Name: Pizza in Its Purest Form: The Story of Lucali | Food Skills
Uploaded: 2020-04-13T18:08:14.000Z
Duration: 8 min 55 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Adverbs of degree

I really wasn't planning on making pizza.

I was in The construction business is to do a marble and granite fabrication.

You know, I like my grandmother do all the cooking.

Still to this day, when I see the crowd building up outside, I can't believe it.

And then the anxiety kicks in and I'm waiting for the orders.

Like you know, it's the quiet before the storm.

It hit with takeout orders, and then the place fills up with 30 people at once and the orders start coming and the chaos starts.

Oh, no, this is my pizzeria Bill Callie's in Carroll Gardens, Brooklyn.

This was an old candy store that I hung out, and as a kid on my parents hung out here as kids, they may have even met here, and I go for a cup of coffee one day and I run into Rose Marie, who the store belong to, and a X of what was going on with the store.

You know, every time I go there, it's close.

And she told me they were renting the space out and, like a light bulb went off, and I just really wanted to save it.

It's not that it's important to have a pizzeria in Carroll Gardens.

This is where I just love being here, want to be here, and I want to be anywhere else.

So people hear that that I was in kindergarten with that I still see on a daily basis.

But for the most part, mostly everybody's gone, and it's like everything else in life.

Carroll Gardens was this amazing little neighborhood that not too many people know about, and it had such amazing restaurants here, and there's still a small handful of places left.

I mean, you have Fernando's, Esposito's pork store, Mazzola's Bakery, Caputo's Bakery and Caputo's deli.

Other than that, I don't think there's much left.

Bread made with law Salami on a lot of black pepper.

My brother brought something to our attention, and he was saying, Like growing up in this neighborhood was like playing in a minefield we didn't realize, like all the stuff that was going on and how unsafe it was.

This is where, like, the whole neighborhood would come.

This was like the Yankee Stadium of Carol Godin's.

Some pretty crazy games were played here.

They friends settle in now, but really used to hang out on the stoop over here when we were younger.

That was like where we would all congregate and meet, you know, on hot summer nights.

That's why I smoked my first cigarette right there.

I kissed my first girl on the steps of the library.

Still I know I'm showing you want some good looking guys in there.

This used to be Leonardo's pizzeria, but before that it was half a tael suit.

It was It was an old like social club, Italian cafe.

But then Joe, the owner of the cafe, decided to turn it into a pizzeria with his son was Leonardo's, and Joe was one of the guys that taught me how to make pizza.

Every time I would go to places, even my favorite pizza spots, there was certain thing.

This is if they just did it like this, it would be so much better if they just added a little more sold, you know, a little bit less oil.

One of the places that I went to was the Pharaohs, and I saw how this old man took Peter to another level and like what I thought I loved.

There's also a chef in New York, Marry Oh, Mario Carbone from Kabul, and I watched what he did with classic Italian dishes and just took it to another level, you know.

And then, you know, I started thinking, What can be better?

You've got to make sure that flavors don't overpower each other across the source.

And that's one of the hard things about making pizza, making it come out of that oven the same way time after time.

At the time, there was so many variables.

We don't use a lot of water in our dough, which has a tendency to make it a little bit more crispy and hold up better.

The only problem is with that we have to roll the dough out.

Then, from there we have fresh tomatoes that we cook for four hours growing up, eating pizza.

These guys are just wrong or tomato sauce out of the can.

That was one of the things that I always wanted to change.

My grandmother was made a great source and I was like, Why not cook it?

Why not give it some flavor, give it some character and then we top it off with three cheeses, which is something that I got from down tomorrow from the fairest way.

Use a low moisture matzo dough buffalo mozzarella and then we top it off with Reggiano and then some basil.

A lot of these, one of the things that I'm proud of where always mentioned for the Margherita pizza in its purest form.

And, like, I actually want to take toppings off the menu sometimes and just make plain pods.

My grandmother didn't have like, ah, huge arsenal of recipes, But the few things she did make she made spectacular people like, you know, we only make Peter and call Zone was a kid.

That's all I know how to make you know, But I'm just gonna do it really well, whatever.

It took me 20 years to build the space out.

I signed the lease with $5000 to my name.

So, you know, after my 9 to 5, I would come here both nights and weekends and built the place pretty much by myself.

You know, I'll never forget the day I opened, I made a couple of parties, gave him out to my neighbors, and they're like, Wow, this is pretty good.

I was like, All right, now what do we do?

I set up my table, you know, and I opened within two hours, every table was taken.

I go to this one customer service, everything right with pizza.

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Pizza in Its Purest Form: The Story of Lucali | Food Skills

spectacular

stare

tendency

handful