 Every every month? Yeah, we'll get like it. We'll order 0:02:37.560 --> 0:02:40.040 a pizza delivery or and then probably will throw in 0:02:40.080 --> 0:02:43.640 one visit to Antico which a month that you got 0:02:43.720 --> 0:02:45.720 me beat there. I need to get out there more often. Yeah, 0:02:45.840 --> 0:02:48.200 once every six weeks to two months for Antico. Yeah. 0:02:48.320 --> 0:02:51.560 Here in Atlanta, Um, Chuck and I have a pizza place. 0:02:51.639 --> 0:02:53.919 I guess everybody in Atlanta has it, but we're very 0:02:53.960 --> 0:02:57.160 fortunate to have a place called Antico Pizza. It's really good. 0:02:57.200 --> 0:02:59.639 And now I understand the name after researching this article. 0:03:00.639 --> 0:03:02.880 Uh yeah, it's kind of close to the original pizzeria. 0:03:02.960 --> 0:03:06.000 I think that's the point, is it, I would imagine. 0:03:06.040 --> 0:03:09.160 I don't think they follow the traditional rules though. Okay, 0:03:09.280 --> 0:03:12.480 we're spoiling all of me, well for my part. You 0:03:12.520 --> 0:03:15.119 mean and I are crazy about pizza and we eat 0:03:15.160 --> 0:03:17.600 it like all the time. Everything. We're frozen pizza to 0:03:17.760 --> 0:03:22.079 Dominoes to um pizza out like by the slice. Yeah, 0:03:22.160 --> 0:03:23.760 it's good. I have a lot more pizza when I 0:03:23.760 --> 0:03:26.520 lived up in the New York area. Yeah, because I 0:03:26.520 --> 0:03:28.640 would like get it after class. Just the single slice 0:03:28.639 --> 0:03:31.000 would be huge slice and you fold it in half 0:03:31.040 --> 0:03:33.000 and it's just great. Did you want pizza while you 0:03:33.000 --> 0:03:38.040 were researching this? Did you? Oh? Yeah? Yeah? Alright? So 0:03:38.480 --> 0:03:41.680 by the Antico though, it is really really good pizza, 0:03:41.720 --> 0:03:44.760 the best pizza in Atlanta, most people agree on. And 0:03:44.840 --> 0:03:47.280 judging by the line out the door every single day, 0:03:48.000 --> 0:03:51.280 then uh, I would say, we're right. I've even gotten 0:03:51.280 --> 0:03:53.040 into an argument with them on the phone, which I 0:03:53.080 --> 0:03:55.800 don't do very often, about whether or not you can 0:03:55.920 --> 0:03:58.760 order a cheese a pizza without cheese, and I'll still 0:03:58.800 --> 0:04:02.120 go back there after hanging up on them in anger. Yeah, 0:04:02.240 --> 0:04:04.680 they do it their way. They definitely do that. That's 0:04:04.720 --> 0:04:07.680 the man. They also have the big the dressing station 0:04:08.160 --> 0:04:11.480 which is like the basil plants. They don't even have it, 0:04:11.560 --> 0:04:13.920 like it's not dried basil or even leaves. It's like 0:04:13.960 --> 0:04:16.440 the plant. You pick the leaves off there and they 0:04:16.520 --> 0:04:19.560 got the big chunks of garlic and it's just so good. Yeah, 0:04:19.800 --> 0:04:22.840 you can hear your food. Go now, I want pizza, Okay, 0:04:23.000 --> 0:04:25.480 good all right, that's what I was going for, Chuck. 0:04:25.560 --> 0:04:29.840 You got it worked. Um so everybody. I'm sure it's 0:04:29.839 --> 0:04:32.440 familiar with pizza. I don't think there's gonna be too 0:04:32.440 --> 0:04:36.520 many huge surprises there. But there's a lot about pizza 0:04:36.520 --> 0:04:39.120 that I would imagine you don't know. Yeah, we're gonna 0:04:39.160 --> 0:04:41.680 tell you that kind of stuff. Like, for example, at 0:04:41.680 --> 0:04:47.159 its core, pizza really is bread, cheese, and sauce. Yeah, 0:04:47.240 --> 0:04:51.200 that's it, tomato sauce, right, unless you're getting funky. But 0:04:51.240 --> 0:04:54.719 you can't get funky and still call it pizza customarily. Yeah, 0:04:55.120 --> 0:04:57.200 it's one of those things where like it has to 0:04:57.240 --> 0:04:59.159 be made a certain way or else it's not really pizza. 0:04:59.200 --> 0:05:01.320 It's like a tomato a pie. I don't know though, 0:05:01.360 --> 0:05:05.120 like I would call like a pesto pizza pizza. But 0:05:05.320 --> 0:05:09.120 you were born American? Yeah sure, yeah. Well do you 0:05:09.160 --> 0:05:12.640 think I was speaking as like a native Sicilian? Well no, 0:05:12.760 --> 0:05:15.719 but I'm saying like maybe as a citizen of the world. Okay, 0:05:15.839 --> 0:05:19.159 you know we're in the midst of globalization, Chuck, Let's 0:05:19.440 --> 0:05:21.520 let's do this, all right, let's talk pizza history then, 0:05:21.600 --> 0:05:25.479 huh uh. Yeah. I used to hear from uninformed people 0:05:25.560 --> 0:05:27.800 like you know, pizza is really American. It didn't even 0:05:27.800 --> 0:05:30.600 come from Italy, right, they're talking about chop suey. Just 0:05:30.640 --> 0:05:34.120 not true at all. Pizza did come from Italy in 0:05:34.160 --> 0:05:36.799 a way. We need to back up eiven even further, 0:05:36.920 --> 0:05:40.560 probably to Greece, where some people attribute like the original 0:05:41.279 --> 0:05:44.320 flatbreads that they would decorate with things, is like the 0:05:44.360 --> 0:05:47.920 first pizza style thing. Right, you're talking like third century BC, 0:05:48.279 --> 0:05:51.160 a long time ago, right, But I don't mean they 0:05:51.160 --> 0:05:56.239 didn't call it pizza until what eighty one thousand in Naples? Yeah, 0:05:56.320 --> 0:05:59.640 of course, Well Naples is like the cradle of pizza. Yeah, 0:05:59.680 --> 0:06:01.400 I did didn't realized. I didn't notice that it went 0:06:01.440 --> 0:06:03.840 back that far. That's pretty interesting. Well that's what was 0:06:03.880 --> 0:06:07.520 first named pizza, meaning pie. Okay, so I also saw 0:06:07.600 --> 0:06:11.440 a discrepancy here. I saw pizza also could mean um 0:06:11.480 --> 0:06:16.800 to pinch or slice. That's that's what I got, pizza mint, 0:06:16.880 --> 0:06:20.120 not necessarily pie. Well that's what this person says. Okay, 0:06:20.160 --> 0:06:23.280 So we're at a D one thousand, right, Yes, this 0:06:23.440 --> 0:06:28.440 is such a cool cold date. Um. And the the 0:06:28.480 --> 0:06:31.280 reason pizza started to take off was because the peasantry 0:06:31.320 --> 0:06:34.240 didn't have that much money, and this stuff was kind 0:06:34.240 --> 0:06:37.320 of easy to come by. You made your bread, you 0:06:37.400 --> 0:06:42.760 had some cheese, maybe some kazu marzou with the maggots, 0:06:42.960 --> 0:06:46.720 uh and um, maybe some seasonings and some olive oil. 0:06:46.839 --> 0:06:50.480 That's about it. It wasn't until you know, the one 0:06:50.480 --> 0:06:53.919 of the biggest main ingredients. It wasn't until um, the 0:06:53.960 --> 0:06:58.000 Colombian Exchange started to take place, that tomatoes were introduced 0:06:58.000 --> 0:07:00.960 to Italy because those are a new world for Yeah, 0:07:01.000 --> 0:07:03.800 I did a little tomato research because that's kind of 0:07:03.800 --> 0:07:07.240 fascinating on its own. I think tomatoes come from Peru, 0:07:07.400 --> 0:07:12.400 they believe originally. And uh, because the fruit of the 0:07:13.080 --> 0:07:15.640 night shade, the deadly night shade, looks like a tomato, 0:07:16.000 --> 0:07:19.240 a lot of people thought it was poisonous over the years, 0:07:19.880 --> 0:07:23.720 many years ago. And uh, actual stems and leaves of 0:07:23.720 --> 0:07:30.800 a tomato plant do contain a toxic tomatine. Huh. But um, 0:07:31.040 --> 0:07:33.000 like what is it was a lot of it. But 0:07:33.120 --> 0:07:35.320 what will happen to you? Well, I think there's been 0:07:35.360 --> 0:07:40.040 one reported death from eating tomato stems and leaves supposedly. 0:07:40.280 --> 0:07:42.040 I don't know if that's true though. They figured out, well, 0:07:42.160 --> 0:07:44.880 the stems and leaves are kind of gross anyway. Let's 0:07:44.920 --> 0:07:48.480 just see the tomato, so thank you spain um. And 0:07:48.560 --> 0:07:52.400 also interestingly, even though it came from like South America, 0:07:53.080 --> 0:07:54.880 you would think it made its way up through the 0:07:54.960 --> 0:07:59.160 States via Central American Mexico, but it didn't. It like 0:07:59.280 --> 0:08:05.680 took the circuit circuitous route via European immigrants, probably through 0:08:05.960 --> 0:08:08.960 the Philippines too. If you're interested in that, dude, you 0:08:08.960 --> 0:08:12.640 should really read four all about it's all about that stuff. 0:08:12.920 --> 0:08:15.000 Is that gonna just keep writing books as they're going 0:08:15.040 --> 0:08:22.200 to be There is a benevolent god. Yes. So anyway, 0:08:22.240 --> 0:08:27.000 tomatoes all people discovered, Hey they're not poisonous, they're really delicious. 0:08:27.880 --> 0:08:30.400 Let's start throwing them on the bread exactly. Then now 0:08:30.600 --> 0:08:33.720 we have pizza, so we're talking like the seventeenth century 0:08:33.760 --> 0:08:39.360 I think was when the term uh no, it wasn't okay, 0:08:38.840 --> 0:08:41.920 so that kind of yeah, that goes against that research too. 0:08:41.960 --> 0:08:44.520 I think I saw somewhere that the term was coined 0:08:44.559 --> 0:08:48.640 in the eighteenth century, like seventeen thirty eight, they started 0:08:48.679 --> 0:08:50.720 making pizzas as we know them today. You know, I 0:08:50.760 --> 0:08:55.000 think there's some discrepancies just in pizza lore because that 0:08:55.040 --> 0:08:57.520 long ago. I don't think they're necessarily keeping track of 0:08:57.559 --> 0:09:00.359 all this stuff like we do today. Okay, so possibly 0:09:00.440 --> 0:09:02.839 in a D one thousand or in seventeen thirty eight, 0:09:03.000 --> 0:09:06.120 about seven hundred fifty years later, the word pizza was 0:09:06.600 --> 0:09:12.280 used to describe this flatbread right, consisting of now tomato, sauce, 0:09:12.679 --> 0:09:17.520 cheese bread right. Um. And but the one thing that 0:09:17.720 --> 0:09:20.640 is not disagreed upon was that both of these took 0:09:20.640 --> 0:09:24.079 place in Naples, that's right. And Naples was the center 0:09:24.120 --> 0:09:26.520 of it. Like we said, the peasantry was really hip 0:09:26.559 --> 0:09:29.680 to pizza because it was cheap and it was abundant. Yeah, 0:09:29.760 --> 0:09:31.920 and so if you wanted to go find pizza, you 0:09:31.960 --> 0:09:36.280 basically had to go into the peasant districts of Naples, 0:09:36.920 --> 0:09:40.080 and uh there it was an abundance being sold from 0:09:40.120 --> 0:09:43.520 street carts. Now, is that where the first pizzeria was, yes, 0:09:44.880 --> 0:09:49.840 peasant Land, Yeah, okay, so Antiqua Pezzeria port Oliba. Yeah, 0:09:51.000 --> 0:09:53.040 so Antiqua. I wonder if that's the same as Antiko. 0:09:53.080 --> 0:09:55.120 Who won't know what the difference is. I don't know. 0:09:55.360 --> 0:09:57.959 Someone will probably explain it to us, hopefully in Italian. 0:09:59.000 --> 0:10:00.800 Is there an authority on at all? Right, So that's 0:10:00.840 --> 0:10:04.080 eighteen thirty the first pizzeria, right, And also, um, I 0:10:04.080 --> 0:10:05.800 didn't see it in here, but I came across it. 0:10:05.840 --> 0:10:08.679 A Pizzaioli was a pizza maker. That was the name 0:10:08.720 --> 0:10:12.880 of a pizza maker. Yeah, So the peasantry in Naples, 0:10:12.960 --> 0:10:15.840 and probably it's starting to spread a little bit beyond that, 0:10:15.880 --> 0:10:19.080 but the peasantry in Naples has been eating pizzas for 0:10:20.040 --> 0:10:22.680 well over a century, almost two centuries by the time 0:10:23.240 --> 0:10:29.440 Queen Margharita and King Umberto. Queen Margharita, Yeah, does that 0:10:29.520 --> 0:10:32.120 name sound familiar in regards to pizza. Yeah, especially when 0:10:32.120 --> 0:10:34.080 you see it spelled out right, you're like, oh, wait 0:10:34.080 --> 0:10:37.040 a minute, that's where it came from. Exactly. Reportedly, so, 0:10:37.240 --> 0:10:41.439 Queen Margharita was apparently like a pretty um hip queen. 0:10:41.480 --> 0:10:45.000 She was down with the common person. And she and 0:10:45.120 --> 0:10:48.520 Umberto went and toured the country in eighteen eighty nine, 0:10:48.559 --> 0:10:50.120 and one of the places they went was Naples, and 0:10:50.160 --> 0:10:51.960 one of the things they did was eat pizza. And 0:10:52.080 --> 0:10:55.520 she was like, I love this, I want more of this. 0:10:56.440 --> 0:11:02.000 Bring me Raphael Esposito, her personal chef. Yeah, I don't 0:11:02.000 --> 0:11:03.600 know if it's a personal chef. It was a personal 0:11:03.600 --> 0:11:06.400 pizza chef at least, And he said, Queen, the one 0:11:06.440 --> 0:11:08.959 gonna make you some good a pizza, including one of 0:11:09.000 --> 0:11:12.720 looks luck at the Italian flag. And that is the legend, 0:11:12.760 --> 0:11:15.560 at least of how we got Margharita pizza because you 0:11:15.600 --> 0:11:19.000 have the red tomato, the white mozzarel and the green basil, 0:11:19.559 --> 0:11:22.480 and uh, there's your Italian flag. Yeah, it's a great story, 0:11:23.720 --> 0:11:26.120 hopefully true. So supposedly he made her that one, the 0:11:26.160 --> 0:11:28.680 Margharita pizza, which she liked the most and is named 0:11:28.679 --> 0:11:32.160 after her. Um, another one with pork, fat, cheese and basil. 0:11:32.320 --> 0:11:35.560 It sounds pretty awesome, uh, and then another one with 0:11:35.600 --> 0:11:40.120 garlic oil, olive oil and tomatoes. All of them sound great, 0:11:40.600 --> 0:11:42.560 but she chose the Margharita and that's the one that 0:11:42.600 --> 0:11:45.439 was named after her. But the upshot of all this 0:11:45.559 --> 0:11:48.640 is that the queen was suddenly eating peasant food. The 0:11:48.720 --> 0:11:50.840 Queen's the most popular person in all of Italy all 0:11:50.880 --> 0:11:53.280 of a sudden, and now, all of a sudden, places 0:11:53.800 --> 0:11:56.920 other parts of Italy where pizza wasn't heard of or 0:11:56.960 --> 0:11:59.480 eating or whatever, people are starting to make it. That's right, 0:12:00.080 --> 0:12:05.480 And that's like uh eighteen nineties, yes, which is a 0:12:05.480 --> 0:12:07.520 great time for pizza to be coming into its own 0:12:08.120 --> 0:12:11.079 Because there was a little country called America coming into 0:12:11.160 --> 0:12:15.800 its own and uh with the arrival of Italian immigrants 0:12:15.800 --> 0:12:19.160 in the late nineteenth century in places like New York 0:12:19.160 --> 0:12:23.120 and Chicago. In Philly, New York light, Uh, they would 0:12:23.200 --> 0:12:26.920 eat pizza and it was again sort of like street food. 0:12:27.800 --> 0:12:30.760 Um at the time, at least right UM so about 0:12:30.800 --> 0:12:34.000 the time I guess when Margarita was extolling the virtues 0:12:34.040 --> 0:12:38.079 of pizza, I guess her. Um, this wave of immigration 0:12:38.960 --> 0:12:42.560 had such a tangible connection to the old world that 0:12:42.760 --> 0:12:45.600 like almost immediately they were making pizzas in these cities. 0:12:45.640 --> 0:12:49.320 Like you said, apparently New York was the first city 0:12:49.360 --> 0:12:54.160 with an actual pizzeria. I believe that. Um, Lombardies, General 0:12:54.200 --> 0:12:58.240 Lombardi apparently opened his shop in nineteen o five at 0:12:58.280 --> 0:13:00.720 fifty third and a half Spring Street, New York. I 0:13:00.760 --> 0:13:05.840 wonder what's there now? Lombardi was still there, I believe. Still. Wow, 0:13:05.920 --> 0:13:08.719 that's pretty great. Yeah. And did we say that Antico 0:13:08.760 --> 0:13:11.640 Pizzeria in Naples is still in the same spot, still 0:13:11.679 --> 0:13:14.080 selling pizza since eighteen thirty. We did not, but that 0:13:14.200 --> 0:13:16.200 is true. Yeah, and that is very cool. That makes 0:13:16.200 --> 0:13:18.560 me want to go to Naples quite badly. Yeah, I mean, 0:13:18.600 --> 0:13:22.760 you could get an original pizza from the original pizzeria. Yeah, 0:13:22.800 --> 0:13:24.440 that's pretty cool. And we'll get to this in a 0:13:24.480 --> 0:13:26.240 little bit. But you may be kind of surprised when 0:13:26.280 --> 0:13:29.920 you eat a pizza, a Neapolitan pizza at the place 0:13:29.920 --> 0:13:32.679 where it all started, compared if you're used to like 0:13:32.760 --> 0:13:37.840 Papa John's. I had pizza and Italy once. Yeah, you know, 0:13:38.000 --> 0:13:40.400 I was there and I figured why not. I guess 0:13:40.440 --> 0:13:44.600 I'll do is the Italians do exactly? Okay, so that's 0:13:44.840 --> 0:13:48.400 pretty much. Oh no, we didn't. We didn't finish the history. Yeah, 0:13:48.480 --> 0:13:51.440 United States was coming into its own Italian immigrants coming 0:13:51.480 --> 0:13:54.280 in bringing in pizza. Then after World War Two, of course, 0:13:54.720 --> 0:13:57.360 with a lot of things. G I's came back with 0:13:57.400 --> 0:14:01.560 these flavors for different UH countries, foods and drinks, and 0:14:01.600 --> 0:14:04.880 they said, man, this pizza stuff is really great, so 0:14:05.160 --> 0:14:10.160 let's start building chains and degrading the product. And we 0:14:10.200 --> 0:14:14.960 did so with Shaky's in Ur was the first pizza 0:14:15.040 --> 0:14:18.800 chain in the United States. California chain Pizza Hut was 0:14:18.800 --> 0:14:24.240 founded in Kansas, of all places, and the reason, apparently, 0:14:24.520 --> 0:14:26.640 as legend has it, that their named Pizza Hut is 0:14:26.640 --> 0:14:28.400 because the place, the building kind of looked like a 0:14:28.480 --> 0:14:30.560 hut and there was only room for nine spaces on 0:14:30.600 --> 0:14:34.800 the sign. So pizza hut, that makes sense. Yeah, uh, 0:14:35.000 --> 0:14:37.880 shaky Have you ever been the Shaky's? No, As a 0:14:37.920 --> 0:14:40.880 matter of fact, um no. The only time I've ever 0:14:40.920 --> 0:14:43.280 seen Shaky's was in the movie License to Drive with 0:14:43.280 --> 0:14:47.480 the Two Corries. Yeah, they're all over l A and uh, 0:14:47.840 --> 0:14:50.680 you know, sort of pizza huttie and feel like a 0:14:50.760 --> 0:14:55.880 family joint pictures of beer. Not so great pizza. But 0:14:55.920 --> 0:14:58.480 apparently Sherwood Shaky Johnson got in that name because of 0:14:59.200 --> 0:15:02.720 some like affliction and he had that made him change. No, yeah, goodness, 0:15:02.840 --> 0:15:04.880 but I guess he embraced it. Well, yeah, he name 0:15:04.920 --> 0:15:07.160 this is very popular chain after it, and there's still 0:15:07.200 --> 0:15:10.000 around huh oh. Yeah, I'm surprised it hasn't spread by now. 0:15:10.120 --> 0:15:14.000 N there's pizza huts everywhere. Yeah, I mean I think 0:15:14.000 --> 0:15:16.560 they have them outside of California, although I'm not positive. 0:15:16.640 --> 0:15:18.360 I didn't get to look that up, but I know 0:15:18.400 --> 0:15:21.440 they don't have them over here down south over here 0:15:22.600 --> 0:15:27.200 in the Southeastern Bible Belt, all right, dough. Yeah, so 0:15:27.240 --> 0:15:30.320 that's a piece of history. Yeah, we should probably get 0:15:30.320 --> 0:15:33.200 to the basics. And there's nothing more basic than dough. 0:15:34.400 --> 0:15:38.000 And there's an art to this. There's three ingredients that 0:15:38.040 --> 0:15:42.320 are demanded, flour, water, and yeast. Everything else is just 0:15:42.960 --> 0:15:45.720 icing on the cake. Yeah, but you probably are gonna 0:15:45.960 --> 0:15:48.680 throw little salt in, little sugar, a little shortening to 0:15:49.120 --> 0:15:50.880 make it do the things you wanted to do, perform 0:15:50.960 --> 0:15:52.800 like you wanted to perform. Yeah, and you can go 0:15:52.840 --> 0:15:55.040 to Mellow Mushroom Pizza and get a gluten free pizza. 0:15:55.160 --> 0:15:58.200 I myself have not had one because I don't have Celiac, right, 0:15:58.280 --> 0:16:02.160 and I'm not about to just no. Yeah, but um, 0:16:02.200 --> 0:16:05.440 if you if you are into, if you are gluten free, 0:16:05.840 --> 0:16:09.040 you are s o l in a lot of ways because, um, 0:16:09.160 --> 0:16:13.480 the flower used in pizza crust, pizza dough, um is 0:16:13.640 --> 0:16:17.600 high gluten, high gluten flour. That's why gluten free pizza 0:16:17.640 --> 0:16:20.840 tastes like crap. I've not had it, so I can't say, yeah, 0:16:20.880 --> 0:16:23.520 well that's just my opinion. Yeah you've had it. Yeah, 0:16:23.520 --> 0:16:25.920 I've tried it. It's just not it's not the same. 0:16:26.160 --> 0:16:28.960 I'm sorry everybody. They need gluten in the flower because 0:16:29.200 --> 0:16:32.960 gluten makes a crust tough and uh, it won't crack 0:16:33.200 --> 0:16:36.360 crack apart, makes it stand up to the water keeps 0:16:36.360 --> 0:16:40.440 it ropey. Yeah, it keeps it nice and ropey. And um, 0:16:40.480 --> 0:16:43.160 I guess we need to talk about water at some 0:16:43.240 --> 0:16:47.040 point anytime, because waters, you know, the old saying about 0:16:47.120 --> 0:16:50.600 New York pizzas is because the water. Oh yeah, that's 0:16:50.640 --> 0:16:53.120 like the old saying. I don't know. So they change 0:16:53.200 --> 0:16:55.080 the water. Now they have like water you can drink 0:16:55.160 --> 0:16:57.440 right out of the tap. Did they change their water? 0:16:57.520 --> 0:17:00.600 Oh yeah, man, they overhauled their serious system. There's bottled 0:17:00.600 --> 0:17:02.760 water you can buy now. That's just New York City 0:17:02.800 --> 0:17:05.600 tap water and stuff is so like clean and pure. Well, 0:17:06.320 --> 0:17:09.719 it's because it comes from it comes from two aqua 0:17:09.880 --> 0:17:13.640 aqua ducts, and the cats skills ship it into Manhattan. 0:17:14.000 --> 0:17:16.400 We should do a podcast on how Manhattan gets water. 0:17:16.440 --> 0:17:20.480 It's pretty amazing. Okay, now now can we wait until 0:17:20.520 --> 0:17:23.800 we research it. Yeah, that's pretty amazing though. But um, 0:17:23.840 --> 0:17:26.080 I read this Wired article that kind of broke down 0:17:26.359 --> 0:17:31.160 the pizza water New York thing, and um they got 0:17:31.160 --> 0:17:34.520 in touch with Mario Batali, very famous tian cheff and 0:17:34.560 --> 0:17:36.720 asked him and he said, well, one of the reasons 0:17:37.000 --> 0:17:40.080 before we get to water is that, um the oven, 0:17:40.880 --> 0:17:44.000 he said, captures the gestalt or if you're German, the 0:17:44.040 --> 0:17:48.280 gestalt of a beautifully cooked pizza. So basically over time 0:17:48.359 --> 0:17:51.280 totally did say that over time, Well, it makes sense 0:17:51.280 --> 0:17:55.920 to overtime, you're gonna get uh, particles like volatized particles 0:17:56.240 --> 0:17:59.080 caking onto the walls and the roof of your oven, 0:17:59.600 --> 0:18:02.760 and then the convection process will just like work that 0:18:02.800 --> 0:18:05.760 into whatever you're cooking over the years. So, because they've 0:18:05.760 --> 0:18:07.399 been making pizza for so long in New York, some 0:18:07.440 --> 0:18:11.320 of these old ovens like have this gestalt, they can't 0:18:11.320 --> 0:18:16.360 be matched anywhere else, he says, in Chicago as well. Um, 0:18:16.440 --> 0:18:18.280 but then with the water, he says, Yeah, the biggest 0:18:18.280 --> 0:18:20.959 problem with California pizza is the water. It's just not 0:18:21.000 --> 0:18:26.080 the same. Although he doesn't he doesn't use New York, 0:18:26.280 --> 0:18:29.800 New York water at his restaurant Del Posto. He actually 0:18:29.880 --> 0:18:36.800 clones water from Italy. He doesn't, he does, yes, clones it, 0:18:36.840 --> 0:18:39.360 That's what he said. It's uh, he's created his own 0:18:39.359 --> 0:18:45.919 mineral water composite, working from a chemical analysis of Laua, Italiana, 0:18:46.119 --> 0:18:48.800 and it said basically it's a clone of this Italian water. 0:18:50.080 --> 0:18:52.359 It sounds kind of pretentious. We should go sell some 0:18:52.640 --> 0:18:56.680 real estate or something. But that's why the I think 0:18:56.720 --> 0:18:59.440 the Food Detective Show did a test, a blind test 0:19:00.160 --> 0:19:04.840 on New York water and pizza crust, and everyone picked 0:19:04.880 --> 0:19:07.040 the New York pizza in a blind test. So there 0:19:07.040 --> 0:19:09.560 may be something to at the mineral composition. I'm sure 0:19:09.560 --> 0:19:11.320 there is. Yeah. I mean, if you have even the 0:19:11.359 --> 0:19:15.640 slightest belief in molecular gastronomy, it makes sense, which would 0:19:15.680 --> 0:19:17.680 explain why New York bagels are the best too, because 0:19:17.680 --> 0:19:21.320 bagels are boiled. Everyone knows or the right if you 0:19:21.359 --> 0:19:25.560 make it the right way, it's boiled. Yeah, when you go, chuck, 0:19:25.640 --> 0:19:28.800 that's my water sidebar chuck on water. Well, I've always 0:19:28.800 --> 0:19:30.440 heard that you know New York pizzas because the water 0:19:30.520 --> 0:19:32.800 is because the water from the Catskills. I had heard that. 0:19:32.840 --> 0:19:34.800 I didn't know it was from the Catskills or had 0:19:34.840 --> 0:19:38.920 anything to do with just stalt or anything like. Yeah, 0:19:39.040 --> 0:19:56.720 all right, if you want to know, then you're in luck. 0:19:57.359 --> 0:20:10.119 Just just The third vital ingredient is yeast, and yeast 0:20:10.160 --> 0:20:15.240 basically creates the precursor to beer. Remember in the beer episode, 0:20:15.280 --> 0:20:17.520 could you imagine if there was no yeast, we'd be 0:20:17.600 --> 0:20:20.480 in big trouble. No pizza, no beer, what's the point? 0:20:20.560 --> 0:20:24.200 No bread? This would be this world would be, it'd 0:20:24.200 --> 0:20:27.679 be sad. Actually, there's yeast free bread, I think, but still, 0:20:28.680 --> 0:20:31.000 you know, yeah, no, I know. So what what what's 0:20:31.000 --> 0:20:33.359 to deal with you? Well, basically, the yeast goes in 0:20:33.480 --> 0:20:37.680 and it eats the sugars found in the flower um 0:20:37.720 --> 0:20:39.679 and then you may also add your own sugar to 0:20:39.760 --> 0:20:43.639 increase the fermentation. Um. But it causes the dough to 0:20:43.760 --> 0:20:49.000 rise because it expels gas as a byproduct, and that 0:20:49.119 --> 0:20:51.199 gas gets trapped in the dough and it causes it 0:20:51.240 --> 0:20:54.680 to rise. It makes it up more malleable, it makes 0:20:54.720 --> 0:21:00.240 it um tastier, the texture of it is softer. It's 0:21:00.320 --> 0:21:03.399 just basically yeast is It's the happy fun guy that 0:21:03.440 --> 0:21:06.400 you add to the whole, the magic ingredient. Yeah. Uh, 0:21:06.440 --> 0:21:09.200 if you add a little salt, it's gonna add some flavor. Obviously, 0:21:09.240 --> 0:21:12.719 it's going to slow the fermentation. Shortening is gonna make 0:21:12.720 --> 0:21:17.199 it more pliable by providing lube and shortening would be 0:21:17.200 --> 0:21:19.440 like olive oil. You're not gonna use criscoe unless you're 0:21:19.480 --> 0:21:21.920 some sort of heathen. No, you can just connote oil. 0:21:21.960 --> 0:21:24.120 But olive oil is what I would go. But sure, 0:21:24.960 --> 0:21:27.760 um yeah Crisco. Chrisco is great though for some things. 0:21:28.000 --> 0:21:31.720 Oh yeah, for like sugar cookies, especially the kind that's 0:21:31.760 --> 0:21:37.240 like just the just the the shortening, the thick solid Yeah, 0:21:37.359 --> 0:21:40.280 shortening that stuff is crazy. That's what I thought if 0:21:40.359 --> 0:21:42.280 that's the only way I thought you could cook growing up, 0:21:42.320 --> 0:21:44.879 because of like my grandmother's. Yeah, I thought, well, when 0:21:44.920 --> 0:21:47.240 you cook, you get out that big can and big 0:21:47.280 --> 0:21:49.280 ice cream scoop and you cut it down with that 0:21:49.320 --> 0:21:52.000 wadded up piece of like wax paper in there that 0:21:52.040 --> 0:21:54.760 you used to scoop it out. Yeah, it's completely covered 0:21:54.760 --> 0:21:58.720 in crisco now. Yeah. Uh, either that or the grandmother's 0:21:58.760 --> 0:22:01.400 also used you know, they say aived all their greats, 0:22:01.440 --> 0:22:03.199 so they would be cooking with grease that they've been 0:22:03.280 --> 0:22:08.120 using for like the past year. It's really good. Um. 0:22:08.280 --> 0:22:11.439 Sugar changes the fermentation rate. Yeah, you can accelerate it. 0:22:11.600 --> 0:22:14.639 It can increase the amount of gas released. And it 0:22:14.720 --> 0:22:18.040 also causes the crust of brown. Oh yeah, yeah, that's 0:22:18.040 --> 0:22:20.359 the sugar. Ye. So what if you don't put sugar, 0:22:21.160 --> 0:22:24.680 you get a glowing yellow crust, doesn't brown as much, 0:22:24.760 --> 0:22:27.440 It doesn't brown. Okay, you want to bail it up, 0:22:27.720 --> 0:22:29.840 use your your hands. Yeah, I think I think you 0:22:29.840 --> 0:22:33.000 should say here, like you're teaching people how to make legitimate, 0:22:33.080 --> 0:22:37.840 real pizza dough here, Yes, I mean gold in rough strokes. Okay, 0:22:38.080 --> 0:22:40.560 Like I don't think anyone could like we're not providing measurements, 0:22:40.600 --> 0:22:42.280 you know what I'm saying. No, no, but I'm saying, 0:22:42.359 --> 0:22:44.920 once you've, once you've created this dough, now you're about 0:22:44.920 --> 0:22:46.720 to tell them what to do with that, how to 0:22:46.800 --> 0:22:49.720 make it. You want to bail it up with your hands. Um, 0:22:49.800 --> 0:22:52.080 you don't want it all cracked. You want it tight, 0:22:52.600 --> 0:22:54.200