The Pizza Show: Philadelphia

[Music] so here we are in front of Lorenzo's well with the inventor of the filly taco what is the filly taco so the filly taco is a challenge that people take on south street where you go to lorenzo's you get one of their gigantic slices of pizza you take it a block away to gem steaks one of our classic cheesesteak places you wrap the cheesesteak in a slice of pizza and eat the whole thing the Philly taco Wow not bad there's nothing better than to do on a 110 degree day and the stuff of lugging cheese ding and a tremendous sliced baguette the road nothing better [Music] [Applause] [Music] I'm in Philly a great food city but I'm here for one thing Pizza the city has a great mix of old-school and new-school places you can find a little bit of everything here and don't worry we managed to fit in the cheese scape I'm also heading to Lancaster PA to visit Norman nap runs a pizza stand at the roots Country Market are you the one-man show here normal that's it I just make all the pizzas and then I have a helper yeah Wow I'm starting in Philly a pizzeria Vetri which is part of the iconic veggie family restaurant headed up by famed Philly chef and restaurateur Marc bet you I'm meeting up with his right-hand man Brad Spence who's been at Vetri for a long time and is a co-founder of pizzeria veteran he's a Jersey guy that loves Philly so you guys have a bunch of restaurants here in Philadelphia how'd you guys finally get to here pizzeria Vetri and something a piece of training we started with Vetri you know the fine dining you know northern Italian yeah and then we open up Osteria which was the focal point was the pizzas and house-made pastas and then we opened up a Meese which is like the Roman trattoria and that's where I kind of got into the whole square pizza thing but here it's it's a little bit different we kind of wanted something that was kind of in between the Roman style pizza and and the pizza from from Naples there now a Naples just like soupy and wet and flops over we were looking for something a little bit in between this pizza we're gonna make here you know formerly the Varnado now called the Mauricio this is literally just mozzarella parmesan fresh rosemary and nice extra virgin olive oil that's it [Music] Thank You chefs just by looking at it looks a lot different than the pizzas that you see a lot this is the type of pizza I like nice and crispy yeah it's simple but it's delicious the Malolos delicious - rosemary look at he did a little black pepper on top yeah so yeah try this this is like a pork fat Cinnabon that's why we like to call it mm-hmm I see a little beaten like that because it reminds me my childhood like the way that it's layered and like the way that I don't know what it is it's just like and things are right back you know [Music] tell me about fillion like the food scene yeah uh uh yeah when you talk about Philly guys start with the old-school South Philly italian-american vibe you know everybody knows Rocky running down the Italian market when you're running through the sphere buddies everybody seen it but it still looks like that this day it's old sound very old-school as well it's not the sale I'm psyched to go down there and be in a Philly market with someone that shops there and spends time there you're gonna love it Brad is taking me to a few of his favorite spots in the Italian market we're actually gonna make some pizza later his restaurant amis and there's no better place to grab some ingredients than this old-school market how many generations has a bin of you guys run in the third generation and you said you have folks opened it when my grandparents open it in 39 1939 it's very rare to see a neighborhood like this where the families haven't got up and left a little bit it's hard not to love this neighborhood we're gonna go make some pizzas after they talk to me you know I got lots of goodies I put this here because I wanted to make sure you guys got a taste of this oh you do a Calabro that's the only regard to that we use at the pizzeria is Calabro just starting to do this buffalo milk it's a great cheese to put on a pizza and let's stand alone where you're gonna really just appreciate what the flavor is so good so good you should try this man Emilio loves to give lots of samples I just called the poor Queen smoking goofs Wow Alpine's oh my god thank you I mean I want maybe those two and the regatta I did well we had next so we're gonna go to Fiorella's for sausage my great-grandfather he came to America in 1890 to open up a business and 125 years later was still here his this sweet sausage I love these containers - yeah I was thinking the same thing how old are those things they were here when I got here so so and I'm in my 50th year it looks like nothing has changed in how many years we have generations coming in here like they come up here and then then next thing they go ah I remember when I came up to this railing their grandparents came here and now they come here 1911 that makes she was - yeah so sure we get some of this to bring back and deliver sausage is the only thing that we tie it has a little bit of red pepper an orange peel and garlic do you want get some of these yeah let's get a couple of these and make them just give it you know cook them up and give it a try so we got it I think yeah I think we've got a little bit of everything right so we're going this way and best after shopping for ingredients we headed to a Meese to make pizza Italia the style specific to Rome it's more of a secret menu item here why don't we just make like four different pizzas on here yeah yeah like ponch it like I think we just do one right I don't need to do one right yeah Brad studied with Fame pizzaiolo Gabriela bone Chi at pizzeria min Rome the pizzas are traditionally baked in a sheet pan cut with scissors and sold by weight that girl feeding Sicilian pizza I loved it I always thought man I want to do something with great ingredients and then I find out about paunchy him he's like he's the man to do it so I went out there and worked with him and then came back to Philly and you know just started messing around with those we started doing it a nice that's not a huge part of our menu we do it for more for our own enjoyment we have some amazing buffalo regatta that we got from our friends sausage from our buddies at the butcher and now come back to the restaurant Dakota where the potatoes all right then the potatoes here one of the main things is going right to the edge yeah there's no crust on this pizza to look at after that's groundbreaking my corner is just like you classic sausage pizza I got a little bit of fresh mozzarella underneath got some crushed tomatoes on top so this is Spanish prints paste and then a little bit of onion so about like 20 minutes smell it now so traditional way of make of this pizza it's always caught with the scissors right it's always cut with the scissors and it's big you know during the day like this has been an amazing day showing me all around your city brought me over to the market so just meeting some close friends I can't thank you enough man thank you thank you so much Billy has some amazing old-school Italian spots and one of the most famous is tacconelli's in Port Richmond you could still find the talkin le family in the kitchen churning out pie is the same way they've been doing it for almost 70 years I have my son Giovanni fifth generation or buddy Richie it's a brick and me just it's just the three of us right here so you waiting for this guy to stop pumping out some children's he's laughing and how many years have you guys been open for since 1949 this was an old bread oven yeah an old bakery yes they made bread in back in the day Wow a monster has a beautiful crust around the side its crispy all the way through a place like talking alleys has a serious following and I'm about to dine with their number one fans the cat's family I know you've been all over with pizza but this is the best in the world Oh thank you very much oh that looks good so this is their white with tomato Mangia Mangia oh yeah this is my type of pizza right here thin and crispy good very good so what's the story how long have you guys been coming around 25 years when I first came here in 85 and when I first met Michael I said well I'm gonna bring you to my favorite pizza place and if you don't like it I'm not sure if we could get married so we brought him here and we've been here every week since then tell me about like the process here at uh Canalis it's not like your average pizzeria you know you can't just walk in because they're usually sold out most people you have to call a couple days in advance and reserve your dough a couple days Wow you only make somebody doze a day in the old days you would call it's a Canelli and she would take the phone off the hook so you're like we were sweating to see if we got pizza that day or night [Music] this whole limited quantity Dothan reminds me of a newer pizzeria here in Philly pizzeria Padilla this is a pizzeria of many quirks Joe Padilla is a one-man band he only makes 40 dos per day every single person alike it's not gonna work they they're like didn't understand what I was trying to do because it was like a little bit different I guess in order to get one of those limited pizzas you better be ready to line up hours before they open joe does mostly everything himself so when I had it over during the morning prep hours he was busy at work this man doesn't stop for anything how long has it been now Joe you've been open just over four years what was that process like open in here I used to brew beer at yards which is like probably the largest brewery in the city so I knew a lot of people so when I was opening the pizza place you know a good amount of people knew about it and it was just so busy right away that I was like we're not gonna I'm not gonna put plug in the phone I was like who's gonna answer the phone we're all I ever busy did the beer stuff and learning about fermentation and beer start to get you interested in pizza I I mean I think there's some parallels there with fermentation but I didn't I was just interested in pizza kinda as a hobby you know experimenting just at home making pizza and doing all that stuff and then I would go up to New York and go to three pizzas in one day or something I mean the fara was really my favorite I was remember eating it and I was like laughing and like almost crying I was just like I can't believe like what is what is this it was like magic or something and then I had a two months Taj at Osteria Marc Vetri's Osteria when they first opened and that was my first like glimpse into a real kitchen and then I would just travel a lot and go you know go eat places and do that in my spare time and one batch of dough will make how many pizzas well this is a 40-pound batch so I'd be 40,000 it-- your place here is you in the fact that you have a quick service walk-up place but you only sell pizzas by the pie yeah I've never seen that before anyway yeah I feel fortunate that I came to this style of pizza because you know woodfire pizza place you can make good money you make a hundred pizzas in an hour or something where it you know I made 40 pizzas in five hours it seems kind of counterintuitive but it's not about me it's not about you it's about the pizza did you ever think about like bringing on more employees and trying to train them and teach them what you do what you like doing it this way I kind of like this you know for now I don't know if it'll be like this forever but uh how many people work at best pizza I probably got like 15 16 people now you know between delivery guys and prep guys is there a specific way can I jump in and help but you want nobody else touching the duct well yeah yeah just give me a minute but yeah you go wet it's real wet I feel like this is gonna exist as it does now until it doesn't exist and then the next thing will be just different you know I had this like idea that I'll just like vanish and I'll be like in some vineyard somewhere and be like what happened to Joe he's like nobody knows I thought that'd be so I don't know a co-worker guy John's gonna come in soon we juice every day so he's gonna make a juice for us we're usually here to like two o'clock or so and I'll take a break and come back around for 30 years cheers man hey thank you [Music] doors just open at p3 Nvidia there's all types of people online here local Philly people people that have come from afar this is maybe like the fourth or fifth time I've had it it's like a kind of a special occasion thing every time I've had pizza here it's kind of been you gotta get line at 4:30 or else you're not gonna get a spot it is ten after five and I've been here since 10 of four so my thirty year old son is a stalker of his came down about a month ago was in line and they sold out before he got pizza I told him I'd if I could find a parking spot I'd try to get him some pizza [Music] it's like 10 to 6 how many pieces you got left how many seller Eddie I don't know yeah homeless they're almost there this is our number-one pizza which is like the plane it's kind of my favorite just simple regular tomato this one's a little a little juicy that's my way let it sit for a minute top with sicilian oregano extra virgin olive oil and a little the old gold aged cheese to me I know when a pizza is good right when I reach for it and I can hear it you know what I mean you could hear a crunch it's really delicious the first bite was all that good cheese fresh mozzarella but really what I think the start of the show is across so this is the number 2 pizza collard greens beet greens there's a cream made out of fermented chilies and garlic and then it's finished with basil lemon oil awesome thank you going in it's got a lot of flavor but really once again the crust is really good it's sort of fermented just crispy it's got a lot of crunch in it when you hold it please give me pone when you're in Brooklyn we'll go ahead we'll go eat some Japanese food all right yeah sushi please I was good Joe's pizza is all about the purity of ingredients and the craft but what I love about Philly is that you can find the total opposite I present to you the Philly taco a cheesesteak wrapped in a jumbo slice this is Jeff Park the inventor of the Philly taco it all started about 15 years ago when Jeff and his friend Adam had an ingenious thought why eat a slice in a cheesesteak separately when you can eat them together and at the time I was writing for a newspaper here in town called Philadelphia weekly so I decided to write about this but I didn't write about it as though this is something that my friend did I made up I wrote about it as though it were a thing that people do and then it became a thing that people do and now it's become like this great Philly institution again to would wears waived ways without [Music] I'm really excited so you've got your stake here on the hood of a car which is appropriate so you want to do it lengthwise and how it fits really good it fits really well it's actually the pizza is actually longer than the cheesesteaks right even better that's pretty incredible thank you all right here we go all right the Philly taco and just go for it salut Wow not bad yeah so like the the whiz and the mozzarella interplay really nicely I think you know what it's um it's definitely crazy but I can kind of get why people may want to try eating it right my time in Philly has come to an end but there's one more spot I have to hit up in Lancaster I've heard so much about this little stand in the Brutes country market where a woman named Norman Knapp is making some of the best New York style pizza in the country how could I pass that my sweat mom at the roots country market there's a little bit of everything the markets only open on Tuesday so it's kind of bustling today I mean they have beautiful produce they have clothing antiques fidget spinners ooh I'm always in the market for a fidget spinner and I could hear the chickens well the market was started in 1925 as a poultry auction from that it developed into 250 different market stand holders there's a lot of variety here a little bit of everything while it seems like Norma's been making pizza all of her life it's actually a recent talent she's developed Norma has a long history here at the market it was her husband's family that had a caramel corn stand here since about 1928 she then changed from a caramel corn stand to the pizza stand and taught herself how to make pizza not only is Norma a self-taught pizza maker she won the 2016 Caputo Cup in New York one of the most highly coveted awards for a pizzaiola like a man house in the air come back make pizza maybe you're faster than me I'd love to come back and make some piece of you look out delicious of us [Music] are you the one man so here Norma that's it I just make all the pizzas and then I have a helper yeah Wow so I get to just jump right in here with you huh sure I show you what I do I put my cheese on different my cheese goes on down first and the sauce goes on in a spiral okay and then more cheese goes on top [Music] when did you start making pizza that was eight years ago and I didn't know anything about it it's a pizza how'd you learn uh pizza making direct home yeah but they helped me a lot you know so that really helped notable so what made you get into making pizza here I knew Tom a market manager one of Fred's pieces stand here no mm-hmm I asked you if I could try it and he said do you know how to make pizza I said no but I said but I'll learn yeah you look like a natural I mean everything that you do is just looks like you've been making pizza for 50 years I'm really excited to try this very very much New York style the crust on it is it's crispy and has some color on it like you were saying which is really delicious all right my turn your turn all right let's do it Wow this dough feels great thing yeah when did you get involved with the Caputo Cup well I just went there to see if I can get through a competition not to win right and and then when they announced my name I never thought I'd win and in first place for New York style from Norma's pizza man and I'm Norman F really fantastic graduations fantastic thanks for coming out and competing my start crying there it is the fact that you have the spirit to even go out there and like put yourself into the contest and compete with all these like well-known pizza makers it says a lot about you I think I just want to see I thought I'm getting I'm really old and I thought you know I might never have another chance to do it again that's why I decided to go I've been out there I know how intimidating it is is a lot I was intimidating and my hands did this the whole time Vennela from my best pizza in New York City all right I have a pizzeria for a few years but she has some special knowledge and just being around I'm absorbing as much as I can and it's pretty good for a little country girl very good these people here in Lancaster lucky to have you oh you're too kind thank you for having pizza in Pennsylvania is unique it doesn't really fit into a geographical box it's sort of pulling influence from everywhere I see a lot of different influences from cities all over the world whether it's New York New Haven even Rome but you can't classify Pennsylvania Pizza as one thing it's unique to each person there's not a lot of rules when it comes to pizza here but I know one thing for sure the people are as great as the pizza and the sandwich is ain't bad either every night we're bikes guys goodbye it's alive

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Views: 2,470,944

Rating: 4.8920498 out of 5

Keywords: how to, cooking, Munchies, Munchiestv, food, drinks, eating, chef, restaurant, VICE, chef's night out, matty matheson, action bronson, documentary, documentaries, interview, culture, world, exclusive, independent, underground, travel, funny, journalism, vice, vice videos, vicevideos, pizza show, philadelphia, frank pinello, best pizza, brooklyn, Pizzalyvania, cheesesteak, philly cheesesteak, philly, italian market, south street, lancaster, best philly cheesesteaks, best philly pizza, best pizza in philly

Id: dDxvUp4ZZv0

Length: 23min 41sec (1421 seconds)

Published: Mon Oct 02 2017