The Art of Crafting the Perfect Pizza at an Italian Restaurant

These three oh splash that's okay well it's got to go up higher we want to get the cheese all the way up you'll drag slide drag slide yep that's it nice there you go are you proud yes very yeah that takes a lot of people a long time I feel okay that looks great awesome I started saying woo more often missing it I was doing yeah this one is going to be our pepperoni mushroom pizza all right and then ticket ticket and window thank you and then we're good to go good job that was awesome I'm impressed I was just got a little bit of sauce on me too how do they even get in there that's a secret place if you have if you have travels so we've already built some pies obviously these aren't the ones we made but we're gonna get these out they're in there probably almost 20 ish minutes or so

Object is to grab them with your gripper on your left hand okay and you're gonna see there's a little bit of an edge here yeah I want you to get started on the edge this is one of the harder parts that so you're basically trimming yeah the caramelized cheese off the edge edging the pan basically edging so then you're going to cut that one for here so I'm gonna do this one you're gonna do that one all right so then you're gonna take this here you're gonna lock it in place and you're gonna start on the top middle you're going to cut this in eight so four so you're gonna cut it you're gonna throw it in there and then give it a little twist there to make sure that that is good for the servers so that they can get it out of the pan okay when I cut pizzas at work it's like with a little with your normal like pizza cutter rolly totally thing there's no uh this is definitely weird but I like it it's the I think the most confusing part is the left hand like the clumpers that takes the most amount of time to get the dexterity and the Rhythm on that I feel like a monster all right and then we do the fun part don't hit the Bell get this out of my way all right come on so the object is we're gonna open the door we're gonna take out that pan pizza we want to get it out and on the table and we're gonna Edge it then we're gonna flip our spatula over let's open it up let's see where you're at

so grab the two little personals first little boys these are a little more tricky all right gotta Edge it they take a little bit more practice and I think you're destroying this customers I know sorry oh I feel it I feel it it's mine it's mine yes all right let's get in there and this is gonna be cut into six so we'll straighten that out cool is there any strategy here there is so you want to cut through and down in a sort of a swift kicking motion but be careful because we don't want to cut ourselves with a knife or burn not quite in half whatever so now that one's okay but as you can see here the reason it fell apart just how you do it okay if you go through it you will have less of that just want to go like through oh and then through yeah that's okay faster that was pretty good though all right all right then we'll tidy it up a little bit beautiful

we're gonna give the customers all those sausages tuck that on the front tuck that on the back so that it stays nice and hot for the customer when they get it as long as possible and then it goes on top of the oven cool hit the bell for it and you are good cool and then we give this man a job how do you think that I did honestly I wish all of them did this well that's really yes but it's also kind of a bittersweet because there's no chance you're going to work for them so I'm so sorry yeah it was very exciting like At first I was like a little headstand but then like once we were actually diving into the pizza pies and we're taking them out and cresting them off and it was it was a blast do you think that you would hypothetically hire me for this job hypothetically no I would actually hire you yay there we go that's amazing

it was a pleasure thank you so much anytime yeah so I know you have your way of doing a thin cries but maybe we can do it the way that I was I learned to do it just to show up yeah so you can do it with me so this was the Italian restaurant and I'm not gonna ruin anybody's day by trying to sing so why not come on let's go man that's exactly right I need the uh checkered shirt uh\\n

"WEBVTTKind: captionsLanguage: enmy honest thoughts on deep dish pizza I feel like there's a lot of deep dish pizza that's pretty gnarly but I like it when it's like the outside's kind of crisp and crunchy there's like a little bit of cheese and like a bunch of really good tomato sauce or you feel like you're more eating like a tomato sauce hi today we're in Chicago Illinois we're outside of Pequod's Pizza some of some of the deepest dish pizza in Chicago and today I'm gonna work and see if I can keep up I've never tried to make deep dish before but the dude I'm working with it seems like an expert and I'm excited to just like suck as much knowledge from his brain as I can hey Sean hey nice to meet you Hi how are you nice to meet you thanks for having me you ready yes absolutely let's go cool how would you describe pequods and what sets it apart from others pizza places all over were viewed as a Ma and Pa shop but really we're not anymore we're a big place right 215 people and we're gonna pump out somewhere between 700 and a thousand pizzas in a day oh yeah holy moly yeah that's true it's gonna be non-stop through what about like like pizza wise like what sets part we put the cheese up on the sides of the pan so what that does is there's a certain amount of sugar mozzarella cheese that's in there it caramelizes and it looks like I burned your pizza when you get it out that's awesome so you look at the bottom yep oh you're right it is golden brown yes it is it's just on the side just on the side feel free to push me around tell me what it's like you know if I'm not going fast enough you can you know yeah you can give me a little kick in the tush I'll let you have some rope let you hang yourself a little bit for some reason that made me nervous all right we are ready to go here's uniforms sweets washrooms down the hallway Cool Change shirts and then I'll meet you in a minute please someone order a pizza that's it all right you ready all right so first things first we gotta make dough yeast and water dough oh we're gonna go four liters plus the one and a half so okay five and a half literature so we gotta make sure the water's between a 95 and 105. now we're gonna get our yeast one and a half you said and a half yeah if the water is too cold it won't activate the yeast the water's too hot it won't activate these which will in turn shock the yeast so we're gonna toss it in slowly and then whisk it up as you go in we activate the yeast correctly then it tastes better rice is better and overall it makes for a better product for us so Oil we're gonna dump this in here all right then we're going to do uh salt and pepper mixture Okay so we've got about two more minutes on the yeast water we're gonna make anywhere between 18 and 30 batches of dough a day give that a stir real quick see so here's our semi frothy Easton water mixture here go straight into the bowl then you're gonna give it a good whisk all right here we go then we're gonna add in the flowers the whole bag yep so far I'd say this is the most difficult thing we want to get it to where it just starts to congeal all the little yeast packets the flower balls are distributed evenly so that it comes out as a nice soft Bowl we don't want to over mix it because we don't want to beat it up you know it's interesting I wonder what the difference is because at my work we'll let it go for like 20 or 30 minutes just mixing it up maybe because you're doing the thinner thinner pizzas you want a crispier crackery crust and you want to flatten it out cool all right we're trying to get the opposite right we don't want to continually beat the dough up you're beating the dough up on purpose yeah that might be not getting that the big puffy eyes yeah cool we're gonna take off the hook set that off to the side we're gonna pop that out okay lift up on that side for me we're just going into this little bit in there cool okay nice very good all right perfect we're gonna take a little bag throw it over the top that'll keep some of the moisture and the as the gas escapes from the yeast that'll help it rise up a little nicer how nice and that will give us a nice fluffy product we're in our dough station now so we're going to lay out pizzas the easiest way to describe it is you're just gonna fold it over and you're tucking it in on itself okay so I always tell all the Predator here and I usually get in trouble you're making it into a breast a breast that's it all right you're making it you said it not me that's it is that right that is dude perfect we're going to lay it out into large pans okay these are greased they're already greased on the sides there so I'm just gonna put this faster put that right there so when you set it in the pan you're gonna just sort of rub it around the dough a little bit since we have so many pizzas right we're gonna oil out a bunch of pizzas we're gonna stack them all up so the oil is gonna run in here foreign armor washed the pants they're scraped they're clean water ruins them so easiest thing to do is use your hands you want to use them flatten it out you see this here yep similar when we get to the sauce what we're going to do is you're going to create a bowl of sauce in the middle okay and you're going to spread it to the edge it's the same concept with the dough okay you're taking this little section here and I'm moving it to the edge okay all right cool and that's what I need that makes it absolutely so now you're just flattening to the edge that you want to use more of your fingertips this is like it's a it's an unfamiliar motion yeah but I don't understand how it's possible to not get oil on it when there's so much oil yeah you can't get no oil on it but you can minimize the oil okay and that's kind of what I want okay because we don't want it to be overly saturated I feel nervous because I feel like I can hear your thoughts in your head right now and they don't sound super good yeah like anything else sort of like teaching a kid to drive thank you nice what's the rating that works I like it 80 80 that's a B minus I'm gonna make some sauce time okay I've got one of these that works yours is like a lot more like slick than ours is this is just one small batch so just so you can get a feel for how we make the sauce how big of a battery you're doing it so like on a weekend day I'm gonna open up 144 cans oh I can't do that and that'll get me through the day beautiful we want a little bit thicker sauce so why is too thin it gets a little runny with the amount of heat that's coming off of the ovens if my boss likes a sweeter sauce okay so we wanted heavier flavored with basil so a nice fat two ounce cup of dry basil per can and then you're gonna get your Julia Childs on and get a nice pinch of fresh basil there you go not so bad why do you do it in the cans as opposed to like all the Tomato in all the like the fresh all the dry two reasons one it's easier for me to monitor okay so as I'm walking around it's like visual it's like well I can walking around making lists I can tell plus I can see if the guy's doing it correctly so if I dump it all in the bowl first then I gotta stand there and have him count now if you're say you throw in 13 cans of sauce in there you're doing 13 can't 13. so I'm gonna dump one and since I don't want to get filthy I'm gonna have you dump the rest of it okay cool so just dump them all in this that's pretty satisfying let's scoop it out all right that's nice and easy I'll be right back oh yeah scooping sloth I was born to do this uh we're gonna put a label on it and I'll throw it in the cooler now we're gonna make a bunch of ranch so we're gonna grab two cases of mayonnaise and we're gonna dump it on in with some buttermilk you know what's mayonnaise when it Jiggles we tweak it just a little bit by the ratios and the portions so I can't divulge that because that's kind of what makes our Ranch taste so darn good and yeah I'm having the same problem you are as I can get this thing off of here you're a lot younger than I am I'm an old todger it's literally impossible oh it's not gonna happen something else you're wearing mayonnaise all right so we're gonna fix that in a second wait I can't give up actually this is gonna piss me off it's just like it's like it's too big for a normal hand I would say is the problem it's one of the problems oh piece of crap I'll show you his boss yeah there it is don't ever talk to me like that again all right so and this is fairly self-explanatory oh yeah down familiar with grapes dump scraped how much Ranch are people guzzling here we're gonna make this particular thing that we're doing here with the eight gallons of mayonnaise three times a week Friday Saturday roughly we're gonna do about almost a thousand cups of ranch holy crap we're going to Ranch freaks in Chicago they are Ranch freaks in Chicago and my Ranch is really good it is a thicker and tastier more Tangy little spicier Ranch I will be honest I'm sweating yes I'm gonna add all the buttermilk in there I think one thing I learned in restaurants is trying to focus on doing one activity over and over again right like instead of opening pouring opening pouring you kind of just like knock yeah and then the secret ingredient this is the good stuff that's the good stuff this is what makes the world go round is it time to mix it's time to mix let's do it hopefully the most Ranch I've ever been around a truth De Young I just want like a bunch of chicken fingers second Rise is complete we're gonna start assembling some pizzas now sweet it's a nice little order there all right perfect why don't you grab me two little personals two little personal yep so cheese wise like a deck of cards awesome so you're gonna go long ways overlap overlap it just a little bit and you want the cheese to go right up to the edge so fast you're a blackjack player no I like to keep my money so this is kind of the trademark here right it's like the cheese the cheese so the sauce for us is each Pizza is gonna get a big ass like that it's not a big outside so this one here the medium is gonna get just shy of a full Ladle okay and the personals will get a little it's like a medium dollop so you should look at it and you should not be able to tell if it's light extra or medium looks right in the middle I'm gonna drag spread drag spread drag spread and why this oh wow oh yeah oh go get it come on Mister look at that that was cool okay so you're taking literally only using the bottom third of this ladle yep like this nope so why this instead of just like the you know little circle style okay what's gonna cook better well yeah probably this one yeah okay this one here is extra cheese and pepperoni great I'm gonna give you that one so the pepperoni is pretty simple yeah cover the pizza cover one single layer and cover the pizza those ones we take them out I use the poker reference again sort of like poker chips okay I will usually build down the middle okay and if they get two on there and it overlaps a little bit it's fine all right this was one of those ones where I was telling you quantity over quality we're gonna season the pizza with a little Romano okay so if you shake that on the side like this like a like a wheel okay you create airflow and it comes out faster and another Shake of oregano sort of ties and blends the flavors together that looks great Wonder photo and that goes in the oven thank you all right he'll throw that in he's gonna time it about 18 minutes or so and then we're good to go now sausage is a little bit can be a little tricky for everybody to learn the object for this is to make it into a Patty yeah you got to get this off of here onto your pizza about as thick as my pinky can you slow that down nope no okay so what you want to do and I'm pinching it off and then I'm flicking it down yeah it is a weird motion for sure it is it's one of those ones where it's like this makes zero sense just like when you started making the dough balls so a ticket came in yeah I'm gonna make this ticket it's a medium pie we got a sauce and cheese bun here already so half of this is gonna get pepperoni yep and then we're gonna check your visual skills in a second here oh don't do it don't do it I have to we got to make sure before we build it correctly right you're right the pepperoni is actually incredibly frustrating like until the summer time and it's 103 Plus in here and it's like I feel like I need to detach from the feeling of wanting to get them all separate and just kind of go for it slide it on down cool and do green peppers first and spread it out that's perfect and onions perfect and then you'll do the sausage and then I will finish it up with oregano and cheese all cheese pepperoni and mushroom and mushrooms hot if it goes in beautiful it comes out beautiful that's what goes in like it's gonna come out like all right we just want to make sure that we build it better in here because this is also building that caramelized Edge which we need to have solid this part is surprisingly harsh for me it takes a little time big Ladle on all these three oh Splash that's okay well it's got to go up higher we want to get the cheese all the way up you'll drag slide drag slide yep that's it nice there you go are you proud yes very yeah that takes a lot of people a long time I feel okay that looks great awesome I started saying woo more often missing it I was doing yeah this one is going to be our pepperoni mushroom pizza all right and then ticket ticket and window thank you and then we're good to go good job that was awesome I'm impressed I was just got a little bit of sauce on me too how do they even get in there that's a secret place if you have if you have travels so we've already built some pies obviously these aren't the ones we made but we're gonna get these out they're in there probably almost 20 ish minutes or so so object is to grab them with your gripper on your left hand okay and you're gonna see there's a little bit of an edge here yeah I want you to get started on the edge this is one of the harder parts that so you're basically trimming yeah the caramelized cheese off the edge edging the pan basically edging so then you're going to cut that one for here so I'm gonna do this one you're gonna do that one all right so then you're gonna take this here you're gonna lock it in place and you're gonna start on the top middle you're going to cut this in eight so four so you're gonna cut it you're gonna throw it in there and then give it a little twist there to make sure that that is good for the servers so that they can get it out of the pan okay when I cut pizzas at work it's like with a little with your normal like pizza cutter rolly totally thing there's no uh this is definitely weird but I like it it's the I think the most confusing part is the left hand like the clumpers that takes the most amount of time to get the dexterity and the Rhythm on that I feel like a monster all right and then we do the fun part don't hit the Bell get this out of my way all right come on so the object is we're gonna open the door we're gonna take out that pan pizza we want to get it out and on the table and we're gonna Edge it then we're gonna flip our spatula over let's open it up let's see where you're at so grab the two little personals first little boys these are a little more tricky all right gotta Edge it they take a little bit more practice and I think you're destroying this customers I know sorry oh I feel it I feel it it's mine it's mine yes all right let's get in there and this is gonna be cut into six so we'll straighten that out cool is there any strategy here there is so you want to cut through and down in a sort of a swift kicking motion but be careful because we don't want to cut ourselves with a knife or burn not quite in half whatever so now that one's okay but as you can see here the reason it fell apart just how you do it okay if you go through it you will have less of that just want to go like through oh and then through yeah that's okay faster that was pretty good though all right all right then we'll tidy it up a little bit beautiful we're gonna give the customers all those sausages tuck that on the front tuck that on the back so that it stays nice and hot for the customer when they get it as long as possible and then it goes on top of the oven cool hit the bell for it and you are good cool and then we give this man a job how do you think that I did honestly I wish all of them did this well that's really yes but it's also kind of a bittersweet because there's no chance you're going to work for them so I'm so sorry yeah it was very exciting like At first I was like a little headstand but then like once we were actually diving into the pizza pies and we're taking them out and cresting them off and it was it was a blast do you think that you would hypothetically hire me for this job hypothetically no I would actually hire you yay there we go that's amazing it was a pleasure thank you so much anytime yeah so I know you have your way of doing a thin cries but maybe we can do it the way that I was I learned to do it just to show up yeah so you can do it with me so this was the Italian restaurant and I'm not gonna ruin anybody's day by trying to sing so why not come on let's go man that's exactly right I need the uh checkered shirt uhmy honest thoughts on deep dish pizza I feel like there's a lot of deep dish pizza that's pretty gnarly but I like it when it's like the outside's kind of crisp and crunchy there's like a little bit of cheese and like a bunch of really good tomato sauce or you feel like you're more eating like a tomato sauce hi today we're in Chicago Illinois we're outside of Pequod's Pizza some of some of the deepest dish pizza in Chicago and today I'm gonna work and see if I can keep up I've never tried to make deep dish before but the dude I'm working with it seems like an expert and I'm excited to just like suck as much knowledge from his brain as I can hey Sean hey nice to meet you Hi how are you nice to meet you thanks for having me you ready yes absolutely let's go cool how would you describe pequods and what sets it apart from others pizza places all over were viewed as a Ma and Pa shop but really we're not anymore we're a big place right 215 people and we're gonna pump out somewhere between 700 and a thousand pizzas in a day oh yeah holy moly yeah that's true it's gonna be non-stop through what about like like pizza wise like what sets part we put the cheese up on the sides of the pan so what that does is there's a certain amount of sugar mozzarella cheese that's in there it caramelizes and it looks like I burned your pizza when you get it out that's awesome so you look at the bottom yep oh you're right it is golden brown yes it is it's just on the side just on the side feel free to push me around tell me what it's like you know if I'm not going fast enough you can you know yeah you can give me a little kick in the tush I'll let you have some rope let you hang yourself a little bit for some reason that made me nervous all right we are ready to go here's uniforms sweets washrooms down the hallway Cool Change shirts and then I'll meet you in a minute please someone order a pizza that's it all right you ready all right so first things first we gotta make dough yeast and water dough oh we're gonna go four liters plus the one and a half so okay five and a half literature so we gotta make sure the water's between a 95 and 105. now we're gonna get our yeast one and a half you said and a half yeah if the water is too cold it won't activate the yeast the water's too hot it won't activate these which will in turn shock the yeast so we're gonna toss it in slowly and then whisk it up as you go in we activate the yeast correctly then it tastes better rice is better and overall it makes for a better product for us so Oil we're gonna dump this in here all right then we're going to do uh salt and pepper mixture Okay so we've got about two more minutes on the yeast water we're gonna make anywhere between 18 and 30 batches of dough a day give that a stir real quick see so here's our semi frothy Easton water mixture here go straight into the bowl then you're gonna give it a good whisk all right here we go then we're gonna add in the flowers the whole bag yep so far I'd say this is the most difficult thing we want to get it to where it just starts to congeal all the little yeast packets the flower balls are distributed evenly so that it comes out as a nice soft Bowl we don't want to over mix it because we don't want to beat it up you know it's interesting I wonder what the difference is because at my work we'll let it go for like 20 or 30 minutes just mixing it up maybe because you're doing the thinner thinner pizzas you want a crispier crackery crust and you want to flatten it out cool all right we're trying to get the opposite right we don't want to continually beat the dough up you're beating the dough up on purpose yeah that might be not getting that the big puffy eyes yeah cool we're gonna take off the hook set that off to the side we're gonna pop that out okay lift up on that side for me we're just going into this little bit in there cool okay nice very good all right perfect we're gonna take a little bag throw it over the top that'll keep some of the moisture and the as the gas escapes from the yeast that'll help it rise up a little nicer how nice and that will give us a nice fluffy product we're in our dough station now so we're going to lay out pizzas the easiest way to describe it is you're just gonna fold it over and you're tucking it in on itself okay so I always tell all the Predator here and I usually get in trouble you're making it into a breast a breast that's it all right you're making it you said it not me that's it is that right that is dude perfect we're going to lay it out into large pans okay these are greased they're already greased on the sides there so I'm just gonna put this faster put that right there so when you set it in the pan you're gonna just sort of rub it around the dough a little bit since we have so many pizzas right we're gonna oil out a bunch of pizzas we're gonna stack them all up so the oil is gonna run in here foreign armor washed the pants they're scraped they're clean water ruins them so easiest thing to do is use your hands you want to use them flatten it out you see this here yep similar when we get to the sauce what we're going to do is you're going to create a bowl of sauce in the middle okay and you're going to spread it to the edge it's the same concept with the dough okay you're taking this little section here and I'm moving it to the edge okay all right cool and that's what I need that makes it absolutely so now you're just flattening to the edge that you want to use more of your fingertips this is like it's a it's an unfamiliar motion yeah but I don't understand how it's possible to not get oil on it when there's so much oil yeah you can't get no oil on it but you can minimize the oil okay and that's kind of what I want okay because we don't want it to be overly saturated I feel nervous because I feel like I can hear your thoughts in your head right now and they don't sound super good yeah like anything else sort of like teaching a kid to drive thank you nice what's the rating that works I like it 80 80 that's a B minus I'm gonna make some sauce time okay I've got one of these that works yours is like a lot more like slick than ours is this is just one small batch so just so you can get a feel for how we make the sauce how big of a battery you're doing it so like on a weekend day I'm gonna open up 144 cans oh I can't do that and that'll get me through the day beautiful we want a little bit thicker sauce so why is too thin it gets a little runny with the amount of heat that's coming off of the ovens if my boss likes a sweeter sauce okay so we wanted heavier flavored with basil so a nice fat two ounce cup of dry basil per can and then you're gonna get your Julia Childs on and get a nice pinch of fresh basil there you go not so bad why do you do it in the cans as opposed to like all the Tomato in all the like the fresh all the dry two reasons one it's easier for me to monitor okay so as I'm walking around it's like visual it's like well I can walking around making lists I can tell plus I can see if the guy's doing it correctly so if I dump it all in the bowl first then I gotta stand there and have him count now if you're say you throw in 13 cans of sauce in there you're doing 13 can't 13. so I'm gonna dump one and since I don't want to get filthy I'm gonna have you dump the rest of it okay cool so just dump them all in this that's pretty satisfying let's scoop it out all right that's nice and easy I'll be right back oh yeah scooping sloth I was born to do this uh we're gonna put a label on it and I'll throw it in the cooler now we're gonna make a bunch of ranch so we're gonna grab two cases of mayonnaise and we're gonna dump it on in with some buttermilk you know what's mayonnaise when it Jiggles we tweak it just a little bit by the ratios and the portions so I can't divulge that because that's kind of what makes our Ranch taste so darn good and yeah I'm having the same problem you are as I can get this thing off of here you're a lot younger than I am I'm an old todger it's literally impossible oh it's not gonna happen something else you're wearing mayonnaise all right so we're gonna fix that in a second wait I can't give up actually this is gonna piss me off it's just like it's like it's too big for a normal hand I would say is the problem it's one of the problems oh piece of crap I'll show you his boss yeah there it is don't ever talk to me like that again all right so and this is fairly self-explanatory oh yeah down familiar with grapes dump scraped how much Ranch are people guzzling here we're gonna make this particular thing that we're doing here with the eight gallons of mayonnaise three times a week Friday Saturday roughly we're gonna do about almost a thousand cups of ranch holy crap we're going to Ranch freaks in Chicago they are Ranch freaks in Chicago and my Ranch is really good it is a thicker and tastier more Tangy little spicier Ranch I will be honest I'm sweating yes I'm gonna add all the buttermilk in there I think one thing I learned in restaurants is trying to focus on doing one activity over and over again right like instead of opening pouring opening pouring you kind of just like knock yeah and then the secret ingredient this is the good stuff that's the good stuff this is what makes the world go round is it time to mix it's time to mix let's do it hopefully the most Ranch I've ever been around a truth De Young I just want like a bunch of chicken fingers second Rise is complete we're gonna start assembling some pizzas now sweet it's a nice little order there all right perfect why don't you grab me two little personals two little personal yep so cheese wise like a deck of cards awesome so you're gonna go long ways overlap overlap it just a little bit and you want the cheese to go right up to the edge so fast you're a blackjack player no I like to keep my money so this is kind of the trademark here right it's like the cheese the cheese so the sauce for us is each Pizza is gonna get a big ass like that it's not a big outside so this one here the medium is gonna get just shy of a full Ladle okay and the personals will get a little it's like a medium dollop so you should look at it and you should not be able to tell if it's light extra or medium looks right in the middle I'm gonna drag spread drag spread drag spread and why this oh wow oh yeah oh go get it come on Mister look at that that was cool okay so you're taking literally only using the bottom third of this ladle yep like this nope so why this instead of just like the you know little circle style okay what's gonna cook better well yeah probably this one yeah okay this one here is extra cheese and pepperoni great I'm gonna give you that one so the pepperoni is pretty simple yeah cover the pizza cover one single layer and cover the pizza those ones we take them out I use the poker reference again sort of like poker chips okay I will usually build down the middle okay and if they get two on there and it overlaps a little bit it's fine all right this was one of those ones where I was telling you quantity over quality we're gonna season the pizza with a little Romano okay so if you shake that on the side like this like a like a wheel okay you create airflow and it comes out faster and another Shake of oregano sort of ties and blends the flavors together that looks great Wonder photo and that goes in the oven thank you all right he'll throw that in he's gonna time it about 18 minutes or so and then we're good to go now sausage is a little bit can be a little tricky for everybody to learn the object for this is to make it into a Patty yeah you got to get this off of here onto your pizza about as thick as my pinky can you slow that down nope no okay so what you want to do and I'm pinching it off and then I'm flicking it down yeah it is a weird motion for sure it is it's one of those ones where it's like this makes zero sense just like when you started making the dough balls so a ticket came in yeah I'm gonna make this ticket it's a medium pie we got a sauce and cheese bun here already so half of this is gonna get pepperoni yep and then we're gonna check your visual skills in a second here oh don't do it don't do it I have to we got to make sure before we build it correctly right you're right the pepperoni is actually incredibly frustrating like until the summer time and it's 103 Plus in here and it's like I feel like I need to detach from the feeling of wanting to get them all separate and just kind of go for it slide it on down cool and do green peppers first and spread it out that's perfect and onions perfect and then you'll do the sausage and then I will finish it up with oregano and cheese all cheese pepperoni and mushroom and mushrooms hot if it goes in beautiful it comes out beautiful that's what goes in like it's gonna come out like all right we just want to make sure that we build it better in here because this is also building that caramelized Edge which we need to have solid this part is surprisingly harsh for me it takes a little time big Ladle on all these three oh Splash that's okay well it's got to go up higher we want to get the cheese all the way up you'll drag slide drag slide yep that's it nice there you go are you proud yes very yeah that takes a lot of people a long time I feel okay that looks great awesome I started saying woo more often missing it I was doing yeah this one is going to be our pepperoni mushroom pizza all right and then ticket ticket and window thank you and then we're good to go good job that was awesome I'm impressed I was just got a little bit of sauce on me too how do they even get in there that's a secret place if you have if you have travels so we've already built some pies obviously these aren't the ones we made but we're gonna get these out they're in there probably almost 20 ish minutes or so so object is to grab them with your gripper on your left hand okay and you're gonna see there's a little bit of an edge here yeah I want you to get started on the edge this is one of the harder parts that so you're basically trimming yeah the caramelized cheese off the edge edging the pan basically edging so then you're going to cut that one for here so I'm gonna do this one you're gonna do that one all right so then you're gonna take this here you're gonna lock it in place and you're gonna start on the top middle you're going to cut this in eight so four so you're gonna cut it you're gonna throw it in there and then give it a little twist there to make sure that that is good for the servers so that they can get it out of the pan okay when I cut pizzas at work it's like with a little with your normal like pizza cutter rolly totally thing there's no uh this is definitely weird but I like it it's the I think the most confusing part is the left hand like the clumpers that takes the most amount of time to get the dexterity and the Rhythm on that I feel like a monster all right and then we do the fun part don't hit the Bell get this out of my way all right come on so the object is we're gonna open the door we're gonna take out that pan pizza we want to get it out and on the table and we're gonna Edge it then we're gonna flip our spatula over let's open it up let's see where you're at so grab the two little personals first little boys these are a little more tricky all right gotta Edge it they take a little bit more practice and I think you're destroying this customers I know sorry oh I feel it I feel it it's mine it's mine yes all right let's get in there and this is gonna be cut into six so we'll straighten that out cool is there any strategy here there is so you want to cut through and down in a sort of a swift kicking motion but be careful because we don't want to cut ourselves with a knife or burn not quite in half whatever so now that one's okay but as you can see here the reason it fell apart just how you do it okay if you go through it you will have less of that just want to go like through oh and then through yeah that's okay faster that was pretty good though all right all right then we'll tidy it up a little bit beautiful we're gonna give the customers all those sausages tuck that on the front tuck that on the back so that it stays nice and hot for the customer when they get it as long as possible and then it goes on top of the oven cool hit the bell for it and you are good cool and then we give this man a job how do you think that I did honestly I wish all of them did this well that's really yes but it's also kind of a bittersweet because there's no chance you're going to work for them so I'm so sorry yeah it was very exciting like At first I was like a little headstand but then like once we were actually diving into the pizza pies and we're taking them out and cresting them off and it was it was a blast do you think that you would hypothetically hire me for this job hypothetically no I would actually hire you yay there we go that's amazing it was a pleasure thank you so much anytime yeah so I know you have your way of doing a thin cries but maybe we can do it the way that I was I learned to do it just to show up yeah so you can do it with me so this was the Italian restaurant and I'm not gonna ruin anybody's day by trying to sing so why not come on let's go man that's exactly right I need the uh checkered shirt uh\n"