**A Journey Through Lasagna and Pizza**

As we embark on this culinary adventure, we find ourselves in the presence of two Italian classics: lasagna and pizza. Our journey begins with a question - how many do I have in there now? We're not quite sure, but we'll figure it out as we go along.

**The Art of Lasagna**

We've been tasked with creating a traditional American-Italian lasagna for the entire family. The dish is all about layers: tender pasta, delicious meatballs, and a rich Dynamite sauce. "Dynamite" is exactly what this lasagna will be - explosive flavor that will leave everyone wanting more. We're using ground beef, onions, garlic, tomato paste, salt, black pepper, sugar, dried oregano, and Italian seasoning to create the perfect blend of flavors.

As we assemble our lasagna, we can't help but feel a sense of nostalgia wash over us. This is old-school American-Italian cooking at its finest. We're talking about a dish that would make even the most seasoned Italian nonna proud. The lasagna will be baked in a 4-year-old oven (or so it feels) for about 3 hours, filling the kitchen with an irresistible aroma that will make everyone's mouth water.

**The Secret to a Great Pizza**

Next, we're moving on to pizza - the quintessential Italian dish that never fails to bring people together. We're lucky to have found a pizzeria with one of the only copper-covered Wood Fired French pizza ovens in town. This is no ordinary pizza joint; it's a destination for pizza lovers from far and wide. The owner, Kim, grew up learning the art of cooking from her Korean grandmother before discovering another passion - pizza.

The pizza we're about to make is called "Rola." It features an Artisan crust topped with Savory ingredients like sausage and pepperoni. But what really sets this pizza apart is its unusual flavors. We're not talking about your run-of-the-mill pepperoni and mushroom combination here. No, this pizza has attitude - it's got a little bit of everything and then some.

**The Science Behind Pizza Dough**

To make the perfect crust for our Rola pizza, we need to start with a great dough. The key to a fantastic pizza is in the dough itself. We're making a poolish, which is essentially a pre-fermented starter that will give our dough its signature flavor and texture.

We begin by mixing together water, yeast, and flour to create our poolish. Once we've got our poolish just right, we add Italian flour, more yeast, cold water, and Italian sea salt. The dough needs time to proof up, so we let it sit for about 10 minutes before kneading it into submission.

**The Making of Fennel Sausage**

With our dough in hand, it's time to make the star of the show - fennel sausage. We're using ground birkshire pork and adding toasted fennel seed, fresh chopped garlic, chili flake, salt, and freshly ground pepper to create a flavor combination that will take your breath away.

We mix everything together until just combined, then shape our sausage into perfectly formed balls. The result is a delicious, savory sausage that's sure to elevate any pizza pie.

**The House Red Sauce**

No pizza is complete without a great sauce. Our house red sauce is made with fresh ground California Tomatoes Stanis (yes, it's spelled that way), tomato puree, salt, dried basil, dried oregano, granulated garlic, and onion powder. We whisk everything together until smooth, then let the sauce simmer until it reaches perfection.

**The Final Touches**

With our dough, sausage, and sauce all in place, we're ready to assemble our pizzas. We add a sprinkle of Natural Casing pepperoni on top, because why not? It's pizza time! We load up our deck with pizzas at 550-600 degrees Fahrenheit, where they'll cook quickly but retain their crispiness.

As the pizzas come out of the oven, we can't help but feel a sense of pride and accomplishment. These are no ordinary pizzas - they're pies that have been crafted with love and care, using only the freshest ingredients. They're truly a cut above your average pizza joint on the corner. So go ahead, take a bite...

"WEBVTTKind: captionsLanguage: enI'm here in OKC for a little pizza in the parking lot now this isn't just a regular old Pizza truck no this thing is a monster and the oven not any regular old oven no it's wood fired and the recipes well they're not your everyday recipes cuz they're handed down from Generations this is the Saucy Sicilian T coming out Nona my favorite some of the best pizza in Oklahoma City and I stand by that I got this it's hot it's fresh and the flavors are on point and on Four Wheels ever since gon Mendes left the corporate world to open a food truck Justin poo he wanted the best help he could find so he asked his mom Priscilla she was living in the mountains in Colorado and I'm like hey I need you out in Oklahoma let's start a food truck he got me out of retirement OMG you went old school Italian just like my great-grandmother decided to use her recipes Chon coming out yum the chipati pizza is outstanding it's got the push it's got the figs it's got some balsamic and the wood fire that they do in there is amazing all right well let's get into this we are making our dough from scratch a high gluten flour got it salt water and yeast so traditional pach dough recipe mix for 6 7 Minutes put it in a tub to let it proof this is my great grandma's blanket really yeah so it's like Grandma's blessing and we're going to do 8 oz balls how good are you at the portion game how good are you where you the get out with that one 86 do your picks 84 80 was it three Cuts four Cuts goes by the amount of cut I see 88 76 that's under we never want to go under there's 81 I got it in three you got it in four but I mean I'm not saying I'm better I'm just saying that three Cuts I believe go back to the tape then that proofs for three days yes sir so you're getting that nice big yeasty flavor though all right Chef Next Step all right we're going to do our bomic maple glaze okay bomic vinegar bring it to a boil once it reduces down we're going to go with some pure maple syrup get a little extra sweet that's it time to make the magic happen all right we're going to do a little Caputo can't argue that that's hand thrown Rota cheese with whole milk mozzarella some fresh figs I figured roasted garlic we like to put a lot on it roasted red pepper beautiful and we'll slide it in the oven 90 seconds and what kind of wood are we using in the oven the con Hickory easy peasy you I'm so spelt cut it up here real quick top each slice with brudo turn it one time to the left my mother says that is her Superstition the bomic maple glaze okay drizzle it over that's good looking pie I mean it's just really delicious the crust is the foundation and it's out of bounds neapolitan pizza has to be in balance and you give good portions a good amount of Pudo it's an honest Pizza scratch made handmade with a lot of family love in it Well Done lookag pizza for Kim thank you the crust is very soft and crunchy I've said it once and I'll say it again you got to slow down and take a look around I'm here in Juno Alaska and every other day thousands of people get off those cruise ships and they walk right by this funky little joint with the chef who's worked through the ranks and studied a little bit in Italy has opened up a joint where he's scratch making hand making just about everything on the menu it's Alaskan food with an Italian influence this is inoka alupo Thunderdome for B4 if you want really amazing Italian food like this is the place to go homemade pasta homemade pizza dough going in with two saes you can tell his style of cooking is not from here yeah it's actually a little something bow schooler brought back from his culinary training in Italy what does the name mean it means into the Wolves mouth it means good luck I got it so I'm learning Italian so you do wood fired pizza what else fresh pasta our own chuder again in the summertime we're kind of more Seafood focused king crab poel for 25 the king crab poell it's hard to stop eating that's for sure chunks of big meaty juicy Alaskan wild king crab and the pasta is perfectly alente every time you have it it's heaven on Earth what are we going to make king crab paperell let's get into it we got to make paperell noodles low gluten flour egg yolks olive oil sea salt you making all the pasta in house we make all the pasta in house we always have Aoki have the jinaki I love gachi guchi ganucci I got to knead it till it's smooth let it rest roll with a sheeter sprinkle smolina on cut it by hand yep all right what are we going to do about we got to basically make like a seafood bisque and that's our pasta sauce okay got clove green peppercorns bay leaf we got to grind that all up combine it with sweet paprika Ginger cinnamon sweet caban chili powder star Anis all spice cardamom cardamom mustard there's our spice something got my tongue is that from the green pepper corint that or the cinnamon okay what are we doing next olive oil break down our king crab legs and we got our crab shells here garlic got it carrots onion leaks Fel celery and ginger and then thyme we cook all that down we add in tomato paste copious amount white wine you glaze it lemon juice fish sauce seasoning good amount of that cover it with crushed ice you got to explain this ice game to me it just allows that broth to like build up real slowly gently and then by the time it's all melted it's going to simmer for maybe 30 minutes so we get a ton of flavor I've never seen it well there you go come to Alaska we do things cold I would he was waiting to say that the whole time I wasn't he was waiting to say it the entire time so after this simmers we're going to blend it and then strain it we got our paperell noodles throw in our bis base beautiful noodles throw in some crab to generous lemon crumb fresh gorgeous finish it off with this soril that our buddies are growing delicious the Bisk is really nice and light and refreshing the crab is not tough the pasta is the heart of the dish it is super tender and the key is the creme fresh two of my favorite things crab bis and a pasta dish outstanding outstanding they're serving up their mom's recipes in an old neighborhood bar this is stoy Joe's chicken parm table five if you're coming to look for that Italian Vibe this is the place to be it's got a world class menu but it's got a neighborhood feel order up when grey with aliveone and garlic I remember coming here when I was a kid but around 10 years ago the you Brothers took it over little neck clams I knew Sonnie from when I was a kid he's basically the host here and then you got stoy Joe who's just an allaround guy then you got Christian who's a fabulous cook but this isn't the Brother's first rodeo they teamed up on a more upscale spot but the decided to jump from fine dining into this longtime local joint this is kind of like a Speak Easy the old man was selling he he was retiring so he says I want you guys to have it I think it'd be perfect for you what do you guys serve here what was on our dinner table every day I lost my mom 8 months ago that's all her recipes over there spaghetti and meatballs the crab gravy order up when we new crab gravy nobody makes the crab gravy like stoy Joe Sunday gravy was a tomato sauce before a pasta dish correct exactly but we're going to make it with crap yep so we start with olive oil oil butter leaks onion celery bay leaf garlic peppercorn a little bit of oregano crushed red pepper some fresh parsley and thme my favorite album get that going for a few minutes raw but clean Blue Crabs exactly and this is the crab of the East Coast yes talk about grape flavor and sweet b b and then we'll cook it for 15 minutes we'll finish it with white wine and crushed plum tomatoes we're going to cook it yep 4 hours 5 hours oh really yeah we mate it through a food mill I've never seen this that's awesome so it comes with the Sie and everything yep we going to grind it up get the sauce out of it yep the crab all that great flavor is in the Shell you get all the flavor none of the shells exactly this is the next level did your mom get the chance to see any of this absolutely what did she say I never taught it to you this way exactly I'm just dying to see the end of this CB gravy dab a tomato butter just to balance out bring it up the temperature we going to add and salt and pepper just coat it real nice you remember real nice like that smells the part finish it with little parsley extra verion olive oil and that's all she wrote and how F eat it with bread you got to dip your brothers aren't over here serving the bread working together as a tag team there you go big guy I was sleeping thank you are you taking a nap were you it is crab on crab on crab you're getting all the flavor you want Wham right into the pasta dish it's flavor City really delicious T linguine crab the crab gravy is really really good their crabs just throughout that sauce and is Unforgettable I'm here in a cool little town called Geyserville in the northern California wine country that brings us here to catellis go folks get food ready we're Nick Catelli what do we got DC and his sister Dominica spaghetti DC sauce have come ravioli coming up with the butter garlic sauce it's delicious it's thin it's cooked to Perfection all made by hand every day seriously just like Grandma catelli's we are making the rav filling the pork bite so you cut the strips before it goes into the grinder I want that as a ringtone so next what we're going to do is we're going to make the slurry that Seasons the pork with Chardonnay whole black peppercorn fennel seed principal items in sausage Yes red pepper flak fresh timey ton load of garlic fresh ground nutmeg and salt we don't have a lid for our blender anymore for True Kelli style okay she's ready to roll that goes in here then we just squish it and this is going in the fridge for 2 days to really let those flavors come out absolutely what in the world are we into now we're going to roast off the meat big beef chunks chicken skin on and then here's our housemade sausage if you can grab the olive oil and give me a good D and drizzle on here and salt and pepper and we're going to roast this going at 450 for how long 30 to 40 minutes we have to mix all our veg okay onion celery garlic extra virgin olive oil Swiss chard look at this such great texture great flavor salt pepper yep and then that's going to go in into the oven for about 40 minutes all right you're going to dump the meat and the juices into there smells awesome so the bread gets mixed in let's get all the veg in there now we're going to put the peino okay and Parmesan time basil calian parsley yes smells so good Rosemary salt some pepper sage and then eggs then we're going to go back to the grinder yes now I can't hold this and be over there eating any of that at the same time that's part of the plan look at that and you can taste it at this point M you put that in a flip-flop that would taste good all right we're making the dough for the ravioli put the eggs in and then we're going to pour the Topia zero flour super fine flour so mix it up pull it out knead it a little bit more Let It rest yes and we're going to cut off a piece roll it out how many times this going to go through 11 you yeah 27 hours in a day here so this is going to be round one crank it down and just keep going okay we're going down to one and this is when we're going to read the newspaper can you read it that's nuts so the meat filling this just like therapy I feel good about me okay we're moisturizing lay this on top press down and we're going to make our little square so then you can make it pretty then we're going to Quick freeze them and please after that can we eat yes let's spil the rabs when they float to the top we're going to pull them out what fantasticness are you tossing that in butter garlic salt parsley and a pinch of Parmesan cheese mja wow so tender delicate and so rich small dainty handmade Perfection is what this is this is one of the best raviolis I've ever had we have catelli's meat ravioli pasta is done perfect it's wonderful thin and you can taste the meat Italian ravioli butter garlic it's a good genuine Italian meatball sandwich you in to make some meatballs all right start with ve ground chuck some sweet Italian sausage three meats add a burger joint to eggs bread crumbs be grinding from French Paget ourselves I love it fresh basil minced garlic oregano minced onions parmesan cheese pepper salt milk this is like meatball 101 it's all here go hold that together let's make meatballs you going to weigh them out no we just kind of eyeball them that's a big that's a racket ball so you put them on the tray cook them off at 350 right let them Brown up now we're making them Marr for the meatball yes we take our bro Tomatoes boiled peeled seated pour it into the pot who was there for you every step of the way see that just going to let those Tomatoes cook down down for an hour exactly okay now we're going to sauté onions and chovies that's a new one a whole mess ofli like that put that all cooked down that goes straight in the tomato sauce I we let this simmer for an hour and a half what's the final step fresh herbs oregano parsley massive basil salt and pepper let me Stir It Up then me add a can of tomato sauce it with the immersion blender we got to get you a bigger one of those big we let us s for about a half hour had parmeson cheese that's a parmeson everything's good to go yeah we're warm the meatballs up reheat them on theat top right while those are cooking take our bread put them on lots of cheese and thr that under the Sal Salander cheese is melted yeah look at those that's a big portion little Mar arm on top there yes what hot oh I cut it look at that actually good me S what's your last name car oon yeah Le ooni yeah that's what I thought it was so there's meatball nice and tender the marinara is on point espe the fresh herbs Wild Garlic touch that anchovy in there nice job man meat I love these things but just good marinara sauce it's delicious very cheesy so I'm here in Gilbert Arizona about 30 mi from Phoenix and I love coming down here I get to rip around in the desert in my Razor there's great food really cool people like the story of this place let's see the dude is from Sicily Italy he moves to New York meets his wife has a family and then they all move here to Gilbert to open a pizza joint that's right this is s's Gilbert Pizza I'm Side San ready it's a slice of New York in the middle of the desert grab my pizza flavors are outstanding you can smell it when you walk in the door thanks to Chef sa kuf Faro who took over this Pizza Pasta joint in 2005 so is this New York style is this Italian style New York style American Pizza I guess okay plus a little of his own style lasagna Pizza Ready which means piling the pies with pasta B Pizza I love big ziti on the side I also love th Crust Pizza you put the two of them together makes a perfect pie what kind of pizza do we make we got to make B Z Pizza B Pizza B Pizza come on doesn't have a sound to it got to do the door first we started with water room temperature water yeah then we put salt sugar extra virgin olive oil of course who taught you how to make pizza I used to watch my mother make pizza then we put a yeast all of that together now we got to put the flour in high gluten flour got it we wait about 10 minutes this is like skilled labor for me we're going to make a z Oh yeah let's put the pasta in the water first okay then we'll put a some marinada sauce some cream seasoning salt and pepper let it cook for about few minutes okay little butter little bot gred parmesan cheese parsley okay p is ready to go in we'll let the pasta finish cooking in the sauce right yeah about a couple minutes and then now we're going to parbake the pizza dough we're going to part bake the pizza dough otherwise cuz if we put that hot it would cook right through the pizza dough all right okay we got to put some uh old milk mozzarella little bit of cheese for the pass and I I try that right and very nice very nice a little more mozzarella a little more bre parm Johan we put it back in the oven a couple minutes it's ready to go there we go dough is nice and crispy m I love pasta I love pizza but the key is pasta's got to be alente yes and the dough has to be crispy that right there that's the optimum bite if I could come in and get this I'd be here two or three times a week nice job thank you the sauce itself on the pizza is delicious it's perfect if I can't decide what I want pizza pasta you know I love being from California we got some of the best of the best but what I wish we had more of is old school Italian delies like this with they're scratch making their own desserts they got a deli case full of everything we're talking about prepared meals we're talking fresh pasta homemade sausage I mean you name it they got it so the next time you find yourself in Robinsville New Jersey you got to check out Dolce and Clement right on Stu Ro p is ready come get it just an awesome Place who's next authentic Italian there's nothing here that is so you got the regot there for the sauce more than 100 fresh homecooked items every single day Lo which your Italian Specialties owner Joe clementy has learned over a lifetime I started when I was nine in my family's business that was Clement's Italian Market in Brooklyn not far from The Butcher Shop that Joe's father-in-law Frank Dolce grew up in Dolce meets Dolce Meats started 8 years old and after Joe spent time as a New York City Cop he and Frank joined forces to open up this mother of a market de in restaurant what did the family think of this idea first terrible nobody was excited about this but it's it's a perfect combo you get everything from sauces to salads and homemade Italian breads that are just delicious I'll take one p bread please the pruto bread my most favorite thing that do Clemente serves filled with all different varieties of meat stuffed push bread Hit It First we're going to put in the P so quiet next we'll put the ham in Mortadella round up Mortadella that should have been my middle name next we're going to put the super sa in where' this recipe come from my grandfather pepperoni during the holidays we'll sell up between 15 to 20,000 of these Christmas we I'm sorry 15 to what 20,000 of of this of these and you break them all here all here I put the provolone last so it can grab all the meat that's left inside there I dig it I'm going to put the crushed black pepper in I would like a snow cone of that please just for science don't touch that we're going to make the dough now so we're going to dump the water in the mixing bow yeast salt and sugar together next is the oil type of flour we working with high gluten like a piece of a piece of D flour yep on the mixture how long about 10 12 minutes then we portion it then we let it rest overnight okay this is how we've been doing it for years in my family push it down on one side you flip it over you make sure you got enough on the other side and you pick it up and fold over fold it over from the outside it's start meing forward you just roll it that's the official football of flavor town I got to see that again set some music to It For Me Maybe Italian opera then we bake it off what temp 350 38 minutes not 37 38 exactly too pretty to Cut N you got to cut one and try all right all right strong bowling Gone Wild take some olive oil extra virgin some locatelli I'm setting this out for Christmas just a little pasta to dress it up so here you go that it's too pretty to eat no it's not that is ridiculous when you cook these Italian meats and you let all the fat cook into the dough you just get all the flavor the depth of flavor in this is massive the key though is how you cook the meat on the outside of the bread gives it that crunch out of bounds seriously out of bounds thank you oh you want this for sure trust me one more bite just for you in order ofo bread you can eat it for breakfast lunch or dinner has a really good kick to it too a spicy a little heat heat R Rig how much would you like anything that you could possibly think of to make for a Sunday family dinner is a available in those myties if you lived in a 5 mile radius of this place you could rip your kitchen out of your house and make an extra bedroom because you don't need a kitchen now you watch triple D you know I love Italian food it's got to be handmade it's got to be homemade it's got to be the real deal and from what the locals tell me Reno's place is all that the over best food in Boston tendin so is second generation owner Tony denzo SC be up were you born in Italy born ital migrated here and my family in ' 85 my parents bought the business we're ready retired like 94 and I've had it ever since I have a lobster ravioli ravioli is made fresh just very delicious all right what are we making first boss okay we're going to boil uh some lobsters okay for our Lobster ravioli we have two lobsters about a pound and a half each is it water seasoned yeah little salt drop them in there for about 15 minutes 10 15 minutes okay when these get done we'll get started yeah we're going to shock them in an ice bag so we sto the cooking process now we're going to take all the meat out and tail the this is for the filling yes all right so we get all the lobster meat out and the legs also we're going to roll out the legs yes this is actually going to be quite comical his big hands and this get after it boss squeezing all the meat right out of it look at that like lobster sausage that meat is super sweet and super tasty a lot of work for a little lobster so this gets us the bowl of lobster now we chop it up a little sauté on it some extra virginal allive oil some shallots where do you get your olive oil from Italy of course we got the chopped up Lobster meat here we go okay little fresh parsley calium parsley yes salt pepper That's All She Wrote yeah pull it off the heat let it cool down about a half an hour somebody's got a trap can't we just eat it like that I know it's delicious okay you ready go we're going to make out goinging fresh ricotta where are you getting the ricota from from Italy also what do you have like a tram that goes back and forth nothing but the best parmesan re regano some parsley salt pepper a chilled Lobster meat all right brother just fold it I like to leave it chunky I want some texture none of this pade stuff no I want chunk of lobster there you go that's right so we got this ready next thing is making the pasta exactly please will we eat soon yes we will yes killing me the flour make the well we're going to add our eggs we make pasta at home quite a bit my boys and I this is how my grandmother taught me my mother this is how we do it add the eggs then little salt little extra virgin olive oil cuz our Fitch Fork is in the shop we're going to whip the eggs with this each time he mixes it around a little bit more flour catches in incorporating into the eggs now it's kind of like pasty we just St folding in the flour and now just as much flour will stick to it as it can and do you do all the prep and everything in this little kitchen yes we're making a sheeted pasta we want to gently do this so you start this on the largest number exactly and we're going to work all the way down to like 2 and 1/2 wow look at this should be music to this right now this should be a video when I get towards the end we're going to fold it make it a little bit more wider better consistency so it really fits inside of the ravioli mold exactly there you go put a flow right on top of the mold just press it in a little bit cuz that's where the fillings going to go in wow you don't skimp on the filling no I just want you to see this that right there is plenty but that is how much he puts in a raviola here crazy now we do another sheet yep right on top press down send the two pastas sealed together flip it over one two take the mold off and then cut it with go cut it see where the ridges out then what we do is press them on all sides make sure that they seal there's no air in these they hit a little flower put them on a sheet tray what we'll do is we'll freeze them they'll seal even better and then you're off to go we're going to make the lobster roli sauce now fantastic some extra virgin olive oil shallots ler meat seriously yeah salt pepper let that sweat a little bit next we'll add our Brandy oh that what happened yeah that's that's what I have that's what it is once it's done flaming bu tomato sauce heavy cream butter take some fresh basil now we're going to let it reduce we're going to put this onto the 15 Step ravioli put in eight ravioli to order for about 2 and 1/2 minutes going to have this on a simmer boil not a rapid boil so you don't beat these things up exactly gra your float yes let them drain add in there sauce and a little gry cheese Pago regano here comes the monster meal just drop them right in there Lobster ravioli I can feel the firmness of the pasta that's ridiculous I heard about this family that started off in the fair business and then they went and opened a restaurant this is Grammy's goodies coming to this place is like going to your grandma's house because Grammys is actually filled with Grandma's recipes which Vicky quarter her husband Jeff and their kids first started selling at festivals and when business boomed they expanded to a full-fledged restaurant Jeff original canoli I feel like all the food here is larger than life sauce and lasagna have you seen lasagna that big not before no it's the cheesiest lasagna you'll ever eat what are we starting with my grandmother's Sunday sauce olive oil pork ribs and net bones any Pursuit no how did you know what that was cuz I'm Italian you call it pursuit in Denver call it Puro cuz I'm not from New York garlic salt what's up next she made us put everything in the sauce in threes cuz it blessed the sauce father one garlic son Holy Ghost that's a lot of garlic that's the perfect amount of garlic I thought so too that's what I meant to say onion parsley what about the father and the son I'm saying it to myself I want to be in on it crushed tomatoes fresh basil black pepper and salt salt tomato paste goes in and a lot of water and how long is this going to cook about 3 hours what's up next Nana's meatballs is Nana different than Grammy no I called her Grammy my kids called her Nana it's half pork half ground beef mix it together now she taught you these recipes by you standing next to her or did she just throw you right in the mix she had horrible arthritis so I was her hands chopped onions soft bread crumbs basil garlic you guys love your garlic parsley Romano cheese salt salt black pepper and eggs how many meatballs will this make about that tray worth okay good they're about a third of a pound o we're really coating the pan up huh so we're not just going to bake them we're going to also give them a little pan fry 350° how long 15 minutes next up whole milk ricotta cheese black pepper eggs fresh parsley mozzarella provolone blend and ramano cheese how many layers you making probably six okay just shout it out when you know the answer you Mak me so nervous I'm just standing there talking granted I'm questioning the place of my origin well that we know is just a gigantic farce you see how you're trying to kick me on Triple D all right Vic let's see it olive oil we line our noodles up it's got to be 7 by S it's got to be 7 by S sauce about half the cheese on this layer how much of the sausage is going in there all of it that's a lot of sausage the family that makes it has been in business for a 100 years they were friends of my grandma got it Noles noodles again sauce again cheese again meatballs oh this should be an interesting number a lot of Meatballs well that can't be the real way Vic I think I'm be a total story 12 okay how many do I have in there now I have no clue me either Pro alone noodles how long is this going to bake 4 years about 3 hours whoa that is a monster oh The Parson made it healthier yeah eat your vegetables one small bite for man so I know that this is the lasagna portion for the entire family lots of Rota delicious meatballs tender pasta Dynamite sauce will you make this roll yourself also yes well I'm going to tell you what this is old school American Italian exactly the kind of lasagna I would expect to go and get a Grammy's house Dynamite laaga F Lou did you know they have one of the only copper covered Wood Fired French pizza ovens a penol at this place where they're doing off the hook Pizza this is pizzer Rola a lot of unusual flavors Mason up I'm a Chicago boy I know my pizza this is right up there with the best in Chicago there's attitude in every single Pizza sliced and served up by owner an Kim who grew up learning to cook from her Korean Grandma before discovering another passion a little later in life Margarita I lived in New York for 7 years spent most of it while I was in college eating pizza now she's back home in Minnesota topping Artisan crust with Savory ingredients but she's also got her eye on the FM dial and rocking a classic here's your myeron just kind of like a meat overload is that where it's from yeah how are we going to start the dough we make a poolish for me it's all about the dough and the slow rise and the fermentation let's see it first thing we're going to do is add some water a teeny bit of yeast and then the flour now we mix this up yep for about 5 or 6 minutes until it's nicely Incorporated no lumps and then we let it sit about 17 hours in the basement make one for today and we're going to use for tomorrow yep exactly take it okay poolish is ready yes if they made cologne this should be the guy Fetti brand of cologne OD the Poo we're going to dump the pish in look at that next we're going to add Italian flour and then some more yeast some cold water and last some Italian sea salt you going to let this proof up yes and now we'll mix her up 10 minutes the key is to mix it just enough you don't want to get the gluten too stretchy and tight cover it up let it sit for about 10 minutes cut it into 9 oz Stow balls put it into a dough tray and then put it in the cooler overnight so this isn't a 24-hour dough this is a 48h hour dough it's a two-day process oh it's going to have really nice yeasty flavor oh yeah I wanted to open a bakery called the yeasty boys I like it West Coast Minnesota so give me the rundown what are we making we're making our house-made fennel sausage we have ground birkshire pork we add toasted fennel seed fresh chopped garlic chili flake salt and freshly ground pepper which we grind ourselves of course you have to yep she's saying all the things it's like music we the pork this is going to make a happy pizza and then we're just going to flatten it out a little bit 400° 15 20 minutes yep got it next up our house red sauce start off with some fresh ground California Tomatoes Stanis yes how' you guess from cellie yeah oh yeah west side and then Stanis red pear tomatoes tomato puree salt dried basil dried oregano granulated garlic a little bit of onion powder whisker up whisker get some of this to go next up let's make a myeron no throw no that's just for show you don't believe centrifugal force has anything play in it maybe but you know this is just a 9 in pizza oh okay well the house red sauce Wisconsin mozzarella fennel sausage that we made earlier Natural Casing pepperoni you bypass adios stick it in the oven so we're running the deck right around what' you say between 550 600 okay they cook fast you don't have to wait long for a pizza pie here thr a final crisp on it oh yeah all right look at that right there look how thin that is we got this heirloom pork with the real fatted the real flavor and the fennels rocking this a lot of people say oh sausage and pepperoni I've had that all the time this is Way Beyond your everyday pizza joint on the corner sausage and pepperoni you got to try this one it's the most heightened delicious pepperoni sausage pizza you've ever had you're like this is what pepperoni is supposed to taste likeI'm here in OKC for a little pizza in the parking lot now this isn't just a regular old Pizza truck no this thing is a monster and the oven not any regular old oven no it's wood fired and the recipes well they're not your everyday recipes cuz they're handed down from Generations this is the Saucy Sicilian T coming out Nona my favorite some of the best pizza in Oklahoma City and I stand by that I got this it's hot it's fresh and the flavors are on point and on Four Wheels ever since gon Mendes left the corporate world to open a food truck Justin poo he wanted the best help he could find so he asked his mom Priscilla she was living in the mountains in Colorado and I'm like hey I need you out in Oklahoma let's start a food truck he got me out of retirement OMG you went old school Italian just like my great-grandmother decided to use her recipes Chon coming out yum the chipati pizza is outstanding it's got the push it's got the figs it's got some balsamic and the wood fire that they do in there is amazing all right well let's get into this we are making our dough from scratch a high gluten flour got it salt water and yeast so traditional pach dough recipe mix for 6 7 Minutes put it in a tub to let it proof this is my great grandma's blanket really yeah so it's like Grandma's blessing and we're going to do 8 oz balls how good are you at the portion game how good are you where you the get out with that one 86 do your picks 84 80 was it three Cuts four Cuts goes by the amount of cut I see 88 76 that's under we never want to go under there's 81 I got it in three you got it in four but I mean I'm not saying I'm better I'm just saying that three Cuts I believe go back to the tape then that proofs for three days yes sir so you're getting that nice big yeasty flavor though all right Chef Next Step all right we're going to do our bomic maple glaze okay bomic vinegar bring it to a boil once it reduces down we're going to go with some pure maple syrup get a little extra sweet that's it time to make the magic happen all right we're going to do a little Caputo can't argue that that's hand thrown Rota cheese with whole milk mozzarella some fresh figs I figured roasted garlic we like to put a lot on it roasted red pepper beautiful and we'll slide it in the oven 90 seconds and what kind of wood are we using in the oven the con Hickory easy peasy you I'm so spelt cut it up here real quick top each slice with brudo turn it one time to the left my mother says that is her Superstition the bomic maple glaze okay drizzle it over that's good looking pie I mean it's just really delicious the crust is the foundation and it's out of bounds neapolitan pizza has to be in balance and you give good portions a good amount of Pudo it's an honest Pizza scratch made handmade with a lot of family love in it Well Done lookag pizza for Kim thank you the crust is very soft and crunchy I've said it once and I'll say it again you got to slow down and take a look around I'm here in Juno Alaska and every other day thousands of people get off those cruise ships and they walk right by this funky little joint with the chef who's worked through the ranks and studied a little bit in Italy has opened up a joint where he's scratch making hand making just about everything on the menu it's Alaskan food with an Italian influence this is inoka alupo Thunderdome for B4 if you want really amazing Italian food like this is the place to go homemade pasta homemade pizza dough going in with two saes you can tell his style of cooking is not from here yeah it's actually a little something bow schooler brought back from his culinary training in Italy what does the name mean it means into the Wolves mouth it means good luck I got it so I'm learning Italian so you do wood fired pizza what else fresh pasta our own chuder again in the summertime we're kind of more Seafood focused king crab poel for 25 the king crab poell it's hard to stop eating that's for sure chunks of big meaty juicy Alaskan wild king crab and the pasta is perfectly alente every time you have it it's heaven on Earth what are we going to make king crab paperell let's get into it we got to make paperell noodles low gluten flour egg yolks olive oil sea salt you making all the pasta in house we make all the pasta in house we always have Aoki have the jinaki I love gachi guchi ganucci I got to knead it till it's smooth let it rest roll with a sheeter sprinkle smolina on cut it by hand yep all right what are we going to do about we got to basically make like a seafood bisque and that's our pasta sauce okay got clove green peppercorns bay leaf we got to grind that all up combine it with sweet paprika Ginger cinnamon sweet caban chili powder star Anis all spice cardamom cardamom mustard there's our spice something got my tongue is that from the green pepper corint that or the cinnamon okay what are we doing next olive oil break down our king crab legs and we got our crab shells here garlic got it carrots onion leaks Fel celery and ginger and then thyme we cook all that down we add in tomato paste copious amount white wine you glaze it lemon juice fish sauce seasoning good amount of that cover it with crushed ice you got to explain this ice game to me it just allows that broth to like build up real slowly gently and then by the time it's all melted it's going to simmer for maybe 30 minutes so we get a ton of flavor I've never seen it well there you go come to Alaska we do things cold I would he was waiting to say that the whole time I wasn't he was waiting to say it the entire time so after this simmers we're going to blend it and then strain it we got our paperell noodles throw in our bis base beautiful noodles throw in some crab to generous lemon crumb fresh gorgeous finish it off with this soril that our buddies are growing delicious the Bisk is really nice and light and refreshing the crab is not tough the pasta is the heart of the dish it is super tender and the key is the creme fresh two of my favorite things crab bis and a pasta dish outstanding outstanding they're serving up their mom's recipes in an old neighborhood bar this is stoy Joe's chicken parm table five if you're coming to look for that Italian Vibe this is the place to be it's got a world class menu but it's got a neighborhood feel order up when grey with aliveone and garlic I remember coming here when I was a kid but around 10 years ago the you Brothers took it over little neck clams I knew Sonnie from when I was a kid he's basically the host here and then you got stoy Joe who's just an allaround guy then you got Christian who's a fabulous cook but this isn't the Brother's first rodeo they teamed up on a more upscale spot but the decided to jump from fine dining into this longtime local joint this is kind of like a Speak Easy the old man was selling he he was retiring so he says I want you guys to have it I think it'd be perfect for you what do you guys serve here what was on our dinner table every day I lost my mom 8 months ago that's all her recipes over there spaghetti and meatballs the crab gravy order up when we new crab gravy nobody makes the crab gravy like stoy Joe Sunday gravy was a tomato sauce before a pasta dish correct exactly but we're going to make it with crap yep so we start with olive oil oil butter leaks onion celery bay leaf garlic peppercorn a little bit of oregano crushed red pepper some fresh parsley and thme my favorite album get that going for a few minutes raw but clean Blue Crabs exactly and this is the crab of the East Coast yes talk about grape flavor and sweet b b and then we'll cook it for 15 minutes we'll finish it with white wine and crushed plum tomatoes we're going to cook it yep 4 hours 5 hours oh really yeah we mate it through a food mill I've never seen this that's awesome so it comes with the Sie and everything yep we going to grind it up get the sauce out of it yep the crab all that great flavor is in the Shell you get all the flavor none of the shells exactly this is the next level did your mom get the chance to see any of this absolutely what did she say I never taught it to you this way exactly I'm just dying to see the end of this CB gravy dab a tomato butter just to balance out bring it up the temperature we going to add and salt and pepper just coat it real nice you remember real nice like that smells the part finish it with little parsley extra verion olive oil and that's all she wrote and how F eat it with bread you got to dip your brothers aren't over here serving the bread working together as a tag team there you go big guy I was sleeping thank you are you taking a nap were you it is crab on crab on crab you're getting all the flavor you want Wham right into the pasta dish it's flavor City really delicious T linguine crab the crab gravy is really really good their crabs just throughout that sauce and is Unforgettable I'm here in a cool little town called Geyserville in the northern California wine country that brings us here to catellis go folks get food ready we're Nick Catelli what do we got DC and his sister Dominica spaghetti DC sauce have come ravioli coming up with the butter garlic sauce it's delicious it's thin it's cooked to Perfection all made by hand every day seriously just like Grandma catelli's we are making the rav filling the pork bite so you cut the strips before it goes into the grinder I want that as a ringtone so next what we're going to do is we're going to make the slurry that Seasons the pork with Chardonnay whole black peppercorn fennel seed principal items in sausage Yes red pepper flak fresh timey ton load of garlic fresh ground nutmeg and salt we don't have a lid for our blender anymore for True Kelli style okay she's ready to roll that goes in here then we just squish it and this is going in the fridge for 2 days to really let those flavors come out absolutely what in the world are we into now we're going to roast off the meat big beef chunks chicken skin on and then here's our housemade sausage if you can grab the olive oil and give me a good D and drizzle on here and salt and pepper and we're going to roast this going at 450 for how long 30 to 40 minutes we have to mix all our veg okay onion celery garlic extra virgin olive oil Swiss chard look at this such great texture great flavor salt pepper yep and then that's going to go in into the oven for about 40 minutes all right you're going to dump the meat and the juices into there smells awesome so the bread gets mixed in let's get all the veg in there now we're going to put the peino okay and Parmesan time basil calian parsley yes smells so good Rosemary salt some pepper sage and then eggs then we're going to go back to the grinder yes now I can't hold this and be over there eating any of that at the same time that's part of the plan look at that and you can taste it at this point M you put that in a flip-flop that would taste good all right we're making the dough for the ravioli put the eggs in and then we're going to pour the Topia zero flour super fine flour so mix it up pull it out knead it a little bit more Let It rest yes and we're going to cut off a piece roll it out how many times this going to go through 11 you yeah 27 hours in a day here so this is going to be round one crank it down and just keep going okay we're going down to one and this is when we're going to read the newspaper can you read it that's nuts so the meat filling this just like therapy I feel good about me okay we're moisturizing lay this on top press down and we're going to make our little square so then you can make it pretty then we're going to Quick freeze them and please after that can we eat yes let's spil the rabs when they float to the top we're going to pull them out what fantasticness are you tossing that in butter garlic salt parsley and a pinch of Parmesan cheese mja wow so tender delicate and so rich small dainty handmade Perfection is what this is this is one of the best raviolis I've ever had we have catelli's meat ravioli pasta is done perfect it's wonderful thin and you can taste the meat Italian ravioli butter garlic it's a good genuine Italian meatball sandwich you in to make some meatballs all right start with ve ground chuck some sweet Italian sausage three meats add a burger joint to eggs bread crumbs be grinding from French Paget ourselves I love it fresh basil minced garlic oregano minced onions parmesan cheese pepper salt milk this is like meatball 101 it's all here go hold that together let's make meatballs you going to weigh them out no we just kind of eyeball them that's a big that's a racket ball so you put them on the tray cook them off at 350 right let them Brown up now we're making them Marr for the meatball yes we take our bro Tomatoes boiled peeled seated pour it into the pot who was there for you every step of the way see that just going to let those Tomatoes cook down down for an hour exactly okay now we're going to sauté onions and chovies that's a new one a whole mess ofli like that put that all cooked down that goes straight in the tomato sauce I we let this simmer for an hour and a half what's the final step fresh herbs oregano parsley massive basil salt and pepper let me Stir It Up then me add a can of tomato sauce it with the immersion blender we got to get you a bigger one of those big we let us s for about a half hour had parmeson cheese that's a parmeson everything's good to go yeah we're warm the meatballs up reheat them on theat top right while those are cooking take our bread put them on lots of cheese and thr that under the Sal Salander cheese is melted yeah look at those that's a big portion little Mar arm on top there yes what hot oh I cut it look at that actually good me S what's your last name car oon yeah Le ooni yeah that's what I thought it was so there's meatball nice and tender the marinara is on point espe the fresh herbs Wild Garlic touch that anchovy in there nice job man meat I love these things but just good marinara sauce it's delicious very cheesy so I'm here in Gilbert Arizona about 30 mi from Phoenix and I love coming down here I get to rip around in the desert in my Razor there's great food really cool people like the story of this place let's see the dude is from Sicily Italy he moves to New York meets his wife has a family and then they all move here to Gilbert to open a pizza joint that's right this is s's Gilbert Pizza I'm Side San ready it's a slice of New York in the middle of the desert grab my pizza flavors are outstanding you can smell it when you walk in the door thanks to Chef sa kuf Faro who took over this Pizza Pasta joint in 2005 so is this New York style is this Italian style New York style American Pizza I guess okay plus a little of his own style lasagna Pizza Ready which means piling the pies with pasta B Pizza I love big ziti on the side I also love th Crust Pizza you put the two of them together makes a perfect pie what kind of pizza do we make we got to make B Z Pizza B Pizza B Pizza come on doesn't have a sound to it got to do the door first we started with water room temperature water yeah then we put salt sugar extra virgin olive oil of course who taught you how to make pizza I used to watch my mother make pizza then we put a yeast all of that together now we got to put the flour in high gluten flour got it we wait about 10 minutes this is like skilled labor for me we're going to make a z Oh yeah let's put the pasta in the water first okay then we'll put a some marinada sauce some cream seasoning salt and pepper let it cook for about few minutes okay little butter little bot gred parmesan cheese parsley okay p is ready to go in we'll let the pasta finish cooking in the sauce right yeah about a couple minutes and then now we're going to parbake the pizza dough we're going to part bake the pizza dough otherwise cuz if we put that hot it would cook right through the pizza dough all right okay we got to put some uh old milk mozzarella little bit of cheese for the pass and I I try that right and very nice very nice a little more mozzarella a little more bre parm Johan we put it back in the oven a couple minutes it's ready to go there we go dough is nice and crispy m I love pasta I love pizza but the key is pasta's got to be alente yes and the dough has to be crispy that right there that's the optimum bite if I could come in and get this I'd be here two or three times a week nice job thank you the sauce itself on the pizza is delicious it's perfect if I can't decide what I want pizza pasta you know I love being from California we got some of the best of the best but what I wish we had more of is old school Italian delies like this with they're scratch making their own desserts they got a deli case full of everything we're talking about prepared meals we're talking fresh pasta homemade sausage I mean you name it they got it so the next time you find yourself in Robinsville New Jersey you got to check out Dolce and Clement right on Stu Ro p is ready come get it just an awesome Place who's next authentic Italian there's nothing here that is so you got the regot there for the sauce more than 100 fresh homecooked items every single day Lo which your Italian Specialties owner Joe clementy has learned over a lifetime I started when I was nine in my family's business that was Clement's Italian Market in Brooklyn not far from The Butcher Shop that Joe's father-in-law Frank Dolce grew up in Dolce meets Dolce Meats started 8 years old and after Joe spent time as a New York City Cop he and Frank joined forces to open up this mother of a market de in restaurant what did the family think of this idea first terrible nobody was excited about this but it's it's a perfect combo you get everything from sauces to salads and homemade Italian breads that are just delicious I'll take one p bread please the pruto bread my most favorite thing that do Clemente serves filled with all different varieties of meat stuffed push bread Hit It First we're going to put in the P so quiet next we'll put the ham in Mortadella round up Mortadella that should have been my middle name next we're going to put the super sa in where' this recipe come from my grandfather pepperoni during the holidays we'll sell up between 15 to 20,000 of these Christmas we I'm sorry 15 to what 20,000 of of this of these and you break them all here all here I put the provolone last so it can grab all the meat that's left inside there I dig it I'm going to put the crushed black pepper in I would like a snow cone of that please just for science don't touch that we're going to make the dough now so we're going to dump the water in the mixing bow yeast salt and sugar together next is the oil type of flour we working with high gluten like a piece of a piece of D flour yep on the mixture how long about 10 12 minutes then we portion it then we let it rest overnight okay this is how we've been doing it for years in my family push it down on one side you flip it over you make sure you got enough on the other side and you pick it up and fold over fold it over from the outside it's start meing forward you just roll it that's the official football of flavor town I got to see that again set some music to It For Me Maybe Italian opera then we bake it off what temp 350 38 minutes not 37 38 exactly too pretty to Cut N you got to cut one and try all right all right strong bowling Gone Wild take some olive oil extra virgin some locatelli I'm setting this out for Christmas just a little pasta to dress it up so here you go that it's too pretty to eat no it's not that is ridiculous when you cook these Italian meats and you let all the fat cook into the dough you just get all the flavor the depth of flavor in this is massive the key though is how you cook the meat on the outside of the bread gives it that crunch out of bounds seriously out of bounds thank you oh you want this for sure trust me one more bite just for you in order ofo bread you can eat it for breakfast lunch or dinner has a really good kick to it too a spicy a little heat heat R Rig how much would you like anything that you could possibly think of to make for a Sunday family dinner is a available in those myties if you lived in a 5 mile radius of this place you could rip your kitchen out of your house and make an extra bedroom because you don't need a kitchen now you watch triple D you know I love Italian food it's got to be handmade it's got to be homemade it's got to be the real deal and from what the locals tell me Reno's place is all that the over best food in Boston tendin so is second generation owner Tony denzo SC be up were you born in Italy born ital migrated here and my family in ' 85 my parents bought the business we're ready retired like 94 and I've had it ever since I have a lobster ravioli ravioli is made fresh just very delicious all right what are we making first boss okay we're going to boil uh some lobsters okay for our Lobster ravioli we have two lobsters about a pound and a half each is it water seasoned yeah little salt drop them in there for about 15 minutes 10 15 minutes okay when these get done we'll get started yeah we're going to shock them in an ice bag so we sto the cooking process now we're going to take all the meat out and tail the this is for the filling yes all right so we get all the lobster meat out and the legs also we're going to roll out the legs yes this is actually going to be quite comical his big hands and this get after it boss squeezing all the meat right out of it look at that like lobster sausage that meat is super sweet and super tasty a lot of work for a little lobster so this gets us the bowl of lobster now we chop it up a little sauté on it some extra virginal allive oil some shallots where do you get your olive oil from Italy of course we got the chopped up Lobster meat here we go okay little fresh parsley calium parsley yes salt pepper That's All She Wrote yeah pull it off the heat let it cool down about a half an hour somebody's got a trap can't we just eat it like that I know it's delicious okay you ready go we're going to make out goinging fresh ricotta where are you getting the ricota from from Italy also what do you have like a tram that goes back and forth nothing but the best parmesan re regano some parsley salt pepper a chilled Lobster meat all right brother just fold it I like to leave it chunky I want some texture none of this pade stuff no I want chunk of lobster there you go that's right so we got this ready next thing is making the pasta exactly please will we eat soon yes we will yes killing me the flour make the well we're going to add our eggs we make pasta at home quite a bit my boys and I this is how my grandmother taught me my mother this is how we do it add the eggs then little salt little extra virgin olive oil cuz our Fitch Fork is in the shop we're going to whip the eggs with this each time he mixes it around a little bit more flour catches in incorporating into the eggs now it's kind of like pasty we just St folding in the flour and now just as much flour will stick to it as it can and do you do all the prep and everything in this little kitchen yes we're making a sheeted pasta we want to gently do this so you start this on the largest number exactly and we're going to work all the way down to like 2 and 1/2 wow look at this should be music to this right now this should be a video when I get towards the end we're going to fold it make it a little bit more wider better consistency so it really fits inside of the ravioli mold exactly there you go put a flow right on top of the mold just press it in a little bit cuz that's where the fillings going to go in wow you don't skimp on the filling no I just want you to see this that right there is plenty but that is how much he puts in a raviola here crazy now we do another sheet yep right on top press down send the two pastas sealed together flip it over one two take the mold off and then cut it with go cut it see where the ridges out then what we do is press them on all sides make sure that they seal there's no air in these they hit a little flower put them on a sheet tray what we'll do is we'll freeze them they'll seal even better and then you're off to go we're going to make the lobster roli sauce now fantastic some extra virgin olive oil shallots ler meat seriously yeah salt pepper let that sweat a little bit next we'll add our Brandy oh that what happened yeah that's that's what I have that's what it is once it's done flaming bu tomato sauce heavy cream butter take some fresh basil now we're going to let it reduce we're going to put this onto the 15 Step ravioli put in eight ravioli to order for about 2 and 1/2 minutes going to have this on a simmer boil not a rapid boil so you don't beat these things up exactly gra your float yes let them drain add in there sauce and a little gry cheese Pago regano here comes the monster meal just drop them right in there Lobster ravioli I can feel the firmness of the pasta that's ridiculous I heard about this family that started off in the fair business and then they went and opened a restaurant this is Grammy's goodies coming to this place is like going to your grandma's house because Grammys is actually filled with Grandma's recipes which Vicky quarter her husband Jeff and their kids first started selling at festivals and when business boomed they expanded to a full-fledged restaurant Jeff original canoli I feel like all the food here is larger than life sauce and lasagna have you seen lasagna that big not before no it's the cheesiest lasagna you'll ever eat what are we starting with my grandmother's Sunday sauce olive oil pork ribs and net bones any Pursuit no how did you know what that was cuz I'm Italian you call it pursuit in Denver call it Puro cuz I'm not from New York garlic salt what's up next she made us put everything in the sauce in threes cuz it blessed the sauce father one garlic son Holy Ghost that's a lot of garlic that's the perfect amount of garlic I thought so too that's what I meant to say onion parsley what about the father and the son I'm saying it to myself I want to be in on it crushed tomatoes fresh basil black pepper and salt salt tomato paste goes in and a lot of water and how long is this going to cook about 3 hours what's up next Nana's meatballs is Nana different than Grammy no I called her Grammy my kids called her Nana it's half pork half ground beef mix it together now she taught you these recipes by you standing next to her or did she just throw you right in the mix she had horrible arthritis so I was her hands chopped onions soft bread crumbs basil garlic you guys love your garlic parsley Romano cheese salt salt black pepper and eggs how many meatballs will this make about that tray worth okay good they're about a third of a pound o we're really coating the pan up huh so we're not just going to bake them we're going to also give them a little pan fry 350° how long 15 minutes next up whole milk ricotta cheese black pepper eggs fresh parsley mozzarella provolone blend and ramano cheese how many layers you making probably six okay just shout it out when you know the answer you Mak me so nervous I'm just standing there talking granted I'm questioning the place of my origin well that we know is just a gigantic farce you see how you're trying to kick me on Triple D all right Vic let's see it olive oil we line our noodles up it's got to be 7 by S it's got to be 7 by S sauce about half the cheese on this layer how much of the sausage is going in there all of it that's a lot of sausage the family that makes it has been in business for a 100 years they were friends of my grandma got it Noles noodles again sauce again cheese again meatballs oh this should be an interesting number a lot of Meatballs well that can't be the real way Vic I think I'm be a total story 12 okay how many do I have in there now I have no clue me either Pro alone noodles how long is this going to bake 4 years about 3 hours whoa that is a monster oh The Parson made it healthier yeah eat your vegetables one small bite for man so I know that this is the lasagna portion for the entire family lots of Rota delicious meatballs tender pasta Dynamite sauce will you make this roll yourself also yes well I'm going to tell you what this is old school American Italian exactly the kind of lasagna I would expect to go and get a Grammy's house Dynamite laaga F Lou did you know they have one of the only copper covered Wood Fired French pizza ovens a penol at this place where they're doing off the hook Pizza this is pizzer Rola a lot of unusual flavors Mason up I'm a Chicago boy I know my pizza this is right up there with the best in Chicago there's attitude in every single Pizza sliced and served up by owner an Kim who grew up learning to cook from her Korean Grandma before discovering another passion a little later in life Margarita I lived in New York for 7 years spent most of it while I was in college eating pizza now she's back home in Minnesota topping Artisan crust with Savory ingredients but she's also got her eye on the FM dial and rocking a classic here's your myeron just kind of like a meat overload is that where it's from yeah how are we going to start the dough we make a poolish for me it's all about the dough and the slow rise and the fermentation let's see it first thing we're going to do is add some water a teeny bit of yeast and then the flour now we mix this up yep for about 5 or 6 minutes until it's nicely Incorporated no lumps and then we let it sit about 17 hours in the basement make one for today and we're going to use for tomorrow yep exactly take it okay poolish is ready yes if they made cologne this should be the guy Fetti brand of cologne OD the Poo we're going to dump the pish in look at that next we're going to add Italian flour and then some more yeast some cold water and last some Italian sea salt you going to let this proof up yes and now we'll mix her up 10 minutes the key is to mix it just enough you don't want to get the gluten too stretchy and tight cover it up let it sit for about 10 minutes cut it into 9 oz Stow balls put it into a dough tray and then put it in the cooler overnight so this isn't a 24-hour dough this is a 48h hour dough it's a two-day process oh it's going to have really nice yeasty flavor oh yeah I wanted to open a bakery called the yeasty boys I like it West Coast Minnesota so give me the rundown what are we making we're making our house-made fennel sausage we have ground birkshire pork we add toasted fennel seed fresh chopped garlic chili flake salt and freshly ground pepper which we grind ourselves of course you have to yep she's saying all the things it's like music we the pork this is going to make a happy pizza and then we're just going to flatten it out a little bit 400° 15 20 minutes yep got it next up our house red sauce start off with some fresh ground California Tomatoes Stanis yes how' you guess from cellie yeah oh yeah west side and then Stanis red pear tomatoes tomato puree salt dried basil dried oregano granulated garlic a little bit of onion powder whisker up whisker get some of this to go next up let's make a myeron no throw no that's just for show you don't believe centrifugal force has anything play in it maybe but you know this is just a 9 in pizza oh okay well the house red sauce Wisconsin mozzarella fennel sausage that we made earlier Natural Casing pepperoni you bypass adios stick it in the oven so we're running the deck right around what' you say between 550 600 okay they cook fast you don't have to wait long for a pizza pie here thr a final crisp on it oh yeah all right look at that right there look how thin that is we got this heirloom pork with the real fatted the real flavor and the fennels rocking this a lot of people say oh sausage and pepperoni I've had that all the time this is Way Beyond your everyday pizza joint on the corner sausage and pepperoni you got to try this one it's the most heightened delicious pepperoni sausage pizza you've ever had you're like this is what pepperoni is supposed to taste like\n"