The Pizza Show: All About Frank, All About Pizza

It's time to water the sidewalk and I like to go out in the morning, sweep, make sure the front of everything is nice and clean, and especially in the summer I take out the hose, water the concrete which I learned from my grandfather, water on concrete is like a fun Brooklyn thing growing up. I always saw the old Italians outside with the hose spraying the concrete. No, I always loved it, I always loved the people who took pride in that place and made sure it looked good, just like that. Start your day off right guys, you won along with the sprinkler.

They've seen me eat

pizza

all over the world. Wow, not bad, but today I'm taking you on a day in my life. We'll stop at my pizzeria. the best

pizza

will

show

you a little around, shoot to New Rochelle, my new pizzeria is about to open, then to my alma mater and Hudson Valley and I will return to Giacomo's, the pizzeria that inspired me to open mine, after that we'll end with a family dinner in Bensonhurst Brooklyn dad really excited are you already let me know if you have any questions grandma is a square pizza right here have a plum tomato sauce basically when we opened this place we just wanted to represent what you saw. when you went to a place in New York, how are you as a child?

I worked at this little place called Angelo's, it doesn't exist anymore, I was like a busboy and I worked a little bit in the back and that's the first time I really understood myself. my hands in drugs was my first job I was always jealous of cooks I always wanted to be a cook, that's where I really started making pizza, so we have four pizzas that are always on the case, of course we have the classic clean slice. cheese dishes that you have here in New York, grandma's pizza, which is also a very classic pizza, and then we have our vegetarian pizza, so we'll turn that into our white pizza right now.

It's kind of a signature here, at best, it wasn't really done. It was like that, but it became "let's pine white wallah". I was hot. I think it's one of the only places in New York that cooks wood-fired pizza by the slice. The furnace was built in the Turnitin century and this was taken. in 1969 and it's a photo of the oven when it was still a bakery and bread oven, you could see all the subway tiles, there was even a window on top, there was a big portion of the best pizza that's on the top from the back of all our shirts. and we had a big heart, he was a hard worker, he was one of our first delivery drivers for the next four years, Bill was a fixture, but he was one of my best friends, we spent a lot of time together and then, unfortunately, you know two .

It's been years since he passed away, as much as we can, we try to pay tribute to Bill and not forget him. Food is always number one, that's where we spend most of our money, at that point we can control the few ingredients we use. Really important, we made cheese here every day, so every morning was just part of the routine. What a pizza. I noticed something like this very early on, when I was a kid, they moved away from the old school technique and started using things that American food likes. system what they were producing, but instead of things they grew in their backyard, it was things that came from the old country, so when we got here, it was very important to me to make a pure pizza with the cheese that they always used to make. and tomatoes that don't get too messy and I think when people started trying our pizza there was an aha moment where it was like it tasted good, they tasted that all the flavors of the pizza were different than a many New York sizes, but I like to think it's different in a better way, you know, it's fresher and more like the original pizza.

Five guys, thank you very much, enjoy Brooklyn the new sale of the elegant minivan so wet in my new pizzeria, its name will be LaRosa, it was still a couple of weeks away from its opening and New Rochelle is like a little outside the border city of the Bronx and the vibe is definitely a little different here, hey what's going on? brother, but I love the community and there is something that I fell in love with. The pizzeria is simply beautiful. This is a slightly larger restaurant than Best Pizza. I think it should be pizza based, but we'll do that too. some of the Italian-American classics and maybe some antipasto is that where you've been lighting this fire from right to left to left I'm going to the right just a balance and then I'll continue with it until we find all the hotspots that we really like playing an instrument almost a hotspot cool spots the temperature the atmosphere in which it is played everything has been a very long process trying to revive this place revive this oven revive the bar it's going to be a lot of hard elbow Grease these placemats up here so you know we have some connections here.

The name of the restaurant is called LaRossa, which is a last name and the rugs, so it's really important that we take some of the things from the neighborhood when I was a kid. of the neighborhood and then built around that, what do you think Matt? As for size, I think 12 to 14 inches you want to get two different sizes of pans out and we'll figure it out, this is essentially the first step of our D. We're making the first pizza here, we'll see how it comes out, but after that really we will come in here with a team and we will discover that the menu we are doing now here is a very different style, at best, the pizza, but I think that the margherita pizza should be like the classic pieces of mozzarella and fresh basil before instead of F, a little olive oil and I'll see how rock'n'roll comes out, it's an L bigger than the best pizza on my foot if you look at something, what do you think looks amazing?

This is a good sign, it's like New York style pizzas meets Naples style pizza and I think the way they are doing it with the cheese and basil is something I can't believe, but the style is not in New York, okay guys, the pizza is ready, this is the whole team here, good place, I mean, hang on, it's really good, it's exciting when the first pizza comes out like that, you know, the bomb is well cooked, the top is cooked. well, the tomatoes didn't

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up, the style looks really good, I think with that basil on top like that once you have that margherita pizza on the bottom, everything is very easy after that, cheers guys, okay, we're headed to the culinary institute of America where I graduated in 2007 and learned to really refine my cooking style.

Coming back to the Hudson Valley is really special to me. It's like going back to my roots and helping inspire me to open this new place. Here we are. This is my alma mater. Back at school, you know you're back at the CIA when you look around and see the students and they're all dressed in white. It's a uniform here. It feels good to be back. The campus is beautiful. Let's meet some friends inside. Take a little tour and see what it's all about. The CIA is an old seminary and I come here. I usually bring some friends and family to show them around while I went to school.

This is Ferguson Hall and it is a truly special place. This is one of the student dining halls here, they look good, there are not many universities, you have the opportunity to go to lunch and then sit in a place like this that is so beautiful, how are you? I have a pizza place in Williamsburg now, yeah, yeah, so just doing the pizza thing we have a century-old olivine and really in the pool really cool little blocks, yeah, yeah, when I decided to come to the Culinary Institute, I really wasn't sure I wanted to. to dedicate myself to pizza, I thought you know I wanted to make good food as if food were an art to me.

This was by far one of my favorite classes in school. Here it is about fish manufacturing. Basically, the front of the classroom is like a normal classroom with a blackboard and everything. but in the back there is a huge entrance and there are all kinds of fish, flat fish and round fish, look at the size of this big boy, there is a man out there, Thomas Keller and Daniele pollute. I love seeing these guys around because they make you remember what the goals are when passing the angel dog's room. He was trapped in that small dorm with three boys.

We all went to class together in the morning. When you go to class, you always have to have a clean-shaven face and a tie on. your long sleeve chef coat, your pants and of course your 8 inch taupe suit and that's how things went, there are aspects of the school that reminded me of military school as I was kind of scatter-brained guy from Long Island who was a little bit I'm crazy, I came here and they're definitely my tools in life to be a little more organized, to be a little more clean and to be a little more professional.

Good luck guys, enjoy it all, enjoy the ride. This is where I used to do it. I come to drink coffee every morning before class, apple coffee right around the time I started here at the CIA. I needed money when I was in college, so I started working at the first pizzeria I saw, which was Giacomo. I made sure to put in Francesco Pannell. in my full name and I got a call the next day, they hired me and I walked in and I was excited, I got my apron ready, I had my knife with me and he said, everything came, Francesco, let's start doing it. deliveries, you know, CIA, during the day I got a lot of technical history experience, but at night it was really like a hands-on business, you know, learning how to run a pizzeria and I quickly learned that a lot of things about my personality needed to change.

In order to run a good pizzeria, I used to have a little Jetta that I would park there and then make deliveries. When you work at a place for so many years, it instantly brings you back, you know what's up guys I'm doing? Well how are you? I'm just looking for the boss. Is Giacomo there? I'm fine. I'm fine. How are you? Very good. I mean, I think about my time here and it's like, by far, this is what I feel. like I've learned more about food than anywhere else thank you, thank you, so have my plum tomato sauce, right?

Wow, I can't believe I'm back in this kitchen. I make it with tomato sausage, ah, so what are we going to do? We'll cut a little. garlic I come from a small town in Napal Italy near Salerno in Campania. I think it's best to be honest with everything, even the product you use. You have to use a good product to make pizza. You must also be honest with yourself. and they do everything that you know how to do and they teach your employee to do it the same way as peppers, yes, just sir, a spring, oh, do you know how much cheese this made?

I remember what that's like a little more, a little more, I'll put a little bit of tomato on the signature pie that we have is grandma's pizza, it's a very simple sauce, so my grandma's pizza is very much an ode For you, we do it a little differently, but for the most part it's the exact same steps as you. you showed me the special pans that you taught me to use for now these holes that I have settled for a little let it live it right now it is ready to finish wrapped this is what I always remember you taught me with the air keeping it inside using the yolks of the fingers and letting it spread evenly there it is, how did it go?

Well, I hope it turns out well, put them away. I'm going to cross my fingers, here's the finished grandma and now I'm going to Cut It, they know how to cut this pizza because I cut it exactly the same way. Oh, a jacket always comes out, he was Dutch, he listened and absorbed everything you told them. You can see that he's doing pretty well now with this pizza. right place too, thank you and I can't even tell you what influence you've had on my Korea, it's higher than anyone else I've ever worked for and I hope you know that.

Very Shady, you tell me so and very proud, thank you. jack, right now I'm headed to Bensonhurst Brooklyn, which is where my grandmother lives. Bensonhurst is a neighborhood in southern Brooklyn. Nobody is an Italian or Sicilian neighborhood. Obviously, this is a very special place for me. It's the block I grew up on. block I was born on and I have a lot of family members on the same block and tonight I had dinner at Grandma's house, but before that I thought I'd leave Helen B spumoni gardens, which is a legendary pizzeria in Brooklyn, and then go to my favorite bakery, Villa.

I bought some candy on the street, so in the morning Gardens is a couple of things happening. Not only do they have a great pizzeria where they are known for their square pizza. How come they have amazing smelling spumoni ice cream here? I couldn't. be happier right now I'm starving so I'm ready first place on the corner the rule is you take a slice go outside and set up a picnic table when you're done go to the Italian one section have a spumoni , yes I take a normal size in a quick their spumoni gardens Beach this beach is the best beach in Brooklyn you will find the round one let me tell you he's right oh god that smells good Holy here mmm that's good it's crunchy this sauce is very spicy and delicious I love how they put the cheese underneath it just adds a different flavor and texture just as my neighbor remembered it it doesn't disappoint me I love oneof my weaknesses in life spumoni ice cream I will eat a whole bucket this big if it is in front of me I need a spumoni for myself and then I need to bring some Oni home for my family so that every flavor is what it once was It was the wada cream it's like everyone's pistachio vanilla okay this was chocolate they all contain Thomas his invention is hers come on yeah there it is guys it's Elvis coming to see no no no stop to grab some pastries and maybe some espresso circulating in the round space is the best bakery in New York, they make it here.

You're in Sicily, so it's family owned and operated. The invoice is from 1978. We are the typical Sicilian pasta. In Turia we make cakes, tarts, all kinds of sweets and we have a complete ice cream that cannot be compared with any other place. Everyone loves Baba Rum Dipped Cake that will get you drunk. Impressive, yes, one of the most traditional. Sicilian pastries you have ever known are one of the sweetest things. Okay, this is one of my favorites in Italy alone. Yes, it's an engineering bubble. I have known a friend for a few years. He's not the type. strictly an espresso with cannoli I love that's cannoli in the city it's nice it has a spicy and earthy flavor so good 100% no one does it better than you thank you ray no one you could have brought pizza that's a good point that's a good point yo La I shit, what was I thinking?

I came empty handed. Now we are going to return to have one less dinner at the house. I'm really going to Bensonhurst for me, it's like it's a nice little recharge. Many members of my family from Sicily came to this. neighborhood and I have lived here my father grew up on this block. I know my aunt is cooking some specialties, some Sicilian specialties that we grew up eating, there are always a lot of people there and there is always a ridiculous amount of food, so "I'm happy to see my family and enjoy a good home-cooked meal, brother, people don't fall for these schemes anymore.

I have some treats. I have something that all the NHANES I'm glad to schedule in advance. I hope you win. We continue with what's for dinner. This is what I made. potato pizza was my favorite. these are my favorites I remember it all just like it reminds me of when nan na my nan used to keep I hope you know well family he was like a bit looks like a little earthquake really interested in cooking at that moment okay so we're ready that's it , sit down, come on, g-man, starving me too, who is sitting in nothing, why is there a stool right behind you Amata, yes, God, explain to me once again, what is the origin of.

These potatoes for pizza? I don't know what we're doing this. I usually used to make them, yes, we need some potatoes. I always thought she would go into fine dining because she had that kind of look, you know, he was very picky about certain foods and now certain foods were pitted against each other, but she always told him that Frankie opened a pizzeria. I thought you had to do it. However, she used to feel insulted when she said, "Open a pizza place." pizzeria I was like opening a pizzeria like why am I going to go to this school to open a pizzeria?

Well, I believe and let me tell you, this kid has worked hard, no, he hasn't rested since the CIA started, yeah. From now on, I won't do it, just get all the guys arrested before you better get hot for the threat, yeah, you know, she just got a flat tire, not only do we have to eat spumoni on the 4th of July like we do every day. year we can eat spumoni every day let's do it. I would like to greet my family and all of you for the support you have given me over all these years.

It means a lot to me. My career is booming and I hope there are many. Many more opportunities like this. I love you all, thank you because I posted veggie pizza and transition odds say Santa.