The Pizza Show - Bay Area

artist. You are super critical of yourself. No no. I am very hard on myself. -But the food is very good. -I get sick. -Amazing. -Thank you. In Italy this is how we do it. Fork and knife. And apparently, here in San Francisco too. This has been one of my favorite

pizza

experiences without a doubt. Anthony is a very humble guy, but his knowledge of

pizza

and the way he prepares it is at a very high level. He is very critical of himself and the pizzas, but the pizzas come out so pure and so good. I'm happy to have this experience, spend some time with him and go back there and make a pizza with him.

I head to Mozzeria in the Mission. A Napoli-style pizzeria opened by husband and wife team, Melody and Russ Stein. This is one of the only deaf-owned and operated restaurants in the country. Melody and Russ not only make amazing pizza, they also create opportunities for their staff, their customers, and the deaf community as a whole. There are two things I noticed when I walked in the door. Number one was that beautiful Stefano Ferrara oven. The second thing I noticed was the Vera Pizzeria sign there. How long have you guys been in the pizza business? Amazing. Looking at your pizza, it looks like Italian pizza to me.

Where were you born and raised before coming to the United States? Wow! So your family has a restaurant. And here you could also open the restaurant of your dreams. That's great. That is incredible. So this is where the magic happens? Yes. I bathe in it. You have to have that circular movement. Thank you! You know I own a pizzeria too, right? No, I want to see your style. I want to see your style. Health! You are true advocates for the deaf community. What does it mean to have a restaurant like this and be able to

show

the world what you can do here as a pizzeria?

Good. Absolutely. I am always very impressed by people who are champions of their community. And it seems like you guys really took it to the extreme. You really put your heart and soul into making pizza. But then, include your community and empower them. And I just want to say that I think it's really cool. And I'm sure your community thanks you. I have to make one last stop in San Francisco. Tommaso's in North Beach, one of the oldest pizzerias in San Francisco. Agostino, the owner, was waiting for me in front. Agostino. I'm Frank. Pleased to meet you.

A-G-O-S-T-I-N-O, okay? I'm going to talk for five minutes. I'm going to tell you the history of the place from A to Z, okay? 3, 2, 1. Welcome to Tommaso's restaurant. This restaurant is 84 years old. One of the reasons this is a famous restaurant is because of the brick oven. The brick oven was built in 1935. We use oak wood because it produces very high heat and very low flames. . Around the restaurant, there are paintings on the walls. They are on canvas. They are the originals. They are the scenes of Naples copied from family postcards brought from Naples in the 1930s.

People magazine in 1982 came out with the nine best pizzerias in the United States and we were ranked number three. Instead of stars, they gave us tomatoes. So we ended up with four tomatoes out of five tomatoes. And then another interesting thing, we have a little booth at the end of the restaurant. It has a sign that says: "Family table reserved at all times." It is the best table in the house because it is closest to the kitchen and closest to the bathroom. That's all. Was it five minutes? I think so. Thank you so much. I can't wait to dig deeper.

I took it because there wasn't much space. I'm about to enjoy it on the street. I have to do the spinach side first, like Agostino said. It wouldn't be a trip to the Bay without a stop in wine country. And what's better than pizza? Pizza and wine. We're in Napa right now. I'm about to see my son, Ketan. He owned a beautiful winery here. This is a wine I make from a different vineyard. It's called Monasio. He has a beautiful pizza oven built into the side of the mountain. We're just going to relax with some friends, eat pizza and drink some good wine.

See what Northern California is all about. This place is 45 acres. And then there's a bottom piece that's about 15. Right now we have this super fence up because we just finished planting this vineyard. We closed the entire property. But we are still making sure all the deer are actually out before we take down these temporary fences. I come from a family of farmers and shepherds. And there's something special about just being in nature taking care of your stuff, you know? That's what we're built on. We cleared all this land ourselves. I have a heavy equipment company. And we develop vineyards for other people.

So I make wine with four other vineyards. And this is my type of residential property. This will start producing grapes in the next two or three years. -It's just a process. -A process. I'm looking for the best way to do something. Because I'm looking for the best this land has to offer. What is it about this community, your group of friends, the people who are here in Napa? We don't have the infrastructure to go out. -Anything similar to what a city does. -Yeah. Just wine and food and all that stuff. If you love one, you obviously love the other.

And that's how we all come together. -Nice to meet you. -Hi! I'm Sara. -Sara. Frank. Nice to meet you. -Nice to meet you. -Mel. -Nice to meet you, Mel. -How are you? I'm Lee. -Frank. Nice to meet you. Are you going to eat pizza today? Yes you are. This whole oven is quite an eyesore in its own sense but. This thing is crazy. We wanted something that wasn't a Neapolitan dome. -But it was more of a Tuscan dome. -Good. -And then we dig the earth. -Well. And then we basically built it brick by brick, layer by layer.

And it took ten days to make all the layers. It has a slightly different shape, but it is completely of our own design. You can really feel the heat though. This thing is generating a lot of heat. Yes, that's because it's on land, so it's isolated. Good. And as for the pizzas, I'm sure they are great here. All the friends are here. Everyone is relaxing. We have the fire lit. I can feel it from here. It's hot and pleasant. Basically lunchtime. We have some leeks. Incredible buffalo mozzarella. We have some tomatoes that were simply crushed. Also some tomatoes that we got at the market.

Some zucchini flowers, some eggs. I don't know. We'll probably get a little creative here today. What did you do to make the dough? Classic Neapolitan style. Flour, water, yeast, salt. We are seeing between 62% and 65% water. So it's a nice wet dough. Here we go, wish me luck. It seems like pizza is rising and appearing quickly, which is a good sign. I think it's pretty good for being on the side of a mountain. Hey man, you guys set me up, you know? You can't go wrong with some really good tomatoes, really good dough, and really good mozzarella cheese.

Health. Thanks guys. Health. In San Francisco you don't need to do much. The things that come out of the ground. The amount of work these farmers are putting into this. The agricultural panorama, the wine. Pizza is the canvas. You know, you really don't have to do much. You stretch it. You put good things in it. You throw it. And everyone is happy. It should also be accompanied with a good can of wine. I salute that. I never would have imagined that my trip to Napa and this beautiful vineyard would end with me giving the winemaker a pizza tattoo. - Diamond Mountain? - Diamond Mountain.

Damn, drill it. This is the first time I've given someone a tattoo. You DM, baby! You will definitely regret this. I better get a third fucking season, okay? Yeah! I think we could be brothers now. Alright? -Is that a fact? -I think it is. Hey! This guy is like a modern fucking Picasso. Are you kidding me? He went to art school.